So our typical British summer seems to be well and truly upon us, the temperatures bouncing all over the place and every type of weather thrown at us on what seems at least a weekly basis. So, as the chefs here at F&F nurture our T-shirt and short tans, we give the rest of our attention to what to do with a glut of fantastic produce available at this time of year.
We are maximising on the season’s bounty with the introduction of our newest menu, the “£12 set”. Running alongside our set menu and A la carte at lunchtime, it maximises on the bargains and availability from our fantastic suppliers; from the fishmonger to veg man, butcher to international suppliers, we are lucky enough to have access to some of the best produce around both from our country and further afield, enabling us to offer a 3 course no-choice menu for £12 – yes, 3 courses! Offering delights such as chorizo, Manchego and potato salad; grilled courgette, Aylesford watercress and Cornish Yarg; pepper crusted shoulder of local pork with sage and mushroom gnocchi; South Downs lamb croquettes, pea puree and summer vegetables; mango and passion fruit pavlova or pistachio eclair, our customers are so far impressed with the variety and value for money!
And so what do the next few months have in store at Field & Fork? Well, following many visits to Italy this year, a country which I fear is becoming my second home, Italian dishes feature highly on the menu. They are a great vehicle for all the fantastic Summer produce; hand-made pea and mint gnocchi, fresh spaghetti with asparagus, grilled Ricotta and sorrel, roasted quail with pine nuts and apricots and a burruta with peaches and balsamico. I could go on but that would spoil it for you; you’ll just have to come and try for yourself!
A protege of mine from Mexico City, with whom I worked at Kensington Place, is returning to the UK to take over our restaurant later in the year. He’ll be showcasing dishes from his restaurant over three nights which are bound to sell out fast; it’s immensely humbling and gratifying when an old student returns and shows off his skills, having spent times in a kitchen with you. Passing on the passion for this fantastic industry is something that should never be taken for granted, no matter how far a field your students go.
And so I hope this is enough to keep you going for the time being; food for thought, so to speak and something to tease the tastebuds.