Fortnum & Mason has been a keeper of British tradition for three centuries now, and this beautiful, verdant new restaurant reaffirms that heritage, but with a twist. Sustainability and seasonality sits at the heart of a plant-led menu at FIELD by Fortnum's, and in launching this restaurant, Fortnum & Mason is putting it's considerable weight behind the idea that homegrown food is our future.
Each dish on the menu is designed around ingredients that are sourced daily, almost exclusively from within the UK. British cheeses are championed (currently the menu features a gorgeous red onion and goat's cheese tarte tatin with Sinodun Hill cheese from Oxfordshire, as well as burrata made in London), and the menu is hyper-seasonal, making the most of produce like blood oranges, black truffles, pink fir potatoes, oak leaf lettuce and January King cabbage, in brief availability windows. FIELD by Fortnum's also supports small scale fishing by sourcing from day boats while meat, dairy and vegetables are all sourced from farms that use regenerative farming principles. This is the place to go if you want to eat great British produce when it's at its peak.
Although produce comes largely from the British Isles, the inspiration for dishes comes from far and wide. Starters include kimchi fritters with Mayfield cheese and honey, burrata with bitter leaves and blood orange and a beautiful vegetarian Welsh rarebit with red onion pickle. Mains are equally eclectic - crispy fried aubergine, baba ganoush and labneh comes straight out of the Middle East, whilst Suffolk pork belly with Bramley apple compote is is quintessentially British.
FIELD by Fortnum's also offers a unique Woodland Tea menu - a twist on the afternoon tea experience, using seasonal foraged woodland ingredients. Kick things off with a woodland gatherer's tea, followed by treats like duck rarebit, wild mushroom eclairs, woodland tart and blackberry posset.