Following the extraordinary popularity of Fortnum & Mason’s pop-up sustainable dining restaurant, FIELD, Fortnum’s is pleased to officially mark the launch date of its permanent return to Piccadilly on Thursday 17th February.
FIELD will continue to follow its ethos of celebrating food with real provenance, focus on seasonality, small-batch producers, day boat fishing and regenerative farming.
Each dish at FIELD is designed around produce that is sourced daily; with ingredients dictating the menu, rather than the other way around, to ensure the creation of stunning dishes that hero the very best available ingredients across the lunch, dinner, Sunday Roast menus and the innovative Woodland Tea.
It’s a key focus for the FIELD team that all produce suppliers share the philosophy that farming needs to not only sustain resources, ecosystems and communities, but should actively seek to improve them. The result is the creation of innovative dishes that celebrate the delicious stories and extraordinary ingredients available just a stone’s throw from home.
THE NEW MENU: INSPIRED BY NATURE,
CHANGING WITH THE SEASONS
The menu at FIELD is designed around bringing simple, honest ingredients back to the table; with all dishes being fully traceable to source, and almost all ingredients coming from the UK. The updated menu includes a variety of shareable starters including:
Homemade Flat Bread, Pickles, Anchovy Mayonnaise
Kimchi Fritters with Aged Gouda and Honey
Kale and Celeriac with Salted Ricotta
London Burrata with Bitter Leaves and Blood Orange
FIELD’s main dishes focus on seasonably available ingredients and hero under-appreciated produce, fish, and meat, including the below highlighted dishes:
Smoked Hen of The Woods finished with Black Truffle
Mornay Oxtail Tagliatelle with Chestnut Mushrooms and Sage
Red Onion Tart Tatin, Sinodun Hill
Rump of Herdwick Lamb with Hispi Cabbage and Salsa Verde
Crispy Fried Aubergine with Babaganush and Labneh
Day Boat Fish
Cumbrian Rib Eye, Béarnaise
I’LL DRINK TO THAT: INNOVATIVE NEW COCKTAILS
To accompany the main dishes there is a freshly designed, innovative new cocktail menu.
Highlights include the FIELD Martini (Eight Lands Organic Speyside Gin, Bacchanalia Vermouth), the Triangle (Yorkshire Rhubarb Liqueur, English Sparkling Wine) and The Thicket (Raspberry, Amaretto, Peychaud’s Bitters, Sparkling Tea).
Cocktails sit alongside a wine & spirits menu which includes specially curated UK sourced tipples, including English white wine from a vineyard in Hampshire (Madeleine Angevine Danebury Vineyards).
SOMETHING SWEET: DESSERTS TO DELIGHT
Dessert also continues the fresh & local theme with guests having a choice of classic fare with a modern and sustainable twist. Including Bakewell Tart with Rose, Red Berry Jam, Baked Cheesecake with Yorkshire Rhubarb Compote and Yorkshire Rhubarb Compote Kent Pear Crumble served with Clotted Cream.
FORTNUM’S MEETS FOREST:
A NEW CONCEPT IN AFTERNOON EXPERIENCES
Fortnum’s is known for culinary innovation – this expertise is continued with FIELD’s Woodland Tea. The Woodland Tea is a fresh twist on a classic afternoon experience, made from seasonal ingredients gathered from a woodland eco-system.
The Woodland Tea contains 6 dishes including a Wild Mushroom Éclair, Woodland Tart and Duck Rarebit. This is accompanied by Fortnum’s ‘Gatherer’s Tea’ – a beautifully
blended creation which is influenced by seasonality; currently making use of the abundance of mushrooms available, before moving to accommodate more game.
The Woodland Tea is available to book now for £28.00 per person.
