Field Restaurant - Restaurants in Edinburgh, Scotland - Food and Drink Guide, Restaurant Reviews

A sense of playful simplicity prevails over all else at this new Edinburgh eatery. Rachel and Richard Conway, together with Gordon Craig, have created a restaurant that’s the sum of their combined decades of industry experience. Comprising dishes that are of Michelin standard, but stripped of unnecessary frills and injected with a smattering of fun to make them more accessible, the succinct menu is all about what’s tasty, local and value for money. Fresh pea pannacotta, crushed peas and ham hock cromesquis (£5.95) demonstrates a respect for its seasonal core ingredients – as well as tasting delicious. Roast rump of lamb with aubergine lasagne, pearl barley and basil jus is a culinary experience in itself, but costs just £13.50. This team is also passionate about wine, so the small but perfectly formed list has been meticulously selected, is devoid of ridiculous mark-ups and features something for the oenophile and novice alike. The setting echoes the ethos of the menu – uncomplicated, but stylish and personal.