British
0.5 miles
The Riverford Field Kitchen is a bright and airy eatery where chef Rob Andrew and his team conjure up a completely new menu every day, showcasing high-quality organic produce from the adjoining Wash Farm.
The dishes are imaginatively prepared, and always taste fresh and delicious. Here, eating is a communal, sociable experience, with guests invited to sit at country kitchen-style tables with other diners. Our convivial table of six particularly enjoyed the tasty wild garlic and hazelnut pesto, which accompanied our asparagus starter. The roasted squash with slow-cooked tomato and red onion salad was, we concurred, absolutely sensational, and the home-baked sourdough bread perfect for mopping up the aubergine and cumin dip.
Our delicious main-course choices were chicken and fennel for the meat eaters, and vegetarian broccoli and blue cheese baked in pastry. These were accompanied by generous portions of roast potatoes with cauliflower and garlic, carrots, butterbeans and chard and a spicy red cabbage dish. There's a great choice of beverages, and Avocet organic beer proved to be an excellent accompaniment throughout.
Sweets are of course all homemade and delicious, especially the excellently light and fluffy sticky toffee pudding. Service was cheerful and enthusiastic, and the bill remarkably reasonable. Booking is essential and we will, without doubt, be back to experience this popular and unique dining experience all over again
The dishes are imaginatively prepared, and always taste fresh and delicious. Here, eating is a communal, sociable experience, with guests invited to sit at country kitchen-style tables with other diners. Our convivial table of six particularly enjoyed the tasty wild garlic and hazelnut pesto, which accompanied our asparagus starter. The roasted squash with slow-cooked tomato and red onion salad was, we concurred, absolutely sensational, and the home-baked sourdough bread perfect for mopping up the aubergine and cumin dip.
Our delicious main-course choices were chicken and fennel for the meat eaters, and vegetarian broccoli and blue cheese baked in pastry. These were accompanied by generous portions of roast potatoes with cauliflower and garlic, carrots, butterbeans and chard and a spicy red cabbage dish. There's a great choice of beverages, and Avocet organic beer proved to be an excellent accompaniment throughout.
Sweets are of course all homemade and delicious, especially the excellently light and fluffy sticky toffee pudding. Service was cheerful and enthusiastic, and the bill remarkably reasonable. Booking is essential and we will, without doubt, be back to experience this popular and unique dining experience all over again
Open: Mon-Sat 12.30pm (lunch), 7.30pm (supper); Sun noon (first sitting lunch), 3.30pm (second sitting lunch) (booking is essential)
