The Farmer’s Kitchen at Farndon Fields
The philosophy at Farndon Fields revolves around growing, cooking and showcasing the finest seasonal ingredients and appreciating every element of food, from fi eld to fork. All of the produce that arrives at The Farmer’s Kitchen comes from the neighbouring 550-acre farm and farm shop, resulting in an enticing menu of British cuisine. From the hearty all-day breakfast menu, with offerings such as eggs Benedict – made with locally sourced free-range eggs – to lighter bites like panini, filled jacket potatoes and warming soups, it’s no wonder they won FARMA’s Farm Restaurant of the Year award in 2016.
For a heartier option, the ever-changing specials board offers a variety of favourites like steak and ale pie served with home-grown vegetables and buttery mashed potatoes. I couldn’t resist the pan-fried plaice, drizzled in a rich and creamy sauce, and accompanied by new potatoes and crispy kale. The beautiful oak-framed restaurant with floor-to-ceiling windows opens out onto a walled courtyard terrace; it’s the perfect place to unwind with Farndon’s popular afternoon tea on a sunny day.
It’s easy to lose yourself for a few hours, relaxing in the restaurant, browsing the farm shop and stocking up on delicious treats from the deli. With a menu that changes throughout the seasons, there’s always something new to try.