Field & Fork

Field & Fork


0.5 miles
4 Guildhall Street, Chichester, PO19 1NJ

Tucked along a side street in Chichester is Field & Fork. Housed in a charming building by the historic Priory Park, the breezy restaurant is perfectly situated for those visiting Chichester Festival Theatre, Chichester Cathedral or Pallant House Gallery. Its unassuming facade is home to three quirky and interesting dining areas, where unpretentious and understated yet outstanding plates of food appear from the kitchen.

Inside, the cosy galleried bar area leads to a warm and inviting fire-lit dining room. From there, an open doorway entices you into a suntrap conservatory, which overlooks the pretty walled courtyard strewn with herbs that are used in many of the dishes featured on the menu. Chef-patron Sam Mahoney remains at the helm of the kitchen but protégés Scott Taylor and Keiron Piper are at his heels, menu planning and ensuring a truly accomplished bill of fare is available for guests.

The introduction of the £12 set menu alongside the à la carte menu and lunchtime market menu is a welcome addition, showcasing the best local produce from quality suppliers and maximising on seasonal availability. The three-course menu changes whenever something fantastic is caught, grown or picked, and offers great value. You might see the likes of pigeon, duck liver and Savoy cabbage terrine with pickled damsons to start. Mains may include roasted local wild bass, red wine fish sauce, wild mushrooms and sage mash, or maple-glazed slow-roasted beef, with creamed potato, parsley and squash. Everything, from the bread and pasta to the fish cures and desserts, is made in-house, so you can be sure of delicious, fresh food that packs a punch.

If you’re after a traditional afternoon tea you’re in luck, as fi nger sandwiches, scones, cakes and mini desserts are elegantly presented on cake stands. Accompany with a glass of bubbly for a real treat.

Entering its tenth year of service in 2018, Field & Fork continually draws on Sam’s culinary adventures following his 30 years in the industry – 16 of which he spent cooking with Albert Roux after an apprenticeship at Le Gavroche. The food served continues to be eclectic, creative and innovative, and consistent quality remains at the forefront of this top-notch independent restaurant.

+3Field & Fork
Opening Hours:
Tues:11.30am-3pm, 5pm-late
Weds:11.30am-3pm, 5pm-late
Thurs:11.30am-3pm, 5pm-late
Fri:11.30am-3pm, 5pm-late
Sat:11.30am-3pm, 5pm-late

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Mon, 07/23/2018 - 14:07 -- Administrator

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