Fortnum’s – purveyors of exceptional food & drinks experiences – announces the full menu for its new pop up restaurant, FIELD by Fortnum’s, including a brand new ‘Woodland Tea’ experience.

A NEW BEGINNING
FIELD by Fortnum’sFortnum’s is pleased to officially mark the launch date of its new sustainable dining experience in Piccadilly.
The new winter pop up launched on Tuesday, 5th October and celebrates food with real provenance, focusing on seasonality, small-batch producers, day boat fishing and regenerative farming principles. Each dish is designed around the produce that is sourced daily; with ingredients dictating the menu, rather than the other way around, creating simple dishes that hero the very best ingredients.

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.

A MENU INSPIRED BY NATURE,
CHANGING WITH THE SEASONS

The new 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 current menu includes Suffolk Pork Belly with Crab Apple (G), Devilled Brown Portland Crab on Toast (N) and Delica Pumpkin, Romesco Sauce (V)(G).

The menu is ever-changing, based on what is currently in season and what is available from the specially selected suppliers. Fish dishes will vary depending on what has been caught each day, and FIELD buy the full variety of a boat’s catch, so the dishes can often focus on delicious but under-appreciated fish.

To accompany the main dishes there is a freshly designed cocktail menu, which contains Fortnum’s favourites remixed to reflect the ethos of FIELD. Highlights include the brand-new Garden Mary (Sapling Vodka, Lemon, Garden Spice Mix, Tomato Juice) and Pickled Martini (Discarded Grape Skin Chardonnay Vodka, Vermouth Brine).

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). All the wines on offer are biodynamic or organic.

Dessert also continues the fresh & local theme with guests having a choice of classic fare with a modern and sustainable twist, including Figs with Crème Fraiche and Salisbury Honey (V)(G) and Roast Marjorie Plum with a Coconut Crumble (V).