Here at Field to Fork British Brasserie & Bar, our menus change monthly to reflect the best of what is in season. St George’s mushrooms in April, fresh garden peas and strawberries in July, and Heritage beetroots and English apples in October are just a few of the delights the British Isles has to offer.
All our meat is free range or organic and our vegetables are local to the surrounding counties. We only use sustainable fish landed from boats off the South East Coast and follow the marine stewardships guidelines. Our focus is great quality ingredients treated simply and with respect.
When choosing dishes for the menu we like to let the ingredients speak for themselves, simply grilled Ashdown Forest Heather Fed Lamb Chops with a Wild Garlic Aioli or Slow Roast Belly of Bridge Farm Pork with Apple and Sage allows the quality to shine through.
Please click on the links for one of our menus