Dining with us

Dining with us

Things to know before you visit

Field Kitchen Garden

Nestled in the heart of the Riverford farm, our ingredients are grown just a stone's throw from your plate.  We have an abundance of flavoursome, organic veg grown within metres of the restaurant and we also have our own kitchen garden.  From here, we grow different varieties that are chosen for flavour and to inspire our guests to try something a little different.

We grow over 28 types of tomatoes, mainly heritage varieties so they grow in all manner of shapes, colours and sizes.  We grow sweetcorn, salad leaves, aubergines, squash, lots of basil and herbs, chillies, cucumbers, onions and more.  No year is ever the same.  Growing our own not only allows us to serve veg that’s truly fresh from the soil, but also lets us experiment with using every part of the plant, so that nothing goes to waste.

We love to share our knowledge of organic gardening and we run many Grow Your Own workshops and we encourage guests to take a wander around the garden and our 60 metre polytunnel.  Head Gardener Penny is always on hand to offer advice and tips.  Click here to read more.

The dining experience

Eating in The Field Kitchen is something to remember. We serve a set menu of seasonal, 100% organic, vegcentric dishes. There are no starters or mains, we bring dishes to you table in one long flow for you to share with your family & friends. Uniquely, there is just one sitting and the whole restaurant is served together at the same time.

You can dine in our restaurant where the walls are adorned with dried flowers grown in our garden or during the warmer months, outside on our new garden terrace beside the herb garden for a true farm to fork experience.

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Booking really is essential

We only prepare and cook the amount of food for the number of people that are coming, so you need to book your places at the table in advance. Be sure to tell us how many adults, children (4-12yrs) and infants (3 years and under) make up your total party and if you need any high chairs. Once booked, please keep in touch if your numbers change.

**Please note that for all parties over 5 in size we require a deposit payment of £10pp to secure your booking. Many thanks.**

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Dietary Requirements

We try to cater for allergies and food intolerances as best we can, so please do let us know of any dietary restrictions at the time of booking. We can happily cater for vegetarians, vegans and those avoiding dairy and gluten. Our veg-heavy menu, and the numbers of dishes we hope you will try on your visit to us, does mean that certain ingredients cannot be avoided though.

Regrettably we cannot cater for diets avoiding vinegars or sulphites, cooking oils, garlic, sugar (due to pickles, ferments, cordials and puddings), FODMAP or other limited vegetable intake diets. If you do have a restricted diet and would like to dine with us, please do call on us on 01803 227391 to see if your specific requirement is something we are able to cater for.

Punctuality, a polite note

The nature of The Field Kitchen means that the whole dining room is served together. Please do your best to be on time, otherwise it can hold up service for others. We ask that:

- for lunch you arrive between 12:30 and 12:45 (on Sundays between 12:00 and 12:15 OR 15:30 for 15:45)

- for supper you arrive between 19:00 and 19:15. 

- for brunch you arrive between 09.30 and 09.45.

Why not come along early and enjoy some conversation, a few drinks, and perhaps a look round the Field Kitchen Garden.  Thanks for your support with this.

Dining with children

We are a family-friendly restaurant and children of all ages are very welcome. We have baby changing facilities, highchairs, and a large lawn for kids to run around on.

Children aged 4-12yrs are half-price and infants 3 and under eat free of charge (Puddings are chargeable). We don't serve a children's menu, we encourage children and infants to try the food from the sharing platters with the adults.

For those of you with babies of the four-legged kind, they are also welcome, muddy paws and all!

The lunch of my life

Giles Coren

Every single dish was simply wonderful, not to mention wonderfully simple

The Guardian

I knew it would be good, but not that good

Gordon Ramsay