Field to fork restaurant launches new vegan menu

Farmer David Fryer and wife Becky have created a ‘true seasonal dining’ experience in a converted barn at Groobarbs Wild Farm in High Legh.

Groobarbs Field Kitchen, a new £350,000 restaurant was ranked number one restaurant in Knutsford just weeks after opening.

All the dishes are prepared on-site.

A seasonal menu features produce grown on the farm alongside meat, fish and dairy produce from complementary local producers.

The couple are keen to ensure that Groobarbs caters for all diets.

Guests can watch chefs at work as a large open kitchen runs the full length of the venue.

Guests can watch chefs at work as a large open kitchen runs the full length of the rustic barn (Image: Supplied)

Esteemed chef Mark Price, who gained a Michelin listing at Hugh Fearnley-Whittingstall’s River Cottage Canteen, heads up the team.

Dishes are simple in design and rich in flavour.

Mark said: “As a chef I thrive on the opportunity to be creative.

Esteemed chef Mark Price heads up the kitchen (Image: Groobarbs Field Kitchen)

“Working with produce from the fields right in front of me, if you can’t get excited about that it’s time to pack up.”

Only ingredients freshly picked from the farm are prepared in the kitchen (Image: Groobarbs Field Kitchen)

Dad of two David said: "As a farmer you have these mad ideas of creating a restaurant to showcase what you grow, but to see Mark turn our fresh produce into truly inspirational food is brilliant."

Chef Mark Price and farmer David Fryer (Image: Groobarbs Field Kitchen)

A special vegan menu has now been introduced to showcase the diverse range of dishes that can be enjoyed from just a handful of locally grown ingredients.

Menus are rotated weekly to reflect fresh produce that is available.

Simple wooden tables and chairs are dressed in soft cushions and flowers handpicked from the farm decorate the long wooden tables (Image: Groobarbs Field Kitchen)

This special set vegan menu is available in January:

* Squash, split pea and coconut soup, accompanied by panko cauliflower and kimchi carrot houmous with toasted sunflower seeds.

* Roasted tundra cabbage served with a Harissa yoghurt and smoke garlic focaccia crumb.

* Harlequin squash, kale, pear and crispy puy lentils with preserved lemon dressing.

* Roasted Portabello and chestnut mushrooms with leeks, soy and nori dashi with crushed celeriac.

* Chocolate cake, persimmon and pumpkin praline trifle.

Vegan alternatives to the seasonal menu are always available.

For diners inspired by Field Kitchen’s menus, guests can also sign up for one of Groobarb’s Groobox veg deliveries.

Dishes are simple in design and rich in flavour (Image: Groobarbs Field Kitchen)

Bursting with produce freshly picked that day, the veg boxes contain a wide range of organically inspired seasonal goods.

Groobarbs veg boxes can be delivered direct to your door (Image: Groobarbs Field Kitchen)

David Fryer, owner and farmer at Groobarbs Wild Farm and Field Kitchen, said: “The new year is a time when many of us consider making positive lifestyle changes for the year ahea.

“With our Groobox veg deliveries, we’re pleased to make eating fresh, naturally grown produce without lots of pesticides easier than ever before, with the Field Kitchen’s seasonal and vegan menus serving as the perfect inspiration.”

Groobox fruit and veg boxes, start from £11.95 and are available at www.groobox.co.uk.

Farmer David Fryer provides fresh, naturally grown produce without pesticides (Image: Groobarbs Field)

Customers can personally select to suit their taste.

The restaurant is open every Friday, Saturday and Sunday.

Prices are £29.50 for lunch and £33.50 for dinner.

Reservations are by advance only with guests seated at large wooden tables of between six and 12 diners.

Sittings are at 1pm and 7pm, with guests asked to arrive up to 30 minutes in advance.

To find out more or to book visit groobox.co.uk/field-kitchen.