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Award Winning Oxfordshire Restaurant: Our Menus
Rack of Wiltshire lamb with our garden vegetables
Seasonal Oxfordshire produce is what drives Steve, our head chef.
The food in our restaurant is ever evolving with the seasons. Fruit and vegetables come from our kitchen garden as well as local Oxfordshire suppliers, wherever possible.
Pork, beef, eggs, chicken and duck are also from our farm wherever possible. Again we source the majority of other meat and fish from local Oxfordshire suppliers.
This wonderful fresh produce, much of it grown or reared within yards of our restaurant, forms the basis of our menus.
We cook with a passion for freshness, a desire to reduce food miles by using local, seasonal products and we work with other sustainable and caring farmers. No GM foods are knowingly used in any of our food.
The Fallowfields kitchen and restaurant team: Head chef Steve, Alastair, Michael, Adam and Audrey.
In the restaurant we have Fabrice, Julie, Faustine and Piotrek.
On the farm, our kitchen garden has been lovingly tended by the excellent Mr. Tony Broad since 1973. He is being assisted by Andrew. Our stockmen, looking after the animals are Richard and Daniel