A new food philosophy is being embraced here at Fallowfields as we work to build upon our reputation as Tourism South East's Small Hotel of the Year 2005 & 2007 and one of the top three restaurants in Oxfordshire. Our ethos is to serve top-quality seasonal food that bursts with flavour. To support this we have begun a five-year project to achieve self-sufficiency in our restaurant food, as far as possible.

Fallowfields' acre or so of kitchen garden was extended in Autumn 2007 and since January 2008 we have introduced chickens, quail, ducks, geese and pigs, some of which are housed within our fruit orchards. Menus focus on fresh produce from the prolific kitchen garden and farm, supplemented with products from carefully selected local suppliers. We are not, and probably never will be completely organic, but we aim to grow everything naturally and with maximum use of natural fertilisers and minimum use of chemical sprays.

Creating a true connection with ‘real' food is a way of life at Fallowfields. The aim is for your vegetables and herbs to be served within hours, if not minutes of harvesting and all ingredients are selected for their taste. In addition, bread and muffins are freshly made every day and biscuits, scones, cakes, chutneys and jams are also produced in our kitchens.

You can chart the progress of our farm project on Our Farm page and, when dining at our restaurant, you can see from the food miles printed on our daily changing menus whether your vegetables and meat have travelled the few yards from Fallowfields' garden and farm or a few miles from a local producer.