Welcome to Field & Fork
19th March 2015
Allergens – now, that’s the current newsworthy story, now law, of informing diners what is in their food so that those with allergies to certain produce can avoid, be they wheat, shellfish, nuts and other ones, all of which are clearly displayed on our menus. We’ve been doing this for quite some time and this information will give confidence to our guests who have an allergy to enjoy a meal of their choice cooked by our chefs.
If allergies affect you, have a look at the bottom of each menu to decode the letters attached to dishes on the Market, A La Carte Lunch and A La Carte menus but please do ask for further information from one of our staff who have all been briefed on allergens. Most diners do not have any allergies to food but we’re keen to be as helpful as possible for those who do.
Rest assured, we know all the provenance of our produce. Everything is made from scratch in the kitchen; something we take pride in. We like to take the time it deserves to give you a quality experience, be it at lunch, pre-theatre or dinner.
C = Celery, Cr = Crustaceans, D = Dairy, E = Eggs, F = Fish, G = Gluten, L = Lupin, Mo = Molluscs,
Mu = Mustard, N = Nuts, PN = Peanuts, S = Soya, SS = Sesame seeds, SD = Sulphur Dioxide.
New Dishes on the Menu:
Fijolemole with feta, pomegranate and toasted pinenuts with coriander flat breads. (fijolemole is a bean purée but a rather special one, made with chickpeas, chillies, fresh lime juice and coriander. It has a crunchy texture and is lovely for a first course or light lunch with toasted bread and that feta and pomegranate with an extra soft crunch of pine nuts).
Japanese style seafood croquettes with curried parsnip mayonnaise (you’ll be delightfully surprised!)
Sautéed veal kidneys with tarragon mustard sauce, mashed potatoes and purple sprouting broccoli. Good to see kidneys on the menu again, and partnered with classic tarragon.
These newcomers join favourite dishes such as Sautéed scallops with fennel and cucumber salad, ginger beurre blanc £9.50/17.50
Maple glazed, slow cooked short rib of beef, Purple sprouting broccoli, wild mushrooms, braising juices £18.50
Rhubarb and custard tart, toasted meringue, poached rhubarb £6.50
Come and join us for either lunch, pre-theatre or dinner – see the whole menus on the website.
The Chichester Festival Theatre programme is now out. Combine your visit to CFT with one to Field & Fork, either before a matinée or evening performance. Happy Days!