The Riverford Field Kitchen

Vegetables and herbs from their own farm and kitchen garden supplemented with meat from grass-fed animals and sustainable fish form the menu of Riverfood Field Kitchen. The menu changes daily with what is available in the fields. Also in the restaurant, the choice is exceptional: there are no starters and main courses. The dishes come on the table in a slow flow of 6 to 8 sessions. You will eat cauliflower with whipped feta and almonds, porchetta of sage and rhubarb with white beans and a waffle of butternut, purple broccoli sprouts with dahl, soft egg and dukkah and also pork belly with Casteluccio lentils and walnut miso.