Fortnum's opens FIELD, its new provenance-led pop-up restaurant

Fortnum’s is pleased to introduce its new sustainable dining experience in Piccadilly.

The new winter pop up celebrates food with real provenance, focusing on seasonality, small-batch producers, day boat fishing and regenerative farming principles. Each dish is designed around the produce that is sourced daily; with ingredients dictating the menu, rather than the other way around, creating simple dishes that hero the very best ingredients.


It’s a key focus for the FIELD team that all produce suppliers share the philosophy that farming needs to not only sustain resources, ecosystems and communities, but should actively seek to improve them. The new menu at FIELD is designed around bringing simple, honest ingredients back to the table; with all dishes being fully traceable to source, and almost all ingredients coming from the UK. The menu is ever-changing, based on what is currently in season and what is available from the specially selected suppliers. Fish dishes will vary depending on what has been caught each day, and FIELD buy the full variety of a boat’s catch, so the dishes can often focus on delicious but under-appreciated fish. To accompany the main dishes there is a freshly designed cocktail menu, which contains Fortnum’s favourites remixed to reflect the ethos of FIELD. Highlights include the brand-new Garden Mary (Sapling Vodka, Lemon, Garden Spice Mix, Tomato Juice) and Pickled Martini (Discarded Grape Skin Chardonnay Vodka, Vermouth Brine). Cocktails sit alongside a wine & spirits menu which includes specially curated UK sourced tipples, including English white wine from a vineyard in Hampshire (Madeleine Angevine Danebury Vineyards). All the wines on offer are biodynamic or organic. Dessert also continues the fresh & local theme with guests having a choice of classic fare with a modern and sustainable twist, including Figs with Crème Fraiche and Salisbury Honey (V)(G) and Roast Marjorie Plum with a Coconut Crumble (V).

Fortnum’s is known for culinary innovation – and this is continued with the launch of the brand-new concept at FIELD, a first of its kind – the Woodland Tea. The Woodland Tea is a fresh twist on a classic afternoon experience, made from seasonal ingredients gathered from a woodland eco-system. The new Woodland Tea contains 6 brand new dishes including a Wild Mushroom Éclair, Woodland Tart and Partridge Rarebit. This is accompanied by Fortnum’s new ‘Gatherer’s Tea’ – a beautifully blended creation which is influenced by seasonality; currently making use of the abundance of mushrooms available, before moving to accommodate more game. The new Woodland Tea experience launches within FIELD at Fortnum’s and is priced at £28 per person. Simon Thompson, Chief Customer Officer at Fortnum’s comments: “At FIELD by Fortnum’s our team works with farmers and growers who share our belief that farming should not just sustain but should also seek to repair and improve the ecosystems and communities we all exist within. By working with partners who champion biodiversity, soil health, water quality, carbon removal and daily sourcing, we are able to bring you deceptively simple, powerfully delicious food with purpose."

"We are inspired to minimise our wastefulness, and treat all of our produce with the ultimate care, ensuring everything at Field is simply prepared and beautifully cooked. We’re thrilled to begin to see guests through the door, and to give a platform to increasingly important conversations around sustainable eating, as well as our love for championing British produce.”

FIELD by Fortnum’s is located on the ground floor of Piccadilly, showcasing a thoughtful approach to eating. Bookings are available here. Opening times: 12pm-9pm Monday-Saturday, 12pm-6pm Sunday.

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