Your canapés milord - Fish and chips. pickled egg, mushy peas. From our head chef Matt Weedon's repertoire http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Your canapés milord - Fish and chips. pickled egg, mushy peas. From our head chef Matt Weedon's repertoire http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Takes a lot to beat a darned good Sunday lunch with friends and family. This by our  Head Chef Matt Weedon, from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/sunday-lunch-menu/

Takes a lot to beat a darned good Sunday lunch with friends and family. This by our Head Chef Matt Weedon, from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/sunday-lunch-menu/

This luxurious chocolate fondant recipe by Matt Weedon features the surprisingly delicious combination of stout and ice cream, which perfectly complements the oozing warm fondant.

This luxurious chocolate fondant recipe by Matt Weedon features the surprisingly delicious combination of stout and ice cream, which perfectly complements the oozing warm fondant.

Line caught Sea Bass, langoustines, macaroni. By Matt Weedon head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Line caught Sea Bass, langoustines, macaroni. By Matt Weedon head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Is this how you like your pork? A suckling pig tasting, fillet, home made black pudding, shoulder, scrumpy jus, oh and crackling of course, by Matt Weedon Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Is this how you like your pork? A suckling pig tasting, fillet, home made black pudding, shoulder, scrumpy jus, oh and crackling of course, by Matt Weedon Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Loin of lamb, braised neck boulangere, crushed peas, rosemary lamb jus. By Matt Weedon Head Chef at Fallowfields http://www.fallowfields.com/restaurant/

Loin of lamb, braised neck boulangere, crushed peas, rosemary lamb jus. By Matt Weedon Head Chef at Fallowfields http://www.fallowfields.com/restaurant/

I'm in heaven when offered grass fed Longhorn beef, rib, cheek, Hereford snails red wine sauce, by Matt Weedon, Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

I'm in heaven when offered grass fed Longhorn beef, rib, cheek, Hereford snails red wine sauce, by Matt Weedon, Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Sweet crisps, croquants, poppy seed,pumpkin seed, almond, coco nib, walnut, by Matt Weedon Head Chef at Fallowfields from march 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Sweet crisps, croquants, poppy seed,pumpkin seed, almond, coco nib, walnut, by Matt Weedon Head Chef at Fallowfields from march 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

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