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Main Course

If you’re looking for a versatile catering firm that is passionate about bringing a variety of events incredible food, Field to Fork Catering is the perfect firm for you.

plated meal



Are to include potatoes and vegetables which are served separately if not already stated on the dish description.

  • Braised ling with pancetta, peas, lettuce & crème fraiche
  • Hake with Basque seafood Spanish stew (calamari, mussels, shrimps, chorizo cooked slowly with peppers, tomatoes)
  • Pan roasted Dover sole with black kale, roasted fennel & sauce choron Sea bass with tat choi, spring onions
  • Asian spaghetti & coconut broth
  • Poached halibut with seasonal vegetables, jersey royals & pink grapefruit & caper berry hollandaise
  • Red mullet bouillabaisse (French orange & saffron seafood stew)
  • Seared salmon wrapped in Parma ham with wilted chard with seafood sauce
  • Pan fried red mullet with seafood bisque & sanfire.
  • Seared brill with creamed potato, pea broth & caper berry cream.
  • Flamed grilled mackerel, shiso sprouts, crayfish tails, and truffle celeriac.
  • Poached halibut with brown shrimp mint risotto.
  • Crumbled crust fish pie, sustainably caught fish with brown shrimps, quail’s eggs



V stands for vegetarian & vg stands for vegan

  • Confit of locally shot duck with wilted chard, puy lentils, membrillo
  • Organic Beechwood farm chicken, with spelt risotto & seasonal greens
  • Burrow farm ruby red beef cheek, braised in Otter vale ale with smoked bacon, red cabbage and peppered pears
  • Lamb cutlets rubbed in Indian spices with spinach Dahl
  • Slow cooked pheasant breast with autumn vegetables and pickled wood mushrooms
  • Chicken forester, maize feed chicken with truffle mousse, banana shallots, pancetta and watercress cream
  • French classic cassoulet, spicy sausages with red wine lentils, pork rashers, duck
  • Trio of sausages, sun dried tomato, garland Hayes venison, pork and cider, Creamed potato, port jus
  • Burrow farm ruby red beef pie with winter vegetables, pickled walnuts, crumbled stilton
  • Exmoor venison pie with black currant, basil, port, creamed vegetables
  • Beechwood chicken chorizo sausage pie, with black olives,summer vegetables, potatoes cooked in smoked sea salt
  • Poltimore pork & cider pie with Apple woods cheese, brambly apples, leeks and creamed vegetables
  • Exmoor tenderloin of venison with wild chanterelle mushrooms, Jerusalem artichokes with port & redcurrant sauce
  • Tea smoked Szechwan peppercorn duck with wilted baby gem, saffron fondants with black Cherrie jus
  • Roast cannon of burrow farm lamb with pan fried gnocchi & autumn vegetable fruits, roasted garlic glaze
  • Poltimore braised belly pork, hand dived scallops with pink peppercorn & apple beurre blanc
  • Roulade of chicken with wild garlic cream, pea shoots & deep-fried courgette owers
  • Charred lamb chump with Moroccan style stew of butternut squash, saffron, apricots, tomatoes, and preserved lemons
  • Rump steak of beef with all the trimmings served with a béarnaise sauce
  • Fillet of beef with wet truffle polenta, asparagus spears, raison & caper berry jus
  • Pork belly with braised fennel & apple compote, cider sauce
  • Roast loin of pork with chorizo sausage & shoulder of pork hash
  • Chicken chasseur, Beechwood chicken supreme with red wine mushrooms (An old classic but good never the less)
  • Chicken escalope, new season English asparagus salad, with parmesan & sage dressing
  • Roasted wood pigeon breast with spelt salad, baby beets & watercress emulsion
  • Pork tenderloin, pancetta, summer vegetables, black olives, smoked tomato fondue
  • Slow cooked chicken with smoked mussels and brown bread sauce
  • Lemon and garlic roasted chicken with Moroccan spiced warm couscous pearls

We offer a range of different styles of food.

We have created fantastic menus for a whole range of occasions.