Picture this: You venture out on a brutally cold Wellington day for a bite to eat at your local haunt and think ‘I have tried everything here. Twice. And it’s all amazing, but I want something new and I want it now’. I don’t know about you but I find myself in this predicament frequently and for that reason Field & Green on Wakefield Street has recently taken centre stage on my to-do list.
Formed by chef Laura Greenfield and businesswoman Raechal Ferguson, Field and Green is a brand new stomping-ground for those of us with an insatiable palate and a short attention span – serving up an eclectic menu of European soul food that changes EVERY. WEEK.
Truth time – I’m skeptical. How? How does one have the energy to craft not one culinary work-of-art but 52?! The answer is of course practice and with Laura’s twelve years producing weekly seasonal menus for Sotheby’s Auction House Café (London) she has it in spades.
Early reports from the Peoples crew is that the food is on point, particularly the Mt Eliza cheese scones which our new Sales Manager James says are ‘where it’s at’, so I thought I’d better pop down and see what all the fuss was about.
On arrival I was handed a glass of Riesling and hustled over to the in-kitchen breakfast bar that is one of the distinguishing features of this new capital city eatery. Raechal is a designer by trade (amongst other things) so she tells me all about F & G’s modern yet welcoming look and Laura gives me a rundown of some of this week’s dishes – special mention goes to the Apple and Quince Crumble with Cinnamon Custard (which had me foaming at the mouth just writing this).
I think it’s safe to say I’m sold and will be making a return trip for the full F & G experience before too long…see you there?
June 24th, 2015
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