Award-winning Oxfordshire gourmet pub The White Hart at Fyfield, near Abingdon, is helping to put village produce on the UK foodie map by taking ‘source local’ to a whole new level with their ‘flavours of Fyfield’ dishes.
The flavours of Fyfield are being served up on a plate with new seasonal dishes that are comprised entirely of quality ingredients sourced from the village and producers within just a two-mile radius.
Owners Kay and Mark Chandler, who have been at the helm of the White Hart for ten years, have long been passionate about supporting the local community and the best of the region’s produce. “Fyfield is not a large village, but right on our doorstep and almost within walking distance we have some of the best suppliers in the UK,” said chef-patron Mark.
“Our eggs are delivered daily by farmer Ben Lay, of Manor Farm in the village, who also supplies Waitrose. Farmer Jamie Thompson, of Swannybrook Farm, supplies some of our game including the wild pigeons that are currently on our menu served with Fyfield wild garlic.
“We are also currently being treated to some of the first of the season asparagus, which arrives at our back door directly from local Millets Farm. Brothers Nigel and Tony cultivate some of the best asparagus I’ve tasted. It’s so fresh – only travelling less than a mile from field to fork – and our customers love it.
“It’s exciting when these soil coated stems arrive at our kitchen door. Fresh asparagus to a chef is the first true taste of the year, and is best served simply. So we wash and blanch them, before serving them lightly griddled with one of Manor Farm’s free range eggs, slowly poached. The dish is so fresh, it almost tastes of the village and is already Read more »