A sustainability and seasonality focused pop-up restaurant designed around the best quality local produce and ingredients at Fortnum’s. With freshly caught fish, to meat, diary and vegetables all sourced from small-scale regenerative farms. A concept inspired to minimise wastefulness and celebrate locality, expect deceptively simple, but powerfully delicious food from this country’s greatest (and freshest) produce.
The farms chosen represent an approach to farming that doesn’t just sustain, but repairs and improves the resources, ecosystem services and communities it used and reaches, such as biodiversity, soil health, water quality and carbon sequestration.
Field by Fortnum’s interiors incorporates reused and repurposed upcycled furniture, with crockery, glassware and packaging from the wider Fortnum’s business.
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