Dinner at Field and Fork, Chichester

May 23, 2018

On arrival there were canapés and some excellent Hambledon Grand Cuvee; a Hampshire sparkling white with enough dryness for a good balance.

Our first course was seasonal and local with subtle flavours. English asparagus parfait, whipped wild garlic and black pepper goats curd with warm quails eggs and hazelnuts. The Gerwurztraminer, Domain Hunawhir, from Alsace, not quite as dry as a Hock, served as a splendid complement to this dish.

Next Rabbit, served with sweet potato and spinach pakoras, spiced mushroom and cauliflower pickle with coriander yoghurt. The Devils Corner Pinot Noir from Tasmania, whilst good with the course, almost seemed even better after the Rabbit had been consumed.

For the main there was Loin of English rose veal, morel mushrooms, sage and parmesan gnochette, carrot puree and mustard leaves. This was a full tasted dish cooked on the bone with the morels mixing well into the flavour of the veal. The red wine was a Smoking Loon Zinfandel USA which was quite robust enough to stand up to the veal dish.

Then cheese and port, but this time presented as Gorgonzola croquettes and accompanied by a Quinta Do Portal 6 Barrels Tawny Port. The Chocolate box to finish, with Coffee tea and infusions, was quite exquisite with both milk and plain confections and a macaroon sandwich for good measure.

This was a very popular event and clearly enjoyed by all. Well-deserved congratulations to Sam Mahoney and his excellent kitchen and service staff for an imaginative and perfectly presented dinner.

This event is from the Solent Bailliage, see more Solent Events.