Groobarb Field Kitchen Sunday Lunch Feast

Groobarbs Field Kitchen Sunday Lunch Feast is a field-to-fork dining experience served at Groobarb's Wild Farm in High Legh, Knutsford, Cheshire and it has been on our radar for ages! We look forward to finding out why their reviews are so good and hope you can join us.

The Dining Experience

The Setting: Guests dine en masse at large trestle tables inside a converted farm barn, looking out over the 6.5-acre kitchen garden where the food is grown. You're welcome to wander around the market garden before or after service has finished to take in the veggie vista and see all the amazing produce. Seeing your food growing only heightens your senses making you more aware of the flavours.

The Concept: Head Chef Mark Price designs a unique, heavily vegetable-focused menu every week, depending purely on what is harvested fresh from the fields that day. Service begins promptly at 1:00 PM, with arrivals requested between 12:30 PM and 1:00 PM. While the menu layout continuously morphs with the seasons, a typical Sunday Feast follows this pattern:

Starter: A fresh vegetable showcase, such as freshly picked asparagus with house bread and specialty sauce, or smoked kohlrabi.

Main Course: A choice between a premium local meat roast (like rare roast beef) or a seasonal vegetarian alternative (like a cheese and vegetable tart). It is served with "all the trimmings," including roast potatoes, lashings of gravy, and a mountain of freshly harvested farm greens like romanesco, kale, or broccoli.

Dessert: A sweet finish utilizing farm fruits, such as a rhubarb and custard choux bun or a seasonal fruit crisp.

Dietary: If you have any dietary requirements it is important to let us know at the time of booking.