Takes a lot to beat a darned good Sunday lunch with friends and family. This by our  Head Chef Matt Weedon, from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/sunday-lunch-menu/

Takes a lot to beat a darned good Sunday lunch with friends and family. This by our Head Chef Matt Weedon, from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/sunday-lunch-menu/

Your canapés milord - Fish and chips. pickled egg, mushy peas. From our head chef Matt Weedon's repertoire http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Your canapés milord - Fish and chips. pickled egg, mushy peas. From our head chef Matt Weedon's repertoire http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Line caught Sea Bass, langoustines, macaroni. By Matt Weedon head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Line caught Sea Bass, langoustines, macaroni. By Matt Weedon head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Cornish crab soup and sandwich - a fun idea for canapés. By Matt Weedon Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/

Cornish crab soup and sandwich - a fun idea for canapés. By Matt Weedon Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/

Loin of lamb, braised neck boulangere, crushed peas, rosemary lamb jus. By Matt Weedon Head Chef at Fallowfields http://www.fallowfields.com/restaurant/

Loin of lamb, braised neck boulangere, crushed peas, rosemary lamb jus. By Matt Weedon Head Chef at Fallowfields http://www.fallowfields.com/restaurant/

Am quite partial to a spot of roasted chicken, morels, grilled leeks, Morel veloutè by Matt Weedon, Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Am quite partial to a spot of roasted chicken, morels, grilled leeks, Morel veloutè by Matt Weedon, Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Is this how you like your pork? A suckling pig tasting, fillet, home made black pudding, shoulder, scrumpy jus, oh and crackling of course, by Matt Weedon Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Is this how you like your pork? A suckling pig tasting, fillet, home made black pudding, shoulder, scrumpy jus, oh and crackling of course, by Matt Weedon Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

I'm in heaven when offered grass fed Longhorn beef, rib, cheek, Hereford snails red wine sauce, by Matt Weedon, Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

I'm in heaven when offered grass fed Longhorn beef, rib, cheek, Hereford snails red wine sauce, by Matt Weedon, Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

This hearty main course from Matt Weedon showcases various cuts of lamb in his version of a mixed grill, with lamb belly, lamb rump and lamb faggots topped with a beautiful rosemary and lamb gravy. To complement the rich meat, the chef finishes the dish with a garlic and rosemary mashed potato and a delicately spiced carrot purée. Remember to begin preparations well in advance as the lamb belly requires four hours of cooking and 24 hours of pressing before serving.

Cotswold lamb 'mixed grill' with wild garlic and rosemary lamb gravy

This hearty main course from Matt Weedon showcases various cuts of lamb in his version of a mixed grill, with lamb belly, lamb rump and lamb faggots topped with a beautiful rosemary and lamb gravy. To complement the rich meat, the chef finishes the dish with a garlic and rosemary mashed potato and a delicately spiced carrot purée. Remember to begin preparations well in advance as the lamb belly requires four hours of cooking and 24 hours of pressing before serving.

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