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 Field To Plate menu The Flavours of Fyfield’s new seasonal dishes 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 10 years, are passionate about supporting the local community and the best of the region’s produce.

They tell us all about their new Field To Plate menu.

“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 it, before serving it 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 a best-seller on our menu.

“What can be more English than that?

“I also forage the wild garlic myself in Appleton Woods, just a couple of minutes drive from Fyfield.

“It means at The White Hart we source the majority of our ingredients from producers and suppliers within a radius of no more than 20 miles, and much of its vegetables, fruit and herbs come from our own large kitchen garden.

“It means the Field To Plate menu, which runs until July 8, can feature starters of courgette and parmesan soup with homemade bread as well as a beetroot, feta and hazelnut salad with a beetroot roulade, tempura beetroot and orange dressing.

“Mains include rump of Cotswold lamb, broad bean croquettes, peas and mashed carrots or the courgette flower stuffed with ricotta, lemon and toasted pine nuts, garden vegetables and a herb gnocchi.

“For pudding you can try the Fyfield elderflower and pink champagne cheesecake with a gooseberry compote or white chocolate panna cotta with Fyfield strawberries three ways and a doughnut. Three courses costs £29.

Kay Chandler, the White Hart’s front-of-house adds: “For Mark and I, the best support comes from our regulars, local suppliers and the kind words they share with us, supporting and sharing our ethos and Mark’s passions for flavours and freshness in his cooking,”

“And as our pub/restaurant holds two AA rosettes for culinary excellence and features in this year’s Good Food Guide, the Michelin Restaurant Guide and the Michelin Eating Out in Pubs Guide, it seems to be working.

The Field to Plate menu runs until July 8 and costs £29 for three courses
The White Hart, Main Road, Fyfield, OX13 5LW. 01865 390585