Field

With an abundance of top quality experience, the team behind Field restaurant on West Nicolson Street has to be on to a winner. From the Roux family’s Waterside Inn, The Peat Inn and The Plumed Horse the experience of head Chef Gordon Craig aims to deliver top quality local, seasonal produce. With Gordon’s food creations and the ambition and passion of husband and wife duo Richard and Rachel Conway Field appeared to be a promising restaurant.

We chose to dine in Field from recommendation. My husband and I were joined with two of our good friends. First impression of the restaurant is it is very small. With approximately 10 tight fitting tables it was easy to see why you need to book this restaurant in advance. The décor is very simple. A large picture of a cow dominates the wall in an otherwise homely atmosphere. The restaurant was full and we were seated by the window near the front door. For a table of four we were a little cramped together. Also as the door opened and closed we were greeted with a cold draft.

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However the friendly waitress gave us our menus and took our drink orders. As a special occasion we opted for a bottle of prosecco to begin the evening. As we were dining in August the restaurant had a special ‘Festival menu’ instead of their a la carte menu. This comprised of three starters, mains and deserts. All of which sounded appealing.

We all had the same starter, duck pate with a duck bon bon served with ginger bread and ginger crumble. The pate was smooth and silky with a wonderful flavour of duck. The contrast in the sweetness of crumbled ginger gave the whole dish a wonderful depth of flavour. The gingerbread was a great accompaniment however could perhaps have been a little crisper. The star of the starter was definitely the duck bon bon. Shredded succulent melting duck in a crispy breadcrumb coating. Overall the starter was a hit for everyone at the table.

duck

Duck

My main of Pan Fried Hake with Peas à la Française & Chunky Chips was delicious. The hake was cooked to perfection, crispy skin and soft salty fish. The peas were in a stock with bacon lardoons throughout. The dish had a very fresh taste from the mint in the peas. The chunky chips were crispy and salty on the outside with a soft fluffy centre. The other members of our table were actually jealous of my chips and ordered a portion to share!

 Pan Fried Hake

Pan Fried Hake

The others all had the roast chicken breast with haggis cromesquis, turnip purée and Drambuie sauce. Again a very tasty dish. The chicken was succulent and moist. The haggis coated in crunchy breadcrumbs gave a suttle spice to the dish. Along with the onion gratin it was all balanced to perfection.

roast chicken

Roast chicken

For desert I opted for the Pistachio & Cherry Pannacotta, Pistachio Cake and Kirch Cherries. It was not what you imagine a pannacotta to look like. With the cake in-between layers of the pannacotta the different textures were slightly odd but pleasant. The star of the desert was the cherries, soaked in the alcohol they were bursting with flavour.

Pistachio & Cherry Pannacotta

Pistachio & Cherry Pannacotta

A portion of cheese and biscuits to share between the others and a glass of port each rounded off the meal. The different cheeses were described by the waiter. The only complaint from my fellow diners was that none of the cheeses had a strong taste, all very mild.

cheese and biscuits

cheese and biscuits

Overall, Field delivered excellent quality food, presented with a touch of class. The only downside to this restaurant was the atmosphere. Feeling cramped and with no background music the noise of the restaurant may become slightly too high for some diners. However I will be returning as the food is excellent and at a very reasonable price for what you get.

Finer details

Bill for four: £120 (including a bottle of prosecco, red wine and port)

Food: Modern Scottish

Service: Friendly

Atmosphere: Homely / Slightly Noisy

Overall: 8 / 10

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