Our Story

A kitchen shaped by the field, the season and warm hospitality.

| Local Produce | Warm Hospitality | Lopemede Farm |

Fallow & Fields Kitchen is built around produce-led cooking, a calm dining atmosphere and a team that understands both everyday service and special occasions.

Meet the team Explore our food

Guests dining at Fallow & Fields Kitchen

How we work

Local suppliers, seasonal ingredients and menus that change with the year.

We work directly with Lopemede Farm and a small network of trusted local producers to build menus that reflect what's genuinely in season. That means the menu you see today won't be the same one you find in six weeks, and that's exactly the point.

The room

Relaxed enough for weekday lunches, considered enough for celebrations.

Our converted barn sits at the heart of Lopemede Farm, with an open kitchen, long communal tables and views out across the fields. Whether you're in for a quick bite or settling in for an evening, the space is designed to feel easy, unhurried and genuinely welcoming.

The team

People behind the kitchen and the guest experience

Owner

Debbie Mole

Head Chef & Co-Founder

Tom Branch