Field

Field Restaurant Edinburgh

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ABOUT FIELD ... Opened in January 2013, Field is all about the quality of local, seasonal produce.

ABOUT OUR WINE... Great food deserves great wine.

We've created a list that no one else dares – taking some world-class wines and offering them at prices that leaves Edinburgh’s top-end establishments shamed.

You’ll also find great value, carefully selected house wines that we OUR FOOD... Taking the concepts of Michelin standard cuisine, stripping them to the bare essentials and adding a playful element we create an unpretentious yet exciting dining experience that is above all else delish.

ABOUT OUR TEAM... Field is run by a small team, who together aim to bring something special to Edinburgh’s dining scene.

http://www.fieldrestaurant.co.uk

Reviews and related sites

Field

Review analysis
drinks   food  

ABOUT FIELD ... Opened in January 2013, Field is all about the quality of local, seasonal produce.

ABOUT OUR WINE... Great food deserves great wine.

We've created a list that no one else dares – taking some world-class wines and offering them at prices that leaves Edinburgh’s top-end establishments shamed.

You’ll also find great value, carefully selected house wines that we OUR FOOD... Taking the concepts of Michelin standard cuisine, stripping them to the bare essentials and adding a playful element we create an unpretentious yet exciting dining experience that is above all else delish.

ABOUT OUR TEAM... Field is run by a small team, who together aim to bring something special to Edinburgh’s dining scene.

Field, Edinburgh, restaurant review - Scotsman Food and Drink

Review analysis
menu   staff   food   location  

It was with trepidation that I chose the Field to meet Jill and her daughter, Ffion.

I wasn’t sure that meant I should or should not order beef, but in the end it was academic as the pork main proved far too tempting.

Lunch for Jill and Ffion was to be squeezed in between a visit to the Department of Geography in nearby Drummond Street and a George Square library tour.

Ffion declared the sea bass (£14.95) to be ‘perfect’ and Jill polished off the salmon fillet – which replaced the coley that was usually on the menu – in a manner that was befitting of someone with five siblings.

Despite living in Holland Park, Jill and Ffion adored the Field so I didn’t end up feeling like their country cousin.

Field - Book restaurants online with ResDiary

Review analysis
staff   reservations   food   value  

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Restaurant review: Field, West Nicholson St, Edinburgh - The ...

Review analysis
staff   food   menu   value   desserts  

Our other, similarly presented choice, was even better, with a kind of mackerel rilette mixture (£4.95) and slivers of clementine-coloured confit butternut squash, as well as an outer membrane of chargrilled aubergine.

This plate’s accessory was a crab bon-bon, which was soft and fluffy inside.

It took me at least until our main courses to work out that Chef bangs on the inside of the kitchen door for service.

The latter featured soft upper layers of melty, sticky fat and was doused in Ponzu sauce, which made for a barbecue-style, citrus-sweet finish.

Our other pudding was the cheesecake of the day (£4.95, part of the deal) which, on our visit, was Oreo-themed.

Field, Edinburgh, restaurant review - Telegraph

Review analysis
food   desserts  

It's a nice little place, but very bare and simple, and I was surprised by how many people there looked like more of a leather-armchair crowd.

M, who is exacting but unfailingly polite, had Jerusalem-artichoke pannacotta with Scotch quail egg and artichoke relish (£5.95).

I had beetroot-cured smoked salmon (£5.95) with cauliflower purée (delicious), spiced peppers (slippery and likeable) and crispy king prawn ball (oh my, all the taste of a lovely prawn and none of the virtue).

The skin, instead of being crisped, had been slathered in a sweet sauce to become a horrid combination of jellied fat and sugar, while the meat itself had a thin, bland taste, and none of the porcine richness that slow-cooking seems to promise.

On paper, this should have been a chic, Parisian sort of moment – pistachio macaroon with apple and cranberry tea jelly (£5.95).

Field Restaurant: Dining Review on Undiscovered Scotland

Review analysis
food   value   menu  

When chef Gordon Craig and husband and wife team Richard and Rachel Conway came together to open Field Restaurant in Edinburgh's West Nicolson Street in January 2013 it must have been with a degree of trepidation.

We visited in late July 2013, just before the Festival swept across the city's landscape, and found a restaurant offering an outstanding dining experience, combining great food with excellent value.

Our own description of what Field Restaurant offers would probably take a different starting point.

As a restaurant reviewer you feel slightly defensive about admitting to ordering burger and chips, and still more to being blown away by what arrives on the plate.

And the experience of Field's sweet potato chips was enough to leave this reviewer wondering whether ordinary potato chips would ever seem good enough again.

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