We review the rustic restaurant in the middle of a Cheshire field well worth the scenic drive

We recently reported how Field to fork restaurant Groobarbs Field Kitchen has announced plans for a new five-acre market garden where diners can see the produce they have on their plate growing directly in front of them.

The rustic restaurant, located in the grounds of Groobarbs Wild Farm in High Legh, Cheshire, opened in August last year and is currently offering a five course set menu for £29.50.

Speaking on the plans, owner and farmer at Groobarbs Wild Farm and Groobarbs Field Kitchen, David Fryer, said: “We are committed to providing guests with the freshest, locally grown produce possible.

“With the introduction of our new and expanded market garden we look forward to further increasing the breadth of home-grown seasonal ingredients to be enjoyed in our menus and our veg boxes, and to inviting guests to experience the beautiful natural surroundings.”

I went along to sample their wares....

Firstly the 30 minute drive over to the High Legh farm and kitchen felt worth the booking in itself.

Passing by rolling fields soaked in the late summer sunshine felt enough to feed my soul before I even started with the food - and boy, did it feel good to leave the bustling city streets of Manchester behind.

Arriving at Groobarbs, my companion, (who I should mention endearingly thought ‘Groobarb’ was the owners surname making for much amusement), and I were greeted warmly and offered the chance to walk around and look at the fresh produce growing outside before being seated.

Never had vegetables seemed so exciting than while taking videos of huge lettuces and tenderstem broccoli stalks with massive florets nestled amid the leaves. I felt a bit like a kid at a school farm visit.

There was something so relaxing and tranquil wandering around the lush greenery of it all and it really gets the appetite flaring for some good old rustic food, when you can connect with it so organically.

Inside, the restaurant has a clean, simple and contemporary feel - wooden panels on the walls are adorned with hanging bunches of dried, wild flowers, while industrial lighting and high gloss tiling gives it the look of a city centre restaurant - one that happens to be slap in the centre of a field.

Long tables with benches are set out and guests are invited to all sit together. Although my companion and I were given the option of sitting apart from everyone else, we declined and decided to get stuck in - joining two other groups at the table. This said, we were still able to talk perfectly privately while just passing a couple of friendly comments to our adjoining diners.

Our first course was a selection of field kitchen nibbles including two dainty little cups of gazpacho worthy of a dolls tea party along with dressed baby gem lettuce.

A pretty plate of brilliantly orange carrots, roasted and drizzled with yoghurt and sumac and sunflower seed were next up and were fabulously flavoursome - who knew carrots could feel so exciting?

The carrots were followed by a colourful plate of salt baked beetroot accompanied by whipped feta, penny black and orange dressing and fennel seed pastry. The vibrancy of the colours and flavours made me look at simple veg in a new light and inspired me to try and recreate the dishes at home - always a good sign.

After two vegetable dishes we received the main course - a succulent and silky piece of Ken Webbs Angus beef, served with pea and broad bean dressing, wet garlic and potato salad. The meat was melt in your mouth in texture and it was great to get stuck in to a more hearty dish, although the build up with the vegetable dishes had turned out to be surprisingly filling.

Finally, we rounded up our five courses with a dessert of Busby’s berries with almond crumb, lavender and yoghurt. My criticism here was that I was looking forward to tasting the lavender but alas, it was so subtle I couldn’t make it out - more please!

All the food was bursting with flavour, aesthetically divine and tasted fresh (I mean, you couldn’t get much fresher) wholesome and healthy - a winning combination.

The atmosphere was friendly and relaxed, our young waiters were polite, smiley and charming without being overbearing and everything ran smoothly.

The next day my companion and I messaged to discuss the meal and he texted to say: “Loved it. The best evening.” High praise indeed and I agreed.

Fans of eat as much as you can type buffets, or piled high portions may disagree - but the menu was right up my street and definitely somewhere I would love to visit again - in fact, I would be interested to try the rotating menus in each season to sample the varying food and ambience as the weather and surroundings change. A joy.