Keep up to date with our FREE newsletter
Twitter link
Site search

For Email Newsletters you can trust

Facebook link

From Field to Fyfield: Oxfordshire Village On A Plate

Kay & Mark Chandler Owners of The White Hart Fyfield

Kay & Mark Chandler Owners of The White Hart Fyfield with their ‘flavours of Fyfield’ dishes

Award-winning Oxfordshire gourmet pub 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 ‘flavours of Fyfield’ dishes.

The flavours of Fyfield are being served up on a plate with new seasonal dishes that 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 ten years, have long been passionate about supporting the local community and the best of the region’s produce. “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 them, before serving them 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 – just in time for St George’s Day. What can be more English than that?”

The White Hart sources the majority of its ingredients from producers and suppliers within a radius of no more than 20 miles, and much of its vegetables, fruit and herbs come from its own large kitchen garden.

The White Hart is also delighted that customers have nominated it for the prestigious Good Food Guide ‘Local Restaurant Award’. Last year it was crowned ‘Overall Best Restaurant of The Year’ and ‘Best Gastropub’ in the Oxfordshire Restaurant Awards.

“Last year was amazing for us winning the Oxfordshire Best Restaurant Award, and this year to be in with a chance of reaching the finals of the Good Food Guide really would be the icing on the cake,” said Kay, who oversees the front-of-house management.

“However, 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,”

The pub/restaurant holds two AA rosettes for culinary excellence and features in this year’s Good Food Guide, the MicheIin Restaurant Guide and the Michelin Eating Out in Pubs Guide.

For more details on Mark’s menus and The Good Food Guide Nominations visit or visit

Flavours of Fyfield: Local Pigeon & Wild Garlic

Flavours of Fyfield: Local Pigeon and Wild Garlic

Flavours of Fyfield Asparagus, local egg and ham

Flavours of Fyfield Asparagus, local egg and ham

  • Share/Bookmark