Field & Feather

Field & Feather: A Celebration of British Game at The Fourpenny

Autumn has arrived at The Fourpenny, and with it comes something rather special. We’re delighted to introduce Field & Feather, a five-week celebration of wild British game, seasonal ingredients and the comforting flavours that make this time of year so wonderful.

As the evenings draw in and the leaves turn golden, there’s no better excuse to gather around the table, enjoy a delicious meal and settle in with a glass of something good.

Over the next five weeks, our kitchen will be showcasing a different game dish every Friday, bringing the best of traditional British autumn cooking to The Fourpenny.

Five Weeks, Five Exceptional Game Dishes

Field & Feather is all about celebrating the rich flavours of the British countryside, with carefully prepared dishes that combine traditional cooking techniques with a little creativity.

Each week introduces a new seasonal speciality, available for just seven days before the next dish takes its place.

From beautifully roasted game birds to rich venison and a traditional raised game pie, there’s plenty to look forward to throughout the season.

First on the Menu: Roast Partridge with Blackberry Jus

We’re kicking things off with a wonderful autumn combination: roast partridge, bread sauce croquette and blackberry jus.

Partridge is a classic British game bird, prized for its delicate flavour and tender meat. Roasting brings out its natural richness, while the bread sauce croquette adds a comforting twist on a traditional accompaniment.

The blackberry jus provides the perfect finishing touch, balancing the savoury flavours with a subtle sweetness that captures the essence of autumn.

It’s hearty, seasonal cooking at its best and the ideal dish to enjoy alongside a carefully chosen glass of red wine.

Coming Soon: Venison, Pheasant and Wood Pigeon

The celebration doesn’t stop with partridge.

Over the following weeks, our chefs will be turning their attention to three more favourites of the British game season.

Venison – Rich, Tender and Full of Flavour

Few ingredients capture the character of autumn quite like venison. Known for its deep, distinctive flavour, it’s a wonderful choice for cooler evenings and pairs beautifully with seasonal vegetables, earthy accompaniments and rich sauces.

Pheasant – A British Countryside Classic

Pheasant has long been a favourite of traditional British cooking. Its delicate yet distinctive flavour makes it a versatile ingredient, particularly when paired with the comforting flavours of the season.

Wood Pigeon – Something a Little Different

For those who enjoy exploring new flavours, wood pigeon is a real treat. Richer and more robust than many other game birds, it offers a distinctive taste that lends itself beautifully to carefully balanced autumn dishes.

Each of these dishes will have its own week in the spotlight, giving guests something new to discover every Friday.

The Grand Finale: Traditional Raised Game Pie – 20 November

We’ll be bringing Field & Feather to a close on Friday 20 November with a true British classic: the raised game pie.

A celebration of traditional craftsmanship and hearty country cooking, the raised game pie is a fitting finale to five weeks dedicated to British game.

With its golden pastry and richly flavoured filling, it’s the kind of dish that has been enjoyed around British tables for generations.

If there’s one date to put in your diary, this is certainly one of them.

Celebrating Seasonal British Food at The Fourpenny

At The Fourpenny, we believe some of the best dining experiences come from embracing the seasons.

Field & Feather is an opportunity to showcase ingredients that have a long history in British food culture, prepared with care and served in the warm, welcoming surroundings of our pub.

Whether you’re a long-time lover of game or curious to try something different, we hope you’ll join us for this celebration of autumn flavours.

It’s also the perfect excuse to catch up with friends, enjoy a relaxed evening together or make a little more of your weekend.

Book Your Table and Join Us for Field & Feather

With a different dish arriving every Friday and available for one week only, there’s every reason to visit more than once.

Our Field & Feather celebration runs for five weeks, finishing with our traditional raised game pie on 20 November.

Gather your friends, bring your appetite and join us at The Fourpenny for some proper British autumn cooking.

Book your table today and discover what’s cooking at The Fourpenny this autumn.