February 2011 saw the opening of Field to Fork, a warm and welcoming British brasserie on South Street in Epsom. Just a short walk from the Ashley Centre, the restaurant places great emphasis on using locally sourced, seasonal ingredients and using only organic meat and sustainable fish - food from a farm not a factory as their website proclaims.

Treating ingredients with simplicity and respect seems to be the motto of the kitchen team and the menu keeps pace with the seasons and changes every month. The Oakdale Farm lamb neck fillet is brought to the table, after a patient six-hour slow cooking, and is served alongside chantenay carrots, hispi cabbage and potatoes with caper and mint sauce. This could be preceded by Wealds Smokery gravlax, beetroot cure and horseradish potato or oven baked scallops.

The drinks list also follows the restaurant's philosophy for using local suppliers, so expect to find draught lagers and beers sourced within a 20 mile radius.