If you’ve ever been to The Field Kitchen Oxford you’ll know why Rupert Whitaker is such a legend in Oxfordshire’s culinary world.
Because not only is the ex Lemon Tree head chef renowned for his skills in the kitchen, but the Field Kitchen experience is second to none.
From its 1950s themed Jericho Community Centre setting, to the Room With A View field in Hogacre Common, what started as a pop up soon grew legs and became the culinary go-to ticket, reigning supreme for four years. “It gave us the space to really experiment,” Rupert remembers.
And now it’s back for the summer, Rupert announcing the first in a series of dinner dates this week, in a surprise comeback.
‘Cooking is a passion of mine because it gets all my creative juices flowing and I like to create an atmosphere’
The Field Kitchen Oxford reached peak popularity back in 2017, but then Rupert disappeared, hanging up his chef’s apron to write and produce films alongside his renowned director wife Vicky Jewson, the latest Witcher series being Vicky’s latest project.
First came Close in 2019, a British action thriller starring Noomi Rapace about a female bodyguard saving her young, rich heiress client from being kidnapped.
Then came The Witcher, Vicky directing four episodes of the Netflix fantasy show prequel Blood Origin, filmed in Iceland over two years and starring the likes of Michelle Yeoh and Lenny Henry. No 1 at Christmas, there was a big buzz around it, meaning Vicky is now hugely in demand.
Based in Boars Hill, while toing-and-froing to LA, the pair have therefore understandably been busy, and yet Rupert’s love of food and entertaining has never left him, constantly testing out new recipes on film crews and even a few movie stars.
Neither has his love of global cuisine, using his time off while filming in Morocco, Israel, Los Angeles, Iceland, Rome and New York to good use.
So while Vicky’s latest film Ballerina Overdrive, from the producers of John Wick and Bullet Train, described by Rupert as ‘Dusk Till Dawn meets Kick-ass’ is waiting to be scheduled, Rupert has announced a series of Field Kitchen summer dates.
Running over July 28-29 at their base in Boars Hill, with more dates to be announced for August, the menus are focusing on woodfired cooking. And with his infamous mother Sue preparing all the desserts you are in for a treat. BOOK HERE
“I grew up in a cooking household and Mum is where my love of cooking came from because her food is so incredible,” he says, meaning it really will be a family affair.
And while the menu for the whole season is up on site, diners won’t know which of the choices will be served on the night. “When people don’t know what to expect it’s more fun,” Rupert says.
Think pineapple, coriander, pork belly flat bread or steamed cockles, thyme, Cornish vermouth and Sourdough Revolution for starters, pork tomahawk, salsa verde, borlotti or miso pomegranate aubergine sesame for mains, finished off with a strawberry creme pâtissier tart or almond clementine torte.
‘this is a way of throwing people together and having a really good time’
The setting will be a 10 acre site in Boars Hill where their writers hut is being turned into a bar and diners can enjoy the lakeside views while seated at sharing tables.
So is Rupert excited? “I want to get my knives out again, enjoy the summer and share the love. Cooking is a passion of mine because it gets all my creative juices flowing and I like to create an atmosphere. So this is a way of throwing people together and having a really good time.”
The Field Kitchen Oxford runs at Boars Hill, Oxford, on July 28 and 29, with further dates to be announced in August. Expect an aperitif, crostini, three courses and wine at £65 a head.
Book here or find out more information at www.thefieldkitchenoxford.com
