A note from the boys...
We’re Sam and Elliot Day; two food obsessed brothers who left the farm in Devon for the big city. After three years running a successful restaurant in London, we decided to turn our love of home-cooked food into a business and set up FieldGoods in 2020. The dream? To make amazing comfort food from carefully-sourced, sustainable suppliers, sent from our kitchen to your table.
We know you hear it a lot these days, but we really are serious about sustainability. Our trays and sleeves are made from responsibly sourced plant-based materials, so they can be chucked onto your compost pile or food bin and be plant food before you know it. You can also give them a wash and pop them in your recycling. Let’s make landfill a thing of the past, one delicious dinner at a time!
Find out more below…..
Sam and Ell x
Our Packaging And The Environment
The recyclable film
There is always one! Unfortunately a compostable oven proof film doesn’t exist….yet! We are in touch with many different suppliers who are working hard to create such a product, as soon as it launches we are at the front of the queue! Until then, please wash the film and put it into your recycling bin with your other plastics.
The movement towards sustainable fishing and agriculture has become more important than ever in the last ten years. Growing up in Devon, we were lucky enough to be surrounded by beautiful produce, whether we were mucking in on the farm with his dad’s small herd of Ruby Red Devon cattle, or spending the day fishing for mackerel on the coast. We both learnt really early on how important it is to know exactly where your food comes from. So when we launched Fieldgoods, we wanted this ethos to feed (get it?) into everything we did. That’s why we hand pick each and every supplier we use, making sure we only cook with the best possible produce that comes from a good place.
From The Land
We admit it, we’re pretty proud of our meat. We use 100% free range, English meat, and always will. We’ve teamed up with the mighty Yorkshire butchers at Swaledale, who supply us with high grade native breed meat. Their goal is not to achieve the biggest animal in the shortest period of time (nasty business), but simply to produce meat that is exceptional to cook and eat. Because ultimately, the flavour and quality of a dish goes hand in hand with the welfare of the animal.
The native breed animals they use at Swaledale are slower to mature.
This, along with munching mostly grass and hay, means highly flavourful, beautifully marbled meat. As for the welfare of the animals?
Swaledale really cares.A good way of knowing this is by looking at the age of the animals – the cattle that they use are between 4-6 years old. That’s compared with your commercial animals (used by supermarkets, you know the kind) who are typically around 14 months old. So whether it’s the free range chickens that cluck away on Ed Wilkinson’s farm, or the Belted Galloways that happily roam Tom Boothman’s hills, every animal matters.
What breeds are we talking?
Cattle: Belted Galloway, Dexter, Aberdeen Angus, Highland
Pigs: Middle-white, Tamworth
Sheep: Ryeland, Teeswater
The fish we use
White Fish: Most of the time it’s Coley. If the vessels are affected by the weather, we will very occasionally switch to Ling. Both of these are tasty substitutes to cod, with a similar texture and flavour. Perfect in a fish pie.
Plaice, Cod, Halibut: We’ll never set out to only use these fish, because they are currently under threat from overfishing. But the truth is, so many restaurants in the UK will only use prime cuts of fish. Which means fishmongers are often left with tiny cuts that can’t be sold as fillets. To stop these being wasted, we’ve decided to buy the smaller cuts. They work perfectly in our fish pie.
Smoked Fish: Haddock. We know Haddock is a seriously popular fish in the UK, and is subject to overfishing. Just so you know, we only use haddock that’s been caught by MSC certified vessels off the coast of Scotland (sometimes Iceland too), where the haddock has a sustainability rating of 2. If you’d like to dive a little deeper into this, head to the MSC website and search areas FAO 27 – 4, 6a, 3a.20 and 5a to see the exact areas our haddock comes from.
From The River
If these guys love it, it must be good…
Jamie Oliver: “Beautiful farmed trout, this product is amazing! ChalkStream should be really proud.”
Yotam Ottolenghi: “There has been a trout revival recently, largely down to the passion of producers such as ChalkStream”