Anthony Lloyd

We supply much of the fruit, vegetables and meat to Fallowfields Country House Hotel, with pride and with passion.

[Anthony Lloyd @fromfieldtofork]

From Our Supplier List: Venison from Everleigh Farm in Hampshire https://t.co/h36Q45NOD3 https://t.co/Iii757IHUs

[Anthony Lloyd @fromfieldtofork]

From Our Supplier List: Fish from Johnny at Flying Fish Seafood in Devon https://t.co/IXd3gRcvAv https://t.co/Iii757IHUs @flyingfish31

[Anthony Lloyd @fromfieldtofork]

From Our Supplier List - Meat from Aubrey Allen, Leamington Spa https://t.co/xxxbAAYvdG https://t.co/Iii757IHUs
@aubreyAllen

[Anthony Lloyd @fromfieldtofork]

From Our Supplier List - Cheese from Well's Stores, Abingdon https://t.co/Iii757IHUs https://t.co/Xyxn3RKDTg

[Anthony Lloyd @fromfieldtofork]

From our Supplier list: Dexter Beef from Lin Blackwell, Challow Hill Farm Near Wantage https://t.co/Iii757IHUs https://t.co/KBsejWISf3

[Anthony Lloyd @fromfieldtofork]

Are you organising a Christening? Why not let us do it pretty much all bar the invites? https://t.co/LaPOeXjjpO

[Anthony Lloyd @fromfieldtofork]

From our Menu: Tarte Tatin of our Orchard Apples, Vanilla Ice Cream and Blackberries https://t.co/Iii757IHUs

[Anthony Lloyd @fromfieldtofork]

From our 2015 Lunch Menu: Mushrooms on Toast, Wild Mushrooms, Toasted Brioche, Cep Veloute

[Anthony Lloyd @fromfieldtofork]

From our 2015 Menu: Rhubarb and Custard, Mille Feuille, Wood Sorrel, Meadowsweet Ice Cream

[Anthony Lloyd @fromfieldtofork]

From our 2015 Menu: Grilled Plaice, Alexanders, Hazelnuts, Crispy WhiteBait

[Anthony Lloyd @fromfieldtofork]

From our Menu: Passion Fruit Marshmallow, Praline Parfait, Dark Chocolate Custard, Candied Almond, Cocoa Nib https://t.co/Iii757IHUs

[Anthony Lloyd @fromfieldtofork]

It's never too early to book for Christmas. Why not stay over for a night or two https://t.co/v69kyTAyK0

[Anthony Lloyd @fromfieldtofork]

From our 2015 Menu: Squab Pigeon, Breast and Pastilla, Heritage Carrots, Liquorice Root

[Anthony Lloyd @fromfieldtofork]

From our 2015 Menu: Fig and Almond Panna Cotta, Mission Figs, Croissant Ice Cream

[Anthony Lloyd @fromfieldtofork]

From our 2015 Menu: Lamb, Rump and Breast, Artichoke, Goats Curd, Monks Beard

[Anthony Lloyd @fromfieldtofork]

From our 2015 Menu: "Scallops" - Cornish Scallops, Celeriac, Smoked Eel, Pennywort

[Anthony Lloyd @fromfieldtofork]

From our 2015 Menu: "Ham and Egg" - Smoked Ham Hock, Confit Arlington, White Egg, Maple Butter, Spelt Loaf

[Anthony Lloyd @fromfieldtofork]

If you have a teensy moment, would love you to "like" our FB page https://t.co/LTryGOMP0t

[Anthony Lloyd @fromfieldtofork]

From our 2015 Menu: "Coronation Crab", Soup and Sandwich, Fennel

[Anthony Lloyd @fromfieldtofork]

From our 2015 Lunch Menu: Maple Glazed Quail, Leg Croquette, Pickled Walnut