We’re Libby and Henry, and we believe that life’s richest moments are shared around a table. Food has always shaped the rhythm of our lives.
Years ago, we pulled up extra benches around our kitchen table in our tiny house in Hove and invited strangers to join us for home-cooked meals. What we learned through our supper club was that the act of cooking and sharing a meal does more than just nourish the body – it creates community and memories that linger long after the last plate is cleared.
Libby grew up sharing the joy of real food with her Granny and Auntie. Her earliest food memories are of climbing under the fruit nets in the vegetable garden to gather handfuls of sun-ripened berries and currants, sitting in the back garden popping fresh broad beans out of their furry pods, and baking potatoes for supper in the fireplace. These special moments taught Libby that food was a way of connecting with nature, of showing love, experiencing joy and of feeling nurtured.
Food took on another unexpected importance for Henry and Libby, not just as the centre of a celebration, but also the pathway to health. In 2014, after Libby’s recovery from heart surgery, she embarked on a deeply personal exploration of how food could nourish the body and rebuild strength and resilience. She tuned into nature’s rhythms, ate seasonally, learned to grow her own food and forage, and discovered that true wellbeing comes from food that’s bursting with life – not processed or rushed.
Libby joined the College of Naturopathic Medicine to study biomedicine and naturopathic nutrition, becoming a qualified nutritional therapist. Her passion today is to help others rediscover the joy of cooking and eating, empowering people with the knowledge and skills to feel nourished, energised and grounded.
Field Food Values
With Field Food, we combine our love of delicious food and human connection, guided by principles that reflect how we want to live in the world. Our values are woven into every feast, workshop and event we create:
Community – gathering people around the table with warmth and generosity
Seasonality – working with growers and farmers to bring the very best of Sussex’s abundance to your plate
Nourishment – crafting dishes that feel as good for your body as they taste
Regenerative – supporting farming that gives back to the earth
Low waste – reducing waste by preserving, composting and sourcing carefully
Slow food movement – honouring traditional techniques, quality and mindful production
These principles are woven into the way we cook, share and celebrate food together. Whether you’re joining one of our seasonal feasts, learning with us at a workshop, or working with Libby one-to-one to nourish yourself from the inside out, we hope you feel held by this intention.
Our Partners
Barcombe Nurseries – An organic farm just outside Lewes, where our kitchen is based, and where the team grow amazing salads, greens, leeks and more.
Two Fields Zakros – Making small-batch, regenerative extra virgin olive oil from Crete.
Ham Street Wines – Biodynamic vineyard specialising in small batch, minimal intervention wines.
WildFarmed – Supplying us with regeneratively farmed flour, focussed on growing wheat without the use of pesticides by planting diverse companion crops.
Fermento Bakery – A small bakery and mill focusing on traditional slow-fermented sourdough bread using freshly milled heritage grains from UK farms.
Ethical Butcher – Free-range, grass-fed meat from across the UK Hodmedod’s – Amazing pulses, grains and seeds grown in the UK
Upcoming Experiences
We believe that time spent with us at Field Food should nurture the soul. Join us for one of our Slow Down Sundays, pull up a seat around the fire for Into The Night, learn the ancient art of fermentation at a workshop, or join us around the long tables for a seasonal feast.
