THERE is no tomato ketchup or mayonnaise. No soft, piggy-fat ice cream or fries, and definitely no coke. There is not even a menu to choose from.
But what you do get is plenty of freshly picked and cooked organic fruit and vegetables and locally reared meat and fish.
This is the Field Kitchen at Riverford Organic Farm, home to the largest vegbox scheme in the UK.
Guy Watson founded Riverford over 25 years ago and has successfully built the business from a one-man band delivering 30 boxes of home grown vegetables to a company now delivering 40,000 boxes a week across the country.
He created the Field Kitchen in 2005 because he wanted a focal point to showcase the Riverford philosophy of sharing good food, grown for flavour. It was inspired by the big meals his mother used to create from what grew around them on Riverford Farm when she often fed 15 family and farm workers at every sitting.
And The Field Kitchen does exactly what it says on the tin. It is in the middle of fields, off a winding road to Totnes. To get there you walk through rows of the products that you will enjoy later at the sturdy wooden tables. The building is stunning – a high-ceilinged modern barn-like structure with lots of glass and a lovely outside seating area.
When you arrive you are greeted by the friendly staff who take your drinks order while you wait for the sitting to start – yes, there is just one sitting at lunchtime and another in the evening.
You must book in advance and unless you come in a large group, you share your table with other diners. Everyone sits down together. Most arrive early, either for a guided tour of the farm, or to romp round the fields themselves, or to just enjoy a drink in the scenic surroundings – which was what we did.
There is no menu; the day's dishes, heavily dictated by that morning's harvest, are chalked up on a blackboard, and each table gets all six or seven on generous platters to share round. Typically the dishes are all vegetarian, save one fish or meat plate. It was chicken with basil on our visit – with aubergine and lentils for the vegetarians and vegans.
Side dishes included beetroot and spinach bake, carrots and broadbeans in a lemon dressing, crushed new potatoes and roasted courgettes and tomatoes. The vegetables are very much the star of the show.
The portions are generous and you get to chat to your neighbours as you pass the plates around.
There was a hearty salad to start and everything was cooked to perfection.
It is difficult to imagine anywhere else coming close to competing on veg, when every one of these organic ingredients had been plucked from the earth less than 50 yards away.
And, just when you think it can't get any better out comes the desserts. Each table is called up in turn to the kitchen where the head chef Rob Andrews and his team offer a choice of around half-a-dozen tasty and imaginative treats. Wonderful creations such as rhubarb and panna cotta pavlova, sticky toffee pudding with homemade custard and lemon mascarpone cheesecake.
There is no rush. Once the meal is finished you can stay indoors or sit back outside, or even take another trip around the fields to try and walk off some of the delicious feast.
As you would expect the menu changes every day and with the seasons. Whatever veg is at its best on the farm and is coming in from the fields is what is offered, with Rob and his team adding simple but unusual twists to cook them in ways that diners may not have tried before.
Rob joined the team in 2010 and headed up the cooking in the enormously popular Travelling Field Kitchen which moved around the country, offering the Riverford experience to nearby customers and their communities.
He has great expertise and enthusiasm for cooking from the fields and his experiences before joining Riverford include working in a seafood restaurant in Melbourne, living off-grid on an organic smallholding in Tasmania where curing meats, making salamis and skin diving for lobsters were an everyday occurrence, and working as part of the vibrant restaurant scene in Brighton.
It's easy to see why his grounded but creative culinary background suits the Riverford philosophy of good food and good farming – and it is a role he really enjoys.
"The first few months were a bit daunting but having worked in so many kitchens that were tiny, unfit for purpose or stuffed in a basement, the Riverford Field Kitchen is a dream," he told me. "I get to look across a verdant herb garden and the building itself is all windows.
"I also get to play with the most squeaky fresh veg you can imagine; there aren't many places where your delivery arrives in the crates it was picked in."
And he said they try to keep their dishes as simple as possible, while bringing out the full flavour.
"We tend to work around the idea that we want to cook veg in ways that people might not try at home," he said. "We have the entire content of the veg boxes as our larder so we have free rein to play around. Lots of our diners are also veg box customers so the idea is to inspire them to take a new look at what is possible.
"We also try and make the Riverford Field Kitchen an experience as well as a meal, so we invite customers to come early and have a walk around the farm before they eat. I think that using the restaurant as a tool to make people aware of where and how their food is produced is increasingly important, and can only serve to strengthen our standing in the local area."
And out of all the dishes he has created – does he have a favourite?
"That is the impossible question, as so much depends on mood and context, but as I'm very busy over the summer and most of my meals are scavenged after busy shifts, I have found great comfort in cold roast new potatoes smothered in a sharp and herby green sauce."
The Field Kitchen is open every day for lunch and most evenings for supper – check online www.riverford.co.uk or call 01803 762 074. It is at Wash Barn, Buckfastleigh, Devon, TQ11 0JU. Booking is essential. The three course lunch costs £22.50 per person and £11.25 for children aged three to 12 years.
NEXT month there is a chance to meet the Field Kitchen creator and enjoy one of its delicious meals.
Supper with Guy Watson takes place on September 18 and it costs £29.90 for three courses, including coffee. Passionate about producing organic food with flavour, looking after his suppliers, staff and the land, Guy's story is both fascinating and heart-warming.
You can hear it for yourself at what promises to be an inspiring evening, with plenty of opportunity to put questions to the socially and environmentally campaigning entrepreneur.
Booking is essential and the evening starts at 7pm for 7.30pm.