The founders of award-winning farm shop and restaurant Field to Fork know a thing or two about selling quality produce.
Brothers Mark and Paul Tate, and business partner Mark Cox, have decades of experience in wholesale fruit & veg supply and retail, having set up and run successful businesses including wholesalers George Perry and GP Salads, and the Joe Richards chain of West Midlands greengrocers.
The trio combined their knowledge and shared passion for great food to develop Field to Fork, with the vision of a unique destination that combines farm-to-table food with a focus on quality.
That vision became a reality in the heart of Warwickshire village Wootton Wawen with the opening of a combined farm shop, restaurant and garden centre in 2023.
“Wootton Wawen was chosen for its beautiful, central setting, its strong ties to agriculture and the growing community that appreciates exceptional food,” says Mark Tate. “It was the perfect place to create a business that brings together a farm shop, restaurant and garden centre all in one.”
He admits that opening the three different operations from one site presented challenges, particularly in the early days, but these were overcome with support from suppliers, customers and the Field to Fork team. “Establishing strong relationships with suppliers, managing a growing team and maintaining a high level of service while expanding our offerings has been an ongoing challenge, but one we’ve embraced as an opportunity for growth.”
The business aims to embody “the essence of the countryside” whether customers are picking up weekly essentials, eating at The Orchard restaurant or exploring the garden centre. “The design of Field to Fork was inspired by the natural beauty of the surrounding countryside and the desire to create a space that feels open, welcoming and connected to nature,” explains Tate.
As well as a selection of groceries and, of course, a wide range of fresh produce, Field to Fork has an on-site butchery and a bakery producing handmade pies, ready meals, bread, cakes and brownies. The product range includes a mix of local, UK-sourced items as well as some produce from abroad.
“Sourcing quality products is our top priority,” says Tate. “We work with a range of trusted suppliers, from local farmers and growers to international producers, to ensure everything we offer is fresh and of high quality.”
Sustainability is a core tenet of the business, which works to reduce waste, minimise packaging and support suppliers who share its commitment to ethical practices.
“Whether it’s fresh produce, meat or bakery goods, we carefully choose suppliers who align with our values and provide products that are produced in a way that respects the environment and people,” says Tate.
Since opening, the shop and garden centre have been expanded and more staff have been taken on. Meanwhile, the product range has grown to include more seasonal offerings, a wider variety of artisanal goods and additional fresh produce from local and overseas suppliers.
Tate explains that one of the high points of running Field to Fork has been the positive response from the local community.
“From people enjoying meals at The Orchard to picking out fresh produce in the farm shop or discovering new plants in the garden centre, it’s incredibly rewarding to know that we’re providing something special.”
Just how special was recognised in April, when Field to Fork was named Newcomer of the Year in the 2025 Farm Shop & Deli Retailer Awards. The business was presented with the award at the UK Food & Drink Shows, which took place from 7 to 9 April at the NEC Birmingham.
“Winning the award means a great deal to us and is recognition of the hard work, dedication and passion we’ve put into creating Field to Fork,” says Tate. “It validates our approach to sourcing high-quality produce and creating a welcoming environment for our customers.”
He adds that the award is raising awareness of the business and encouraging more people to visit, which will help drive further expansion. This is set to include additional growth in product ranges and enhancing The Orchard restaurant with new menu options and potentially hosting special events.
“Our goal is to keep evolving to meet our customers’ needs while staying rooted in our commitment to exceptional quality and sustainability.”
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