PIONEERING restaurant, The Riverford Field Kitchen, marks its 20th anniversary this month after two decades of leading the charge in veg-centric, sustainable dining.

From its organic veg boxes to its onsite restaurant, Riverford has earned a longstanding reputation, since 1986, for its commitment to organic ingredients and veg-centric cooking.

The restaurant, which opened in July 2005 on Riverford’s Wash Farm in Buckfastleigh was designed by Riverford founder, farmer and organic veg box pioneer Guy Singh-Watson.

It brought the farm’s long-standing principles of seasonal eating, zero waste, and flavour-packed organic veg to the plate, just metres from where the produce is grown.

It soon earned a reputation as a trailblazer. Ingredients are sourced from surrounding fields and its own kitchen garden, less than 50 metres away.

In its formative years, the restaurant took its ethos on the road in a travelling yurt.

Built from ash trees grown on Riverford’s own farm, the yurt travelled to farms from Yorkshire to Kent, hosting community meals and championing seasonal, organic produce, long before ‘farm-to-fork’ dining was a mainstream movement.

Guy said: ‘For me The Riverford Field Kitchen is the embodiment of everything we are trying to achieve at Riverford - cook what we grow, waste nothing and feed people great food.

‘Twenty years on, I am proud that we have stayed true to these principles. We’ve come a long way, but the purpose hasn’t changed one bit.’

Opened by renowned chef Gordon Ramsay and Hugh Fearnley-Whittingstall, who cut a symbolic ribbon of artichokes, it is estimated The Field Kitchen has since welcomed more than half a million diners.

It has hosted a wide array of famous faces, including Dragon’s Den star Deborah Meaden, singer Marcus Mumford, actress Carey Mulligan and chef Rick Stein.

Celebrity chefs who have cooked for guests also include Romy Gill, Melissa Hemsley, Anna Jones, Ottolenghi cookbook co-writer Ixta Belfrage, and Masterchef finalist Alexina Anatole.

Renowned food critic Jay Rayner wrote in 2010 that he was ‘iimpressed’ by the restaurant, while Giles Coren recalled the five dishes he was served in 2009 as ‘the lunch of my life.

Today the kitchen team is led by Lewis Glanvill, who became the head chef aged only 22.

Lewis said: ‘What we cook represents much more to us than just a meal.

‘Our seven-dish, set menu means we can focus on each dish, celebrate seasonal produce, and keep food waste low. Because we source so directly, we only bring in the ingredients we need.

‘Our aim is simple: to showcase brilliant vegetables and inspire people to make them the star of the plate when cooking at home.’

To mark its 20th anniversary celebrations, a series of celebratory events are being held every Saturday throughout July.

Guy added: ‘Over two decades, we’ve witnessed a growing appreciation for seasonal, plant-based food and the positive impact it can have on our health and our planet.

‘Our farm-to-table philosophy remains at the heart of everything we do, nurturing a deeper connection between people, nature, and the food we share.

‘As we look to the future, we remain passionate about innovation and stewardship, continuing to inspire and empower sustainable practices within our industry and beyond.’