About Us

A collaboration between chef Sam Ngawoofah, and nutrition enthusiast Juliana Gedney. These foodies met almost 20 years ago, while working in some of Manchester’s best restaurants. They have loved cooking together for friends ever since. It was while cooking up a feast for friends that they decided to bring Sam’s pop up restaurant experience to Gravesend, and From Field to Feast was born.

Sam and Jules are unashamedly obsessed with wanting to know where their food comes from and how it ended up on their plate. Words like local, grass finished, organic, regenerative, naturally reared, gets them giddy with excitement. They know that every pound they spend is a vote for the food system they hope for, so knowing the provenance of the food being served is as important as how it tastes. Suppliers have been chosen carefully prioritising organic and local, so they trust the food you will be eating, from field to feast.