Rupert Whitaker began his love affair with food aged nine when he cooked his first veal with red wine and mushroom sauce. Spurred on by his mum’s great home cooking (her bread and desserts often appear on the The Field Kitchen Oxford's menu), Rupert began his chef training in Paris at 'Willis Wine Bar'. It was here he learned the art of a good stock and fine French cuisine. Rupert went on to set up restaurants as a professional consultant and opened some of Oxford’s leading independent restaurants. 'The Lemon Tree', 'Coco’s', 'KazBar'; even appearing on channel 4 when he opened 'The White Horse' in Stonesfield. He flirted with having his own place for a few years but decided to take a break from restauranting and pursue his other passion for the film industry. 

 

In the last 6 years Rupert has produced two independent feature films and worked on several international documentaries. He kept his hand in whilst filmmaking to run an intimate cooking course called 'Plate' which he took to people’s homes one evening a week. Rupert also worked with a young people’s charity 'Parasol' teaching disabled and non-disabled young adults how to cook for themselves. It was on his latest feature film that Rupert acquired the The Field Kitchen Oxford van. His plan to save money on the budget – was to buy in a catering van and hire a local chef to feed his crew three meals a day for 25% of the cost of outsourcing to a professional catering company. This worked very successfully; Rupert hired Michael Maguire (head chef of Branca) and the crew lived for their lunch break. Once the film had wrapped Rupert saw an opportunity. To be able to reach out as a chef again without the restrictions of owning a restaurant and entirely on his own terms. Thus The Field Kitchen Oxford was born. Rupert now runs The Field Kitchen Oxford as well as producing movies and hugely enjoys his dual but equally creative and challenging lifestyle!

 

"Since 2018 I've been working steadily in my other career; producing, writing and directing films with my amazing filmmaking partner and wife Vicky Jewson.  We have worked in some fantastic locations including Morocco, Israel, Los Angeles, Iceland, Rome and New York. In turn I've been hugely inspired by so many amazing cuisines. I am always to be found in the kitchen on wrap. I have taken on these new influences and been able to test them out on some loyal fans, film crews and even a few movie stars. I have maintained a deep nostalgia for my Field Kitchen days at Hogacre. Popping up on a beautiful sunlit evening in Oxford and serving up a three course menu in a unique environment. This summer I realized I had a window where I would be back home and able to unfurl the tablecloths, sharpen the knives and bring my passion back to the plate for my wonderful Field Kitchen diners. We are running a select few dates, serving up a wood fired feast influenced from the menu below. This menu is also available to come to you. I very much hope to see you under the summer sky soon." 

Rupert Whitaker, chef & Field Kitchen Oxford founder.