Our team

Laura Greenfield - The Food

Chef Laura Greenfield is behind the ‘european soul food’ that Field & Green is becoming famous for. 

Laura hails from London where she was head chef for nearly 13 years at the restaurant run by the world’s oldest art auction house, Sotheby’s. Catering to the culinary whims of an eclectic mix of collectors and dealers, tourists and Bond Street fashionistas was an art in itself.  

At Sotheby’s, Laura's dishes changed weekly to suit the auction calendar and seasonal produce. It's a discipline she continues at Field & Green where the menu is different each week, offering a succinct but rounded and exciting choice of food. 

Growing up in a Jewish family Laura developed strong ties with food and cooking. Friday night dinners were always Shabbat. Grandma Esther produced wonderful traditional feasts and Laura’s mother, influenced by 1960s cordon bleu, would delight in presenting guests with multiple desserts. The only girl among three brothers, Laura naturally gravitated to the kitchen.
  
Her culinary philosophy for rustic, understated but delicately cooked food evolved while working at The Eagle, London’s original gastro pub, and at Delfina's - a restaurant in an artist’s complex in trendy Borough. It was this combination of art and food that saw Laura become head chef at Sotheby’s in 2002. 

Laura's cooking has featured in the Michelin Guide and she’s had many favourable reviews in The Good Food Guide and Time Out.

“The marriage of flavours was simply sublime - one of the best things we have eaten in London in recent memory.... Chef Laura Greenfield is extraordinarily talented.”
Time Out London 2013

Laura created 40 dishes to feature in the Sotheby’s Café Cookbook: A Celebration of Food and Art. 

“Beautiful photography or art, along with excellent recipes of favourites from the cafe adorn this lovely presentation to help you raise your bid that extra million or two.”
David Wilkin Vine Voice 2008

Raechal Ferguson - The Figures

Raechal's management skills, design nous, passion for food and good customer service are what makes Field and Green tick. 

Back after 27 years living in London, the girl who was brought up on a sheep farm in the Waikato enjoys supporting New Zealand food suppliers, buying directly from farms, fishermen and orchards where possible. This also reinforces Field and Green’s commitment to “keeping it real”.  

“There's a warmth when you eat here. In here," she says as she taps her heart, "as well as in your belly." Dish magazine 2015

Raechal, a designer by trade, was formerly a director at renowned healthcare architectural firm Medical Architecture where she oversaw the running of the company across several UK offices and its work on local and international projects.

In recent years when travelling to Australia for work, she developed a new appreciation for all things Kiwi. It wasn’t uncommon to arrive back in London weighed down with New Zealand wine, Pinky bars and Manuka honey. Eventually her passion for food, and to return to her homeland, won out and gave her the inspiration to open an eatery with Laura in Wellington.

Raechal also enjoys sitting on the Visa Wellington on a Plate Advisory Committee advising on changes and new initiatives relating to Wellington's food festival.