The High Field in Edgbaston has burst back onto the social scene with a fresh new look and exciting new food and drinks menus for spring that make the much-loved pub an even lovelier place to eat, drink and relax in this season.

The award-wining pub, recently voted among the best 100 gastropubs in the country by the acclaimed Estrella Damm Gastropubs, has new décor inside, based on a warm colour palette with splashes of vibrant colour to accentuate its best features. Outside, meanwhile, there is a smart new patio on the side terrace with plenty of spots to soak up some welcome sunshine, with the spacious garden beyond very spring-like filled with buds and blossoms. Both make for the perfect setting to enjoy a bite to eat from the brand new spring menu over a glass or two of something chilled.

“It hardly seems like nine years ago that we first opened the doors to The High Field, turning a classic Art Deco villa into a gorgeous gastropub,” says Paul Hunter-Finn, General Manager of The High Field. “Time has really flown by and the pub has been constantly busy, filled with happy guests from morning ‘til night.

“In giving it a new look, we wanted to keep all that guests love about the pub and make it even more comfortable and welcoming. So we’ve stayed true to the fabric of the building and picked out feature walls and alcoves in the bar and eatery with deep plums, ochres and purples and pared back the flooring to the natural wood. In keeping with our ethos of looking after well what we already have, we have repurposed and renewed, giving chairs, sofas and soft furnishings a fresh touch with rich teal and olive velvets alongside elegant country scene fabrics, nature-inspired accessories and lots of leafy green plants. It all adds up to a lovely, English country garden feel.

“The private dining room has a similar feel, with olive green and terracotta shades creating a stylish setting for dinner parties and celebrations, and our events space The High Field Studio has also been given a lift with fresh colours and styling. The garden is at its glorious best, bursting with spring growth, and our patio covered in natural grey slate and filled with relaxed seating will really come into its own with summer on the horizon,” he says.

The new spring menu now being served at The High Field makes the most of the season’s bounty - Cornish lamb, spring greens, Devonshire crab, daily market fish and English asparagus – offering a choice of dishes to suit any appetite or occasion and superb daily changing specials.

Start with a watercress, broad bean and pea soup or the hand-picked Devonshire crab with cured salmon, Apple and cucumber, perhaps paired with a glass of fresh Vinho Verde, a citrusy blend of Portuguese Loureiro and Alvarinho grapes.

Adventurous dishes like beetroot tartare, butternut yolk and pea salad or roast heritage carrot and bulgar wheat salad laced with preserved lemon, pomegranate molasses and hazelnuts sit happily alongside favourites such as free-range chicken schnitzel with garlic and parsley butter, rocket, Parmesan and fries and 14 hour braised beef and ale pie with buttered mash, greens and gravy. New season Cornish lamb cannon with spring greens, pea purée and rosemary jus is not to be missed and neither is the classic fish pie packed with king prawn, hake, loch trout and smoked salmon or the pub’s amazing Aubrey Allen burgers.

There are plenty of new arrivals on the High Field’s drinks list, too. Sip on expertly mixed cocktails, whether your taste is for classics or something a little different such as the Praline Martini, a velvety combination of Cotswolds cream liqueur, chocolate hazelnut, Martel V.S. Cognac and Ketel One vodka or the Banana Colada with Discarded Banana Rum made by infusing Caribbean rum with banana peel for a rich banoffee pie character, combined with Havana Club 7 Year Old Rum, pineapple and coconut.

The High Field’s wine list is full of interesting bottles that are the perfect partners for food as well as for enjoying on their own. Try the new Sentidiño Rías Baixas Albariño that’s lively and delicious and a great match for seafood, or the Orange Natural Wine from the Recas Estate, Romania, a rich characterful drop that’s full of apricots and orange zest and something a little bit out of the ordinary.

Another exciting arrival for spring is the new breakfast menu at The High Field. Now you can start the day on the best footing, whether meeting colleagues for a working breakfast, refuelling after a morning walk or dropping in after the school run.

Three new options that look set to become favourites are three cheese croque madame with free-range ham, fried egg and Parmesan; spiced Lebanese beans with pomegranate, Greek yoghurt and toasted sourdough plus hand-picked Devonshire crab with poached eggs and hollandaise sauce on a toasted English muffin.  Only the best quality free-range bacon and sausages from Jimmy Butler’s Blythburgh Farm, Clonakilty Black Pudding and artisan sourdough from Royal Warrant Holders the Bread Factory are on the menu.

Sundays still reign supreme and each week, there is a choice of three top-notch roasts with beef from Aubrey Allen, Jimmy Butler’s free-range pork and deliciously different vegetarian wellington with sides to match.

To book a table, visit: highfieldedgbaston.co.uk