Field to Fork Cafe & Catering is a neighbourhood café in Bell Block, New Plymouth, serving fresh food, great coffee and homemade favourites six days a week. The menu runs from breakfast classics — granola, eggs Benedict, potato rosti, brioche French toast — to burgers, loaded fries and slow-cooked mains, alongside a cabinet of sandwiches, famous homemade pies, buttermilk cheese scones and daily sweet treats. Everything is prepared and baked on site, with vegetarian and gluten-free options marked on the menu.
Catering is a big part of what they do: workplace lunches, meeting platters and event spreads — including a dedicated Christmas range — can all be ordered ahead. Regulars are looked after too, with a Pie Card that earns a free sixth pie or sausage roll, a monthly morning tea draw and rewards for repeat catering customers.
Visitors describe a sunny, inviting spot with seating inside and out, a kids menu for under-12s and consistently friendly service. The café holds a 4.8-star rating from more than 80 Google reviews. Open Monday to Saturday, 8am–2pm, with the all-day menu served until 1.30pm; closed Sundays and public holidays.
On Cory John Place in Bell Block, Field to Fork Cafe & Catering runs on a simple promise: good food, made fresh and done right. It's a proper neighbourhood café for New Plymouth's eastern suburbs — the kind of place where breakfast and lunch are cooked on site, the cabinet is stacked with homemade pies and sandwiches, and the coffee is taken seriously. The same kitchen also runs a busy catering arm, feeding workplace lunches, meetings and events across Taranaki.
The name says it all. Field to Fork is built around fresh food prepared in-house, from baked-through-the-day cabinet fare to plated breakfasts and burgers straight off the grill. Regulars describe a sunny, inviting room with plenty of seating inside and some outside — reviewers consistently call the food fresh and the service friendly, and the café holds a 4.8-star rating from more than 80 Google reviews.
Mornings cover the classics done well. House granola comes with Greek yoghurt, berry compote and fresh pear; Classic Eggs Benedict lands on a toasted English muffin with spinach and hollandaise, with bacon or smoked salmon on top. The F2F Potato Rosti pairs poached eggs with roasted mushrooms, aioli and tomato onion jam, while the Brioche French Toast — blackberry compote, oat nut crumble, ginger maple syrup and vanilla mascarpone — is the sweet-tooth's pick. Eggs cooked your way come on Baked by Blanch sourdough, with bacon, hashbrowns or roasted mushrooms alongside.
Lunch shifts to heartier plates. The F2F Crispy Chicken Burger — slaw, hot honey, aioli and pickles on a brioche bun — is a repeat-order favourite, as is the House Cheeseburger with beef pattie, bacon, cheddar and burger sauce, in single or double form. The 14-hour braised lamb shoulder with savoury peas and crumbled feta shows the kitchen's slower side, and the Beef Brisket Loaded Fries with pickled onions and Kiwi onion sour cream dip are built for sharing. Sides stay simple: fries with aioli and a house-dressed salad.
Ask around Bell Block and it's the homemade pies people talk about. They've earned fans well beyond the suburb — one reviewer made the road trip to Taranaki specifically after spotting the café in a pie book, and reported the pies super juicy and the long black among the best in years. Alongside the pies and sausage rolls sit the famous buttermilk triple-cheese scones, fresh sandwiches and rotating sweet treats — the Baileys cheesecake has its own fan club. The Pie Card sweetens the deal: buy five pies or sausage rolls and the sixth is free.
Families are looked after too. The Little Forkers kids menu covers children 12 and under, and vegetarian and gluten-free dishes are marked on the menu, with gluten-free bread available.
Catering is the other half of the business. Field to Fork puts together workplace lunches, meeting platters and event spreads that can be ordered ahead — think club sandwich platters, boxes of buttermilk cheese scones, and individual lunch boxes with sliders, salad and a sweet treat. Come December, the Christmas range takes over, with sharing platters, office morning teas and full festive lunch spreads built around sliders, sausage rolls, mince pies, pavlovas and rocky road. Businesses that cater regularly get rewarded: after three orders, the fourth earns money off.
Loyalty is rewarded in the café as well — in-store entries go into a monthly morning tea shout, drawn every month.
You'll find Field to Fork at 16 Cory John Place, Bell Block, a few minutes from central New Plymouth. Doors are open Monday to Saturday, 8am to 2pm, with breakfast and lunch served from 8am until 1.30pm; the café closes on Sundays and public holidays. Come hungry — and check the cabinet before you order.