A "unique dining experience" in the middle of a vegetable field has ruffled feathers in a rural village - as the restaurant has been operating without planning permission for months. Groobarbs Field Kitchen in High Legh, near Lymm, has been winning rave reviews from diners since opening in August last year.
It was launched by vegetable farm owners David and Becky Fryer to showcase their produce in a large communal dining hall with a true "field to fork" menu. But it has been created inside a converted agricultural storage barn at the farm that does not have planning permission to operate as a restaurant.
Now, the owners say they are registering a retrospective planning application for a restaurant on the site with Cheshire East Council. High Legh Parish Council say they have yet to see the retrospective plans.
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Parish councillors say they have registered "concerns" about the planning situation with Cheshire East Council. A spokesman for Cheshire East said they are "investigating" the matter.
Glowing praise has been heaped on the venue since it first opened in August as Groobarbs Field Kitchen after a £350,000 investment by the owners. It holds a 5 star rating on Tripadvisor, where recent reviews have hailed the "unique dining experience" and one said: "Highly recommend this place, a beautiful barn conversion that still has that rustic vibe."
The restaurant is open for lunch and dinner sittings every Friday, Saturday and Sunday inside the large farm barn which boasts stunning views over the six-acre market gardens. They offer a five course set-menu priced at £29.50 for lunch and £33.50 for dinner, and everyone dines at the same time with space for around 70 diners at each sitting.
The farm has planning permission for agricultural stores on the site. But under planning laws, it would need to have obtained a change of use permission to become a restaurant.
The site was, however, granted a new premises licence by Cheshire East Council in 2020, which means they are legally entitled to serve and sell alcohol at the farm. The farm's owner, David Fryer, said he is now "dedicated to working closely with the council to ensure any concerns are addressed".
The issue with planning came to light after the MEN visited the restaurant for our own review of the restaurant's Sunday lunch menu. After publication, readers contacted the MEN to say they did not believe the restaurant was operating with the required permission.
In a statement to the MEN, Groobarbs owner Mr Fryer confirmed they do not have planning permission for the restaurant as he initially thought it would fall under "permitted development" at the farm. He added that they are "committed to the protection of the land and the interests of the local community".
He said they are now in talks with Cheshire East Council to address concerns and have made a retrospective pre-planning application.
He said: "The Field Kitchen was launched in August last year as a platform to support the continued growth of Groobarbs Wild Farm and our vegetable box delivery business, Groobox.
"At the time, and based on the business's immediate plans, it was understood that the Field Kitchen, which is intrinsically linked to the agricultural business, would be permitted under a Change of Use to a Permitted Development.
"Such was the success of the concept however, things developed far faster than we could have imagined, leading to a change in our plan and thus our recognising that planning would be required. We have been in contact with Cheshire East with regards to this matter and a retrospective pre-planning application has been registered.
"We are dedicated to working closely with the council to ensure that any concerns are addressed.
"As a business founded with the ambition of reviving fruit and vegetable farming in the North West, we are committed to the protection of the land and the interests of the local community, many of whom we've been delighted to welcome at the farm.
"The feedback received further to the launch of the Field Kitchen has been incredibly humbling, with the business uniting people through their passion for farming and fresh, locally grown produce; it's a real agricultural community hub. We're grateful for all the support received."
Chairman of High Legh Parish Council Matthew Cooper said concerns have been raised in the community about the development, and that councillors are committed to protecting green belt land in the village. High Legh is a rural community, but sits close to the M56 and M6 in Cheshire.
He said: "If Groobarbs wish to build things at their own risk they're welcome to, but our role as parish council is to protect residents and to protect the green belt wherever possible - and this is in the green belt.
"Our neighbouhood plan looks to protect the status of High Legh, which is already a buffer for the M6, M56, and HS2 rail plans which makes it more important than ever to protect the green belt wherever possible. We have to protect the interests of legitimate businesses in the parish".
He added: "People are caught between a rock and a hard place. There's lots of people going to the restaurant and saying it's fabulous, but unfortunately it doesn't appear to have any right to be there."
Councillor James Nicholas, chair of Cheshire East Council’s northern planning committee, said: “We are aware of the allegations that have been made in relation to the appropriate planning permissions not being in place for Groobarbs Field Kitchen in High Legh.
“This is an ongoing investigation, and it would be inappropriate to comment further.”
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