Food is where the journey begins. Understanding is where it leads.
Fields & Forks was founded on a simple refusal: that travel must choose between comfort and truth. We design gastronomy journeys where the two sit at the same table — small groups, real producers, and doors that open because a relationship was built first.
15 years
in Türkiye's gastronomy, hospitality and culinary culture
60 guests
from eight countries at Slow Wheat, our first major programme
Small groups
so we can host every journey personally
Our team brings together nearly fifteen years in Türkiye's gastronomy, hospitality and culinary culture. Our training comes from Le Cordon Bleu and university programmes in Gastronomy and Culinary Arts; our understanding of Turkish food comes from years spent with the people who grow it, cook it and keep it alive.
For almost a decade we worked within Gastronometro, Metro Türkiye's gastronomy platform, developing and managing projects dedicated to Turkish cuisine and culinary culture. Alongside that work, we designed private events, executive gatherings, international summits and tailor-made cultural programmes in İstanbul and across Türkiye.
We have hosted senior international guests from organisations such as Metro AG, Syngenta, JW Marriott and JRE Croatia, and organised the Michelin Guide plaque ceremony in Türkiye. We have worked closely with Turkish ministries, municipalities, NGOs, consulates, chefs, academics, producers and international gastronomy organisations.
Fields & Forks grew naturally from this work. One of our first major projects was Slow Wheat, organised with Şanlıurfa Municipality: four days, sixty international guests from eight countries, bringing together gastronomy, local heritage, producers, cultural encounters and carefully curated hospitality.
The response from our guests shaped everything that followed. It became the concept behind our tailor-made gastronomic journeys.
We wanted to share what we have learned in regenerative gastronomy with the world, and to make the experience of a place's food real. Not staged for visitors. Real.
Over the years we have built a strong network within Türkiye's gastronomy ecosystem and close relationships with organisations including IGCAT and Slow Food. These relationships let us connect our guests directly with the people who shape the country's food culture: chefs, farmers, artisans, producers, researchers, local institutions and culinary communities.
That is why our journeys include what a standard tour cannot easily reproduce: private encounters with chefs and producers, workshops designed for our groups, meals created specifically for our guests, behind-the-scenes visits and local tables.
We keep our groups small on purpose. It lets us follow every journey personally, hold a high standard of hospitality, adapt when needed, and make our guests feel hosted rather than moved from one attraction to the next.
Our aim is not simply to show you Türkiye. It is to let you experience it through the people, flavours, traditions, stories and places we have spent years getting to know.
Every inquiry begins a conversation, not a transaction.
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