Field & Social

It's no big secret that when it comes to eating out, West Coasters love their locally sourced, organic and healthy ingredients. The explosion of farmers' markets and farm-to-table restaurants in recent years has proven that, for Vancouverites, this farm-fresh ethos isn't just a trend, its a way of life.

In late February 2016, a few hip young entrepreneurs decided that downtown Vancouver was ready for a new kind of fast food eatery. A healthy lunch-hour alternative with a menu focused solely on chef-inspired salads, a few soups and refreshing beverages like homemade lemonade and custom-blended kombucha .

“My closest friend and partner, Moe Samieian, called me while I was living in England to tell me about this concept for a specialty salad-based restaurant similar to one he saw in New York,” explains Stephen Collins, Field & Social's operations manager and co-founder. “At the time, my wife and I were en route to Australia. The more we thought about it, the more we were interested. Plus, I always wanted to start a business with Moe.”

Stephen and Moe, along with fellow partner Ali Pejman, launched Field & Social in late February 2016, and the buzz-worthy eatery has been attracting line-ups ever since. “I think people are craving more vegetables that are nutritious, unprocessed and yet filled with flavour,” says Stephen.