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It’s already being tipped for stardom and hailed as a “Chelsea treasure” – in fact this intimate newcomer seems to have it all, judging by a deluge of glowing feedback: ’‘super-stylish creative
food” and cheerful modern manners set the tone, while “flawless service” and serious wines make everyone feel cherished: it's fine dining without a hint of stuffiness. Inside, pale wooden floors
and whimsical fittings strike a welcoming note, and chef/owner Taylor Bonnyman’s clever cooking reflects his training at the two-Michelin-starred Corton in New York. Luxury ingredients from the
restaurant’s gardens in Sussex are deployed in “wonderfully diverse” dishes designed to delight the eye as well as the appetite: a starter called ‘rock pool’ brings together sea urchin, caviar,
langoustine, smoked eel and oyster, we loved fallow deer richly paired with trompettes, black pudding and onion, and there’s a sensational chicken combo enhanced with almond purée, pumpkin seeds,
apricot and a whole egg yolk. In short, Five Fields is a worthy recipient of the BMW Square Meal Restaurant of the Year – one of 2014’s “must visit” eateries and a shining beacon of the enduring
appeal of top-end dining .
The Five Fields restaurant is so named as it is located in an area which was once known in the 18th century as The Five Fields. Chef-owner Taylor Bonnyman opened The Five Fields in May of 2013. It’s a charming restaurant set in a townhouse, and it has been sumptuously decorated in soft, soothing colours to give diners both a sense of comfort and elegance. The menu is modern British and focuses on seasonal ingredients, drawing on herbs and vegetables grown at the restaurant’s own East Sussex gardens. Taylor previously cooked at the two Michelin-starred Corton in New York and now works alongside head chef Marguerite Keogh who was previously at Marcus Wareing at The Berkeley...
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Below the radar for some time, it’s suddenly on everyone’s wish list. That may be because it’s awfully hard to get a table. Only 40 covers and not that many sittings, it’s not a last minute sort of place .The chef-owner is the wonderfully-named Taylor Bonnyman, previously chef at Corton, in New York, the executive chef was at Marcus Wareing and the pastry chef worked with Tom Aikens. Pedigree central then. And you can see that in the precision of the cooking.All neutrals, good lighting and plush luxury, someone with deep pockets has spent a fortune on this fit-out. Tasteful, elegant and calm...
More from The Food Judge »
Chef Patron Taylor Bonnyman, Head Chef Marguerite Keogh and Pastry chef Chris Underwood are clearly doing something right at The Five Fields. Largely unnoticed by food crazed Londoners, The Five Fields opened their doors this year and is already considered by many to be one of London’s very best restaurants. The service is exemplary and the food of the highest order. I would not be surprised if The Five Fields will be awarded a second Michelin star soon...
More from FoodiesOnTheProwl FoodiesOnTheProwl »
One of London’s most anticipated and exciting new openings is Five Fields restaurant, in Chelsea just off the King's Road. Chef-owner Taylor Bonnyman who worked at two Michelin-starred Corton, in New York has an army of bright, young chefs now working with him. Names such as Marguerite Keogh (of Marcus Wareing at The Berkeley) and pastry chef Chris Underwood (previously at Tom Aikens Restaurant).With Taylor having such an accomplished history, it was no surprise that the restaurant was full when we arrived...
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Located on the first floor of the restaurant, The Rocque Room’s oak-panelled private room and adjacent lounge offer a beautiful and intimate setting for private events for six to 10 guests. Diners can choose from two menus (£60/75 for 3/5 courses – including VAT, excluding service). These menus include canapés and amuse bouche; each course can also be paired with a matching wine upon request.
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