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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...
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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...
More from A Girl Has to Eat - Restaurant Reviews & Food Guide »
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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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...
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Opened in the summer of 2013, The Five Fields has something about it of a blockbuster movie, with the number of stars that it has taken to get this restaurant open. The Chef Patron, Taylor Bonnyman has an enviable CV, having worked for the legendary Pierre Gagnaire (***) as well as two local talents, Tom Aikens(*) and Marcus Wareing(**). This serious line-up of chefs has really set the scene for the perfect scenario. And believe us, this restaurant is something that really delivers. The cooking is at a simply incredible level, using astonishing combinations of flavour and exquisite quality products; everything served...
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The Five Fields – a classic British fine dining restaurant tucked away in a quiet corner of Chelsea. Contrary to what you might expect from a Chelsea institution, this is actually a wonderfully understated & unpretentious restaurant and was also one of my favourite meals of 2013.I was taken to The Five Fields in December last year for a surprise Christmas meal, & surprise it really did. The meal was a fantastic experience from start to finish & it stuck in my memory – now i’d like to share this memory with you...
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Who the hell does Taylor Bonnyman think he is? Chef/proprietor of The Five Fields just off the Sloane Sq end of the Kings Rd, had the gall to open his luxe fine dining restaurant last year without letting me know. I had thought my restaurant antennae were operating pretty well but Bonnyman, whose c.v. Includes the 2 Michelin star Corton in New York, and his head chef Marguerite Keogh, from Marcus Wareing at The Berkeley, managed to slip right under my radar…The restaurant is named after the 18th century Five Fields area of Chelsea. There aren’t any fields left thanks to Peter Jones et al but the rural link is...
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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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