SquareMeal Review of
The Five Fields
Chef Taylor Bonnyman’s gem of a restaurant is everything you might want from a destination site: it’s elegant and homely, the food is “exquisite” and (whisper it quietly) you don’t have to wait a lifetime for a reservation. We still can’t decide whether we’re more impressed by the “fab” service (no detail is too small here) or the beautifully rendered modern cooking. Every dish comes embellished with fruits and flowers grown in the owner’s own Sussex garden, as in a starter entitled ‘sea and earth’ – a stunning quartet that comprises sweet crabmeat with tiny carrots, a small sea urchin pannacotta with oca leaves, meaty langoustines with a deeply soothing seafood gazpacho and a seared scallop with pickled cucumber. We’ve also been blown away by the glorious seared venison loin with squash purée, bone-marrow custard, candied salsify and a yuzu dressing, as well as a roasted banana dessert with coffee cream and cardamom – in fact everything on the menu (including numerous “little extras”) is an unqualified hit. “My favourite in London!” professes one reader, and we must admit it’s one of ours too.