“Incomparably warm and genuine service” makes everyone feel like a valued regular at this unfussy, intimate restaurant, where the staff are really on point and the food is “sublimely fresh”. Five Fields is everything you might expect from a Michelin-starred establishment with neighbourly virtues.
Taylor Bonnyman’s cooking is “beautiful and creative, yet never too precious”, as exemplified by starters that are virtual feasts in their own right: consider a combo involving a whole langoustine buried in shaved truffle, plus a poached oyster under diced watermelon, and also a whole roasted scallop; or five super-fresh, veg-led ideas redolent of the owner’s Sussex farm, spanning everything from a whole stuffed beef tomato dotted with thyme leaves to a courgette flower brimming with crab mousse, and olive-filled cross-sections of cucumber.
Meaty mains of roasted mutton with whole artichokes and watercress purée or short-ribs (slow-cooked yet still a miraculously perfect pink) with a witty, cream-filled roast new potato, braised lettuce and tomato sauce are more traditionally presented, yet still manage to wow – thanks largely to remarkable produce and thoughtful technique.
For pudding, the signature glazed chocolate mousse with sesame and hints of smoke is hard to pass up, although you might also be tempted by the thought of a pineapple baba with Chantilly cream and cider brandy.
The warmly lit, low-ceilinged room is smart, classy and classic, with widely spaced tables and grey-cream colours, while respectful service is singled out by readers as “exemplary”. Meanwhile, ace sommelier Anna Botting’s wine list puts modern producers centre stage. In short, Five Fields is reckoned to be “a fantastic all-round dining experience” – a verdict we’re happy to endorse.