Stunningly inventive cooking in Chelsea, showcasing the best of British produce from garden, pasture and sea
Reviews of this bijou spot have been mixed since its opening, but our experience was stellar. Run by chef-proprietor Taylor Bonnyman, Five Fields has a native British focus using fresh produce from its own gardens in East Sussex (complete with ex-gardener from Raymond Blanc’s Le Manoir aux Quat’Saisons).
Careful sourcing extends to fish from Cornwall, scallops from Orkney, and Yorkshire lamb. Dishes are simple and playful. ‘Kitchen garden’ is a celebration of own-grown herbs, fruits, flowers and vegetables – and far more than mere salad. ‘Rock pool’ demands a supplement (£8), but is well worth it for the gustatory drama of exquisitely prepared fish and shellfish arriving in stages. Flavour combinations beg to be tried: veal sweetbread with glazed shin meat, gooseberries and chicory, say; or braised beef short rib (a trendy cut) with beetroot, cherries and smoked ricotta.
Desserts are riddled with vegetables – in August, cep sponge with peaches and butterscotch praline; cucumber with white chocolate sorbet and basil-ash meringue; and garden peas with chocolate soil and coconut sorbet. The cocktail list is similarly intriguing, and wines stretch from Kent to Yamanashi, Japan, though France dominates. Plenty of extras are included in the three-course £45 menu, so that it feels just as special as the longer options.
|Venue name:||Five Fields||Contact:|
8-9 Blacklands Terrace
|Opening hours:||Dinner served 6.30-10pm Mon-Fri|
|Transport:||Tube: Sloane Square|
|Price:||Set meal £65 3 courses, £85 tasting menu (£160 incl wine)|
|Do you own this business?|
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Average User Rating
5 / 5
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Amazing! My husband and I have eaten in some lovely restaurants but I have to say this would be one of the best. The food was beautiful to look at and even better to eat (we had the tasting menu and everything on it was delicious - especially the scallop, langoustine and both desserts, oh and the pulled pork too!), and the staff were all really lovely and attentive but not pushy. I could and would eat there again and again!
This was the most delicious food I have ever eaten in London and in my life. Truly exceptional! I could not recommend it more.
Excellent food, service, ambience and price (take note local competitor Gordon Ramsay - Five Fields is serious competition with better food and much better price). Only complaint is the chairs are a little uncomfortable.
We visited here mid week and had a lovely time. It is a small restaurant with a very nice ambiance. The food is amazing! My husbands quail was the best he had ever had ( and he has it a lot!) as was his lamb. We went with some veggie friends and they were blown away - separate canapes ( the most amazing humous), cauliflower three ways, all beautifully presented. Also we were very discretely told that there was gelatine in the complimentary coconut nibbles ( accompanied by divine truffles) that came with the coffee. It cost £45 for three courses which we thought was reasonable but it is fine dining which might not be to everyone's taste. It definitely is mine and by the time I had eaten all the amazing 'extras' that come to enhance the experience I was truly full. It was excellent and I would recommend it.
Outstanding evening - inventive, relaxed and exquisite all in one. A treat worth revisiting - I will be going back!
Beautiful, delicious, surprising food. Bread selection to-die-for. Cosy yet classy atmosphere. Attentive, knowledgeable but in no way obtrusive service. Shame it's not open on Saturdays now. For special occasion dining
One of the best meals this jaded couple has ever had. The dining room is small, soothing and attractive. The staff attentive and discreet, and intent on giving diners a memorable meal tailored for each individual. Our sommelier's suggestions were unique and perfect. We had the chef's menu and it is highly recommended -- very small, beautiful presentations of superb ingredients inventively reimagined and delicious. I don't actually know how to be more articulate about the experience except to say, it was perfection start to finish.