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The Five Fields

London, Chelsea - Modern British - Restaurant - ££££

Overall Rating: Very Good

Uniqueness:Does the establishment stand out in the context of the local area? Very Good

Deliciousness:How delicious is the food? Very Good

Warmth:How warm is the service and the hospitality in general? Very Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

‘Charming, precise and delicious’; ‘an almost perfect experience’ – just two glowing verdicts on Taylor Bonnyman’s discreet and eminently civilised little restaurant tucked away in a quiet Chelsea street, which is celebrating is 10th anniverary in 2023. With its warm lighting, widely spaced tables, rich upholstery and smartly dressed, punctilious staff, it feels classy but classic with touches of elegance and formality that belie its neighbourly disposition (even if that neighbourhood is SW3). The whole show is ‘superbly organised’ and a fitting backdrop to Bonnyman’s seasonal culinary adventures. Much depends on produce from his specially designed and professionally tended organic kitchen garden in Sussex, which add vivacity and freshness to a host of intricate constructions noted for their cohesion and limpid flavours. A lot happens on the plate, as in a three-part combo involving roasted scallops with collared greens, a serving o...

‘Charming, precise and delicious’; ‘an almost perfect experience’ – just two glowing verdicts on Taylor Bonnyman’s discreet and eminently civilised little restaurant tucked away in a quiet Chelsea street, which is celebrating is 10th anniverary in 2023. With its warm lighting, widely spaced tables, rich upholstery and smartly dressed, punctilious staff, it feels classy but classic with touches of elegance and formality that belie its neighbourly disposition (even if that neighbourhood is SW3). The whole show is ‘superbly organised’ and a fitting backdrop to Bonnyman’s seasonal culinary adventures. Much depends on produce from his specially designed and professionally tended organic kitchen garden in Sussex, which add vivacity and freshness to a host of intricate constructions noted for their cohesion and limpid flavours. A lot happens on the plate, as in a three-part combo involving roasted scallops with collared greens, a serving of broccoli stems with ginger broth, and a scallop roe/radish dumpling. More robust dishes also feature prominently, although there is always something unexpected underpinning prosaic-sounding ideas such as roast lobster tail with braised chard or saddle of fallow deer (from the Sussex estate) complemented by earthy swede and fragrant meadowsweet. Meals revolve around an eight-course tasting menu (six courses at lunch), concluding with a brace of contemporary desserts – perhaps blood orange sorbet with buttermilk followed by a tartare of rhubarb with rose cream redolent of an English garden. The diverse wine list includes ‘fabulous options across all price points’, with stellar contributions from reputable producers worldwide, plus an impressive contingent of English sparklers and around 20 highly appetising by-the-glass selections for those who want to explore without splurging.

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VENUE DETAILS

8-9 Blacklands Terrace
Chelsea
SW3 2SPGB

020 7838 1082

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OTHER INFORMATION

Separate bar, Wheelchair access, Credit card required

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