Harden's survey result
Summary
“Set in a quiet little street off the King’s Road”, Taylor Bonnyman’s “discreet and elegant” Chelsea townhouse HQ flies under the radar in terms of PR, but is one of the survey’s Top 40 most-mentioned restaurants, thanks to its “exceptional” quality. “Top-class ingredients are beautifully treated by a first-class team” overseen by Taylor and head chef Marguerite Keogh to deliver “classically inspired British seasonal food” that’s “refined and sophisticated, but never overwrought”. Service is “slick” and “classy” but “always with a smile” and the “soothing crisp lines” of the “beautiful dining room” create an “intimate” and “welcoming” atmosphere. “A truly special place for a celebration”, especially of a romantic nature.
Summary
Taylor Bonnyman’s “exceptional” Chelsea heavyweight (one of the survey’s Top 40 most mentioned restaurants, and the winner of Harden’s London Restaurant Awards’ Top Gastronomic Experience in 2019) provides an un-showy but luxurious experience that’s hard to better. It’s very consistent all-round. His and head chef Marguerite Keogh’s thoughtful cuisine is “not too heavy and perfectly judged”, using “own-grown seasonal produce” from the restaurant’s garden in East Sussex. “Service is attentive without being cloying”. And the “charming” premises in the tangle of streets near Peter Jones are often tipped for celebrations: “perfect for romance and decadence”.
Summary
“More like the Elysian fields!”: Taylor Bonnyman’s “congenial” but “unpretentious” Chelsea HQ (founded in 2013) doesn’t court publicity, but emerged with the survey’s highest food rating this year. With its “sophisticated” interior, “spectacular wine list” and “wonderful” service – “impeccably timed, professional, yet warm” – it’s long been hailed as an “outstanding all-rounder”. But it has hit a particularly impressive and consistent culinary stride in recent times, with not a single negative report received this year (and we received many reports). Head chef, Marguerite Keogh “strives for perfection, and the care and attention to detail of ingredients processed and plated is second to none”, delivering “divinely flavoured dishes” in a mould that’s “classic in style, but very modern in execution” – “witty and inventive, without being up itself or over-fussy”. Much of the produce is sourced from the restaurant’s own garden in East Sussex. Choose at lunch or dinner from a prix fixe three-course menu or alternative tasting option.
Summary
“More like the Elysian fields!”: Taylor Bonnyman’s “congenial” but “unpretentious” Chelsea HQ (founded in 2013) doesn’t court publicity, but emerged with the survey’s highest food rating this year. With its “sophisticated” interior, “spectacular wine list” and “wonderful” service – “impeccably timed, professional, yet warm” – it’s long been hailed as an “outstanding all-rounder”. But it has hit a particularly impressive and consistent culinary stride in recent times, with not a single negative report received this year (and we received many reports). Head chef, Marguerite Keogh “strives for perfection, and the care and attention to detail of ingredients processed and plated is second to none”, delivering “divinely flavoured dishes” in a mould that’s “classic in style, but very modern in execution” – “witty and inventive, without being up itself or over-fussy”. Much of the produce is sourced from the restaurant’s own garden in East Sussex. Choose at lunch or dinner from a prix fixe three-course menu or alternative tasting option.
For 32 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
Have you eaten at The Five Fields?
Owner's description
A native Londoner, Taylor Bonnyman's cooking encapsulates the spirit of the capital. With a foundation built on British produce and seasonality, the cooking incorporates influences from London's broad cultural complexion and outward-looking philosophy.
Taking inspiration from the seasons, dishes reflect the aesthetics of nature and are a snapshot of the current landscape while the design of the dining room has taken inspiration from the original green fields between Chelsea and Knightsbridge where once there was open space and fresh produce taken in to London.
The main dining room is elegant and understated with pale lime-washed floors, copper backed hessian walls and features sculptured works by Sophie Dickens.
Service is delivered with aplomb by a team as warm and welcoming as they are professional and knowledgeable.
Prices
 Drinks |
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|---|---|
| Wine per bottle | £45.00 |
| Filter Coffee | £5.00 |
 Extras |
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|---|---|
| Service | 15.00% |
Restaurant details
The Five Fields Restaurant Diner Reviews
"The food in the tasting menu was faultless, with imaginative dishes and good use of vegetables as well as more expensive ingredients such as lobster tail. The meal was, however, very expensive, which may be the reason for the low number of diners, detracting from the ambience."
8-9 Blacklands Ter, London, SW3 2SP
| Number of Diners: | |
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Opening hours
| Monday | CLOSED |
| Tuesday | 6:30 pm‑10 pm |
| Wednesday | 6:30 pm‑10 pm |
| Thursday | 12 pm‑2 pm, 6:30 pm‑10 pm |
| Friday | 12 pm‑2 pm, 6:30 pm‑10 pm |
| Saturday | 12 pm‑2 pm, 6:30 pm‑10 pm |
| Sunday | CLOSED |
