Harden's survey result
“Fabulous on all levels” – Taylor Bonnyman’s “utterly exceptional” dining room, “hidden in the heart of Chelsea” provides “not only a real treat, but a genuinely interesting gastronomic experience”. “Beautifully crafted, creative food combinations are served with professional yet genuine charm” in “such a beautiful space”. “It’s difficult to find any fault” – if you tried hard you might say that the “decor is a bit ‘posh restaurant’”.
“The Elysian Fields?” – Taylor Bonnyman’s “graceful and intimate dining room”, tucked away in Chelsea offers an “exemplary experience”, which for all-round quality and consistency has few rivals in the capital. “Phenomenal cooking” – from either the prix fixe or tasting menu – is delivered by “faultless, thoroughly attentive yet unpretentious” staff and “a contented buzz in the room ensures the ambience is never hushed”.
“The epitome of fine dining, minus the stuffiness” – Taylor Bonnyman’s “unflashy and grown-up” three-year-old, “tucked way in Chelsea” offers “an all-round fantastic experience”. The setting is “elegant”, service “genuine and unpretentious”; while the cuisine is “truly exceptional – exciting, yet accessible and (most importantly) delicious” (“expect an astonishing array of amuse bouches”). Until October 2016, this was perhaps “Michelin’s most shocking omission”, but finally the tyre men divvied up the requisite star.
“It just gets better and better!” – Taylor Bonnyman’s “grown up” and “romantic” two-year-old in the heart of Chelsea is one of London’s most deeply impressive all-rounders – service is “impeccable”, and the “exciting” cuisine provides “a beautiful blend of original flavours”.
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.
|Wine per bottle||£30.00|
Named after John Rocque, an 18th century cartographer whose wonderfully detailed panels offer a glimpse of Georgian London where this area is referred to as â€œThe Five Fieldsâ€; The Rocque Room can accommodate up to 10 guests for Lunch or Dinner.
Located on the first floor of the restaurant and overlooking the charming side streets of Chelsea, The Rocque Room is decorated in warm subtle tones and offers a view into our extensive Wine Cellar as well as a feature fire place.
Guests may choose between two of the Chefâ€™s set menus, which are offered along with a number of additional indulgences including canapÃ©s, amuse-bouche, tea, coffee and petit fours.
A cosy lounge adjoins The Rocque Room and is available for drinks to welcome your guests before dining or after your meal.
For enquiries into booking an event in The Rocque Room please ring 020 7838 1082 or email Ceri@fivefieldsrestaurant.com.
The Five Fields Restaurant Diner Reviews
"Went for lunch with two friends. Everyone agreed that this was the best meal they had ever eaten. The presentation and attention to detail is astonishing. The inventiveness and flavours are incredible. Service is just right. "
"Lives up to the billing. This is very good food, well presented and served with calm politeness. If the ambiance was slightly warmer it would be hard to beat."
"Unique is the only word to describe this astonishing feat of culinary complexity that is the dining experience here. Each course is an imaginative creation of separate tastes that are progressed through as the presentation unfolds. A magnificent achievement, but it's not dinner as we know it."
"Already favourite dishes have been further improved. Marvellous experience."
"Our three course lunch was undoubtedly the most beautifully presented food we have ever eaten. A feast for the eyes as well as the palate. Service was very slick and professional and the room is very stylish. "
"A good meal, however a surprisingly uncomfortable ambiance. The dining room felt imposing - and the over-eager waiters hovered whilst we ate. This in part cannot be helped by the fact that the dining area is one small, rectangular room - however even background music may help to alleviate the awkwardness. It at times felt as though the restaurant was trying a little too hard to be perfect. The lasting memory for me is unfortunately the atmosphere, not the food - which was actually very good."
"One look at the tasting menu and the choice was made. As is the norm these days there was a minimum of information about the ingredients and the style of preparation, but it was clear that nothing would not be to our taste. It was very comfortable in the good open dining room and for a change we were not assailed by piped music, the professional staff made us feel at home immediately, especially our excellent sommelière, and we were served not only very good canapés, cod mousse in a wafer tube and ham and piccalilli dumplings, but also an amuse-bouche of well-tempered cheese custard with salt-baked kohlrabi, carrot and soup - none of which formed part of the tasting menu, a traditional approach to the start of a meal which some other top restaurants could learn from. Now it was on to the eight-course tasting menu proper - a rhubarb cornet with braised asparagus and razor clam combined with Cornish scallop was followed by new season Wye valley asparagus in a bone marrow emulsion and oyster with an asparagus salad served in a wafer. Then the first in a sequence of supremely good offerings - freeze-dried raspberries with beetroot purée and a seaweed wafer backing up delicious foie gras and amazing smoked eel cubes that were absolutely out of this world with the purée. Quality continued at this high level on the next course in the form of brilliant crispy Cornish cod enhanced with garlic, brown butter and mussel sauce, mussels and roast cauliflower. Not content with this, the kitchen then assailed our palates with a terrific pairing of morels stuffed with duck offal, backed up with a super duck jus and broccoli. Herefordshire beef then put in an appearance, our short rib melting in the mouth, tasting just as it should and benefiting from a touch of luscious fat, some lightly cooked turnip crisp in red wine sauce and slightly salty nasturtium leaves making this dish one to savour and remember. The pre-dessert/palate cleanser, a caramel wafer with cucumber sorbet and pink grapefruit, worked perfectly and set us up nicely for the yummy chocolate, fruity gel and crunchy, honeycomb-like hazelnut biscuit. We were not prepared for Five Fields to be as good as this. We now have yet another delightful London addition to our list of restaurants to return to."
"A very pleasant welcome from the all boy crew. A stab at the lunchtime tasting menu proved a big hit and we lanced our way through all the courses. Even a request to change one of the items off the set menu on to our tasting menu was not a problem to the highly polished kitchen team. Exquisite presentation on knick knacks and creative crockery added to the sensory delights. Our two bottles of wine chosen were competitively priced for a restaurant of this calibre. To finish on a chocolate note is a rarity for us as we do not normally choose a chocolatey dessert. However we were both bowled over with the chocolate display and delightful surprise as we spooned our way into a cylinder of heaven. My only gripe would be the chairs which either cause you to slouch back or sit bolt upright. Shut the front door!!"
8-9 Blacklands Ter, London, SW3 2SP
|Number of Diners:|
|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|