Recent social media posts
25/02/2025
It is with heavy hearts that after more than 12 years we will be closing our doors with the last service this Friday 28th February.
We are incredibly grateful to all of our guests for their generous patronage and support over the years, as well as to our dedicated suppliers who have provided us with the finest ingredients and support.
Most importantly, we would like to express our profound gratitude and appreciation to our exceptional team members, past and present, who have always been the driving force behind our successes.
We are truly honoured to have been part of the hospitality community for the last dozen years and look forward to future projects.
There are a few tables available between now and Friday and reservations can be made now via our website.
01/02/2025
RHUBARB
Shortcrust pastry tart with poached rhubarb, rosemary custard and rhubarb crudites.
Through the Middle Ages rhubarb was thought to have considerable health benefits and was available to Europe only from China through the fabled Silk Road and was more expensive than cinnamon and saffron.
Winter/Spring 2025
24/12/2024
COD
As a choice on our Set-Menu, we have this fillet of cod with charred leek and leek fondue then finished with cod and vin jaune sauce.
21/12/2024
Tonight we are serving, alongside our main course of Fallow Deer, this braised venison shoulder with with parsnip and beer vinegar relish, black truffle and lardo.
Autumn Winter 2024
03/12/2024
COD
Steamed fillet of cod with charred leek, leek fondue and mussels. Finished with vin jaune sauce. This is served alongside a leek terrine with smoked cod's roe.
Autumn/Winter 2024
30/11/2024
White Truffle (tuber magnatum pico) Season
We have received the most incredible Imperial Langoustine which we drape in cep mushroom and glaze with jus gras and finish it at the table with lashings of white truffle.
The heady, ambrosial and beguiling scent is intoxicating.
27/11/2024
CELERIAC
Carlingford oyster with fermented Celeriac butter and Douglas fir glaze
Celeriac rémoulade with watercress and pickled mustard
Celeriac fondant with truffle
Autumn/Winter 2024
From Celeriac, Kohlrabi, Douglas Fir, Mustard
24/11/2024
A most remarkable pre-dessert awaits. Fermented plum sorbet from bumper crop of beautiful plums this summer, black cardamom foam and fresh plums.
22/11/2024
Huge congratulations to our own for making it through to 2024 finals this week!
Dylan has been very good at not letting on, even to us, how well he has done so we are all waiting with baited breath and cheering him on each episode.
We couldn't be more proud of his accomplishments
21/11/2024
If thou tastest a crust of bread, thou tastest all the stars and all the heavens.
-Robert Browning
Sourdough bread with 6-month aged whipped lardo and cultured butter with preserved summer's marigold.
19/11/2024
Chef Patron Taylor Bonnyman working the pass, fostering an environment of creativity and camaraderie through his cracking wit and inspiring leadership.
Address
8-9 Blacklands Terrace
London
SW3 2SP
Option 1: Public Transport
Take the London Underground to Sloane Square Station (District and Circle Lines). Exit the station and walk south on Lower Sloane Street towards Chelsea Bridge Road. Turn left onto Blacklands Terrace and continue walking until you reach the restaurant.
Option 2: Driving/Parking
From central London, head south on the A3212 and cross over Chelsea Bridge. Turn right onto Royal Hospital Road and then left onto Blacklands Terrace. Limited street parking is available on Blacklands Terrace and neighboring streets, or there is a paid car park nearby at Chelsea Cloisters on Sloane Avenue.
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What people say
British restaurants are known for their use of fresh, seasonal ingredients and innovative cooking techniques. The Five Fields in London's Chelsea neighborhood is a prime example of this culinary tradition. Chef Taylor Bonnyman's menu is built on the foundation of British produce and seasonality, but incorporates influences from London's diverse cultural landscape.
One standout dish at The Five Fields is the Morels with Wild Garlic, Confit Burford Brown Yolk, and Vin Jaune. Though morel season may be over, the memory of this dish will linger. And for dessert, the Strawberry Sorbet with Whey is a delightful surprise that perfectly complements any main course.
But it's not just the food that makes The Five Fields stand out - it's also the team behind it. Daniel and Megan are just two examples of the dedicated staff who make every dining experience unforgettable. And for those looking to cap off their meal with a drink, The Five Fields has an impressive selection of Champagnes and other spirits to choose from.
Overall, The Five Fields is a must-visit destination for anyone looking to experience modern British cuisine at its finest. With its commitment to fresh ingredients and innovative cooking techniques, it's no wonder why this restaurant has earned a Michelin star.
