The Five Fields (Chelsea)

• S most anticipated and exciting new openings is Five Fields restaurant
• It was no surprise that the restaurant was full when we arrived
• We on the other hand nearly never got in something to do with me booking a table the following week whoops
• Casual it down with some comfy shoes and what do you know
• I'm not sure what I was expecting from Five Fields
• The veg and herbs are all home grown
• You can definitely taste it in fact I had the best beetroot in my entire life here
• Everything was well sourced and the restaurant was indeed quite stuffy
• We started with a small selection of appetisers
• The first was a delicious crunchy ball filled with salt beef and topped with sauce and pickle
• I'm not entirely sure but was an oily tomato mix topped off with the daintiest edible flower
• Five Fields was how this part of Chelsea was described on an 18th century map of the area
• Though it is hard to imagine that these days in a location that is a short walk from Sloane Square
• As of May 2013 it is now home to a restaurant of that name
• Has a youthful chef/owner with the wonderful name Taylor Bonnyman
• Who is British with an American mother
• The actual head chef is Marguerite Keogh
• Example wines were Heathcote Greenstone Vineyard Syrah 2009 at £
• Tables were dressed with proper white linen tablecloths
• Though the wooden floor means that noise levels are a little high when busy
• Three courses were priced at just £
• A plate of nibbles included gougeres whose choux pastry was a little hard but had good cheese flavour
• Orkney scallops were seared and accurately cooked
• These were served with cauliflower and pistachio
• Radishes and cauliflower were paired with purees of morels
• Cep and aubergine and garnished with edible flowers
• The only technical slip of the meal came with the main course of Dover sole
• For whatever reason by the time the plate arrived the fish was barely warm
• The horseradish cream was a good accompaniment
• Dover sole is too good an ingredient to be wasted in this way (3/10)
• My chicken (Cotswold white) was much better
• The leg cooked as confit and served with charred leeks
• Pastry chef Chris Underwood worked with Tom Aikens before this
• As illustrated with a pre dessert of lemon thyme financier
• The textures were fine and the financier well made
• Better was strawberries and cream served with champagne sabayon and Italian shortbread with spiced strawberry jam
• The sabayon was elegant and the elements worked well as on overall dish (5/10)
• Rhubarb jell and salted milk crumble with candied pistachios
• The trouble was that the cannelloni was soggy
• The rhubarb was surprisingly lacking in acidity
• Though the candied pistachios were a nice touch (3/10)
• This came with good passion fruit marshmallow and a nicely made white chocolate with cocoanut and lime
• Our waiter was that rarest of creatures
• 112 a head with a bottle of JJ Prum and pre dinner drinks
• The Five Fields was certainly a nice change from the achingly trendy restaurant openings that have dominated the London scene recently
• The ingredient quality was good and the cooking technique generally of a high standard
• A very minor inconvenience for us (particularly considering the alternative was the wonderful Medlar) but a disaster for them
• Maybe it's the rats and I'm reliably informed that compensation from the energy companies is rare to completely non existant
• Anyway a return date was soon found and here we finally were
• The cube of soft gruyere had a gentle earthy flavour and having a chunk of sweet pickled onion floating around was at least unusual
• The broth itself was really no better than the French Onion Soup at Zedel
• A restaurant with no pretentious to fine dining and to say the least in a rather different price bracket
• Golden brown crust were soft curls of soft
• Colourful and with an artistic arrangement of various geometric shapes
• Meaty Orkney scallops crusted with toasted pistachio and surrounded by various forms of cauliflower
• Not just the scallops themselves which were perfectly seared golden brown leaving the bright white flesh inside firm and tasty
• Cauliflower is always a good match for scallops and the textures of veg made all kinds of interesting crunch and contrasts
• Certainly comes with plenty of fanfare
• It's a dish that was more admirable than enjoyable
• Bits of it were very nice I loved the oyster (I think it was anyway) bowl with the citrussy granita on top
• The best item on the slate was a sweet glazed bit of mackerel
• My problem with it all was only that the flavours and aromas were a bit too reminiscent of an actual stagnant rockpool
• As what was inside these neat green spheres was a mouthful of the kind of everyday apple sauce you might have with your pork chop
• Cooked sous vide because there was no nice bubbly skin
• It seems to me that too often sous vide is a technique used for the benefit of the kitchen more than the enjoyment of the customer
• Though I can appreciate consistency is at least more important in a fine dining environment than in a neighbourhood bistro
• I'm not entirely sure raw blackberries are a perfect accompaniment to anything other than a fruit salad
• This miniature bowl of foam was presumably a palate cleanser of some kind
• I think the other dessert was called Orchard
• This kind of thing is done better by any of those new wave British garden restaurants like Picture
• Again a success resounding one exquisite kitchen with a spectacular deal on a dream home without doubt the best in London
• Very beautiful place with very appealing menu
• The eye remains more pleased with the palate
• The Five Fields (Chelsea) is really friendly
• I had dinner last night at The Five Fields (Chelsea) with my girlfriend and I must say it was a time worth remembering
• I ordered lamb (Yorkshire Lamb) and it was delicious and beautifully presented
• Once ordered dessert we were served a sorbet melon to remove the strong flavors of the main dishes
• The dessert was an ice cream milk of goats served with red beets and white chocolate
• The atmosphere and quality of service are the two thing added to the list which makes you want to visit The Five Fields (Chelsea) again
• I think that it was excellent value
• The chefs are very talented and their plating is very creative
• I'm finding the UK very disappointing with regards to wine pairings
• I'd probably not return not because it was bad but because it was only ok
• Message and a slice of delicious cake (topped with a lit candle) alongside our desserts
• The service is impeccable and easily the best I have experienced
• Visually interesting that tempts the nose with a cacophony of aromatic delights
• Your senses will be confused with so many opportunities for utter delight
• The veggies are picked from their garden and meats
• The dining room is beautifully decorated with tables positioned with adequate space to allow for a private conversation

Read More