It isn't often that a superhot new restaurant opening almost sneaks up on us - but The Five Fields threatened to do just that. Opening at some point this Spring, this Chelsea restaurant has an astonishing team behind it, which should make it a very interesting place indeed.
Chef Patron Taylor Bonnyman from the two Michelin-starred Corton in Tribeca. Head Chef will be Marguerite Keogh, formerly of Marcus Wareing at The Berkeley, while the Pastry Chef Chris Underwood is ex Tom Aikens and the Restaurant Manager will be Matthew Widdowson who was Bar Manager at Bluebird.
As for the restaurant itself - this is no dude food joint. The Five Fields will be a new fine dining restaurant in Chelsea on Blacklands Terrace near to Sloane Square. The spot was formerly El Blason Tapas Bar and also scores a note in history for having featured in the 1966 film Blow Up.
Expect modern seasonal cooking which will pay "particular attention to Britain’s finest artisanal produce". That aim will be helped by the fact of their own East Sussex herb and vegetable gardens which can provide the kitchen with over a hundred varieties of herbs, many rare or forgotten. There will be a three course prix fixe menu at £45.00 or an eight course tasting menu for £65.00.
Drinks-wise, as well as a cocktail list they'll mainly be focusing on European wines. They'll also be working with their sister company The Sussex Collection to provide more bespoke high-end wines if arranged in advance.
We asked Rob Kihlstrom (who was originally involved with the project but isn't any more) to find out more.
What are you hoping to achieve with the Five Fields?
In New York, the buzz and sense of fun that you experience in casual restaurants is also present in the big-room fine dining establishments. Places like Eleven Madison Park, Le Bernardin and Daniel retain a sense of formality only without the hush and pretence. For us it’s important that The Five Fields, a small room for only 40, brings with it some of that big-room New York conviviality.
What can you tell us about who's in the kitchen at the Five Fields?
Taylor worked under both Pierre Gagnaire and Paul Liebrandt and his contemporary style is complemented by Marguerite Keogh’s classic French cooking. In this way the kitchen takes a very collaborative approach. They will be overseeing the kitchen together. At The Five Fields it is the restaurant’s name and spirit that’s important rather than any chef’s. We want to do something special as a team.
The Five Fields has now opened for dinner only from Tuesday to Saturday and is at 8-9 Blacklands Terrace London SW3 2SP