The Five Fields

The Five Fields

| Chelsea, Kensington, Knightsbridge

This fine dining restaurant in Chelsea is being run by a team with a very impressive background. The head chef is from Marcus Wareing, the pastry chef and sommelier were both at Tom Aikens and the chef patron/owner was at NYC's two Michelin starred Corton. Expect modern seasonal cooking which will pay "particular attention to Britain’s finest artisanal produce".

Restaurant details

8-9 Blacklands Terrace, London SW3 2SP
Nearest tube: 
  • Sloane Square
Telephone number: 020 7838 1082
Michelin star 1 Michelin star

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8-9 Blacklands Terrace, London SW3 2SP


Critic reviews - total score 7 out of 10

Critics' score: 9
Zoe Williams Telegraph
Reviewed on October 03, 2013
"With the praline and peaches, (the dessert) turned into a new flavour altogether, elusive but robust, perplexing but on some deep level familiar. “It does the opposite to what you expect, and forces you not just to enjoy it, but to confront how good it is,” was L’s verdict. Which, to varying degrees, was true of it all." READ REVIEW

Critics' score: 6
Joe Warwick London Magazine Estimated score
Reviewed on July 24, 2013
"Not another reason to go to Chelsea. But it’s not because some of the off-kilter combinations currently being put out by the kitchen aren’t connecting – that might change; more that I don’t want to fine dine like it’s still 1999." READ REVIEW

Critics' score: 6
Emma Sturgess Metro
Reviewed on June 20, 2013
"It’s all out of balance: the room, the dishes, the flavours, the menu. It’s such a waste of the technical skills and willing (and, it would appear, funds) collected here." READ REVIEW

Critics' score: 6
Fay Maschler Evening Standard
Reviewed by June 05, 2013
"Main courses chosen — Dover sole, Cornish turbot, Yorkshire lamb and suckling pig — all belong to what we decide to call the Component School of Cooking. Most plates have the main item, a dab of sauce, a spume of foam, a flourish of leaves and a textural rubble of some sort — components, not comprehensible bedfellows." READ REVIEW

Critics' score: 6.5
Steve Dinneen City AM
Reviewed on June 05, 2013
"It is worth going for the food, which is as good as I’ve eaten this year, but speak to your accountant first: he may be able to cut you a good deal on that second mortgage." READ REVIEW

Critics' score: 10
Guy Dimond Time Out
Reviewed on June 05, 2013
"Careful sourcing of good ingredients is one thing, skill in cooking with them is another. The Five Fields is equally as accomplished at both. The pan-fried veal sweetbreads, slow-cooked venison, and suckling pig five ways on one dish were presented like artworks with an array of colourful and complementary garnishes." READ REVIEW

Critics' score: 6
Richard & Peter Harden's Estimated score
Reviewed on June 03, 2013
"This is the sort of restaurant which stands or falls by its food, so, in the end, we had a thoroughly flat experience. We really hate to say this, as it’s very likely that Bonnyman has put his heart and soul, and clearly a lot of money, into a venture which is as rare as it is – in so many ways – commendable." READ REVIEW