LONDON, ENGLAND — Chef Patron Taylor Bonnyman, working in collaboration with Head Chef Marguerite Keogh, offer elegant and playful modern British cooking with an emphasis on native British artisanal produce. Having worked in some of the finest kitchens in London, New York, and Paris the kitchen brings together its influences to create contemporary, seasonally focused, and ingredient led dishes. The food balances luxurious indulgence with delightfully fresh simplicity.
The Five Fields dining room is an intimate space whose decor takes inspiration from the local area’s association with flora. Light, warm, and welcoming interiors mirror this with natural colours of pale green, ochre and ivory. Three tiled walls feature a cocoa plant motif as a nod to Sir Hans Sloane’s introduction of drinking chocolate to Britain. These create the focus of the dining room, which is bordered by copper backed hessian walls and features pieces by Sophie Dickens and Sarah Woodside. Reservations may be made up to six weeks in advance. Telephone lines are open Tuesday to Saturday 10am to 6pm. (020 7838 1082) The restaurant has it’s own private garden. It offers the kitchen access to a collection of more than a hundred herbs, many of which are very rare or nearly forgotten as well as the freshest and most seasonal produce available. (www.fivefieldsrestaurant.com)
