The Five Fields Awards

The Five Fields Restaurant Review:

Chef/patron Taylor Bonnyman worked at Corton in TriBeCa, New York; head chef Marguerite Keogh was previously at Marcus Wareing at The Berkeley, so you can expect exciting cooking at this Chelsea establishment. In the chic setting you’re treated to a menu emphasizing native British produce from the restaurant’s own herb and vegetable garden in East Sussex, which happens to be overseen by the ex-gardener from Raymond Blanc’s Belmond Le Manoir aux Quat’Saisons. Other ingredients come from all over Britain, such as scallops from the Orkneys, fish from Cornwall and Yorkshire lamb. Short menu descriptions give little hint of the quality of the sourcing and the subtlety of the cuisine. Start with “Garden,” a mix of herbs, fruits, flowers and vegetables, as beautiful as it is tasty. Foie gras comes with shimeji mushrooms and beetroot, which encases the liver. Mains run from cod with shellfish, orange and broccoli to lamb with sweet new potatoes, snails and sheep’s cheese. European wines dominate the list with a particularly notable range of French wines from £22 a bottle as well as some heavy hitters. Cocktails are fun: try Blow Up, a mix of citrus vodka, pressed apple, ginseng spirit, green chili, chipotle and celery bitters. Service is good and the whole experience one that makes this little place packed every night. 3-course menu £55; tasting menu £80, £140 with matching wines.