Nestled in Chelsea, The Five Fields offers a Michelin-starred experience with a creative prix fixe menu showcasing seasonal produce and herbs from its own garden.
"Current city where Dylan Bachelet works as a chef de partie at the Michelin-starred restaurant the Five Fields." - Francky Knapp
"This is my first opportunity to work full time in a MICHELIN Star kitchen and it’s been amazing so far. It was a huge learning curve my first couple of weeks, overseeing a section and the pressure that comes with that, but it’s exciting and is very rewarding to produce food we’re so proud of." - Andrew Young
"Over the years this charming, formally run Chelsea restaurant has built up a loyal local following, thanks to its warm, comfortable feel and engaging team. The attractively presented and skilfully conceived dishes are intricate, detailed and packed with flavour; many even arrive as two servings. Produce is top-notch and many of the herbs and vegetables come from the restaurant's own kitchen garden in East Sussex. Alongside the classics, the extensive wine list also offers some more esoteric bottles from Eastern Europe and the Middle East." - Michelin Inspector
"Taylor Bonnyman, Chef-Owner of The Five Fields, reflects on his path from a history student to a chef and the influences that shaped his career." - The MICHELIN Guide UK Editorial Team
"Marguerite Keogh and Taylor Bonnyman are in charge at the Five Fields, which has one star." - Eater Staff
