The Five Fields

This sleek and sophisticated restaurant in the heart of Chelsea is all ivory leather seats, pale hardwood floors, abstract art and designer light fittings. Staff are highly professional, serving a tasting menu that changes seasonally and is dictated entirely by the produce that comes in daily from the kitchen garden. The cooking is inventive and precise, offering incredibly complex, detailed dishes with masterful balance and impressive technical skills. A dish merely described as ‘Potato’ on a menu might not get your heart thumping, but this is understatement at its most overt. A buttery crisp potato cake served on a base of finely diced chicken heart and duck liver, finished with savoury preserved potato sauce offers big flavours from humble materials. Next up might be perfectly executed saddle of fallow deer venison with Jerusalem artichoke and sunflower glaze. Finish with a play on tarte Tatin: baked apple slices, deeply caramelised and served with an apple brandy sabayon and separate little tart (the pastry wonderfully light) of apple marigold custard. To accompany, there's a massive wine list with a hugely helpful sommelier on hand.

Awards, accolades & Welcome Schemes

4 Rosette Award for Culinary Excellence

AA Notable Wine List