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A native Londoner, Taylor Bonnyman's cooking encapsulates the spirit of the capital. With a foundation built on British produce and seasonality, his dishes incorporate influences from London's broad cultural complexion and outward-looking philosophy. 

Having had a lifelong interest in restaurants and cooking, Taylor committed to the industry age 22 after completing a degree in History at University College London. He started at London's 'Roussillon’ and Marcus Waring before spending time at Pierre Gagnaire’s eponymous restaurant in Paris and finally moving to New York to work in Daniel Boulud's flagship restaurant 'Daniel' and Paul Liebrandt's two-Michelin-starred 'Corton' in Tribeca, before returning to London to open The Five Fields.