TAYLOR BONNYMAN, CHEF PATRON

"Every menu decision we make begins with what is available to us from our garden in Sussex. The point is not to correct or obscure the ingredients. Instead, it is simple cooking designed to convey the products' qualities and a sense of place."

A native Londoner, Taylor had a lifelong interest in restaurants and cooking and 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.

MARGUERITE KEOGH

HEAD CHEF

Our Irish born Head Chef Marguerite, who has been with us since opening the restaurant, fills the kitchen with enthusiasm, talent and a great deal of knowledge. Marguerite did her Culinary Arts Diploma and a 5 year apprenticeship at Relais Chateau Dromoland Castle before she swiftly followed her dream and moved to London.

Before opening The Five Fields in 2013, Marguerite worked at Marco Pierre White's 'Drones' Restaurant, three years at 'Petrus' and two and a half years at 'Marcus Waring at the Berkeley' .

When Marguerite isn't at the Restaurant, she loves growing, harvesting and preserving fruits and vegetables of her own... as you would expect of a farm girl at heart. She tries to return to her home in Ireland at every opportunity to see both her family and, of course, her much-loved dogs!

CHARLES BARANDA

SOUS CHEF

Sous Chef Charles was part of the opening team, joining as a commis chef. He then spent four years working around the world with the likes of Simon Rogan at Fera, Thomas Keller in New York at Per Se and The Conduit in London before returning as Sous Chef at The Five Fields. Charles is committed to reducing food waste and has a very keen interest in various techniques of preserving and fermenting, home gardening and food seasonality. Charles 'dabbles' in day trading as well, so if you're after any tips, you know who to ask.

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ROBERT GRANE

SOUS CHEF

Rob is from Varmland, Sweden and brings with him the Filipino Scandinavian influences of his mixed heritage. Having worked in a few kitchens in Sweden and London, Rob joined us as a Commis Chef and has worked his way up to Sous Chef.

MATTHEW WIDDOWSON

GENERAL MANAGER

General Manager Matthew, has been part of The Five Fields since the doors opened in 2013. California native Matthew brings a wealth of knowledge with him, having worked at The Great Eastern Hotel and Bluebird Chelsea.

Matthew does the bi-weekly trip to the Kitchen Garden, which is just a short drive from his home in East Sussex; where he collects the produce including the freshly picked herbs, vegetables and honey from our Gardener David Love-Cameron (whilst trying to glean as much knowledge for his own veggie patch at home).

SEBASTIEN PE

RESTAURANT MANAGER

Sebastien studied hospitality at Namur in his native Belgium before moving to France where he spent more than 15 years in some of Paris’ most prestigious locations like The Four Seasons’ George V, Ledoyen, Park Hyatt Vendome and Le Bristol with Eric Frechon. He moved to London in 2017 and joined us as Head Waiter before being promoted to Assistant Restaurant Manager and then more recently to Restaurant Manager.

Sebastien brings with him an utter focus on the guest experience and a genuine passion for hospitality. When not at work he can usually be found discovering the new restaurants of London or cooking for his wife, young daughter and their Yorkshire Terrier, Bruce.

NUNO PEREIRA

HEAD SOMMELIER

Hospitality always came natural, but Portugal native Nuno moved to London in 2009 and fell in love with the industry while working at The Covent Garden Hotel and looking after the great and the good of London's theatre scene .
An epiphany came in the form of a 2006 bottle of Sassicaia which inspired him to concentrate and specialise in wine - an ephemeral moment which turned into a long-lasting memory.

He began as a sommelier at Liverpool Street’s New Street Grill before moving up (in position and elevation!) as Head Sommelier at Hutong at The Shard.

On the birth of his daughter, Nuno stepped away from the industry briefly to look after her while working at an independent wine importer and finishing his WSET diploma.

Having joined us as Head Sommelier, he now has the pleasure of walking his daughter into school each day before work.

CAREERS AT THE FIVE FIELDS