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"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.

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