Located within the heart of Chelsea, Five Fields is a fine dining 44-cover restaurant which takes its name from the five fields which originally ran from Chelsea up to Knightsbridge. Split across three floors – including a lower ground kitchen – Five Fields takes inspiration from those sprawling green fields and provides diners with an elegant yet informal experience.
Robert Angell Design Studio led the interior design on the project, whilst BWI Interiors were the main contractor. Project architecture was overseen by Manalo & White. Cushman and Wakefield were the project managers. Other consultants included; MH Associates who carried out the mechanical and electrical consultancy, MPG/Shreeves, the quantity surveyor and Sefton Horn Winch designed the kitchen.
Work began on Five Fields in 2011 and reached completion in April. Prior to work taking place on the site, the building housed a tapas restaurant, which was stripped back so that only the original facade remained. Services were then fitted into the rear of the building and a new roof and Juliette balcony was installed.
Although a great deal of work was undertaken inside the building, the exterior of the site has simply been refreshed, with new double glazed windows installed. Meanwhile the interior has been dramatically redesigned, bringing the site up to date and giving it a new lease of life.
All of the furniture installed in Five Fields has been sourced from the UK, with an emphasis on the local area and includes tiled walls and a gold leaf mirrored bar. Meanwhile, the entrance has been designed to provide a focal point for the restaurant and sits behind a pair of French inspired copper and polished brass screens.
Discussing Five Fields, Robert Angell Design Studio Owner, Robert Angell, said:
“The food at Five Fields is sourced locally and is adjusted seasonally for the menu. The restaurant has a certain artisan feel to it and due to its location the concept is based around garden architecture.
“On the first floor of the restaurant there is a private dining room in a pale grey limed oak panelled room, and a small lounge bar with palm wood walls. The main dining room is light and elegant, taking inspiration from a garden orangery with pale hessian and copper backed walls, cream lacquered plantation shutters and a pale gloss coffered ceiling.
“The lighting is inspired by sugar molecules, giving light and reflection to the room, and each of the dining tables is individually lit and controlled to suit the customers’ requirements.
“Guests can experience the restaurant’s culinary delights in the various rooms of the restaurant, giving a slight residential feel and the colours are inspired by nature, using pale green, ochre and ivory to give a fresh feel.”
“Everything has been carefully considered in the design of Five Fields, so that we can make best use of the space available and this has been a great project to be a part of.”
For more information on Five Fields, please visit: www.fivefieldsrestaurant.com.
Sefton Horn Winch
Formed in 2009, Sefton Horn Winch specialise in the design of food and beverage support and service facilities for the leisure and hospitality industry. The company was formed following the amalgamation of Ken Winch Design, Creative Kitchen and Restaurant Concepts and using the expertise of Gareth Sefton, Sefton Horn Winch takes projects from the initial concept all the way through to completion.
Over the past five years Sefton Horn Winch has worked on many high profile projects within the restaurant, hotel and corporate sectors. Past work includes The Fat Duck Group and Mandarin Oriental Hotel Group, as well as sites for Rex Restaurants, Barclays, Royal Bank of Scotland and Deloitte.
Working on Five Fields, Sefton Horn Winch provided design consultancy services for the kitchen and bar.
Gareth Sefton, Sefton Horn Winch, said:
“Given the pedigree of talent involved at Five Fields, the site was a very exciting prospect for us to be involved with. Taylor Bonnyman, the chef proprietor has previously worked at Michelin starred restaurants and with this site he has created a fine dining restaurant within London.
“Five Fields sits within our portfolio very well and it is very exciting to work with someone of this calibre.”