The Five Fields

When I was looking for somewhere special to celebrate my birthday I didn’t have to think that hard about it. The reason is that whenever you visit the Five Fields you are always guaranteed an excellent dining experience with amazing food , wine and service. Well after our visit on saturday I think it’s safe to say the standard has risen even higher. After a nice stroll along the Kings Road we turned into Blacklands Terrace as this where you will find the restaurant. On entering we were greeted by Lourdes who delightfully welcomed us back before escorting us to our table. This was in the far right corner giving you a nice view of the whole restaurant. You really do feel so comfortable when you visit here as it’s just like your dining out at a friends house. We did notice like other restaurants that they had to in order to create plenty of space between tables lost some covers. The majority of the staff chose not to wear face masks or shields and the couple that did was down to a personal decision. You also noticed that whenever a member of staff touched anything they immediately sanitised there hands.

So now let’s move on as we were greeted by sommelier Agnieska who it was a pleasure to see again. She poured us a complimentary and celebratory glass of champagne to welcome us back. It was then time for manager Jason to introduce himself and also to say it was good to see us again before discussing the menus situation. This was a choice of two Tasting Menus a six course or by adding a couple of supplement dishes to make an eight course menu which is what our decision turned out to be. It was then time to choose some wine to pair with the food and sommelier Agnieska came up with a few excellent suggestions in particular the one she highly recommended a South African Chenin Blanc from the Mullineux Vineyard that with it’s versatility matched amazingly with the first half of the menu.

While enjoying our champagne we enjoyed some delightful snacks to start us off. A tomato based cone and a tzatziki style tartlet topped with caviar. This was followed by the Amuse Bouche a stunning vegetable broth with lamb.

A personalised menu , champagne & snacks

Amuse Bouche

Now it was time for the menu to begin. The wine was poured and we were ready for our first course and what a fantastic way to start Shiso with blackberry & oyster that was amazing and who would have thought oyster and blackberry would go together but this is a fabulous combination. We followed this with the Beetroot with cherry & foie gras that again was bursting with flavour and yet for a foie gras dish was quite light and refreshing on the palate.

South African Chenin Blanc from the Mullineux Vineyard

SHISO

BEETROOT

Next to arrive was the first of our supplement dishes the Tomato with red mullet & beans. This was a very clever dish and served in two parts where you first taste the richness of the red mullet & beans before your palate is refreshed with the tomato. This led us to the next course of Girolles with brill & chicken which was also served in separate bowls as the full flavour of the egg yolk and mushrooms was delightfully lightened by the brill. Our next dish was the second supplement course and personally my dish of the day it was absolutely stunning. The Grouse with carrot & offal was full of rich and amazing flavour that left you in food heaven.

TOMATO

GIROLLES

GROUSE

Before the next course it was time to put Agnieska to the test again as we asked her to pair us two different styles of red wine to compliment the amazing Fallow Deer with courgette & blueberry that was another very interesting combination of flavours that once again worked perfectly. The wines she chose were both excellent. I was so pleased as the wine she picked for me was a fabulous big and bold Italian Barolo from Diego Conterno and for my wife a Syrah from the Gramercy Cellars in Washington.

Diego Conterno – Barolo

FALLOW DEER

Gramercy Cellars – Syrah

Next to come was a fabulous pre dessert of Elderflower with cherry and a woodruff ice cream and yes another delightful combination of flavours that gelled perfectly together especially the fizz from the elderflower. This led us to the last course our dessert of Fig Leaf with gooseberry & sheep’s yoghurt and needless to say it was delicious as was the sweet wine chosen by Agnieska. She once again pulled another beauty out of the bag with this fantastic Domaine de Souch Jurancon. I also received a nice little birthday surprise from the chefs.

ELDERFLOWER

Domaine de Souch Jurancon

FIG LEAF

We finished with tea , coffee & petit fours to bring to and end an outstanding celebratory lunch. This was without doubt our best visit to date that leaves me with great anticipation to return as soon as possible. Thank You to chefs for the simply outstanding food full of amazing flavour and interesting combinations. To Agnieska for her excellent wine pairings that truly complimented the food perfectly. To Manager Jason and Chef de Rang Lourdes for their amazing personal service. This really is a restaurant that needs to be placed very highly on anyone’s dining list and I for one can’t wait to visit again soon.

PETIT FOURS

Thank You all for a fantastic birthday treat and wish you all the best in the difficult times we’re experiencing at the moment

#SupportHospitality