Five Fields - Chelsea, London

Taking its name from the areas of Belgravia and Chelsea known as The Five Fields in the 18th century, chef and owner Taylor Bonnyman's new restaurant also takes inspiration from the fields of East Sussex, where most of the rare herbs and vegetables are grown in the restaurant's own gardens. Bonnyman formerly plied his trade at the double Michelin-starred Corton in NYC and his head chef Marguerite Keogh did the same at Marcus Wareing at the Berkeley, and their pedigree and attention to detail is evident in dishes such as foie gras parfaits with pickled mushrooms and carrots; loin and neck of Yorkshire lamb with ewe's curd and spring vegetables or rhubarb curd with saffron custard and salted milk crumble. The convivial dining room has a soothing pale green and ivory colour palette, and is the perfect setting for enjoying their eight-course tasting menu, which is a steal at £65 a head.