i. Biography
The Path
In the early part of Taylor Bonnyman’s career, the work ran through a set of kitchens that demanded consistency before expression: Roussillon in London, then Marcus Wareing at The Berkeley in The Berkeley, then Daniel in New York. A later stint as chef at Corton in Tribeca added another layer, sharpening a style that reads as precise and restrained. That accumulation now sits behind Taylor Bonnyman’s role as chef patron at The Five Fields. The title is about responsibility as much as status: the menu, the pace, and the room all sit under one set of standards. The work here reflects a progression through serious addresses, with London discipline and New York exactness carried into a kitchen that has its own quieter register.
The Work Today
At The Five Fields, the cooking begins with seasonal and locally sourced ingredients, many harvested from the restaurant’s own kitchen garden in Sussex. That garden is part of the operation, not a decorative extra. It feeds the kitchen directly, and the restaurant’s Native British focus is reinforced by fresh produce from its own gardens in East Sussex. That setup gives Taylor Bonnyman’s cooking its shape: close to the ground, responsive to what is available, and built around the practical limits of season and locality. The kitchen yields to the ingredients rather than forcing them into a fixed formula. What comes through is restraint, not as an effect, but as a working method — the kind that keeps each element legible. Taylor Bonnyman has put that outlook into words with unusual directness: “There’s an awful lot we can do much better, so there is still a lot of work to be done.” Recognition does not close the book; it just marks where the standards currently stand, and where the next round of work still has to happen.
In Their Words “Obviously there is a lot of room for improvement still, but it’s a nice treat for everyone and it gives us a mandate to carry on with what we are doing.” “It was a bit nerve wracking but it was nice, there was a great sense of pride for everyone at the restaurant.”
Acclaim
Taylor's honors include Michelin Guide, one star (2017) and AA Restaurant Guide, four rosettes.
Profile updated August 2026
FAQ
Asked of Taylor
What is Taylor Bonnyman's current role?
As of 2026, Taylor Bonnyman is chef patron.
Where did Taylor Bonnyman work before?
Taylor Bonnyman's earlier career included Roussillon, Marcus Wareing at The Berkeley, and Daniel.
What recognition has Taylor Bonnyman received?
Michelin Guide, one star (2017).
