The Restaurant at Bingham Riverhouse

Bingham Riverhouse Dish

Following a full refurbishment by award-winning interior designer Nicola Harding, the Bingham Riverhouse in Richmond, with its highly rated restaurant, has re-opened to much fanfare.

This unique Georgian property situated on the Thames was originally two houses that, early on, merged to become one property. It has always drawn an interesting crowd of people ever since its heyday in the 1800s. This was when its occupants, writers Katherine Bradley and Edith Cooper who used the pseudonym Michael Field, lived and worked here. Even W.B. Yeats visited the house.

In 1984, the Trinder family acquired the crumbling Georgian property and refurbished it.  It was then turned it into a B&B. In 2006, Daughter Samantha transformed it into Richmond’s first boutique hotel. It remains to this day in the care of Mother and Daughter, Ruth and Samantha Trinder.

Bingham Riverhouse Restaurant Tables

The Restaurant at Bingham Riverhouse received a Michelin Star in 2010. The current menu has been revived under the direction of award-winning head chef Andrew Cole who has been awarded three rosettes.

The décor has a very English style. Large potted palms, dark pine coloured green walls and interesting abstract art work gives it a rather country colonial feel.

I must first report that the service, from the reception staff through to waiters and sommeliers, was exceptional. I doubt you would find better anywhere in London.

Bingham Riverhouse Salad

I decided to try the Smoked Haddock Fishcake in a celeriac soup as a starter, followed by the Pan-Fried Hake with seared scallops and torched cucumber.  It may have been a fishy selection but both dishes worked very well together. The starter was exquisite (I loved the celeriac soup) and, in both dishes, the fish was perfectly prepared.  The scallops which accompanied the hake were tender and tasty.

My husband had the torched mackerel as a starter and was pleasantly surprised at the delicate taste. His choice for a main course was the Ox Cheek with bone marrow and yeast crumble (!) what a delightful combination.  The ox cheek was deeply flavourful.  The side of seasonal vegetables included nearly neon green fresh kale.  Beautiful.

The Raw Clementine Cheesecake was a delight, topped with pecans, dates and served with clementine sorbet.  However, I must admit, it was my husband’s Bitter Chocolate Mousse with Blood Orange Sorbet that was the star of the dessert course.

Bingham Riverhouse Cheesecake

I must comment as well on my Chardonnay wine.  It was Bogle from California Vineyards and went perfectly with my dinner choices.  I am hoping it continues to be offered.

Menus here change seasonally to showcase the best of local produce.  For this year’s winter to spring season, this includes Jerusalem Artichoke Tartlet with cop mushroom, rosemary and smoked almonds, Turbot on The Bone with fondant potato, purple broccoli and warm tartar sauce.

Before dinner or after, guests can enjoy drinks in the spectacular double-height pink drawing room with high, grand ceilings.  Original art is on show here and the French windows open up directly on to the terrace.

Bingham Riverhouse Restaurant Interior

The Details

The Restaurant at Bingham Riverhouse, 61-63 Petersham Road, Richmond, Surrey, TW0 6UT, England.

Tel: +44 (0)208 940 0902

Website: www.thebingham.co.uk

The restaurant is located inside the Bingham Riverhouse Hotel, which is a 20-minute walk or 10-minute drive from Richmond Train Station along Petersham Road. It’s very straightforward and easy to find.

Type of Restaurant: 3 AA Rosette Modern British Restaurant

Price Band: Medium

Insider Tip: The wine list is excellent. I would say it’s worth having the sommelier make a recommendation with wine pairing costing an additional £25.

Reviewer’s Rating: 10/10

Author Bio:

Lynn Houghton is a London based travel writer and photographer.

Photographs courtesy of The Bingham Riverhouse

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