As one of the one most iconic hubs of hospitality in Richmond, The Petersham has presided over the south-west London borough for over 150 years. Under various guises, the establishment has undergone numerous renovations and extensions to leave us with the opulent four-star destination we see today.
While the hotel itself is a gem, personifying contemporary luxury while maintaining the all-important old world glamour, PAUSE opted to try out their revered eponymous restaurant which perpetuates the aforementioned qualities.
Set in a breathtaking room overlooking the Thames, the space boasts wrap-around floor to ceiling windows offering unbeatable views of the countryside while still within the M25. White tablecloths and sumptuous furnishing set the tone for the service while an uncomplicated menu by head chef, Jean-Didier Gouges makes for a seamless selection.
When it comes to food, Gouges takes an atypical approach for what you’d expect from a French chef; stripped back, seasonal & fresh are the keywords, allowing the exceptional quality produce speak for itself. Delectable openers like scallop and crab served with fresh, invigorating accompaniments are followed by mouthwatering mains like squid in linguine and, of course, a second-to-none fillet steak with all the trimmings.
Desserts are no less considered, with some typical contenders alongside ever-changing seasonal options such as their summer-ready peach melba peach jelly with rosemary, thyme, elderflower syrup & crispy vanilla ice cream – proving to be the perfect way to round out a distinctive dinner.
Complementing the expansive food selection, the Petersham’s wine offering is among the best in the area. A seemingly endless list of worldly wines carefully curated to ensure all cuisine has the optimum accompanying tipple. Clinching the night, a truly attentive and cordial wait staff (particularly the charismatic manager) perfectly emulate the qualities of this must-visit destination.
Call 020 8940 7471 to book or visit www.petershamhotel.co.uk for more information.