Owned by mother and daughter Ruth and Samantha Trinder, Bingham House is a stalwart of riverside dining in Richmond. Its acclaimed head chef Andrew Cole has been at the helm of Bingham Riverhouse for nine years, evolving the menu with intricate flavour combinations, fresh seasonal British produce and his unique interpretations of classic dishes.
The restaurant is a clean and elegant library-style space with Penguin Classics lining the shelves on one side and classic French doors on the other, overlooking the lush green willows that edge along the Thames. Visiting on a summer’s evening, the light floods into the relaxing space, decorated with parquet floors, duck-egg blue walls and custom artworks. There are certainly a few design ideas here we’d like to steal for our dining room at home, notably the plush velvet cushions, the simple-yet-elegant wild flowers in clear jars adorning each table and, of course, the picture-perfect view (the latter will be harder to emulate).
Despite the relaxed setting, the chefs here clearly take the food seriously. Our crab teriyaki and chicken terrine starters from the new spring a la carte menu were early proof of Cole’s expertise. Served with puffed rice, every bite of the crab teriyaki was delicious and artfully presented chicken terrine was moreish. Having heard good things about the fresh fish here from neighbouring diners, we opted for the roasted hake with white pudding and haricot bean cassoulet and the pan-fried halibut, which was served with the most delicious pea and mint puree, jersey royals and a mouthwatering potted shrimp sauce. Adding to our delectable dinner was the incredible service. We rounded things off with an exquisite banoffee cheesecake – a clever interpretation of the classic dessert – and a rich chocolate tart, both works of art and a treat for the taste buds.
The generous drinks menu covers everything from cocktails to reviving non-alcoholic spritzes. We opted for a refreshing apple margarita (with tequila, apple juice, lime juice, agave and cinnamon) and the rich and sophisticated William’s Sidecar (whiskey, Poire William, sage-infused Cointreau and lemon juice) as an aperitif. During dinner, our knowledgeable sommelier enthusiastically paired a selection of wines from across the world with our selected dishes, including Morandé Gewurztraminer Estate Reserve – an exquisite fresh and elegant Chilean white, which complemented our halibut perfectly.
A three-course a la carte meal for two is £90, plus an additional £25 each for wine pairing.
Warm and hospitable staff enhance the fresh and delectable dishes and opulent riverside setting for the ideal spring/summer evening meal.
Bingham Riverhouse; 61-63 Petersham Road, Richmond-upon-Thames, TW10 6UT; binghamriverhouse.com