The Barnes set (being the right side of Richmond they must have one) would like to keep this lovely eatery to themselves I imagine - it does, after all, have everything for a thoroughly enjoyable evening. There's a buzziness about it, soft lighting and modern art and a perfectly-balanced chef. Ed Wilson has none of the celebrity hype but all of the right credentials (The Wolseley, Orrery, Galvin Bistrot de Luxe) so it follows that he can rustle up some pretty decent dishes too. Indeed, there's nowhere better in this part of town to go for poached halibut, grilled veal kidney or confit of duck leg to name but a few of his seasonal creations. The desserts are classics - panna cotta and creme brulee are a welcome departure from weird modern fusions and oh-so-tempting to over-indulge in. A great value set menu means it'd be rude not to.
This is an extremely fine Modern European restaurant dressed up as a gastropub with a reasonable private Dining Room upstairs. Several chefs have come and ... More
Strada has started something of a pizza revolution and knocked Pizza Express off its perch (as well as, more regrettably, being the final nail in ...More
Taking the great Bard's work and fast-forwarding 400 years to set it in some postmodern, post-war, post-apocalyptic new world is always a bit of a ...More
A mosaic of created wetland habitats spread over 43 hectares, developed on the site of a disused Victorian reservoir, forms the site of the London ... More
This very traditional little shop is packed with very special, unique toys for younger kids – they squarely target their market at newborns to eight ...More
This deli is next door to and under the same ownership as the popular Sonny's restaurant - incidentally it's also the same ownership behind 11 ... More
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The Barnes set (being the right side of Richmond they must have one) would like to keep this lovely eatery to themselves I imagine - it does, after all, have everything for a thoroughly enjoyable evening. There's a buzziness about it, soft lighting and modern art and a perfectly-balanced chef. Ed Wilson has none of the celebrity hype but all of the right credentials (The Wolseley, Orrery, Galvin Bistrot de Luxe) so it follows that he can rustle up some pretty decent dishes too. Indeed, there's nowhere better in this part of town to go for poached halibut, grilled veal kidney or confit of duck leg to name but a few of his seasonal creations. The desserts are classics - panna cotta and creme brulee are a welcome departure from weird modern fusions and oh-so-tempting to over-indulge in. A great value set menu means it'd be rude not to.
