Although the setting is of unparalleled beauty, Alex Bentley’s cooking is without doubt the star attraction at Restaurant at The Petersham.

Alex joined The Petersham in 2004 having built his career as Head Chef of Monsieur Max in Hampton, Middlesex, where he held a Michelin Star for five years. He also won the Carlton Restaurant Awards for Best London French Restaurant in 1999.

Alex’s style of cooking stems from the time he spent in establishments both in London and South Africa. His menus change with each season and always pay homage to the great British classics we have come to know and love at The Petersham.

"For a starter, I had a croustade of soft boiled quail egg with mushroom duxelles and Hollandaise sauce, while my wife went for the soup of the day; a deliciously sweet pepper broth with mozzarella bobbing beneath the water line. She was equally enthusiastic about her pudding – a pineapple tarte tatin with rum and raisin ice cream – and I certainly wasn’t grumbling about my chocolate and orange cheesecake."
The Independent

"The ballotine of foie gras with horseradish crème fraîche was first-class; seared scallops & boudin noir balanced sweet & savoury perfectly, with a cauliflower & celeriac purée giving a backdrop of velvety smoothness. Grilled red mullet with sardine ravioli & pea risotto was equally adept."
Squaremeal.co.uk

Making Waves interview with the UK’s top chefs – "Alex Bentley, Head Chef of the Petersham Hotel in Richmond, Surrey, also pairs seaweed with fish and uses Wakame and Nori in dishes such as Baked Fillet of Seabass with Seaweed, Prawn Ravioli and Parsnips cooked in Saffon, and the less commonly eaten Hijiki in Crab with Lemon Couscous and Artichoke wrapped in Parma Ham. “I tried hijiki at Nobu and thought it was really good. It gives the sea taste that goes with the fish but you should only use a small amount as a garnish."
Restaurant Magazine

"Alex Bentley brilliantly combines rich foods – including Scallops and Black Pudding or Roast Pork with Beetroot Puree – with surprising wines like the Riesling we had with our starter."
American Express, Platinum Magazine.

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