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.
In the press
"Head Chef Alex Bentley is fanatical about locally sources, seasonal British food served with a
French twist. Bentley’s Bisque is a classic light shellfish starter perked up with summer herb and
mains are confident and strong. I enjoyed a confit of suckling pig and black pudding with Jersey royal
and black truffle salad"
The London Magazine, 2010
"Simple dishes sit alongside far more intricate concoctions but at the heart of the menu is British
cooking, using fresh, seasonal produce. Presentation is unfalteringly strong and without pretension.
Of the starters the grilled quail is an exquisite dish. The seared red mullet and boudin of tiger
prawns and smoked haddock is equally successful. This quality continues through to the main courses
with the seared duck, served with an unusual date sauce, the sweetness of which works well with the
rich meat. Simplicity reigns here but is equally well executed. Restaurant at The Petersham offers
good old fashioned luxury in setting of unrivalled natural beauty."
"The seared red mullet with boudin of tiger prawn and smoked haddock was a lovely creation,
perfectly cooked with crispy well seasoned skin that you just had to eat. The Ballotine of foie gra
was of equal quality, rich and smooth it had great flavour and was well supported by a slice of smoked
duck, Muscat jelly, haricot vert and green peppercorns. Restaurant at The Petersham is excellent, it
would certainly be a great to place to have a celebratory meal or just to spoil yourself. Definitely
one to revisit."
"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
The Independent, 2009
"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.."
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."
"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,2008
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