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

"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."
Viewlondon.co.uk, 2010

"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."
Foodepedia.co.uk 2010

"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, 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.."
Squaremeal.co.uk, 2008

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,2008

"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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