The latest from The Petersham

With plenty of recreational green space and excellent transport links to and from London, it’s no wonder that come summertime Richmond and its luscious surroundings are a stomping ground for music lovers visiting far and wide. This year, we’re … Read more

Taking centre stage for the first time in the Chef’s Theatre at the Foodies Festival, Syon Park on Saturday 26th May 2018, our Head Chef Jean-Didier Gouges wowed his audience with his preparation of his scallop and crab starter and his two way … Read more

A summer dish created by our acclaimed Head Chef Jean-Didier Gouges of a succulent serving of pan-fried cod dished up with sweet Thai flavours.   Serves 1    For the cod: 160g cod fillet 70g pak choi 80g samphire Small handful of fresh … Read more

After settling in nicely as new Head Chef of The Petersham Restaurant, we spent some time getting to know a bit more about the man behind the menus, Jean-Didier Gouges…     Q. When did you first realise you wanted to become a chef? … Read more

Richmond’s town centre, with its narrow cobbled streets and quaint boutique shops, is always a fabulous spot to visit over the Easter holidays, with plenty to do for all the family. Only a brisk 20-minute train journey from central London, … Read more

We are delighted this year to celebrate the 40th anniversary of The Petersham and its family ownership, and what an experience it has been! Rich in history, the hotel has had its fair share of change over the years before eventually being … Read more

The Petersham is simply the perfect choice for those all-important first kick-off meetings of 2019 and we’ve got some very special delegate offers to make it even better. NEW YEAR SPECIAL DELEGATE OFFERS: £59.00 instead of £79.00 per … Read more

Cosy up with a warming mulled wine recipe from The Petersham Restaurant – the ideal festive beverage to share with friends. Ingredients: • 1 large orange • 2 clementines • 2 lemons • 1 lime • 8 cloves • 1 vanilla pod • 2 star anises • 2 cinnamon … Read more

Try your hand at head chef Jean-Didier Gouges’s show-stopping ‘Three-way cooked festive pheasant’, packed full of delicious festive flavours. Ingredients: Medium-sized pheasant from your local butcher 400g spinach, washed 500g butter, unsalted … Read more

Here at The Petersham we go all out over the Christmas period, with stunning decorations put up throughout the building and grounds, delicious festive menus served up and even guaranteed snow, day and night outside The Petersham Restaurant! You … Read more