Category: Food and Drink

If you’re looking for something that egg-stra-special this Easter, then look no further than The Petersham Restaurant. We will be marking the occasion with a spectacular and showstopping giant chocolate Easter egg, expertly created by The … Read more

In February 2018, The Petersham were on the lookout for a brand new house Champagne to call our own and present proudly to our guests.   Taking on the huge and exciting responsibility of seeking the appropriate Champagne house for the … 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

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

Home to the England Rugby squad for 21 years (1980-2001), The Petersham has a rich rugby history, and being located just two miles from Twickenham stadium it makes The Petersham Restaurant the perfect place for pre-match dining before England’s … Read more

Served with crushed Jerusalem artichokes, roast garlic, choy sum, greengage & red wine sauce (serves 2). A warming Autumnal dish of roast duck served with lavender honey, created by The Petersham Restaurant’s award-winning head chef, … Read more

Totally Thames takes place annually over the month of September in celebration of Britain’s famed River Thames, offering a creative and exciting programme of arts, cultural and river events throughout the 42-mile stretch of the Thames in London. … Read more