Category: Food and Drink

This festive season join us in the bar for a Christmas cocktail or two! Our extensive Cocktail List includes all your old favourites, (how does a Negroni or a Classic Martini sound?), our own creations and some festive new additions! Here’s the … 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

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

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.  For the duck: 2 fillets of duck breast, with skin 2 tbsp. honey 5gr … Read more

The Petersham Restaurant scoops Fine Dining Restaurant of the Year at the prestigious Time & Leisure Food & Culture Awards 2019! Celebrate with us and enjoy a free glass of fizz during September and October – Click here to book … Read more

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 company, … 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 coriander … 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