The Bingham relaunched earlier this year as the Bingham Riverhouse. The property sits on the riverside in Richmond, London. Mother and Daughter team Ruth and Samantha Trinder worked very closely with the award winning interior designer Nicole Harding to provide guests a more modern feel to the stunning Georgian property. The new look brings a very cosy homely feel and with the wonderful sunset lit evenings, Bingham Riverhouse brings a warm and inviting setting for guests enjoying both dining and accommodation.
For spring, acclaimed Head Chef Andrew Cole launched a new robust seasonal menu. The 3 AA Rosette and Michelin Bib Gourmand restaurant have incorporated local and fresh produce to create something spectacular. The lunches and dinner are served in the beautifully redesigned dining rooms. These rooms, the Library and the Parlour, have been set amongst art and literature with views from the balcony into the riverside. On warmer days/evenings diners can enjoy the al fresco setting while exploring glorious flavours of these transformational dishes using classic ingredients.I had been kindly invited to try out the new menu and the newly refurbished bedrooms at the prestigious Richmond address. We were welcomed by our wonderful hostess. Our coats were taken and we were seated in the Library to embark on our culinary journey.
We began our meal with a house cocktail. The drinks were divided into sections.
Revivers and Coolers; these included a handful of drinks that are available in a non alcoholic version. You can find the Kombucha: Monkey 47, blackberry, ginger and sage syrup and The Riverhouse Reviver: Umami, pink gin, tomato juice, mushroom ketchup, chipotle tabasco and lemon juice.
The Martinis; including The Botanist: Botanist Gin, orange vermouth infusion and The Cucumber: Beefeater Gin, apple juice, lime juice, elderflower syrup, and fresh cucumber. Then there were The Liveners; with Williamβs Side Car: Bache VSOP, Poire William,, sage-infused Cointreau and lemon juice and The Apple Margarita: Olmeca Reposado, apple juice, lime juice, agave, and cinnamon. Out of the plentiful selection we both chose the Apple Margarita. The drink was very light and tangy. Zesty and fruitful and not too much of an alcoholic weight to it. A nice start to our evening.We admired the wall decorations, one of which we used our imaginative skills and decided that was an amalgamation of The Queen and Lady Gaga?
On the new Spring menu we had an option of 2 or 3 courses. For starters, diners can enjoy soup, terrine, and interestingly described Crab Teriyaki. This dish with a Β£3 supplement is described as avocado cream, lime, chilli, coriander, cress and puffed wild rice. This description keeps your mind wondering. My guest and I chose the Torched Salmon and The Lamb Croquette. The Torched Salmon was salmon with a basil, cream cheese, beetroot vierge, and lemon gel. The Lamb Croquette was served with baby gem lettuce, tomato, mint, and wild garlic mayo.
My guest is not a fish eater but I love most things from the sea! The salmon was moorish. The flesh was extremely fresh and light and perfectly cooked and the crispy skin on top added saltiness and texture to the dish. The beetroot and lemon balanced the saltiness with their acidic flavours. The portion was quite big, I found this delightfully unusual. I didnβt feel full after but was definitely satisfied. The Lamb Croquette was presented with the spring theme in mind. You would think when you order the dish it would look heavy and be quite filling, but this was not the case. The greens and oranges on the plate matched the lightness of the nicely balanced croquettes.We took a quick breather to see the balcony in-between the starters and the main course. We were lead in to the Parlour room next door, which had more of a garden feel to it. This room housed the bar full of an extensive array of liquors and wines. I also noticed a small box of Cuban cigars. The view from the balcony was beautiful, we looked down into the garden and across into the Thames.
We walked back to our table to enjoy the mains. There were so many mouth watering plate combinations to choose from, so narrowing it down to two was difficult. After a few minutes we finally opted for the Beef Fillet and the Pork Belly.
The Pork Belly was served with pigs head croquette, chicory marmalade, carrot, pork fat mash, and a sherry jus. My guest admired her dish presentation. The pork belly was flavoursome and not very fatty. The pigs head croquette was a wonderful smokey and rich morsel. The meat was tender with a light crunchy outside. Itβs not all the time that the accompaniments on the dish also make an impression, but the pork fat mash was a winner in the eyes/mouth of my guest. She described it as soft as silk, airy as a cloud and left a sweet taste on the taste buds. All the textures on one forkful was fantastic. My beef was incredibly soft and tender and packed full of meaty flavour. Again the portion was just the right amount to fill and satisfy. The anchovy was very subtle but noticeable, it added a nice seaside twist to the dish. The plating represented the spring concept. Unlike most of the dishes available on their menu, this one was quite safe and more traditional. But still a delicious combination of fresh ingredients.For dessert we selected the βRhubarb Trifleβ and the English Cheese Selection. But as I was feeling a bit tired I asked for these to be served in the bedroom. My request was graciously accepted.
The Callirrhoe bedroom had been part of the recent refurbishment. Our room boasted a four poster bed and a plush chaise lounge situated by the window to allow guests to take in the wonderful views of the sunset over River Thames. The room had a fully stocked fridge and a variety of snacks at a rate for the guests. The bathroom was home to a jet bathtub and a selection of luxurious soaps and lotions. A knock on the door and in walked in our servers who had a tray of wonderful after dinner treats, including the ordered puddings and a bowl of truffles and chocolate, with wine and Prosecco.
I dabbled into the cheese plate and was in love. The Rhubarb Trifle was made up of sponge, mascarpone mousse, ginger, and rhubarb sorbet. This was by far an out of this world dessert. Words like sweet, sour, light, cool, and refreshing came to mind.Our stay overnight was quite comfortable. The stay included breakfast, where you have a choice of a cooked or continental style.
All in all The new Bingham was a wonderful break from the everyday. The staff and surroundings were relaxing and though it is still in a slightly busy town, it had the feel of being in the countryside away from the hustle and bustle. If you want to expand further into deep relaxation The Bingham Riverhouse collaborate with Bhuti their sister eco-wellbeing centre. Providing yoga, holistic treatments and more.
The current hotel room only rates range is Β£135-Β£200 (not including event days) Breakfast from Β£12.50-Β£16.50.
Bingham Riverhouse
61-63 Petersham Road
Richmon
TW10 6UT
United Kingdom
