Always ambitious to develop and improve what we do
Always aiming the better to give pleasure to our customers
We would like to thank our customers for the busy months we have had from reopening in May this year.
You, our customers, have given us over that period much enjoyment and your preferences have given us much to think about.
As we reopen the restaurant after a 10 day-long team holiday at the end of this month of September, we are introducing some improvements and changes long in the planning.
We are responding to the increasing popularity of our tasting menus, with their wine and other pairings by focusing on new tasting menus: a 9-course menu and 9-course vegetarian menu available at all times, lunch and dinner.
A set menu will be available for Friday and Saturday lunches, Wednesday and Thursday dinners. With our regular customers very much in mind, it will always offer two choices for each course.
These menus will change regularly, of course, with the seasons, often within each season.
We are excited about the changes – they will allow us to highlight, even more than ever, the finest produce we have spent so long sourcing from our special suppliers and which we love receiving, using and presenting to you.
They will allow us to be even more fleet of foot in taking advantage of ingredients that suddenly come into their own, fleetingly, as the season progresses.
We continue to pride ourselves on our flexibility and will cater for dietary requirements and preferences with advance warning, including for vegan requirements. We are, of course, aware that some diners may prefer an a la carte meal and would like to reiterate our flexibility on this front.
The restaurant will open for 6 services a week – evenings on Wednesday, Thursday, Friday and Saturday, lunchtimes on Friday and Saturday.
Restaurant dining will return to the ground floor, with seating to welcome between 30 and 35 guests each service, reflecting the increased sense of cosiness that becomes desirable with the arrival of Autumn.
We have taken care to keep tables well apart and to maintain an airy spaciousness, as our customers have very much appreciated over 2020 and this year.
Our upstairs dining room is then being adapted to host private events for groups of up to 10 guests and will be ready early in the new year.
We hope you, our guests, will embrace and enjoy these changes, which have been introduced as part of our continued desire to develop and improve our service to you.
The Dysart Petersham in Richmond upon Thames has retained its coveted Michelin star, consolidating its growing critical acclaim and recognition across the UK and Europe. Managing Director Barny Taylor said: …
For us, every season has its own magic. Here at The Dysart Petersham, the subtle shifts in sunlight, shadow, and sky arrive quietly, only to mature suddenly. These changes bring …
This is the second in our series on living thoughtfully, responsibly, well — the principles that guide life and work at The Dysart Petersham. They shape how we think, what …
Changes for the Autumn
Always ambitious to develop and improve what we do
Always aiming the better to give pleasure to our customers
We would like to thank our customers for the busy months we have had from reopening in May this year.
You, our customers, have given us over that period much enjoyment and your preferences have given us much to think about.
As we reopen the restaurant after a 10 day-long team holiday at the end of this month of September, we are introducing some improvements and changes long in the planning.
We have new menus for October.
We are responding to the increasing popularity of our tasting menus, with their wine and other pairings by focusing on new tasting menus: a 9-course menu and 9-course vegetarian menu available at all times, lunch and dinner.
A set menu will be available for Friday and Saturday lunches, Wednesday and Thursday dinners. With our regular customers very much in mind, it will always offer two choices for each course.
These menus will change regularly, of course, with the seasons, often within each season.
We are excited about the changes – they will allow us to highlight, even more than ever, the finest produce we have spent so long sourcing from our special suppliers and which we love receiving, using and presenting to you.
They will allow us to be even more fleet of foot in taking advantage of ingredients that suddenly come into their own, fleetingly, as the season progresses.
We continue to pride ourselves on our flexibility and will cater for dietary requirements and preferences with advance warning, including for vegan requirements. We are, of course, aware that some diners may prefer an a la carte meal and would like to reiterate our flexibility on this front.
The restaurant will open for 6 services a week – evenings on Wednesday, Thursday, Friday and Saturday, lunchtimes on Friday and Saturday.
Restaurant dining will return to the ground floor, with seating to welcome between 30 and 35 guests each service, reflecting the increased sense of cosiness that becomes desirable with the arrival of Autumn.
We have taken care to keep tables well apart and to maintain an airy spaciousness, as our customers have very much appreciated over 2020 and this year.
Our upstairs dining room is then being adapted to host private events for groups of up to 10 guests and will be ready early in the new year.
We hope you, our guests, will embrace and enjoy these changes, which have been introduced as part of our continued desire to develop and improve our service to you.
Barny, Ken and whole of The Dysart Petersham Team
SHARE THIS ARTICLE
Related articles
Michelin Star retained for seventh year
The Dysart Petersham in Richmond upon Thames has retained its coveted Michelin star, consolidating its growing critical acclaim and recognition across the UK and Europe. Managing Director Barny Taylor said: …
Celebrating Autumn: Seasonal Dishes, Garden Harvest & Celtic Culinary Traditions
For us, every season has its own magic. Here at The Dysart Petersham, the subtle shifts in sunlight, shadow, and sky arrive quietly, only to mature suddenly. These changes bring …
From Earth to Plate: Putting Our Principles of Living Thoughtfully, Responsibly, Well into Practice
This is the second in our series on living thoughtfully, responsibly, well — the principles that guide life and work at The Dysart Petersham. They shape how we think, what …