From Brett Redman comes The Richmond, a gem of a restaurant in east London, at the intersection of Dalston, Haggerston and London Fields. It is jointly owned and operated by Brett and Margaret Crow, who have been working on it together for the last year. Brett is an Australian chef and restauranteur, esteemed for his three time Michelin Bib Gourmand winning venture Elliot’s, in London’s borough market. Margaret is a prominent stylist and fashion consultant and, privately, according to the on dit, a fabulous host. The Richmond is housed in what was originally a pub, the Richmond Arms, and was more recently a much loved local Egyptian-themed restaurant, before being transformed by Brett and Margaret into a friendly, welcoming neighbourhood spot. Interior decorator and antiques dealer Adam Bray has designed the space with a warm, elegant eye, creating an inviting atmosphere with all the hallmarks of a successful space. Contemporary features have been introduced in a way that compliments the period details of the original building: modern uplifting colours, amber lighting and a glass topped bar.
The menu is built around oysters, comfort food, and raw dishes, and sees Brett apply the impeccable standards of quality and provenance that he has become known for to a more traditional three-course meal format. Alongside that, The Richmond is also home to East London’s first and only raw bar serving several types of oysters and clams, a rotating selection of carpaccios and tartares, and an unrivalled selection of ethically sourced fish. We adored the red prawns, fresh off the boat from Portugal and simply dressed with olive oils and shredded basil (sucking on the heads is obligatory) and gorged on the fabulous oysters, our favourites being the sweet Kumamoto variety from Essex. Dishes change in accordance with what’s in season so may include the likes of queen scallops ceviched in Sicilian citrus with basil or seabass tartare with oyster mayonnaise and rye crackers. From the main menu highlights include starters of Jersey royal soup, smoked herring & curry butter and White asparagus, lardo & coddled eggs, and for mains Nduja spiced seafood stew, saffron aioli & gremolata and Goosnargh chicken, broad beans, bacon & tarragon to share) If it’s on the menu I implore you to try the wild, line-caught sea bass for two (you don’t have to share) simply steamed and served with chips and a lemon chive beurre blanc. Perfectly cooked and beautifully served, this fish was the standout in an evening of fabulous food. Banana tart, crème fraiche & macadamia was the perfect end to a faultless meal. To finish off the week, on Sundays a family style roast will be served all day, until late.The Richmond also features a modern, lighter and fresher approach to classic cocktails and a selection of natural wine curated by Isabelle Legeron.
If you live in East London you’re lucky to have The Richmond on your doorstep – if you don’t, it’s definitely worth the trip.