The Bingham’s new Head Chef Andrew Cole launches healthily wholesome seasonal menu for Autumn

The Bingham, one of London’s most picturesque dining experiences, have appointed new head chef Andrew Cole, who has devised a spectacular new menu with a focus on seasonal, wholesome cooking.

When devising the menu, Andrew focused on creating dishes that were wholesome and nourishing, but without sacrificing flavour – he has truly mastered the art of mindful fine dining, an approach that matches the Bingham’s emphasis on well-being, serenity and natural goodness. “Heath-consciousness and good flavours should work together,” says Andrew. “I want to make people happy with the food that we prepare, and feel good in themselves too.”

And this passionate drive is clear in Andrew’s new menu – although the dishes are nutritious, he has not gone to the modern-day extremes of purified ‘health’ trends: you will not find any questionably green raw juices. Rather guests will be presented with bowls full of mouthwateringly seasonal, and low in fat, chestnut soups made with cholesterol and lactose free almond milk, served with an apple and thyme compote and perfected with handpicked herbs picked from their own garden. “I like to keep flavours natural,” he explains, “with one or two flavours that work really well together on the plate rather than lots of different flavours fighting one another.”

The tranquility of the River Thames in the heart of Richmond through the landscaped gardens is the view greeting diners – the perfect setting to watch the seasons change outside, and appreciate all that Autumn has to offer on a plate.

The Bingham’s new menu is the perfect way to celebrate the season and the joys of eating fresh produce, cooked properly with the knowledge that your dining experience is an indulgent, yet not excessive, treat.

Andrew began his career at the Great Eastern Hotel in the City of London, where he honed his impressive range of skills across the hotel’s 3- and 2-rosette kitchens as well as its Japanese restaurant, Miyabi. He then brought his inventive flair and respect for quality produce to the Bingham when he joined as Senior Sous Chef in 2010.

Below Is The Bingham’s new A La Carte Menu:



Norfolk Quail £13.00

celeriac, walnuts, pickled grapes


Rabbit Terrine £11.00

smoked ham hock, trompette mushroom, prune puree


Beetroot Cured Salmon £12.00

crème fraiche, pumpernickel crumble


Grey Mullet £12.00

pollock, clams, sea vegetables, bouillabaisse sauce


Warm Artichokes £11.00

baby leek, cob nuts, roast garlic dressing



Chestnut Soup £10.00

apple & thyme compote, truffle cream


Main Courses


Creedy Carver Duck £25.00

hispi cabbage, turnip & potatoes gratin, juniper jus


Beef Strip Loin £25.00

roscoff onion, butternut squash, kale


Barley Risotto £22.00

smoked haddock, raisin & curry dressing, coriander cress


Halibut £25.00

lentils, parsnips puree, halibut jus


Cauliflower Salad £16.00

quinoa, almonds, sherry vinaigrette


Roasted Squash £18.00

wild rice, spinach, goats cheese



Black Truffle Mash

Green Salad, Sherry Vinaigrette

Tender Stem Broccoli, Toasted Almonds and Garlic

Mixed Heritage Potatoes

Heritage Tomato and Pesto


all sides at £4.00