Bingham announces a series of new Wine Dinners

The Bingham, one of London’s most elegant ‘restaurant with rooms’ destinations situated on the tranquil banks of the River Thames in Richmond, has announced a series of Wine Dinners for 2016.

The Bingham is well known for its exquisite food, with new head chef Andrew Cole creating a holistic menu full of unique and seasonal dishes; and now the Bingham is delighted to offer guests the experience of matching brand new dishes with expertly paired wines. The Bingham will first be hosting guest chef Stephen Edwards, Food Director of Etch Foods and winner of Masterchef: The Professionals 2013 on 24th and 25th January. A six-course menu will be on offer at £60 per person, including a poached Guinea Fowl breast and pulled leg with crispy onion, and chocolate tart with salted caramel popcorn and crème fraiche ice cream.

In the Spring, the Bingham will be hosting two new Wine Dinners – a Unique & Rare Wine Dinner on 11th March and a Spanish Wine Dinner on the 21st April. The Unique & Rare Wine Dinner will allow guests to explore and enjoy wines that are not easy, everyday wines to find. For example, hand-dived scallops and Dorset crab served with saffron turnip and a freen mango salad will be paired with a Fié Gris 2013 Domaine de l’Aujardière – a rare cousin of Sauvignon Blanc. The juniper-crusted saddle of Venison will be paired with a Clos Louie 2006 – made from pre-phylloxera vines planted in the 1850s. The Spanish Wine Dinner will see Spanish-influenced dishes paired with the best of Spain’s grapes. Guests will start their Spanish adventure with classic Iberico ham with Manchego croquettes will be paired with Mas Sardana DO Cava Brut Nature – a cava with no added sugar to allow the natural taste of the Brut to shine. Both the Unique & Rare and Spanish Wine Dinners will be 6 courses, and priced at £95 per person.

On the 25th May, the Bingham will be hosting a Cloudy Bay Floral Wine Dinner, to celebrate the long celebrated association with Cloudy Bay and the Chelsea Flower Show. Cloudy Bay classics such as their Sauvignon Blanc and Pinot Noir will be enjoyed alongside Oysters with Oscietra Caviar and Creedy Carver Duck with Squash Blossons and a spiced cherry jus.

Come Autumn, the Bingham will also welcome guests to the delicious Laurent Perrier Champagne Dinner. On the 14th October, the Bingham will combine incredible cuvees with delectable canapés and dishes. Foie Gras with caramelised hazelnuts, tamarind and nashi pear, will be matched with the Laurent-Perrier Ultra Brut; and Heron’s farmed Chicken with truffle barley, smoked leek with a dash of golden raisin and caper dressing, paired with with Laurent-Perrier Brut Vintage of 2004 are examples of the exquisite matches that the Bingham has to offer. Dinners will be priced at £95 per person.

Sample Menu with Guest Chef: Steven Edwards

Chef Director of etch and winner of Masterchef: The Professionals 2013

Available Weds 24 – Thurs 25 February

Broccoli – cheese

broccoli soup, Brighton blue crumble, raw stalk

Gurnard – crab

line caught gurnard, pearl barley risotto, south coast crab, apple

Beetroot – horseradish

garden beetroot salad, horseradish ice cream, watercress

Guinea fowl – onion

poached guinea fowl breast & pulled leg, crispy onion, roasting juices

Orange – almond

set blood orange cream, almond cake, burnt orange

Chocolate – caramel

chocolate tart, salted caramel popcorn, crème fraiche ice cream

The Unique and the Rare Wine Dinner


Chef’s choice – Canapés

Clos de la Procure 2006 Côtes de Provence Aged in barrels from Ch. Yquem

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Scallops – Crab

Hand dived scallops, Dorset crab, saffron turnip, green mango salad

Fié Gris 2013 Domaine de l’ Aujardière Rare cousin of Sauvignon Blanc from Grand Lieu, Loire

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Sea bream – Lemon

Sea bream tartar, compressed cucumber, pickled radish, lemon purée

Heida 2010 Collec on Chandra Kurt From Switzerland’s highest vineyard at 1,150m

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Venison – Celeriac

Juniper crusted saddle of venison, celeriac purée, spiced chocolate sauce

Clos Louie 2006 en Magnum, Côtes de Cas llon Pre-phylloxera vines planted in the 1850s

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Cheese – Quince

English & French cheese selec on, fruit bread, quince compote

Grenat Noble 2008 Le Clos des Cazaux, Vacqueyras Grenache Noir with la Pourriture Noble

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Crème brulée – Shortbread

Vanilla crème brulée, summer fruits and vanilla short bread

Secret de la Vigneronne Burgundy

Spanish Wine Dinner – Sample Menu

Thursday 21 April |7pm 

Iberico ham

Spanish Manchego Croquettes

Mas Sardana DO Cava Brut Nature Frank Massard

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Cod brandade

Octopus salad


Treixadura “Ailala” Ribeiros Do Avia

Mariona Alicante Blanco

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Grilled sardines

Mas Amor Rosado DO Catalonia

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Suckling pig

Beef with green peppers


El Mago Organic Garnacha DO Terra Alta

Pago de los Capellanes Joven DOQ Ribera del Duero Humilitat DOQ Priorat

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Rioja Gran Reserva Vina Cerrada

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Almond tartDried figsChurros with chocolate sauce 

Pedro Ximenez Bella Luna Jerez

Cloudy Bay Wine Dinner

 Oyster – Oscietra Caviar

hibiscus, light goat’s cheese mousse
Cloudy Bay Sauvignon Blanc

Seared Halibut – Viola Flowers

romanesco, mixed herb salad, bacon crumble
Cloudy Bay Te Koko

Cured Salmon – Gin and Lavender

crayfish tortellini, lobster bisque
Cloudy Bay Chardonnay

Creedy Carver Duck – Squash Blossoms

honey glazed shallots, orange purée, spiced cherry jus
Cloudy Bay Pinot Noir

English & French Cheese Selection

fruit bread, quince
Cloudy Bay Pinot Noir

Strawberry Parfait – Rose Jelly

elderflower sorbet
Cloudy Bay Pelorus

Laurent-Perrier Champagne Dinner

14th October 2016


Amuse Bouche

 Ballotine of Foie Gras

 Caramelized Hazelnuts, Tamarind, Nashi Pear
Laurent-Perrier Ultra Brut

Dorset Crab Risotto

 Pink Grapefruit, Kafir Lime, Lemon Grass Bisque

Laurent-Perrier Brut

Herons Farm Chicken

Truffle barley, Smoked Leek, Golden Raisin and Caper Dressing

Laurent-Perrier Brut Vintage 2004

Chaource Cheese

Fresh Honeycomb, Gem Lettuce

Laurent-Perrier Rose

Apple and Almond Tart

Vanilla Ice Cream

Laurent-Perrier Demi Sec