Bingham Riverhouse in Richmond has welcomed Executive Chef Vanessa Marx to the newly-named Riverhouse Restaurant – the dining room and terrace overlooking the river, formerly known as as Steven Edwards at Bingham Riverhouse.
Passionate about the healing power of food and its fundamental role in wellness and sustainability, South African-born Vanessa Marx is leading a new culinary chapter for the business.
The new neighbourhood restaurant concept brings the dining at Bingham Riverhouse back in-house and, stepping away from its previously held Michelin star under Steven Edwards, seeks to showcase a seasonally-changing menu in a more relaxed and approachable atmosphere. The restaurant is open to hotel guests, club members and the public.
Dedicated to sustainable practises and ‘slow foods’, The Riverhouse Restaurant dishes feature the most consciously sourced produce and ingredients foraged in harmony with the seasons and local environments. Marx promotes a zero-waste ethos, and the menu highlights wild and foraged ingredients, as well as some of their very own garden-grown botanicals. Innovative low-waste ingredients include coffee-grown oyster mushrooms, cultivated in their urban Rooftop Farm in Wimbledon, using waste ground coffee from the hotel.
“Food has the power to tell a story, change the energy, and connect people,” explains Marx. “I cherish watching the seasons change in the UK, appreciating the incredible British produce and its growers. In this new world, transparency and sustainability are the currency, and I’m excited to continue this culinary journey at Bingham Riverhouse.”
Sama Trinder, co-owner of Bingham Riverhouse, adds: “We want to continue to empower women in business at Bingham Riverhouse and are thrilled to welcome Vanessa into her new role and watch her successfully lead the new restaurant concept at the hotel.”
