Food & Drink

The Bingham Riverhouse in Richmond welcomes acclaimed executive chef Vanessa Marx

The Bingham Riverhouse in Richmond warmly welcomes acclaimed executive chef Vanessa Marx to its recently renamed ‘Riverhouse Restaurant’. Formerly known as ‘Steven Edwards at Bingham Riverhouse’, this dining venue, along with its picturesque terrace overlooking the river, now operates under Marx’s culinary leadership.

Founded by wellbeing expert and entrepreneur Sama Trinder, this charming riverside hotel with attached restaurant is a rare gem as one of the few black female-owned hotels in the UK. For four decades, the Trinder family has owned and managed this establishment.

Working alongside her seasoned leadership team, comprised of Amy Braund and Ricardo Barros, both long-serving managers at Riverhouse, Trinder actively supports women in the hospitality industry. Marx joins a lineage of visionary women who have held leadership roles at Bingham Riverhouse.

Driven by her passion for the healing properties of food and its integral role in wellness and sustainability, Vanessa Marx, originally from South Africa, is spearheading a new culinary era for the business.

Marx’s culinary journey in Cape Town was illustrious; she co-founded Dear Me Food World, a renowned culinary destination, and earned the prestigious Eat Out Rising Star Award. This propelled her into television appearances and guest judging on Celebrity MasterChef South Africa. Before relocating to London, Marx successfully launched her own catering and events business. 

The new vision for the restaurant returns dining operations to the Bingham Riverhouse, departing from its previous Michelin-starred status under Steven Edwards. The focus now is on presenting a seasonally changing menu in a more relaxed and accessible ambiance. The restaurant is open to hotel guests, club members, and the general public.

Committed to sustainable practices and the principles of ‘slow food’, The Riverhouse Restaurant showcases thoughtfully sourced ingredients, many of which are foraged in harmony with the seasons and local surroundings. Marx advocates for a zero-waste philosophy, reflected in the menu’s emphasis on wild and foraged ingredients, as well as botanicals grown in their own garden. Noteworthy innovations include coffee-grown oyster mushrooms, cultivated in their urban Rooftop Farm in Wimbledon, utilising waste ground coffee from the hotel.


Sample dishes include:

Dorset Nduja Croquettes

Coffee-grown oyster mushrooms, fermented nut & truffle cream on toast

Beetroot Gnocchi with parmesan. Pickled radish and vegetable crisps

Wild boar ‘bourguignon, mushroom barley risotto

Cacao torte with reishi, cranberry & macca

Kentish cobnut & olive oil cake with grapefruit and olive meringue

Restaurant Opening Hours:

Lunch | Tuesday to Friday 12-3pm

Dinner | Tuesday to Saturday 6-9pm

Sunday Roast | 12-5.30pm

Saturday Brunch | 11am-2pm

Afternoon Tea | Saturday & Sunday 2-4pm


The 15 en-suite bedrooms start from £200, sleeping two people including breakfast. Or from £160, room only. 

To book, visit


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