Nigel Platts-Martin and Bruce Poole, who together run Chez Bruce and La Trompette, are behind the Glasshouse in Richmond. The chef in charge here is Daniel Mertl, who worked at Le Gavroche, the Savoy and La Trompette before joining the Glasshouse in 2010, all by the age of 27.
Here the menu is more British than the other restaurants in the Platts-Martin/Poole stable, although influences from France, Italy and Spain do seep in. There are some wonderfully complex dishes, like the assiette of pork with fillet, belly and cheeks with apple and choucroute tart. As a result the Glasshouse has been the deserved recipient of numerous awards, like a Michelin star, three AA Rosettes, and reaching number 5 in the Good Food Guide.
The Glasshouse
British Restaurant in Richmond
7 / 10 from 2 reviews
Address
14 Station Parade
Richmond
Richmond Upon Thames
TW9 3PZ
14 Station Parade
Richmond
Richmond Upon Thames
TW9 3PZ
Telephone
020 8940 6777
020 8940 6777
Cuisine
British
British
Region
Richmond
Richmond
Opening Summary
Lunch:
Monday - Friday 12.00 - 14.30
Saturday: 12:30 - 14:30
Sunday: 12:30 - 15.00
Dinner:
Monday - Saturday: 18.30 - 22:30
Sunday: 19.00 - 22.00
Lunch:
Monday - Friday 12.00 - 14.30
Saturday: 12:30 - 14:30
Sunday: 12:30 - 15.00
Dinner:
Monday - Saturday: 18.30 - 22:30
Sunday: 19.00 - 22.00
Restaurant Facilities
Disabled Facilities
Children Welcome
Credit Cards Accepted
Booking Advisable
The Glasshouse Picture Gallery
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User Reviews
Belinda
from Hersham
from Hersham
Jun 23, 2014
The food here was lovely and the wine list extensive and interesting. The service and setting were also good and worked well, however it was a little busy and noisy as a result which took the edge off our otherwise enjoyable night out. I'd come back because it's convenient, but if this was in central London, I'd probably think twice.
Sooz
Jul 15, 2011
Went here a little while ago on a Saturday night and enjoyed very tasty food and friendly service in elegant surroundings. Sadly, the place was really let down by the crowding together of all the tables. It really felt as though it was all about getting in as many tables/covers as possible in a limited space, which detracted from what would otherwise have been an excellent meal. Shame really.
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