Tim Hughes, chef director of iconic seafood and fish restaurant, Scott's, gives a flavour of what to expect from its brand-new location in Richmond.
Originally opened as an oyster warehouse in 1851 by a fishmonger called John Scott, Scott’s in Mayfair is one of the oldest and most iconic restaurants in London. It has an illustrious history and has played host to many glamorous patrons over the years, such as Ian Fleming, the creator of James Bond, who was often seen in the restaurant in the 50s and 60s and reportedly discovered the dry martini there, 'shaken not stirred’, of course.
This autumn, the famous seafood restaurant opens a second location in Richmond, overlooking the river on Whittaker Avenue. Spanning across two elegant floors, an impressive crustacean bar and a heated al fresco terrace, it offers lunch and dinner seven days a week. Here, chef director Tim Hughes gives a flavour of what to expect…
For those unfamiliar with the brand, how would you describe at Scott’s?
Scott’s is an elegant dining destination with beautiful interiors. We use the highest quality ingredients, including fresh fish from the shores of Britain, and our dishes are presented with a natural style. We also really pride ourselves on our service, recruiting friendly, professional, and knowledgeable team members.
Why did Scott's choose Richmond for its new location?
One of Scott’s main features is its iconic terrace, and what better view for diners to enjoy than Richmond Bridge and the banks of the river Thames? We had been looking for the right site for quite some time and we feel the location we have found in Richmond lends itself so perfectly to our brand.
What are some of Scott’s standout dishes?
It would have to be our roasted shellfish, fish for two and our iconic fruits de mer platter. We also are renowned for our desserts! Such as our Paris-Brest dessert with pistachio and gold leaf, or our white chocolate oyster shell dessert created by our Head Pastry Chef, Marianna Severino.
What can we expect from the Richmond menu?
75% of the Scott’s Richmond menu will be reflective of our Mayfair menu, ensuring that all our classic dishes are featured, but it also includes a selection of dishes exclusive to Richmond, such as baked spiced crab with garlic and herb toast and Scott’s apple smoked salmon with pickled cucumber and baked brioche bread. There are also several bespoke cocktails and Champagnes to enjoy.
Where do you source your seafood?
From various fishermen and trusted suppliers from Rye, Portland Bill, Brixton Market and the west coast of Scotland. All our oysters are from the shores of Britain.
What is your favourite dish?
I love simplicity, so one of my favourites is plain, fresh oysters with just a squeeze of lemon.
Tim Hughes has worked in several Michelin-starred restaurants over the course of his impressive career. He has also overseen the opening of some of London’s top restaurants, such as J Sheekey, was head chef of Le Caprice, and Executive Chef and Chef Director of Caprice Holdings. He joined Scott’s 18 years ago.
Scott’s Richmond is now open for business. For more information and to book, visit scotts-richmond.com.
