New ‘foodie hotspot’ to launch in Richmond

Brand new destination restaurant, 144 On The Hill, is set to open at Richmond Hill, London in April 2019.

Taking inspiration from the town’s heritage and the flora and fauna of Richmond Park, 144 On The Hill is an independent restaurant and bar embracing a “contemporary yet timeless identity”. Combining the Georgian architecture of the building with the detailing of the interior, the design is influenced by famous poets, writers and artists including portrait painter and former resident of the area, Thomas Hudson.

144 On The Hill offers a series of spaces designed by Russell Sage Studio including the Snug, which is a quiet, comfortable, intimate space while the bar and lounge will offer an “upbeat vibe” where guests can enjoy live music, drinks and a selection of small plates.

The restaurant will deliver ‘Turf to Table’ menus made with seasonal ingredients and all dishes will be prepared from scratch and feature a number of British classics and sharing plates that give a nod to the local area, including vegan and vegetarian options.

The food will be complemented by a curated wine list included wines from British vineyards such as Chapel Down in Kent. Over beverages include cocktails, a bespoke mead and a range of craft beers from both artisan and international brewers. The drinks menu also uses honey from the Richmond Beekeepers.

Diane Tapner-Evans, restaurant manager, said: “We are incredibly excited about bringing a new destination to Richmond and enhancing the local offering for the community and beyond. We want 144 On The Hill to be fun, friendly and above all a social occasion, where guests can unwind over great food and drink.

“144 On the Hill will showcase the best, locally sourced ingredients, and expertly cooked by the chef’s team. Those dining at the restaurant will enjoy simple, classic cuisine, which draws on the influences of the incredible produce available on our doorstep; meat from Surrey Farm, honey from Richmond Beekeepers, Kew organic gin and seasonal fruit and vegetables from local farmers.”