The Richmond Club, on Kew Road in Richmond, has reopened its garden this week, following a significant investment.
As Richmond’s first private members’ club, the garden has been transformed into a stunning oasis in which to escape from the confines of working from home; meet with family, or network with new business colleagues. Bookings are now being taken for the Garden Terrace, Whisky and Cigar Terrace, the Lawn and for the Patio Pergola. All these areas are covered and heated, so come rain or shine you will be able to relax and enjoy a bite to eat and few drinks. Membership applications are open and can be made through the club’s website.
The Whisky and Cigar Terrace comes complete with an exceptional whisky menu, including World Whisky favourites such as Maker’s Mark and Suntory Chita as well as traditional Scotch single malts such as Bowmore 18 year old. The cigar range is housed in The Richmond Club’s in-house humidor and includes Partagas, Serie D No. 4 and Cohiba, Siglo I among many other options.
The menu is to die for, created by Executive Chef Dan Heffernan. The dishes celebrate the very best of the classics with a twist, offering an array of plates that will leave you wanting to tick off the whole list. Lunch and dinner are served daily with bountiful brunches available at the weekend.
Ben Shanks Pepper, General Manager, said: “Having opened in December and only traded for one short week, before we were forced to shut due to Government restrictions, I am so excited by this transformation and am delighted to finally welcome members into our brand-new garden this week. The Richmond Club is a fantastic venue in a great location and this refurbishment has injected a new lease of life into our outside area.”
The club has ensured it complies with the new COVID-19 Secure Workplace Guidance for Pubs and Restaurants, introducing measures to protect staff and customers and ensuring the smooth running of operations. It is also the first to install Clenzair the ground-breaking, virus killing, air purification system that makes being inside as safe as being outside. The system naturally neutralises 99% of viruses and bacteria in the air and on all surfaces, creating a continuously, safe and sanitised environment 24/7 ensuring the venue is ready for 17th May for when hospitality can commence service inside.
Ben continued: “Our priority remains the safety and wellbeing of our team and customers, whilst ensuring everyone is able to enjoy and make the most out of their long-awaited visit to our club. We are still accepting membership applications – we have a range of options available – please do contact me if you would like more information.”
