Join us at 'Chiswick In Bloom’ this spring - two months of activity that sees our restaurant and garden come to life to celebrate spring, and the launch of a dedicated Chiswick bar area with its own special menu.
Showcasing our home-grown seasonal produce, revel in the flavours of our spring menus across both our a la carte menu as well as a special menu available exclusively through the communal bar. In the restaurant, feast on classics such as Chiswick’s slow roasted lamb shoulder, and new menu highlights including globe artichokes with asparagus, garden herbs and pecorino, alongside a half roast chicken with sunrise potato and snow peas.
For those who are after a lighter night out, we have also introduced a spring snack menu in the bar. In partnership with Bombay Sapphire, we have created a cocktail and snack In Bloom menu. Highlights include the Bombay Sapphire Garden G&T paired with Chiswick crudités and white bean hummus, the Tangerine Spritz paired with Berkshire pork terrine, mustard and preserved vegetables, the Spring Collins paired with nasturtium leaves, house made ricotta and sunflower, and the Bombay Bramble Spritz paired with prawn popcorn, jalapeno and iceberg lettuce. These pairings will be available exclusively through the Chiswick communal bar from Wednesday 2nd – Saturday 31st October.
Plus, you're invited to a range of masterclasses in collaboration with Bombay Sapphire. During each masterclass, guests will enjoy a cocktail from our ‘In Bloom’ menu, alongside a selection of Chiswick snacks and take home gifts. Classes include:
19 September: Gardening masterclass with Chiswick horticulturalist Peter Hatfield in the beautiful Chiswick garden, teaching the art of composting and the importance of bees in pollination and maintaining biodiversity.
8 October: Bombay Sapphire’s mixologist Loy Catada will host a cocktail class using a selection of tonics and in-season herbs to help guests perfect their ultimate spring G&T recipe.
22 October: Matt Moran will host a cooking masterclass with Chiswick head chef Francois Poulard, demonstrating menu favourites, with guests leaving with a take-home produce bag to recreate the Chiswick experience at home.
For more information and our Covid-safe guidelines, please visit our website