Join The Wedding Edition as we step behind the scenes with the Senior General Manager and Head Chef of Scott’s Richmond, an iconic seafood restaurant overlooking the River Thames.
Senior General Manager Kevin Lansdown has been working with Caprice Holdings at different restaurants on and off since 1981, when he was just 21 years old. Scott’s has become a part of who he is, and over the past 40 years, he has met colleagues and customers who have become lifelong friends.
Head Chef Tom Fraser started with the company at Scott’s Mayfair in 2008, where he first fell in love with cooking fish and shellfish. After a short break, he returned in 2015 as senior sous chef. When the opportunity came up to open Scott’s Richmond, he jumped at the chance.
How would you describe Scott’s Richmond?
Kevin: I think what sets Scott’s apart locally is the scale and the opulence of the environment. It’s very unusual to find a restaurant of this size outside of central London, but what you see as you go further into the environment is Scott’s Richmond’s relationship to the river and the architectural surroundings. It’s a beautiful place to be— to work, to visit as a diner, or to celebrate a special occasion.
The view of the river is second-to-none, and from the upstairs terrace, the view across the river and into the distance as the sun sets is truly breathtaking. When you pair the setting with the quality of food delivered by Tom Fraser and his team from the kitchen, it really does make for a an unforgettable place to work and dine.
Tell us something most people don’t know about the restaurant.
Kevin: What most people don’t know about Scott’s Richmond is that the restaurant was only built in 1984. It’s quite amusing, people come along and see this magnificent Palladian villa-style building and its high-ceiling dining room, and think it must have been here for a long time. But the entire development all the way to Richmond Bridge (with the single exception of the old Town Hall) was built in the ’80s. It doesn’t make it any less beautiful, though.
What’s the chef’s favourite dish?
Tom: Currently my favourite dish on the menu is a new addition. I love octopus, and here at Scott’s, we have placed pieces of slow-cooked octopus on a skewer with olives and guindilla peppers as kind of play on a Gilda. We grill the skewers over our charcoal grill, and serve on a bed of hummus, smoked yogurt, and dressed with chilli oil.
Where’s the best table?
Tom: Currently on the terrace, we have the Secret Garden installation with lots of foliage. Table 55 on the end is a beautiful table that overlooking the river and quite secluded behind the plants and climbers.
However on a date night, it would have to be any table on the first floor on a Wednesday night. With live jazz, amazing cocktails and oysters, it’s a perfect night.
What’s your go-to drink to order at the bar?
Tom: For an aperitif I always love a Negroni. My wife says I’m predictable and boring but I absolutely love them, and the guys at Scott’s Richmond make an incredible one.
What kind of people dine here?
Kevin: We have a real mixture of people who dine at Scott’s in Richmond. Locals, tourists, and people coming out from the centre of town or Twickenham Film Studios after sporting occasions. Although very opulent, it’s very much a high-end seafood brasserie that delivers fresh produce well cooked in a beautiful environment, and that’s something that is appreciated by a very broad selection of people— both young and old alike.
Who’s thrown parties here? Any standout stories?
Kevin: That would be telling and those are private times and celebrations, but what I can say is that all of them have gone on to become regular customers of the restaurant, and some of those who had their weddings in our first few months here have even returned with their children.
What kinds of couples hold their wedding receptions here?
Kevin: Scott’s Richmond hosts couples of all ages – it really is a beautiful and suitable venue. We have seen small scale celebrations post-registry office, and a few larger occasions when people hired out the whole of the first floor and terrace, and filled them with throngs of people and some of the most spectacular floral arrangements I’ve ever seen.
And finally, what’s next for Scott’s Richmond?
Kevin: I would say that we would love to be more engaged in the local environment and its needs. Richmond is such a beautiful place to be, but the outer areas of London have been in flux for the last couple of years , so there are many changes, joys and challenges to operating outside of central London. I really want us to meet those challenges head on, and develop our relationship to the locale in the long-term to benefit us all and to Richmond.
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