Spring in our step.
All of a sudden the terrace is heaving, awash with Vinho Verde, Jersey Royals and rejuvenation. Amazing what a sunny spell can do for the soul.
Whisper it, don’t jinx it: spring is truly here. Chefs love this time of year with its abundance of new ingredients: asparagus, lamb, morels, St George mushrooms, rhubarb, sprouting broccoli and Jerusalem artichokes; not to mention brill, halibut and salmon trout. The list is endless and the menu is bursting with exciting seasonal changes.
Good value midweek set menus will continue and lots to look forward with the double May Bank Holiday coming up. So, head down to the river and we’ll lay on al fresco dining, sunsets over Chiswick Bridge and the hint of a new season, lighter evenings and warmer climes: roll out The Barnes Riviera and bask in its unique micro climate…
The Depot crew