It has now been more than a month since Mignonette Bistro on Kew Road opened its doors to Richmond and Nub News had the chance to speak to partner and chef, Glen Toromeni.

Glen and John McClements, founders of Richmond's newest restaurant, Mignonette Bistro, have worked together since 2001, with the two first teaming up at the now closed McClements restaurant in Twickenham. 

Glen tells Nub News: "I first approached John and I started in McClements. From there it just snowballed and I have always been involved in the opening of his restaurants." 

Prior to coming out of retirement to open Mignonette, John previously ran Ma Cusine with Glen part of the kitchen, who admits followed the Michelin star chef once he left. 

"I cooked for John in Ma Cusine, explains Glen. "I was a chef there for around 15 years until John parted. As soon as he parted I did as well.  

"I was offered to stay on but I couldn't see myself there."

The chef continues: "It was good (the exit) as it kind of gave me a break away from it and I had time to reflect on everything."

However, that break would not last long as Glen was eager to get back in the kitchen and encouraged John to get back in the kitchen with him.  

It would be no easy feat as the two and their team went through two months of refurbishing the former site of Restaurant 109, which Glen does say was fun. 

"It's a business but at the same time I do this because I love it. We enjoy it and it has been fun cracking jokes and talking about the past." 

Although Mignonette is an affordable French bistro, it does not compromise in quality or attention to detail.  

Glen explains that thought not only went into the food, but the lights, tables, plates and even the colour of the restaurant. 

"We had a little bit of brainstorming throughout the whole build process. The Florentine Green (on the exterior of the restaurant), is in fashion, but another reason we went for it is because it does not show dust a lot," says Glen. 

He continues: "The lighting had to be taken into consideration with the windows that we have in the building.  

"People outside can see into the restaurant with our lighting and wall lights." 

Mignonette Bistro opens Tuesday-Saturday, 12pm-10:30pm and Sundays from 12pm-10pm (credit: Cesar Medina).

Most important feature of any restaurant would probably be the menu, which Glen says was the easiest part of the whole process, given his and John's experience. 

"The menu comes easy," says the chef. "We can spin dishes very easily compared to everything else. 

"It is one of the reasons we can afford our prices because we have zero waste. By changing lunch and dinner menus every day we can minimise waste." 

He adds: "I think we must have started a trend that's going to continue and it's going to upset a few chefs thinking, 'what the hell are they doing? How can they afford it?' 

"But if you are smart, determined and hardworking with ingredients, you can do it." 

With the philosophy of trying to create quality dishes from few ingredients, Mignonette serves plates from Grilled miso-glazed quail to Stuffed aubergine with red pepper piperade, basil, rocket pesto. 

To create a new menu item each day and with just Glen and John in the kitchen, is a tough task which takes "organisation and timing". 

The chefs would plan and order ingredients for potential dishes the night or even the weekend before depending on the menu and what they want to serve. 

Glen says: "This is fun, and we have gone with the open plan kitchen because we want people to enjoy it as much as we do.  

"It creates a different atmosphere when you see your meal being prepared and being there." 

Glen previously worked at Ma Cusine and McClements (credit: Mignonette Bistro).

In 2023, it was reported that London had over 15,000 restaurants, many of them bistros.

However, Glen argues that locals and tourists often travel to Central London for a quality meal, which can be more expensive—but with the opening of Mignonette, that's no longer the case. 

He says: "Mignonette is going to be successful. Probably successful to the point where me and John will say 'what have we created', but in a good way." 

Apart from being able to serve a community he has been a part of for over two decades, Glen says one of the most rewarding aspects from the whole project is partnering with John. 

Glen reveals: "The most rewarding thing for. Me at this point is being in partnership with John and having succeeded being a restaurateur, not just being a chef. 

"It fills me with joy because I have succeeded what I wanted to do. It is more pressure, don't get me wrong, there are certain things you have to take into consideration as a chef and restaurateur...but at the same time, it is what we enjoy doing." 

To find out more about Mignonette Bistro and to reserve a table, click here.

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