A NEW rustic restaurant, The Fat Badger, which celebrates the finest British food direct from the farm of the famous Gladwin brothers is coming to Richmond.

Oliver and Richard made their name by tapping into a growing desire for fresh, natural ingredients that are sustainably sourced and can be traced from farm to fork.

They already operate in some of the most stylish and upmarket postcodes in London, including Notting Hill and Soho. Now they are coming to Richmond, feeding the area's burgeoning reputation as a destination for foodies.

Just recently, Tapas Brindisa opened on a site overlooking the Thames, while Scotts of Mayfair will shortly open a fish restaurant nearby.

The Fat Badger, which will bring a little piece of the countryside to Richmond, opens next Wednesday – November 10 – close to Richmond Bridge on the site previously occupied by Gourmet Burger Kitchen.

The building has been transformed into a warm and stylish hub complete with oak wood floors, dark leather banquets, artwork by Bridget Gladwin and farm-style bric-à-brac.

The menu, conceptualised by Oliver Gladwin, uses modern cooking techniques to refine classic dishes and boasts the spoils of the English countryside and coast.

In the main dining room, guests can expect flavourful fillets of meat and fish cooked on the grill, accompanied by locally sourced fresh vegetables and foraged herbs.

Main dishes from the a la carte menu include dishes such as Dorset lamb saddle with mint gel, heritage carrot salsa and charcoal cream; a sticky spatchcock partridge with barley, sweetcorn and ground elder pesto'; or a roasted south coast hake with Gladwin chorizo, lemon potato vinaigrette and dill.

The restaurant also offers a drinks saloon complete with comfortable plush loungers and tables-for-two encircling the bar, which offers smaller plates.

It will offer fabulous brunches at the weekend with ingredients from niche specialist producers and its legendary Sunday roasts, otherwise known as 'Sundays on the Farm', will be a ritual at The Fat Badger.

Bloody Mary's and small plates can be enjoyed at the Saloon Bar before guests move into the dining room for a British roast with all the trimmings.

The restaurant's commitment to their ethos 'what grows together, goes together' is apparent through how their ingredients are sourced.

Ingredients come directly from the Gladwins' family farm and often foraged from the well-kept natural habitat surrounding their vineyard in West Sussex.

The kitchen will also be supplied by local ethical suppliers, handpicked by the company's Farm to Fork manager alongside Chef-Patron, Oliver Gladwin.

Co-owner, Richard Gladwin, said: "We are delighted to be moving into another London neighbourhood, this time in an area that my family and I call home.

"The pandemic has further proved that local is sustainable and this is how we intend to foster growth in our business and the communities surrounding it.

"We look forward to a long, successful relationship with Richmond and its locals – creating a hub for people to enjoy the taste of modern Britain with great food, and fine wine in the company of friends and family."

The Gladwin brothers are not new to the restaurant business having started Notting Hill institution, The Shed, Rabbit on the Kings Road, Nutbourne in Battersea and most recently, Sussex in Soho.