Full & Part Time Reservations Receptionists (Richmond)
Our reception and reservations team is hiring. Are you looking for a weekend part time, or full time position; have restaurant/ customer service experience, confidence with systems/ IT, and enjoy hosting and managing reservations? We’d like to hear from you. For this position you must be available/ ready to work occasional/ regular Saturdays, Sundays and Public Holidays. Immediate start date. Email our Reception Manager charlotte.blom@petersh...
November is marching on a pace but there is still plenty of colour and interest in the Nurseries, for seasonal containers and gardens alike.
Evergreen plants come to the fore, providing structure for many years to come. Here is a short list of a number of our favourite evergreens on offer now.
- A selection of evergreen Topiaries, in a variety of sizes and heights that will create pivotal accents, focal points and beautiful features for containers in the season ahead. Fragrant myrtle, olive, bay, ...
As the weather gets colder we are embracing the change in season in the way that we eat. This hearty recipe created by our Head Chef, Damian Clisby was inspired by the delicious organic squash supplied to us by Haye Farm, Devon.
1 x autumn squash
1 tsp ground cumin
1cm piece of ginger (paste)
½ tsp sweet paprika
1 pinch of saffron
1 cinnamon stick
6 cloves garlic (paste)
6 shallots, peeled & quartered
1 preserved lemon
2 ltr squash stock
Cut the squash into wedges and use the ...
PETERSHAM NURSERIES AT FRIEZE 2016
Petersham Nurseries will return to Frieze London - one of the world's leading contemporary art fairs, from the 5th - 9th October.
Please note that the 5th October is VIP day and therefore not open to the public.
Upstairs on the mezzanine a la carte restaurant, Ronny de Koning, Thomas Broom-Hughes and Amanda Brame, are planning and creating the most beautiful living installations and drawing in many elements of Petersham, from spectacular, wildly planted urns, to h...
At Petersham Nurseries the inspiration behind our menu is led by seasonal produce, Italian flavours and by what is growing in our kitchen garden. We believe that there is nothing more satisfying or motivational than personal and first hand experience. Damian Clisby, our Head Chef recently took a small team from the kitchen to Italy on a cultural and culinary tour of Tuscany. Where the cuisine is strikingly simple, seasonal and respectful of traditional techniques. A perfect marriage to our style...