Six years on from his prestigious win on Masterchef: The Professionals in 2013, Steven Edwards is just about to take over an exclusive partnership with Bingham Riverhouse in Richmond. He currently runs his own 12 table eatery in Hove, etch. which holds a Michellin Plate & 3 AA Rosettes. The new venture in Richmond will see Steven take over the restaurant dining rooms as ‘Steven Edwards at Bingham Riverhouse’, making this his first venture in London & transforming the menu with his take on seasonal British food -continuing alongside his work at his critically acclaimed restaurant etch, in Hove. We grabbed ten minutes with the maestro to find out a little bit more insider info on the new collaboration.
Steven, congratulations on your new venture! Can you introduce the restaurant to us?
Thank you. on the 5th March I will be launching my second restaurant at the Bingham Riverhouse.
How long has this been on the cards for you?
We have been looking at sites for nearly a year and when the opportunity came up to work with the Bingham Riverhouse we went for it straight away as its a beautiful boutique guest house located next to the River Thames.
Will this restaurant follow a similar format to etch’s concept or will it be something completely different to your current offering?
This new restaurant will offer A la Carte only so going in a different direction to etch in terms of concept but we want to replicate the use of quality produce and service guests have become accustomed to with etch.
How do you anticipate the new venture will impact your time spent in etch., will you be handing over more responsibility to anyone in your team?
I already have a fantastic head chef in the shape of George Boarer etch. and am looking to make an announcement soon on the head chef of Steven Edwards Riverhouse. I will be splitting my time between the two sites developing new dishes with the head chefs.
Over your career so far, what for you has been your biggest achievement/ success to date?
Etch to be named the 16th Best Restaurant in the UK by Hardens Food Guide
What is your biggest piece of advice to any young chef starting out in the culinary world?
To write down everything you learn and taste everything you cook.
Name your 3 favourite places to eat, apart from etch.
Casamia in Bristol, Elystan Street & Whatley Manor
If money wasn’t an object, where would be your dream place to launch a restaurant?
I would love to work with Elon Musk in opening the first restaurant on the moon. Just imagine the view of earth while eating your dinner.