Located between Petersham Nurseries and the Petersham Hotel in the verdant expanses of Richmond Park, this ornate, half-timbered former pub is now the culinary domain of one-time Roux Scholar Kenneth Culharne – a chef who cares about provenance. Seasonal ingredients, rare-breed meats, heritage vegetables, sustainable fish and foraged pickings from the Park are the building blocks for a roster of high-end contemporary dishes with the odd Japanese nuance. Starters of charred red mullet with radish, ginger and champagne could give way to Wiltshire hogget with Petersham courgettes, sheep’s curd, pesto and green pepper jus, while dessert might be Dorset apple cake or lemon verbena crème brûlée. But Dysart is simply about fine food and drinks. Fans of live piano music (classical or jazz) are also treated to regular Sunday evening recitals in the venue’s bespoke salon.