Elegant restaurant, elegant cooking

The Glasshouse has settled into its dual role, part local hero and part Michelin-starred destination restaurant.

Chef Anthony Boyd honed his craft at the much decorated Square (see p. 90) and Chez Bruce (see p. 299).

At The Glasshouse he has developed a style of his own.

What's more, the restaurant is on the doorstep of Kew Gardens underground station, which makes it easily accessible.

The interior has a clean-cut, modern feel to it and the comfortable chairs are worthy of a special mention.

The food is good.

Very good. The menu changes daily offering eight selections for each course.

The set lunch is a 'snatch-their-hand-off' bargain.

For the full Michelin experience there's a multi-course tasting menu.

The imaginative and straightforward cooking owes much to French cuisine.

Starters range from a warm salad of wood pigeon with deep-fried truffled egg; to Spanish white bean soup with chorizo; or a pave of foie gras with candied carrot.

Mains may include fillet of beef with mashed potato, girolles, shallots and garlic ragout; slow-roast pork belly with morteau sausage; or poached halibut in red wine with globe artichokes and field mushrooms.

Puddings have a deft touch and include favourites like petit pot au chocolat blanc with chocolate truffles; a sour red cherry sorbet with olive oil biscuit; or a ginger financier with orange buttermilk sorbet.

The wine list is short and thoughtfully drawn up, with one or two unusual selections.

The Glasshouse
Station Parade, Richmond Upon Thames, TW9 3PZ