Scott's to target younger crowd with new Richmond restaurant

The seafood restaurant will open in Richmond in a venue that will span two floors. The lower floor will house a crustacean bar serving oysters, wine, champagne and cocktails while the upstairs floor will have a central bar hosting DJs every Thursday to Saturday.

The riverside restaurant will also have a 32-cover terrace.

The kitchen will be overseen by chef director Tim Hughes and head chef Tom Fraser and will serve a menu of fish and shellfish dishes alongside a variety of meat and seasonal game. New dishes will include baked spiced crab with garlic and herb toast; apple smoked salmon with pickled cucumber and baked brioche bread; and a shrimp burger with kimchi ketchup and potato crisps.

“We are very excited to open Scott’s in the heart of Richmond, says Hughes.

“The opportunity to have a great seafood restaurant on the river is very special considering the Thames’ history as a gateway for fish merchants. It is the first time we have ventured out of the heartland of Mayfair, and I cannot wait to celebrate the opening with locals, visitors and regulars alike”.

Scott’s was originally an oyster warehouse founded by John Scott in 1851 before moving to its current location on Mount Street in 1968 and is reportedly where James Bond creator Ian Fleming discovered the dry martini. It is part of the Richard Caring-run Caprice Restaurants group.