The Fat Badger, Richmond

Happy International Women's Day from The Fat Badger team 🦡

We were delighted to host the refs after England v South Africa in November, for a breakdown of the game over a pint of Adnams and a platter.

Like our manager Ian, we’ve got our game faces on for round three this weekend. Kick off your day with the badgers and fuel up before the fixtures on our seasonal specials: https://www.thefatbadger-restaurant.com/

We're rather chuffed that olive magazine have included us in their 'Best new restaurants in London to visit in 2022' - our favourite mushroom marmite eclairs got a mention in the glowing review: https://www.olivemagazine.com/restaurants/london/best-new-restaurants-in-london/

Want to try them for yourself? Book a table to enjoy our Local and Wild 'British menu with a creative twist' at thefatbadger-restaurant.com

Treat your sweetheart to a Local and Wild feast this February 🌹

Our seasonal tasting menu for lovers is full of delicious dishes and moreish mouthfuls, including thyme tapioca crackers. Available from 11th - 18th February, with a carefully chosen wine flight to match with each course.

We’ll be pulling out all the stops on Valentine’s Day, with roses strewn across our restaurants. Book your table for date night here: https://www.thefatbadger-restaurant.com/

*Vegan and pescetarian options available on request
*Please note The Shed is closed on Sunday 13th

Book your Burns Night table at thefatbadger-restaurant.com/

Join the Badgers in a toast to the haggis at our first annual Burns Night dinner on Tuesday 25th January 🥔

Book a table to feast on our homemade caramelised and braised haggis, with lamb mince, lamb offal, spices and oatmeal, served up with a neeps and tattie rosti and decadent whisky sauce.

We’ve created a special cocktail with a wee dram of the finest Beeble honey-infused whisky to pair with your Scottish feast, and one of our charming team members will perform the 'Address to the Haggis'.

Round off the evening with our take on cranachan, combining whisky infused cream, rolled oats and a drizzle of honey. Slàinte mhath!

https://thefatbadger-restaurant.com/

Salt baked celeriac schnitzel, wild mushroom ragù, greens, quince chutney
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Loving this dish with a humble vegetable as the star (featured on the à la carte menu this season)
Celeriac is a wonderfully wonky veg that is seriously underrated and a delicious ingredient we source from in Lincolnshire.

We’re open for New Year’s Eve - join the Badgers on Friday December 31st for lavish lunch or a Local & Wild supper with copious amounts of bubbles.
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We’ve got larger party tables or cosier spots for two. The restaurant is open from 12-3pm for lunch and 5pm onwards for dinner. Book your table online by clicking the link in our bio 🥂

TFB festive period opening times are:
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Open until Wednesday 23rd December.
Open again December 28th - 31st
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Tuesday
5pm - 1130pm
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Wednesday - Friday
12pm – 3pm lunch | 5pm – 11.30pm dinner
(bar & small plates open 12pm – 1130pm)
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Saturday
10am – 12pm brunch | 12pm – 3pm lunch
5pm – 1130pm dinner
(bar & small plates open 12pm – 11.30pm)
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Sunday
Brunch 10am – 12pm | Sunday Roast 12pm – 08.30pm

The Fat Badger, Richmond updated their information in their About section.

Become a member of The Fat Badger’s front of house. We’re a charismatic bunch looking to complete our Local & Wild team - we’d love to hear from you!

Positions for waiters, bartenders, and management are open at our new Richmond Bar & Restaurant opening this November.

Whether you’ve years of experience or just staring out in your career, get in touch and find your place in The Fat Badger family.

DM us on Instagram or email your cv to [email protected]

“What grows together, goes together”.
English wine from paired with plates made from produce in the same area is a unique part of our offering. No truer than when drinking a glass of Sussex Reserve, our “field blend” that showcases the terroir of Nutbourne - combining the soil, the geography and the climate of this special corner of West Sussex. There is no other wine to replicate it in the world.
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Seasonality and provenance is at the heart of delicious food for us and this couldn’t be better complimented than by wine which reflects the best seasons in our recent memory.
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Sussex Simmental beef minute steak, fried egg, green leaf and anchovy salad, TFB fries. A lunchtime classic and sure-fire favourite 🔥
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