Catherine Williamson
Head Chef and Founder
Catherine trained under two Michelin starred chefs before opening FoodieFiesta in 1998. Her obsession with locally sourced ingredients defines everything on the menu.
Since 1998
The Story of FoodieFiesta
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FoodieFiesta opens in a converted farmhouse in the Surrey Hills with eight tables, a wood burning oven and a single sitting each evening.
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We move to Richmond, expand the kitchen, introduce our tasting menu and earn our first Evening Standard review.
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A full renovation brings a new dining room, a private events space and a kitchen garden supplying over half the menu.
Our Philosophy
Food that begins in the soil.
We do not chase trends. The dishes that arrive at your table begin in fields, orchards and coastal waters within fifty miles of the kitchen. The flavours change because the seasons change, and we think that is the point.
Catherine and the team write the menu each week based on what is at its best. A box of fresh herbs from our kitchen garden, a phone call from a fisherman in Cornwall, a delivery of root vegetables from a friend in Sussex. These small moments shape what you eat.
It is a slower way to run a restaurant. It is also the only way we know how.
The Team
The People Behind the Pass
James Harlow
Sommelier and Front of House
James joined in 2006 and built our wine list from scratch. He works exclusively with small UK and European producers who share our values.
Sophie Osei
Pastry Chef
Sophie joined from a London hotel in 2019 and transformed our dessert menu into something guests talk about long after the meal.
Recognition
AA Rosette/Good Food Guide Listed/Sustainable Restaurant Award/Evening Standard Recommended