|Rick Stein backs new Chiswick venue
Sam's Brasserie & Bar to open in Barley Mow Centre
Sam’s Brasserie & Bar will launch in early July 2005 in the Barley Mow Centre, just off Chiswick High Road in Chiswick, west London.
An all-day every day, informal neighbourhood 100-seat brasserie with an adjacent 80-seat bar, Sam’s will be spearheaded by front-of-house co-owner Sam Harrison, who previously worked with Rick Stein in Padstow and in Sydney for two years. The Head Chef will be Rufus Wickham, who has worked at Kensington Place and the Crown Hotel in Suffolk.
Harrison cites his experience with Stein as seminal to his new independent venture, and, indeed, the feeling is mutual since Stein is an investor in the Chiswick project and is acting in a ‘godfatherly’ way to help Harrison through the complicated process of opening a restaurant in London.
“Sam was my General Manager in Padstow for three years, and I saw in him a real talent for the restaurant business. From my own experience, I know how hard it is to get a foothold in the industry, and I wanted to help, encourage and advise in any way I could. I’m so pleased that he’s decided to call it Sam’s as I know that he’ll run the place in his own individual style, and I also think that Rufus is a rising star. Lucky Chiswick,” commented Rick Stein.
The menus will feature everything from light salads to serious roasts, and therefore appeal to everyone from local office workers to parents with children. The emphasis will be on affordability and flexibility – there will be no minimum spend, and people will be encouraged to visit Sam’s Brasserie for everything from breakfast or a light snack and coffee, to drinks with friends or a full three course meal with wines. Breakfast, weekend brunch, lunch, bar and children’s menus will also be available.
Typical dishes on the à la carte menu will include Steamed mussels and clams with chickpeas and chorizo, Lamb’s kidney on toast, Seared tuna Niçoise, Whole royal bream with sauté potatoes, Pot roast belly of pork with herb and mustard stuffing, Cold poached Loch Duart salmon with aioli, Chocolate tart with homemade ice cream, and Melon and passion fruit Pavlova.
April 18, 2005