Why did you choose Chiswick for Sam’s Brasserie?
Sam: When we opened six years ago, it was prior to the Chiswick boom. I guess we were a little ahead of the time; we could see that Chiswick was on the verge of something really exciting and also we were lucky enough to come across the most amazing warehouse space that we then turned into Sam’s.
One of our writer’s Lee Mannion recently reviewed Sam’s and said it ‘very much feels like it’s a joint for the locals’. How important is it to you to be part of the community?
Sam: It is one of the most important aspects of Sam’s. I live in Chiswick myself and we also wanted Sam’s to be somewhere that would work for locals, whether it was breakfast, brunch, lunch, dinner or cocktails in the evening.
Fish holds a special place in your heart, Rick. Where is the fish sourced for Sam’s and Harrison’s?
Rick: We source from the south coast and also directly from Cornwall.
Rick – you’re due to have a pop-up in at Sam’s Brasserie at the end of the year. Will it feature your renowned fish and chips? If not, what do you have in mind?
Rick: We are going to do two nights in November; Sam and I are working on a special Spanish menu based around my recent TV series and book and matching the food with my Spanish wines. Sam’s do a great fish and chips already!
You have live music in Sam’s. Have you discovered any new talents?
Sam: Natalie Williams, nominated for a MOBO last year and Emma Smith (coming up this year), only 21 years old and one of the most exciting jazz singers around.
Over the many years you have worked together, what has been your most memorable moment?
Rick: We always had great times working together in Padstow, but the highlight has to be seeing Sam’s opening and then seeing it develop to what it is now.
What culinary fave could you not live without?
Rick: We share a passion (almost obsession) for great burgers. Sam spends too much time in New York researching them!
What is currently in your fridges at home?
Rick: Not much… As we both tend to eat in our own restaurants or others. It’s always good to check out what other people are doing.
How do you relax?
Sam: It’s hard to relax in this business. Rick loves the beaches and space of Cornwall and I love them too, but I don’t get down their nearly enough. A good run around the tennis court can work wonders for work stress.
What are your plans the rest of the year?
Rick: I think Sam will be concentrating on the relaunch in Chiswick and making sure his other restaurant in Balham, Harrison’s continues to go from strength to strength. I have more filming commitments and also want to spend as much time as possible in Cornwall and Australia – best of both worlds.
