Sam Harrison’s new restaurant on the Thames recently launched, 14 years on from opening his first restaurant Sam’s Brassserie. CODE chatted to Harrison about the opening, the changing industry and advice for those in the industry.
You recently opened Sam’s Riverside. Can you tell us more about it?
I was 32 when I opened my first restaurant, Sam’s Brasserie, in 2005 and I was 46 when I opened Sam’s Riverside last November, so I call it “Grown up Sam’s”. We have a pretty unique space right on the river next to Hammersmith Bridge. The views and natural light that we get are just stunning. We are also attached to the redeveloped Riverside Studios, which is a major new television and arts studio.
What’s the philosophy behind the restaurant?
I love hospitality and I love looking after people. I’ve always believed that my restaurants are an extension of my home and that’s why I put my name above the door. I think we have old-fashioned values, and hopefully an old-fashioned style of great service. I am very proud of the food and drinks we offer, but to me it really comes down to looking after people and building lasting relationships.
What makes it different from other restaurants you’ve worked at or opened in the past?
I had a larger budget this time round, so I probably got closer to designing the restaurant I really wanted. I’ve tried to make it flow for our guests and also for my team, and it was important that the design helped us deliver great service. Perhaps the biggest difference this time is having an incredible business partner, Fanny Stocker, and everything that brings.
What do you want guests to take away from dining with you?
I want guests to leave with a smile and fond memories, feeling better than they did when they arrived. London has become very busy and stressful for most of us, so I hope we can help people relax and enjoy themselves when they’re with us.
How did you get your start in the hospitality industry?
I have a fabulous godmother who ran a great catering business, and I started working with her during the holidays as a teenager. I then chose to study Hotel & Catering Management at university and never looked back – I was hooked! During my studies I worked at Brown’s in Oxford (when it was still privately owned) and just loved the buzz.
What advice do you have for those starting out in the industry?
Gain as much varied experience as you can – experience is key. Work with good people. Put your head down and work hard, and don’t rush it.
What’s the best and most challenging thing about working in the hospitality industry?
People. The industry is all about people and it has been my life and family for the last 30 years. It has allowed me to travel and work abroad and to have my own businesses. The hours are tough and that can challenge relationships, friendships and your social life. But that comes with the territory and there’s no point moaning or complaining.
What are you most proud of in your career?
The opening nights of all three of my restaurants have always been a very special thing. I really love employing people and working with great people, and building a team.
What do you think has changed about the industry in the past decade?
It has become a very crowded and competitive market. Competition is always healthy, but it has made it very challenging on many fronts. I do think there are too many restaurants in London, but I always believe the good ones will survive though it’s tougher now than ever.
What are you most excited for in 2020?
I am really excited to grow our business at Sam’s Riverside and see my team develop. As a sports fan I am also very excited about the Tokyo Olympics this summer.
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