In this episode of Kith & Kin: Stories from the Hospitality Industry, Cassie is joined by Sam Harrison, an inspiring restaurateur with six thriving hospitality venues in West London. Sam shares his remarkable journey from working as a waiter for Rick Stein in Cornwall to managing prestigious restaurants, and eventually opening his own.

Together, Cassie and Sam reflect on:

• The early days of Sam’s career, including his time with Rick Stein and his foray into the corporate world.
• The challenges and lessons learned from launching and managing restaurants like Sam’s Brasserie in Chiswick.
• The changing landscape of the restaurant scene over the past 20 years—from the days of newspaper reviews to the rise of social media.
• Adapting to modern demands, including the creative use of spaces and evolving with customer needs.
• Sam’s candid experience with burnout, stepping back, and rebuilding with a focus on balance and passion.

Sam’s insights, energy, and creativity shine as he shares the highs and lows of a life in hospitality. This conversation is a must-listen for anyone in the industry or anyone passionate about food, restaurants, and creating community spaces.

Resources & Links:

• Explore Sam’s venues: SamsRiverside.co.uk
• Follow Sam on Instagram: @SamsRiverside
• Get in touch: reservations@samsriverside.co.uk

Highlights:

• [02:30] Sam’s early career: From a catering assistant to his time at Rick Stein’s Seafood Restaurant.
• [07:00] Launching Sam’s Brasserie and Harrison’s—what it takes to start a successful restaurant.
• [13:00] The evolving hospitality industry and the pressures of running multiple venues.
• [22:00] Learning from burnout: How Sam approached building his new ventures.