Ep 17 From Polishing Cutlery to Six Venues: Sam Harrison’s Hospitality Journey

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: [email protected] 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.