West London restaurateur Sam Harrison says the success of his Brentford venture is proof that Brentford is entering a new chapter of confidence and momentum. Speaking on BBC Radio London’s Nightlife with Jacqueline Shepherd on 4 March, he discussed how his latest site, Sam’s Waterside by the Canal in Brentford town centre, has become a thriving anchor for the area’s growing footfall and renewed identity.
Harrison has spent more than two decades building restaurants that blend neighbourhood warmth with sharp operational discipline. But it is Brentford town centre, a short walk from Golden Mile London that he sees as a symbol of resilience in a challenging hospitality climate.
“People are still going out, and business is steady,”he said, pushing back against the “doom and gloom” often reported about the sector. For him, Brentford’s success is no accident. Positioned by the River Brent/ Grand Union canal on the waterfront, Sam’s Waterside benefits from a location he describes as rich in heritage and naturally primed for footfall. The concept itself is deliberately flexible: brunch by day, and a variety of menus for different budgets at different points in the week; a model that has quickly built a loyal local following.
Harrison’s approach is rooted in experience shaped early in his career. He trained under Rick Stein in Padstow, an influence still visible in his menus. “Source the best ingredients, don’t do too much, keep things simple, big bold flavours and let the customers enjoy,” he said. It’s a philosophy that guides both Sam’s Kitchen and his flagship Sam’s Riverside in Hammersmith, which he describes as sitting on “arguably the best view of the Thames in London.” The riverside setting is so strong, he said, that the interior was intentionally kept understated to let the landscape speak for itself.
Across his restaurants, Harrison emphasises preparedness and creativity. The kitchen teams keep reserve dishes ready and empower head chefs to pivot when stock runs low. It’s a system that allows Sam’s to serve well over 1,000 customers a week, many of them regulars he has known for years. “I’ve always believed in hard work and trying everything to be the best you can,” he said.
Those long-term relationships are part of what keeps his restaurants embedded in their communities. Families have celebrated milestones at his venues, and one couple famously dined at all his locations in a single weekend. For Harrison, restaurants are more than places to eat — they are social engines. “They’re where deals are made, relationships grow, and people leave feeling better than when they arrived,” he said.
As Brentford continues to evolve, Harrison sees Sam’s Waterside as both a beneficiary and a contributor to Brentford town centre and the Golden Mile’s regeneration. Its success, he believes, reflects a wider shift in the area’s identity: a blend of new development, riverside living, and a growing appetite for independent hospitality.
His advice to future restaurateurs remains grounded. “Back to basics. Focus and work with your team. To have happy guests, you need a happy team,” he said.
Listen to the show (29mins 30 secs and for Brentford 41mins and 30secs) >>