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Sam Harrison, Owner, Sam's Brasserie and Harrison's

Sam operates two restaurants – Sam’s Brasserie & Bar in Chiswick, and Harrison’s in Balham.


Our food is classic but innovative British cuisine, and we are incredibly proud of creating affordable food with fantastic ingredients. I am very lucky to have both Rick Stein and Rebecca Mascarenhas involved with both my restaurants, both of whom have their own fantastic restaurants and a wealth of experience to share with me. I always wanted both of my restaurants to be great local places, where people can drop in for coffee and breakfast or come to celebrate their special occasions.

Why is sustainable fish important to you?

Fish is an integral part of our menu, and it is simply unthinkable that we would not be able to source these wonderful ingredients in the future. We have the opportunity now to help protect our wonderful seafood species for the future, and it’s vital that all chefs take this message to the heart of what they do.
Our customers expect us to take care to source the best ingredients, and for us that means sustainable as well as the best quality. I think we have a joint responsibility to make sure that these incredible fish are still around for future generations.

What will you do to fulfil the pledge?

We will work together as a team to ensure all the fish we sell now and in the future is sustainable. This comes down to staff training and getting the whole team to understand the importance of what we are doing.

Hugh Fearnley-Whittingstall, Fish Fight

I have been travelling around the UK meeting fishermen, marine conservationists, politicians, supermarkets bosses, and of course fish-eating members of the public. It has changed the way I think about fish.

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