Autumn has arrived at Sam's. As summer tomatoes, berries and courgettes give way to squash, apples, pears, quince and wild mushrooms, our kitchens at Sam's Riverside in Hammersmith and Sam's Waterside in Brentford are moving from light and fresh to rich and comforting.
"For a restaurant, it's one of the most exciting times of year," says founder Sam Harrison. "There's a whole new larder to cook from, and menus that change with the weather outside."
Some of the best seasonal ingredients on our menus are grown just a few miles away. This month, Sam visited two of our local growers: Phoenix Farm in White City and the Kitchen Garden at Chiswick House.
Phoenix Farm, White City: a community farm on our doorstep
Phoenix Farm is a community farm in White City, just over a mile from Sam's Riverside. It's part of the Hammersmith Community Gardens Association (HCGA), a charity founded in 1984, which runs five community gardens in Hammersmith & Fulham as well as others across London.
The farm is run by Farm Manager Jo Robins and a team of dedicated volunteers. As well as growing produce, it brings the local community together, offers hands-on learning and raises awareness of how green spaces improve the environment we live in.
Over the seasons, Phoenix Farm has supplied our kitchens with asparagus, rhubarb, strawberries, apples, quince, pears, runner beans, courgettes, pumpkins, beetroot, tomatoes and some of the best herbs we've come across. It all finds its way onto our menus, and into our cocktails too.
Supporting Phoenix Farm at Sam's Riverside
As part of our partnership, Sam's Riverside asks for a voluntary £1 donation in return for complimentary still and sparkling filtered water. Every donation goes directly to Phoenix Farm to support its charitable work.
Chiswick House Kitchen Garden: dating back to 1682
Between Hammersmith and Brentford sit Chiswick House and its gardens, one of West London's best-loved green spaces. The Kitchen Garden dates back to 1682, long before "farm to table" was a phrase anyone used.
"We love building dishes around Chiswick House produce," says Sam. "It has travelled a shorter distance than most of our staff do to get to work."
On his visit, Sam joined Sally, Kitchen Garden Manager at Chiswick House, to collect our weekly order fresh from the beds: squash, quince, spinach, cucumbers, courgettes, celery, herbs and edible flowers, all on their way to our kitchens.
Seasonal cooking, led by our Group Head Chef
"I think using local produce is brilliant because it connects us to what's growing right on our doorstep," says Group Head Chef Luke Maynard. "Working with places like Phoenix Farm and Chiswick House Kitchen Garden means we get really fresh, seasonal ingredients while supporting the people and places around us. There's something really special about knowing where your food comes from and letting the seasons shape what we do in the kitchen."
New autumn dishes at Sam's Riverside, Sam's Waterside and Sam's Kitchen
"I love this time of year," says Sam. "You'll see it on the menus across our restaurants as the new autumn dishes start to arrive. Our brilliant chefs have been making the most of everything the season has to offer, and I can't wait for you to try what they've created."
Celebrating 21 years of Sam's
Until Tuesday 27 October, the first 21 guests each Monday and Tuesday who say "We're here to celebrate your 21st" when booking at Sam's Riverside or Sam's Waterside will receive a complimentary glass of Gusbourne Brut.
Explore our Gusbourne celebrations