Celebrity chef Rick Stein's newest restaurant is at The Tideway Yard on Barnes' riverfront

The new restaurant opens today (17 March) and is called Rick Stein, Barnes and is located a cobbled courtyard surrounded by Victorian conversions, with a conservatory style dining room offering views across the river.


New restaurant 'Rick Stein'

The chef has long connections with West London as he was a financial partner and mentor to Sam Harrison at Sam's Brasserie and Bar in Chiswick before it closed after ten years to become Foxlow. He also purchased a home over the Thames in Chiswick two years ago.

Guests can enjoy some of Rick Stein’s most iconic dishes such as the Dover sole a la Meunière and salt and pepper prawns as well as a selection of new dishes including stifado, a rabbit stew inspired by Rick’s travels to Greece, with caramelised onions, red wine, cinnamon and currants.

Alongside the a la carte menu, they also offer a set lunch menu, available Monday to Thursday. You can have a look at the menu and make a booking here.

The restaurant closed in December for a small refurbishment in January, but the 40 strong strong team of staff has been retained.


Rick Stein and his wife Sarah

Rick Stein, who also has restaurants and business interests in Padstow Cornwall, and Bannisters, in New South Wales, says: "Up until a couple of years ago I didn’t think I would open a restaurant in London but when I was shown The Depot it struck me how perfect a place it was: right on the river and close to London whilst also being part of a real village community.

" I spend a fair bit of the year at my home in Chiswick now, so choosing a location like Barnes of course brings the added benefit that I’m just up the road from the restaurant; great for both keeping a protective eye on it and of course for popping in for a nice bottle of wine and a great meal!

" I really feel it’s both a privilege and an honour to be opening in such a beautiful building and location and hope it will be a restaurant the community can be proud of."

March 17, 2017