Sam’s Restaurants team up with HG Walter for British Beef Week menu
During British Beef Week, from the 23rd to the 30th of April, Sam’s Restaurants, owned by Genuine Restaurants Group led by Sam Harrison and Fanny Stocker, are collaborating with West London butcher HG Walter to promote British beef through a special menu featuring a variety of cuts. This event will be hosted across four of Sam Harrison’s West London locations: Sam’s Riverside, Sam’s Waterside, Sam’s Kitchen Chiswick, and Sam’s Kitchen Hammersmith.
The initiative aims to highlight nose-to-tail dining, an approach that utilizes every part of the animal to reduce waste. Each restaurant will present dishes that range from high-end Hereford aged fillet steaks to more budget-friendly options like bavette steak and oxtail croquettes.
At Sam’s Riverside in Hammersmith, the menu, curated by Head Chef Karol Mielczarek, includes Ox Cheek Bourguignon with horseradish mash available mid-week, and a sharing-sized Hereford aged Tomahawk steak. Also, from Thursday to Saturday, guests will be able to try a special British Beef Week Smash Burger, prepared with beef brisket bacon.
Sam’s Kitchen Chiswick will serve a Hereford aged Bavette steak throughout the week, and a special dinner dinner from Thursday to Saturday, designed by Head Chef Abbie Hendren, which includes Treacle Cured Rump cap and Ox Cheek. Meanwhile, Sam’s Waterside in Brentford will present Oxtail Croquettes with onion ketchup as part of their mid-week set menu.
The initiative will also include a traditional Sunday Roast featuring Dry-aged Sirloin served with all the trimmings, available at both Sam’s Riverside and Sam’s Waterside.
Sam Harrison said: “At Sam’s restaurants, we’re proud to support British Beef Week by championing the importance of nose-to-tail dining and sourcing locally. Working with HG Walter, one of the finest butchers in the UK, allows us to showcase a variety of cuts, from the humble and flavour-packed oxtail to the indulgence of a fillet steak. This approach not only ensures exceptional quality for our guests but also supports sustainable farming and British producers. Now more than ever, it’s vital to celebrate the craft of our farmers and butchers while making the most of every cut.”
Adam Heanen, Managing Director at HG Walter, also commented on the partnership, “We’re thrilled to be partnering with Sam Harrison in celebration of British Beef Week. As a long-standing supplier to the restaurants, it’s a collaboration that feels both natural and meaningful. At HG Walter, we believe in championing those who share our values – especially when it comes to supporting British farmers and the integrity of British beef. In honour of the week, this special nose-to-tail menu reflects our commitment to whole carcass butchery. It’s a celebration of carcass balance and a reminder of the importance of utilising the entire animal – something we believe should be a priority across the industry.”
Food Desk
For further information and reservations, visit Sam’s Riverside website here or HG Walter’s website here.
Facebook
Twitter
Instagram
YouTube
RSS