Up until a couple of years ago, Rick Stein didn’t think he would open a restaurant in London and us Londoners, would have to be content with heading to Winchester to visit his nearest restaurant (which is only an hour from Waterloo and an excellent city, if you want a trip); that was until he came across The Depot in Barnes.
Being not too far from his home in Chiswick and with the perfect riverside setting, Rick settled on the site, a former stable and coach house and steam engine shed and tomorrow will see it opening as Rick Stein Barnes.
It’s going to be a family affair, Rick’s eldest son, Ed, with wife, Kate, and mum, Jill, will look after the interior. Playing on the working heritage of the building it will have a pared back feel with subtle industrial touches that are combined with banquette seating, velvet cushions and hanging greenery and plants. In the summer, you can eat al fresco on the terrace, which sees circular seating surround an olive tree.
Youngest son, Charlie, is in charge of the wine list and middle child, Jack will take up place as Executive Chef. Naturally, the restaurant will have a focus on seafood, with its own small seafood bar serving up fresh oysters, langoustines and sashimi, but it will also serve dishes focusing on meat, game and vegetarian options. Classic, dishes will include Dover sole a la Meunière and Singapore chilli crab, whilst new offerings include a Greek inspired rabbit stew, Stifado, served with caramelised onions, red wine, cinnamon and currants and a duck confit with braised red cabbage and sautéed potatoes.
So now Rick Stein won’t just be synonymous with our summers in Padstow, it’s going to be all year round.
Rick Stein Barnes: Opens 17th March 2017, Tideway Yard, 125 Mortlake High Street, Barnes, SW14 8SN, www.rickstein.com
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