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A passionate restaurateur, Sam Harrison has been involved in restaurants and hotels since the age of 16. His career has taken him all over the world, from Australia to Canada, before bringing him back to London to open his own first businesses - Sam’s Brasserie in Chiswick and Harrison’s in Balham. Prior to this, Sam was General Manager for Rick Stein’s operations in Padstow, Cornwall, and also spent two years working in Sydney. Returning to the UK, Sam achieved financial backing from Rick Stein and restaurateur Rebecca Mascarenhas to open Sam’s Brasserie in 2005, and then Harrison’s in 2007. Sam’s singular, owner-driven ethos of charming and professional customer service, together with his front-of-house experience and desire to serve high-quality food, proved to be a winning formula at both venues. In the summer of 2015, after a decade of hugely successful trading, Sam sold both of his restaurants to The Hawksmoor Group. Over the subsequent couple of years, Sam honed his hospitality experience to provide consultancy, coaching and training within the industry. In November 2019, Sam launched Sam’s Riverside, a contemporary European brasserie and bar with Harvey Trollope as Head Chef. Near Hammersmith Bridge and facing the Thames, the restaurant is adjacent to the Riverside Studios, which has undergone a total transformation.
Born in Mthatha South Africa, and raised in Cape Town, Chef Ash Heeger was inspired by the world at large, Chef Ash Heeger is on a culinary mission that just keeps getting better, bigger and more exciting. In 2016, she started her own ASH Restaurant in 2016 and 'Riverine Rabbit' with sister Mandy van Der Berg in 2018, which focuses on the sustainable use of our natural recourses.
Chris Hill is a self-trained chef who grew up in Atlanta, went to the University of Alabama and pursued a career in consulting before moving to Virginia to follow his passion - food. He opened his first restaurant at the age of 28 where he grew into the role of executive chef of 3 Way Cafe, a gourmet sandwich bistro in downtown Norfolk. After a half decade, he sold his share in the business to pursue other ventures within the culinary world that include TV, speaking and consulting.
Tony is one of the worlds leading communication specialist working closely with some of the best known TV Chefs and live demonstrators. Over the past 2 decades in the media, he has been training chefs and corporations all around the world on how to engage an audience as well as directing and producing food TV shows for multiple global media platforms.