Affordable Dining: Leading Chef Endorses Rick Stein as the "Authentic Article," Offering Advice on Dining Complaints
In an exclusive interview, we sat down with Sam Harrison, co-founder of the Genuine Restaurants Group, to discuss the evolving landscape of the hospitality industry in 2025.
Harrison emphasized the importance of simplicity and authenticity in the coming years. He believes that a focus on genuine guest experiences, rather than complex trends or over-engineering, will be key to success. This perspective aligns with broader industry trends towards enhancing community, experience, and operational efficiency.
One of the ways Genuine Restaurants Group embodies this philosophy is by offering complimentary filtered still and sparkling water to its customers. Harrison is also proud of the house wine at his restaurants, but believes that more expensive wines reflect even better quality. He advocates for a range of good wines at all levels and price points to cater to diverse tastes.
The hospitality sector continues to face economic and labor challenges, but Harrison suggests solutions such as lowering VAT and opening up the flow of workforce to make it easier to recruit and retain staff. He also believes that each new restaurant opening creates jobs and boosts the local economy, and that the government should support this.
To survive in the industry, constant effort and improvement is necessary. Harrison recommends regular communication with guests to address any dissatisfaction or requests immediately, improving their dining experience. He also prefers restaurants where mobile reception does not work, allowing diners to enjoy each other's company without distractions.
When it comes to personal favourites, Harrison has a soft spot for Burnt on Askew Road in Shepherd's Bush, west London. Breakfast and a coffee or a sandwich and juice at Burnt on Askew Road cost under £15, making it an affordable option for a delightful meal. Harrison also expresses a fondness for Pizza Express, finding comfort in their American Hot pizza.
Harrison's journey in the hospitality industry was significantly influenced by Rick Stein, a renowned chef praised for his hard work, setting high standards, and excellent people skills. Stein and his ex-wife Jill taught Harrison almost everything he knows about running restaurants. Stein prioritizes guests' satisfaction and putting them first, a principle that Harrison wholeheartedly endorses.
Despite the challenges ahead, Harrison remains optimistic about the future of the hospitality industry. He proposes tax incentives for entrepreneurs to help support businesses to grow and thrive. However, he acknowledges that Google reviews can be subjective and false, making it difficult to remove inaccurate ones.
Stay tuned for more interviews with top chefs from around the UK, as The Money team continues to bring you insights into the world of hospitality.
In light of the interview, it is evident that Sam Harrison, co-founder of Genuine Restaurants Group, advocates for a lifestyle that values simplicity, authenticity, and guest experiences in the war-torn future of the hospitality industry. This and the focus on local economies, operational efficiency, and fiscal support from the government can be seen in the group's offerings of complimentary filtered water and a diverse wine selection, as well as their support for new restaurant openings. On a more personal note, Harrison's favorite affordable eatery is Burnt on Askew Road and he appreciates the comfort of Pizza Express's American Hot pizza.
