Initially it was the pandemic which closed us, then structural work on the building required excavation of the floor. But finally we have dusted off and touched up the old place, without destroying any of its charm or quirks.
And while things might not look all that different, wait until you try the new menu. Don't worry, the old favourites remain. But under the stewardship of our ambitious and exciting new Head Chef, Scott Munro, we have a whole lot more than steak and kidney pudding and corned beef hash to shout about.
Chef Scott's Guinness Braised Short Rib is an instant classic.
Scott brings ambition, finesse, skill and a glittering work history to the table. He has honed his skills under some of the country's best chefs and in some esteemed European restaurants. And when you see the food, and more importantly, taste it, you will see what that experience has given us.
Best of British has long been the Chop House mantra and Scott's new menu certainly embraces that. Using our network of British suppliers and artisan producers Scott's menu celebrates the ingredients that make our islands' food credentials so exciting.
And we welcome back George Bergier, our Head Sommelier and for many, the face of Sam's. George will be found dishing out unparalleled wine advise to our customers on Thursday and Friday lunchtimes. Together with sommelier and symposiarch Nick Fildes, who helped keep us going through lockdown with virtual wine tasting events on ZOOM, George has crafted us a fabulous wine list. It is packed with beautiful big hitters, lesser-known gems, quenching quaffers and unbeatable bang for buck bin-end bargains.
Nick Fildes and his bar.
The "old" meets the new. And we hope the balance is just perfect.
We can't wait to welcome you back!
Photography by Paul Husband.