British Beef Week, a celebration of nose to tail dining at Sam’s Restaurants in partnership with HG Walter

This British Beef Week (23 – 30 April), Genuine Restaurants Group is partnering with HG Walter to hold a celebration of British beef across Sam’s West London restaurants: Sam’s Riverside, Sam’s Waterside, Sam’s Kitchen Chiswick and Sam’s Kitchen Hammersmith. With the different cuts ranging from prime Hereford aged fillet steak to more affordable pieces such as the bavette steak, there is something for all price points across the different restaurants.

With a focus on nose to tail dining, each restaurant will be offering a British Beef Week special using a variety of different cuts such as ox cheek and oxtail, alongside premium cuts of beef, all sourced from sustainable and ethical West London butchers HG Walter, who have been supplying local and nationwide customers with premium British meat since 1972.

At flagship site Sam’s Riverside in Hammersmith, there will be a variety of delicious offers from Head Chef Karol Mielczarek for guests to try. Go for the mid-week set menu and enjoy ox cheek bourguignon with horseradish mash. And for steak lovers, there will be a Hereford aged Tomahawk sharing steak (1.1kg – 1.5kg) with chips and Bearnaise, and Hereford aged fillet steak with chips and classic peppercorn sauce.

Round the corner at Sam’s Kitchen Hammersmith, Smash & Grab will be offering an elevated British Beef Week smash burger from Thursday to Saturday – a bacon cheeseburger with decadent beef brisket bacon. Guests can enjoy this indulgent offering alongside the house fries or chorizo fries and of course, a frozen margarita.

Down the road, Sam’s Kitchen Chiswick will offer Hereford aged Bavette steak, harissa aioli and roasted onion & rocket all week long. Visitors in the evening can enjoy a Dinner at SK British Beef Week special from Thursday to Saturday, masterminded by Head Chef Abbie Hendren; think treacle cured rump cap, ox cheek, BBQ onion, sarladaise potatoes and sprouting broccoli.

Along the river, Sam’s Waterside, Brentford has a delicious option as part of their mid-week set menu – oxtail croquetteswith onion ketchup. And as at Sam’s Riverside, guests can also enjoy the finest quality Hereford steaks at different price points to suit different budgets, including a sirloin on the bone, rump and fillet.

And don’t miss out on the ultimate Sunday Roast at both Sam’s Riverside and Sam’s Waterside: the very finest dry aged sirloin served up with all the trimmings.

Each dish promises a taste of the highest quality meats supplied in London, and the careful preparation and execution that Sam’s restaurants guarantee.

Sam Harrison comments: ‘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 comments: ‘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.’