Having acquired The Depot in Barnes last October, Rick Stein has opened the restaurant today, following refurbishment, as Rick Stein Barnes.
After 30 years of trading, the directors who operated The Depot retired. Stein continued to employ the full 40-strong team and he ran the restaurant as it was until the end of the December before it was revamped this year.
Stein's youngest son, Charlie, is in charge of the wine list and middle child, Jack will take up place as Executive Chef.
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.
Rick Stein sad, “I’ve often been asked if I’ll ever have a restaurant in London, and to be honest, I’ve always said I wouldn’t; but when I went to have a look at The Depot it struck me how perfect a place it was: overlooking the Thames, being wonderfully close to central London but far enough out to feel like you’re in your own community, a little village almost.
'I watched people popping in on their way home from work, escaping the hustle and bustle of city life to sit back, have some food and a good bottle of wine and relax. It’s such an exciting opportunity and one that we wanted to accept with pleasure.”