Review on Rick Stein Barnes

Following the retirement of the owners of The Depot in Barnes, the restaurant has been taken over by celebrated chef Rick Stein, his first venture to open in London. It reopened in March 2017 as Rick Stein Barnes, set in Tideway Yard a renovated Victorian courtyard in a building that can trace its history back to 1901, when it was originally built as a coach house and steam engine shed for Barnes council depot.

The interiors have been created by Jill Stein with industrial design elements featuring exposed brick walls and dark wood furniture. A conservatory style dining room with stunning views across the Thames, it also has outside seating which will be a magnet for guests during the summer months.

Seafood cookery is the order of the day with signature dishes such as Stein's Dover sole à la Meunière and Indonesian seafood curry and salt and pepper prawns appearing on the menu. Amongst the starters there's Cornish crab with wakame and wasabi mayonnaise or for meat fans, warm salad of pigeon, potatoes, sherry vinegar and walnut oil dressing. Main courses embrace fillet of hake, puy lentils and red wine sauce or duck confit, braised red cabbage and sautéed potatoes. Smashed liquorice meringue, berries and chocolate mousse is an enjoyable way to close proceedings, or there's a selection of cheeses served with bread and butter pickle, celery and oat biscuits.

There's also a small seafood bar where you can pop in for fresh oysters, langoustines and sashimi. To accompany the food there's an extensive wine list together with cocktails and bottled beers.

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Restaurant Opening Times

Breakfast: All day Sat & Sun from 9.00am
Lunch: 12.00 through until
Dinner: 10.00pm

Accepted credit cards

Visa, Master Card, American Express

Online Booking Availability for Rick Stein Barnes

Facilities at Rick Stein Barnes

  • Vegetarian menu


WiFi is available


Rick Stein Barnes
Tideway Yard
125 Mortlake High Street
South West London
SW14 8SN

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Rick Stein Barnes Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

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