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Chef Profile: Abbie Hendren Head Chef
Sam’s Waterside
Abbie Hendren is the Head Chef at Sam’s Waterside in Brentford, leading a team that delivers exceptional, ingredient-led dining through carefully curated seasonal menus. She also supports operations at Sam’s Kitchen cafés in Chiswick and Hammersmith, ensuring consistency and quality across all West London sites.
Abbie’s culinary journey began at The Falcon Hotel in Uppingham, where she started as a commis chef. From those early beginnings — including a baptism of fire on the kitchen porter section — she developed the resilience and skillset that have shaped her approach today. Her experience in Michelin-star kitchens informs her modern brasserie-style menus, combining classic techniques with creativity and innovation.
A hallmark of Abbie’s work at Waterside is the collaboration with passionate suppliers, including the restaurant’s charity partner Chiswick House. By working closely with growers and producers, she develops new dishes from the freshest seasonal ingredients, ensuring the menu evolves constantly. This dedication to ingredient quality and zero-waste principles is reflected in the weekly set menu, which changes to highlight the produce available each season. Her cooking style is dynamic and adaptive: ingredient-led, ever-changing, and responsive to what is freshest on the day. Abbie’s leadership extends beyond the kitchen — she nurtures her team, encourages creativity, and maintains high operational standards, ensuring guests enjoy a premium dining experience every visit.
Under Abbie’s guidance, Sam’s Waterside continues to thrive as a destination for quality, sustainable, and inventive dining in West London. From seasonal specials to dishes inspired by supplier collaborations, the restaurant demonstrates that passion, precision, and a commitment to excellence can elevate every meal. A weekly menu not to be missed for those who value seasonal, thoughtfully prepared food.
A hallmark of Abbie’s work at Waterside is the collaboration with passionate suppliers, including the restaurant’s charity partner Chiswick House. By working closely with growers and producers, she develops new dishes from the freshest seasonal ingredients, ensuring the menu evolves constantly.
