An Evening with Robert Gold in Barnes

Thursday 25th April | £55

An evening with Sunday Times bestselling author Robert Gold at Rick Stein Barnes.

Spend the evening with Robert Gold celebrating his new book, alongside storytelling and the freshest seafood overlooking the River Thames.

Robert’s latest book will again be based in the fictional town of ‘Haddley’, inspired by Putney, and our very own restaurant in Barnes. At this event he’ll discuss his fascinating crime novel Ten Seconds in a Q&A with Little Brown Book’s Editorial Director Rosanna Forte, as well as hosting a book signing.

Join us at Rick Stein’s Barnes restaurant on Thursday 25th April for a special literary dinner with Sunday Times best-selling author, Robert Gold. Our Head Chef, Jack Ward, has crafted a fab 3-course menu for the occasion. Indulge in specials like garlic prawns with soft polenta and sea bass with beurre blanc, perfectly paired with a glass of Rick’s beloved Spanish red or white.

With vistas up and down the Thames from the conservatory, our Barnes restaurant which inspired one of the locations in Robert’s latest book, will kick things off with a book signing from 6pm, before settling down for Jack’s 3-course dinner and a glass of wine at 7pm. After dinner Robert will begin a Q&A with Little Brown Book’s Editorial Director Rosanna Forte, where they will discuss his career and the inspiration behind his recent novel, finishing the evening at 10pm.

Robert Gold is the Sunday Times bestselling author of the Ben Harper series, which includes Twelve Secrets, Eleven Liars and as mentioned above, Ten Seconds. Originally from Harrogate in North Yorkshire, he began his career as an intern at the American broadcaster CNN, based in Washington DC. He returned to Yorkshire to work for ASDA, becoming their nationwide book buyer. He now works in sales for a UK publishing company. Robert lives in Putney and his new hometown served as the inspiration for the fictional town of Haddley in his thrillers.

The Menu

Thursday 25th April


Garlic Prawns
with soft polenta

Mackerel Escabeche

Twice Baked Goat’s Cheese Soufflé


Sea Bass
with spinach and Beurre Blanc

Seared Escalopes of Salmon
with a warm olive oil, basil and caramelised vinegar dressing

Spelt Risotto
with spring vegetables


Sticky Toffee Pudding
with Cornish clotted cream

Chocolate and Amaretto Tart
with crème fraîche 

with roasted rhubarb


Rick Stein, Barnes