Tucked on a busy corner near Old Compton Street, 40 Greek Street sits at the heart of London, and I still remember walking past its building for the first time and feeling the pull of something special. This address holds a Soho House that has grown into a real epicentre of creativity, and its ground floor, home to the beloved Café Boheme, has been revamped to feel fresh while keeping its old soul intact. Back in the late 90s, this branch was already known as a cool, newly created space, and today it still carries that same energy through every immersive exhibition, dining experience and culinary style it hosts.
The Living Legacy of Soho House 40 Greek Street
This winter, that spirit came alive again through a British designer named Giles Deacon, whose show The Gilded Mischief turned Soho House 40 Greek Street into something transformed and unforgettable. Around the same time, a full-circle moment unfolded when Joe Hill, whose journey in the restaurant world began right here, brought his own project The Table back to the building he once trained in. His career started in kitchens across the group, from Dean Street Townhouse to Shoreditch House , and stepping back into 40 Greek Street for March felt like coming home for him.
His menu leaned into Japanese flavours through an izakaya-style approach, pairing small plates with cocktails and natural wine, and I found that combination just as exciting to read about as it must have been to taste. During an interview about his culinary expert background, he opened up about the people, places and lessons that shaped his journey, and that conversation forms the backbone of the sections below.
How does it feel being back in the 40 Greek Street kitchen after all these years?
Stepping back into a familiar kitchen after years away can stir up old faces, old days and memories that never really fade, and that’s exactly what happened when he returned. He describes the feeling as genuinely weird, admitting that Soho House had been a massive part of his early career and shaped him more than he expected. Reuniting with unbelievable teams of former colleagues brought back close friends from those years while also introducing him to new friends, and that mix of nostalgia and fantastic new energy made the return feel worthwhile.
Tell us about your journey to becoming a chef?
His path toward becoming a chef did not start smoothly, since he spent a year at college before deciding it wasn’t for him and walking away. He then took a job at a pub in Mayfair, working his way through the London restaurant scene one shift at a time, gaining experience wherever he could. His hands-on training continued at Dean Street Townhouse, then Greek Street, followed by Shoreditch House, before he moved on to work alongside Gordon Ramsay in some of the industry’s toughest kitchens.
After taking on several executive chef roles, he launched his own consulting business, staying determined and stubborn even when things got difficult. Eventually, that steady buildup of experience led him to open The Table, a project that finally let him bring his full journey together under one roof.
What inspired you to become a chef?
Before cooking became his career, he actually worked as a DJ, until his ex told him it was time to find a real job. That push turned out to be a gift, because food had always been his true passion in disguise. Growing up, his mum, who had lived in Japan, introduced him to Asian cuisine and Japanese dishes, while his dad brought his own love of cooking into the household, and together they gave him the foundation that would later define his inspired approach to food.
What was it about Broadstairs that made you want to open The Table there?
After leaving Shoreditch House , he and his family felt ready to step away from the pace of the city and swap it for life closer to the sea. Although he was born and bred in London, he wanted his kids to grow up somewhere gentler, whether that meant a quiet beach or open countryside. He had never even heard of Broadstairs before moving to Kent, yet he and his partner Jenny fell for its charm almost instantly, drawn in by strong schools and stunning beaches.
Opening a restaurant there felt like the natural next step, especially since nearby Margate already had its own cool reputation. He simply felt that Broadstairs deserved a little of that same spark, and The Table became his way of bringing it there.
How would you describe The Table to someone trying it for the first time?
He sums up The Table as a home for Japanese small plates served in an izakaya-style setting, paired with confident cocktails and thoughtfully chosen natural wine. Add in good vibes and loud music, and the picture becomes complete. It’s the kind of place built for relaxed evenings rather than formal dinners, which is exactly why it resonates with so many first-time visitors.
Do you have any stand-out dishes you’re particularly proud of?
Among his signature dishes, the Soft-Shell Crab Tacos stand out as an easy favourite that guests keep coming back for. His Fried Tofu with XO Sauce and Soy-Cured Egg Yolk has also become something of a crowd pleaser, blending texture and bold flavour in one bite. Both dishes reflect the same care and creativity that shape everything else on his menu.
Where do you find inspiration when you’re developing new dishes?
When it comes to building new dishes, he pulls inspiration from cook books, scrolling through social media, and studying art whenever it sparks an idea. He particularly enjoys revisiting old recipes and finding ways to elevate them into something more modern and even a little sexier. That habit of reworking the familiar into something new keeps his menu feeling alive rather than repetitive.
What have been some of the most significant boundaries you’ve overcome since opening your own restaurant?
Running such a small restaurant, with only 18 covers, has brought its own set of boundaries to work through. After earning a glowing review from The Sunday Times, demand grew quickly, and keeping the menu feeling fresh while managing daily working hours became a real challenge. Balancing that pressure alongside family life with Jenny and the kids hasn’t always been easy, but it has pushed him to grow as both a chef and a business owner.
What does the future hold for The Table?
Looking toward the future, he hopes to eventually move into a larger venue, though he’s keeping the details close for now. In the meantime, he’s planning several pop-up collaborations and supper clubs across the UK, with a few ideas stretching even further abroad. Wherever The Table goes next, it seems clear that its story is far from finished.
Giles Deacon transforms Soho House on Greek Street
This past autumn, Giles Deacon turned heads across London by reimagining part of 40 Greek Street through his exhibition The Gilded Mischief, opening on 25 November as a bold collaboration with Soho House. The installation filled the first floor with a striking blend of art, fashion and decorative arts, celebrating craftsmanship and English eccentricity in equal measure. Walking through the Blue Dining Room and Yellow Dining Room, visitors could take in 44 original artworks by Deacon, ranging from delicate watercolours and ink drawings to collection print artworks and playful sketch vignettes.
Intricate Design Details and British Artistry
Every corner of the space felt intentional, with fabric decorations crafted from Sanderson’s Aperigon fabrics wrapped into custom curtains and cushions, giving the rooms a layered environment that echoed 18th-century salons while still feeling firmly rooted in contemporary London.
The finer details carried just as much weight, from bespoke printed plates by 1882 Ltd to finely stitched embroidered napkins by Peter Reed and hand-finished embroidered chore jackets, each piece extending Deacon’s work into narrative design and genuine British-made artistry. Beyond the tableware and wearable craft, a silk scarf inspired by the jewels of Lady Emma Hamilton, who once lived within this very House’s rich history, made its debut as a quiet gesture to the romance, theatricality and mischief woven through both Deacon’s imagination and this storied Soho address.
Soho House 40 Greek Street
Since 2018, when Kate Bryan, the Global Director of Art, took charge of curating the collection, Soho House has grown to hold more than 300 artworks from an impressive international line-up of names. Inside the Circle Bar, the mirrors display 40-40-40, a platform built specifically to support young artists, showcasing 40 artists under the age of 40 at 40 Greek Street, several of whom, including Issy Wood, Holly Hendry and Megan Rooney, have gone on to enjoy real success since.
Artist Collaborations at Soho House 40 Greek Street
A separate curatorial game called Walk The Line invited 19 established artists from across the London-based artists community to create single-line continuous drawings inspired by a Paul Klee quotation, with contributors ranging from Tracey Emin and Jake and Dinos Chapman to Maggi Hambling, Idris Khan, Conrad Shawcross, Helen Marten, Tacita Dean, Elmgreen & Dragset and Yinka Shonibare brought together under the creative roof of Soho House 40 Greek Street.
FAQs
1. What is the history behind Soho House 40 Greek Street?
Opened in 1995 above the restaurant Café Bohème, 40 Greek Street is the original, flagship location of Soho House. Set inside a Grade II-listed Georgian townhouse, it was created by founder Nick Jones as a relaxed gathering spot for local creatives in London’s Soho district.
2. Who is eligible to visit or use the facilities?
Soho House functions as a private members’ club. To enter, order food, or use the spaces, you must either hold an active Soho House membership or visit as the guest of a current member.
3. What amenities and spaces are available inside?
The venue spans three floors and features drawing rooms, multiple bars (including the Circle Bar), a first-floor restaurant, private dining areas, and a rooftop space with an outdoor terrace.
4. Are guests allowed to work on laptops inside the house?
Yes, but with restrictions. Members are permitted to use laptops on the second and third floors (such as in the drawing rooms) only until 6:00 PM daily. Phone and video calls are prohibited in member areas to maintain a relaxed, private environment.
5. How do I apply for a membership at Soho House 40 Greek Street?
Applications can be submitted directly through the official website. You will need to select your membership type (such as Every House or Local House), provide personal details, submit a photo, and usually secure references from existing members before your application is reviewed by the membership committee.
