Quo Vadis

The story

Quo Vadis London: A Historic Soho Landmark Serving Modern British Cuisine

The kitchen and its creator

Quo Vadis in London anchors its reputation on a daily rotating menu driven by Jeremy Lee. The tall Scottish chef practices a grounded approach to Modern British cooking, drawing directly from his preference for Britain’s finest regional produce. He joined Sam, Eddie, and James Hart after they took stewardship of the building, which Pepino Leoni originally named in 1926. Their combined focus on hospitality ensures every table receives steady attention without losing the room’s relaxed pace.

Seasonal plates and breadsheet menus

The printed menu showcases the kitchen’s take on Modern British cuisine, complete with hand-drawn sketches and playful side columns. You will find straightforward preparations like crumbed lamb’s sweetbreads tossed with fresh peas, almonds, and mint alongside a simple artichoke vinaigrette. Heavy mains shift toward skate served with browned butter and capers, or a marinated lamb rump resting on a sweet cabbage hash. Even the occasional cannelloni filled with fennel and winter greens stays firmly rooted in the current harvest.

Stained glass and Soho energy

Original stained glass windows still filter daylight onto the main dining floor, anchoring the space in its Edwardian past. Former residents include Karl Marx, who drafted early chapters of Das Kapital in an upstairs study, while the ground floor now operates as an exuberant private members’ club. This commitment to consistent quality recently earned the restaurant a Good rating in The Good Food Guide, confirming what regulars already knew. Guests consistently note the unforced warmth of the service staff as they navigate the packed floors.

Drinks and dessert pairings

The wine cellar leans heavily toward classic French regions while offering plenty of by-the-glass selections for quicker pacing. Guests often finish the meal with a portion of lemon posset or a scoop of bright gooseberry sorbet. The kitchen also prepares its own version of profiteroles filled with dark chocolate custard for those seeking something richer. These desserts complement the broader British cooking framework without overpowering the lighter flavors served earlier in the evening.