Quo Vadis Soho

QV & Friends: Loch Bay, Wednesday 27th November.

An auld alliance will meet again in the kitchens of Quo Vadis when Michael Smith of Michelin-starred Loch Bay joins Jeremy this November.

In a previous lifetime, worked as senior sous chef for at Terence Conran’s Blue Print Café from 1994 to 1999. A most formidable Scottish duo they were, too.

Loch Bay is located at the northernmost reaches of the Isle of Skye. In this remote setting, Michael is the sole chef on the stoves serving to just 7 tables a menu driven by Skye’s natural harvest, particularly shellfish and fish.

Michael’s QV & Friends supper will include classics including a ‘pot au feu’ brimming with lobster, langoustines and scallops that Michael will bring with him from Skye.

The last Quo Vadis & Friends of 2024 promises to be a bonny affair indeed and just in time for St Andrew’s Day too. To book, seek out the ‘Reservations and Events’ page on our website.

Slipping you some tongue 👅

Come on now, we’re all grown ups. One can’t merrily tuck into ‘prime cuts’ and come over all squeamish about a little lingua.

For the uninitiated, tongue meat is tender and far milder than your more interior offal. Indeed, it works well with the punchy accompaniments of beetroot-horseradish and carrot purées.

Full of collagen, vitamins and protein, if being full of plump youthfulness and vigour is important to you, too!

Yours on the October menu 😛

QV & Muga Wine Dinner
Thursday 14th November

Join us for a wine dinner par excellence with the kings of smooth, Spanish bottles, Bodegas Muga.

Established in 1932 by Isaac Muga and now in its third generation, Bodegas Muga remains one of the pre-eminent winemakers in Rioja. Manuel Muga will be hosting the dinner and talking about the seven Muga wines he has chosen for the occasion.

will serve a three-course menu designed to perfectly pair with the powerful richness of the wines. A potent recipe for setting the world to rights!

Tickets are £130 and include a glass of Muga Rose on arrival.

A few tickets remain for our members and their guests and can be purchased via SevenRooms at the following link:
https://sevn.ly/xfE0PJx0

QV & Friends:

Spirited over from San Francisco, and played the number one hits.

There are few dishes that really deserve the epithet ‘that’ dish, but the Zuni roast chicken is the platonic ideal.

There were incomparable SF Bay Zuni cured anchovies, zephyr-light gnocchi, and ’ other worldly Gateau Victoire with bergamot cream.

One night was not enough. Next year in San Fran?

Thank you team Zuni, ,

Our In Conversation with Jay Rayner booked out almost as soon as we announced the event in The Bugle. Next Tuesday, will be in the Club talking with about his latest book ‘Nights out at Home: Recipes and Stories from 25 years as a Restaurant Critic’ and much more besides. We are running a waitlist at reception for members in the event of dropouts, so do leave your name if you weren’t quick enough off the mark.

Speed is not a virtue in all matters, but on the 1st of the month it’s often fastest finger first (as they say).

Seasonal shifts manifest in this marvel of a pudding. A gently spiced date tart accompanied by the first of the quinces, which arrived in the kitchen just yesterday. Dressed up with crème anglaise, a generous dollop of Jersey cream and crushed hazelnuts. Two spoons are absolutely not required for this. X

QV & Friends:

By some divine providence, a couple of table have come available for Tuesday night, when we will have spirited in some San Franciscan sunshine for the evening.

A menu of California classics from and and the famous Gateau Victoire coming in from Zuni alumnus .

Book at the link in our Stories or via the Quo Vadis website under ‘Reservations and Events’ in the top right corner. Groovy 🌞

This month, we asked Hannah Crosbie to ‘Show Us Your Member’ and she came back with some characteristically precise replies. The wine writer and broadcaster focuses on demystifying the world of wine, and open it out to a more informal scene.

Apples harvested from the allotment tended by Jeremy Lee’s sister are the highlights of this abundant September salad 🌿

Is there any more perfect way to while away a sunny afternoon than on the terrace, oysters and a glass of Muscadet to hand? 🦪

Word in the Club is that the cheese straws are back.

It is with delight that we announce that next Wednesday’s Martini Hour (OK hours, but like Martinis – what’s the trouble in one more?) in the QV Club will be hosted by Queen of the ‘Tini, Alice Lascelles.

Drinks Editor of FT HTSI and Financial Times columnist, will be taking over Martini Hour, on 25th September to celebrate the launch of her new book, ‘The Martini: The Ultimate Guide to a Cocktail Icon’. The beautiful tome is a tribute to the cocktail’s history charted through 60 recipes that have been created in the nearly 150 years since the invention of the Martini. Edifying in so many ways.

​​​​​​​Alice will be hosting a Martini Hour with a twist (and an olive), taking over the bar, mixing up her favourite cocktail from the book, namely the benchmark Dry Martini, as made pre-Prohibition. She will also be on hand to sign copies of ‘The Martini’, exclusively available the day before the official publication.

Simply come along for Martini Hour as normal on Wednesday 25th September, 6pm - 8pm. The Martinis will have the usual discount. Don’t say we don’t treat you.

📸 :

Ladies and gentlemen, it is with joy that we announce the arrival of Margarita Hour in the Club. For as much as we love Martini Hour we thought it was time to spare a thought for those whose poison of choice is tequila. From Monday to Saturday between 10pm and 11pm, the QV margarita shall be the obvious choice.

We are utterly delighted to be graced with the presence of Gilbert Pilgram and Anne Alvero of Zuni Café who will travel from the inimitable San Francisco restaurant to cook with us at QV on 9th October.

Since its inauguration in 1979, has garnered a reputation as San Francisco’s pivotal dining room with its unique triangular site. Under the late Judy Rodgers, who became head chef of Zuni Café in 1987, the focus honed on classic European-inspired dishes such as Caesar salad, roast chicken and an indulgent Gateau Victoire. Gilbert Pilgram joined Judy as the Café’s second chef-patron in 2006, following years at Chez Panisse.

At QV, and head chef will cook a three course sharing menu, with a bite to begin. The menu promises to recreate the Zuni philosophy of using organic, seasonal ingredients. Most excitingly, the revered Zuni roast chicken promises to make an appearance.

Tickets are £95 and include a welcome cocktail. Seek out the ‘Reservations and Events’ page on our website to book.

Somehow the summer has flown by and the late August bank holiday is upon us. We trust that your extended weekends will be spent revelling in the remnants of the summer sun, and indulgent to the utmost.

Our Club shall be taking a moment of repose. We shall be closed on Monday and open as usual on Tuesday, new school year calendars at the ready.

On the new August menu; hake, crab broth, mussels, tomato, tarragon & rouille 🧡🧡🧡🦀

We’re delighted to have tempted , titan of London’s Thai cuisine, to bring a little sizzle and spice to these Soho stoves.

Andy first met Mark Dobbie at David Thompson’s Michelin-starred Nahm restaurant, a kindred spirit with passion for the depth, variety and character of Thai cuisine. After a few years of culinary exploration, from Pok Pok to Bangkok, the duo reconnected over a pint, and so was conceived the idea of som saa, a Spitalfields sensation serving up regional Thai food since 2016.

With , Andy & Mark wanted to focus on the particular cooking style popular in Southern Thailand that sees proteins slathered in rich curry-like coconut marinades, before being grilled over open flames. These central dishes are complemented by an array of sweet, sour, spicy and funky accompaniments, creating what Jimi Famurewa refers to as ‘a kind of heady, synapse-firing delight’.

To find and purchase tickets to the event, seek out the ‘Reservations and Events’ button on our website.

Brat/ Tomato Girl Summer 💚

Last year was christened by the rags as a ‘tomato girl summer,’ which for us is every year, obviously, but 2024, we know is ‘brat summer.’

Brat summer, for those of us older than Gen Z, is all about hedonistic partying, cool-girl style and neon green everything. And ladies and gents, we find ourselves on trend - again!

Whilst last year the Cuore del Vesuvio was at its peak, this year the weather has led to a better season for green tomatoes. Here served in a salad with courgette and mint, mingling in a bratty little chartreuse medley.

The QV Aperitivo is a sorrel spritz. A bit less green if we’re honest but a very effective springboard into bratty antics.

Boomers, Gen. X-ers, Millenials - geriatric or otherwise, and our youthful members who have actually listened to the Charli XCX album, let’s unite in the Club and on the terrace for a beautiful QV Bratty Tomato Summer 💋

Next week, we will journey to Tuscany for a dinner dedicated to fine wines with the Sangiovese savants at . Presented by co-director Elisa Sesti, six wines will be paired harmoniously alongside a menu curated by Jeremy, each dish enriched and enhanced by Sesti’s exquisite olive oil.

Formerly an astronomer and musician, Giuseppe Sesti established his vineyards in the unique microclimate of southern Montalcino, abiding by ancient winemaking traditions and the phases of the moon to extract the utmost potential from the grapes. He and his daughter Elisa create elegant expressions of the thick-skinned Brunello grape that have proven firm favourites here at QV.

Thanks to the generosity of Sesti and their London agent, Armit Wines, we are able to offer you this fantastic selection at considerably less than the retail price, all from the comfort of your home from home on Dean St.

A scant few tickets remain for our members and their guests and can be purchased from the link in our bio.

A July pudding menu courting sunshine 🌞

Pissaladière, a marvel of pastry, onions and anchovy.

QV In Conversation:
Monday 29th July, from 6.30pm

The annals of history are peppered with songs, books and poems dedicated to great loves. Dante thought of Beatrice, Johnny Cash had his June, and our dear friend Tim Hayward has discovered a fount of inspiration revered by folks the world over, the mighty steak.

Tim has garnered a reputation for his food and restaurant writing for the FT. Named ‘Food Journalist of the Year’ many times over by the Guild of Food Writers, ‘Food Writer of the Year’ twice according to Fortnum and Mason, suffice to say that Tim knows his onions, and how to convey said onions with unique gusto and charm.

He has tackled bread and delved into knives, so steak was a natural next frontier. Released in May, Steak: The Whole Story describes itself as a crazed compendium of the lore, history and science of the most important cut of meat. We look forward to welcoming Tim for a rich and hearty conversation with on this and all of the culinary and literary exploits that came before.

Spaces are free for members and their guests, and include a welcome drink. Email reception to reserve a spot.

Football’s coming Quo!

We’ve decided to be jolly good sports and put up a screen in the QV Club, so the avid fans among our members can gather to watch the Euros in their home away from home in Soho.

The screen will be up and ready well in advance of kickoff at 8pm this evening. There will be no need to book, but we advise you to arrive promptly if you’re keen to secure a prime position. The bar menu and full QV drinks list will be available to provide tonic for the nerves and (hopefully) to toast to victory! ⚽️

We’re hosting a mighty blowout for Pride, with the roguish and fabulous as our party host.

Gurd has dreamed up numerous naughty activities, from a feather boa throwing contest to ‘pin the smoked eel on Barbra Streisand’, also inviting to help us get into the groove. .london will return to the decks and we’ve gathered some wicked prizes for a raffle, in aid of .

This event is open to members and their guests, please RSVP by emailing [email protected] 💛💜💙🩵💚❤️

Many thanks to , a local London independent brewery, for sponsoring and fuelling us with their amazing excellent beers.

The port city of Odesa, Ukraine, is an innovative culinary hub where historic food markets, like the bustling Privoz bazaar, and modern stylish bistros live together in anachronistic harmony.

Recent events have placed an unimaginable strain on the city, its people and the blooming hospitality industry, so now more than ever it is vital to celebrate their local culinary talent and traditions. We are therefore honoured to welcome one of Odesa’s most exciting up-and-coming chefs, , who will come all the way to Soho to cook with us in July for a special international dinner. Nika promises to celebrate the richness of the sea with her pescatarian menu, featuring mussels, cod cheeks and roe.

Nika received classical training from the world-renowned Ferrandi cookery school in Paris, and a laudable apprentissage at Hotel George V by Four Seasons. Returning home, she honed her own style of seasonal modern Ukranian cookery, which took fruit at her small but extremely chic bistro , and at .cafe, the café at the heart of the Odesa Museum of Fine Arts.

To find and purchase tickets to the event, seek out the ‘Reservations and Events’ button on our website.

We so appreciate the versatility of skate wing, a beautiful cut of fish with a distinctive flavour and firm texture that stands up proudly to many sauces or ways of serving.

On our June menu, you will see a sunny presentation of skate wing with almond and bread crumb, a sorrel and nettle sauce that sings with garlic, and fresh lemon to squeeze liberally over the lot.