The French House


French | Soho, Fitzrovia, Covent Garden

The French House is mainly known as a classic Soho pub - but it also has a dining room upstairs. It's a small affair - it almost feels like a private dining room - but it's hosted some great names. It's now home to ex-Merchants Tavern chef Neil Borthwick who's cooking up French classics.

Test Drive

Test Driving The French House in Soho with Neil Borthwick in command
  Neil Borthwick has taken over the kitchen at The French House and is getting rave reviews. We popped down to check out the menu.  ...
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Restaurant details

49 Dean St, Soho, London W1D 5BG
Nearest tube: 
Leicester Square
Telephone number: 020 7437 2477


Swap Start/End
49 Dean St, Soho, London W1D 5BG


Critic reviews - total score 8 out of 10

Critics' score: 8
Marina O'Loughlin Sunday Times Estimated score
Reviewed by February 10, 2019
"I’m often reluctant to swoon over little places like this: admirers of plates tortured with smears and swooshes and micro herbs will be bemused by its low-key simplicity. Plus, this new-old French House is the kind of place you want to hug to yourself. For me, this isn’t nostalgia, it’s plain love." READ REVIEW

Critics' score: 8
Tim Hayward FT Estimated score
Reviewed on November 22, 2018
"The restaurant world is feverish with an incessant drive for novelty and expansion, so I mean it as the highest compliment I can give when I say that The French House is going nowhere. It’s perfect now and I have every belief it will be so forever."

Critics' score: 8
Grace Dent Guardian
Reviewed on November 16, 2018
"As we left, the rest of the room appeared to be settling in for some day drinking. The French has lasted a century by being fully supportive of such wanton behaviour. It is safe in Borthwick’s hands. Soho isn’t over. There are still many, many of us completely out to lunch." READ REVIEW

Critics' score: 8
Fay Maschler Evening Standard
Reviewed on November 07, 2018
"At another lunch with a French House habitué of 40 years (still) standing, who observes that “the chef is cooking what he wants to” — a very important distinction — I love velvety baked leeks with a classic sauce gribiche, that mayonnaise founded on hard-boiled egg yolks mixed with chopped cornichons, capers and green herbs, and Paul relishes pork terrine which, as an American, he likens to head cheese." READ REVIEW