Social Eating House

Social Eating House

| Soho, Fitzrovia, Covent Garden

This restaurant is from Jason Atherton and, to date, his only one in Soho. As with all of Atherton's places, the bar is just as important - so make time to head upstairs for a cocktail or three. There's also a lovely chef's counter restaurant hidden away in the basement.

Restaurant details

58 Poland St, London W1F 7NR
Nearest tube: 
  • Oxford Circus
  • Tottenham Court Road
Telephone number: 020 7993 3251

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58 Poland St, London W1F 7NR


Critic reviews - total score 7.5 out of 10

Critics' score: 5
Zoe Williams Telegraph
Reviewed on May 28, 2013
"Conclusion: puds brilliant; staff even better. Otherwise it dearly needs to walk it like it talks it." READ REVIEW

Critics' score: 7
Jay Rayner Observer Estimated score
Reviewed on May 26, 2013
"...the Social Eating House needs more than a little tuning to become the brilliant showcase it could be for a great cook's food." READ REVIEW

Critics' score: 8
Marina O'Loughlin Guardian
Reviewed by May 25, 2013
"It's a punchbowl of different ingredients that manages to end up being quintessentially Soho, with warm, assured service and wonderful food." READ REVIEW

Critics' score: 7
Giles Coren Times
Reviewed on May 11, 2013
"(The CLT) was a crab, lettuce and tomato “sandwich” without the sandwich. Brilliant again, though: several types of multicoloured heritage tomato in a state of perfect ripeness with a roast tomato vinaigrette and a bit of dressed crab and lettuce." READ REVIEW

Critics' score: 8
Joe Warwick Metro
Reviewed on May 09, 2013
"Back in the restaurant, with its mirrored ceiling, there’s a well-travelled playfulness and pomposity-free creativity to the menu, which doesn’t make a meal out of making a meal of British ingredients – a welcome antidote to the current fashion for reheated French bourgeois classics and po-faced ‘local’ provenance." READ REVIEW

Critics' score: 10
Guy Dimond Time Out
Reviewed on May 02, 2013
"Presentation is a strong point of Hood’s dishes, just as they are for his mentor Atherton. A starter of ‘CLT’ – crab meat, a fan of blonde castelfranco radicchio leaf, and heritage tomatoes, which had been blanched to remove the skin, was given a further umami hit with a roast tomato vinaigrette." READ REVIEW