Stop the presses. Cancel your dinner plans. And put the Negroni down. I come to you with huge London news: after many nights of painstaking “research” (you’re welcome), I’ve found it – the most exciting new restaurant in Soho. Nessa is about to become your new favourite.
Led by executive chef Tom Cenci, Nessa is bold, beautiful and about to become your go-to. Nessa takes its inspiration from the pioneering English painter Vanessa Bell (try the Abstract 19 cocktail, which is inspired by her abstract art), with the menu aiming to be a modern ode to Soho’s bohemian spirit. Having experienced it first-hand, we can confirm – this is indeed inventive British dining done with flair, fire and stylish Soho swagger.
Nessa looks out over a lively intersection in Soho
The vibe strikes a chord here before you even order. Designed with a mid-century modern aesthetic that wouldn’t look out of place at Soho House, the space is warm, buzzy and effortlessly stylish. Think a handsome horseshoe bar, cosy banquettes overlooking Brewer Street, and a dining room that’s glamorous and relaxed. Beautiful design and soft furnishings, it’s kind of place you want to linger – which is exactly what we did.
Nessa’s interiors are stylish and Soho House-esque – and you’re not going to want to leave
We kicked things off with cheese & onion croquettes: golden, gooey bites of Montgomery’s Cheddar paired with mustard mayo. As I write this review, I still can’t stop thinking about them – strong, punchy and moreish, they’re a bar snack you’d order twice. Or three times. And to wash them down? A Boho Negroni, Nessa’s saffron-kissed twist on the classic, which set the tone for a night of playful, inventive flavours.
The cheese and onion croquettes are sharp, flavourful and oh-so addictive
Then came two raw starters which both hit the mark. The aged beef rump tartare, topped with confit egg and served with beef-dripping charred sourdough, was rich, silky and suitably indulgent. Alongside it, the salmon crudo with fennel, trout caviar and English muffin toast brought freshness, brightness and a briny pop from the caviar that made every bite a treat.
For mains, the chargrilled seabream was perfection: flaky, delicate fish bathed in the most buttery, peppercorn-studded sauce, lifted with brown shrimp and fine beans. Across the table, the sirloin of grass-fed Irish beef – all 300g of it – was cooked perfectly rare, flavourful and served with a bread trivet and gravy that hit the spot like no other. On the side, the spice bag – hefty potato chunks tossed with chilli and peppers – added a playful, luxe spin on the Irish takeaway classic.
The beef tartare makes for an ultra-indulgent start to proceedings
Everything here feels designed to surprise and delight – classic British ideas reimagined with confidence, wit and damn delicious culinary flare. That balance of comfort and creativity is what makes Nessa stand out in a neighbourhood where restaurants fight hard for attention.
Pair the sirloin of grass-fed Irish beef with a modern twist on an Irish spice bag
We couldn’t leave without dessert, and Nessa’s sweet finish didn’t disappoint. The treacle sponge arrived swimming in salted caramel and custard – pure comfort, but with a glossy, grown-up edge. Alongside it, the cream tea Devon split took the familiar jam-and-cream icon and gave it a fittingly Nessa-worthy twist, layered with tea cream, strawberry jam and a buttery biscuit crumb. Both were nostalgic, playful and just fancy enough to feel like a finale.
Not all restaurants live up to the hype – but Nessa might just exceed it. With Tom Cenci at the helm, inventive British dining has never felt so fresh, fun, or downright irresistible.
Bunnahabhain has released the latest edition of its annual 12 Year Old Cask Strength whisky, bottled at 55.8% ABV. The 2026 expression brings together 12-year-old whisky matured in an equal split of first-fill Oloroso sherry and bourbon casks. Bottled at natural cask strength, it promises a rich, full-bodied interpretation of the Islay distillery’s unpeated single…
Bardinet is bringing a little French bistro style to the drinks cabinet with a limited-edition seasonal bottle of its VSOP brandy, accompanied by four festive cocktail recipes. The new design features an illustrated label inspired by the character of a traditional French bistro. It marks the third consecutive year Bardinet has produced a seasonal limited…
For Hennessy, great cognac belongs at the table as much as it belongs in the glass. Few names carry as much weight in the world of cognac as Hennessy. Founded in 1765, the maison has spent more than two and a half centuries refining its craft, building a reputation for consistency, patience and an unwavering…
Stop the presses. Cancel your dinner plans. And put the Negroni down. I come to you with huge London news: after many nights of painstaking “research” (you’re welcome), I’ve found it – the most exciting new restaurant in Soho. Nessa is about to become your new favourite.
Led by executive chef Tom Cenci, Nessa is bold, beautiful and about to become your go-to. Nessa takes its inspiration from the pioneering English painter Vanessa Bell (try the Abstract 19 cocktail, which is inspired by her abstract art), with the menu aiming to be a modern ode to Soho’s bohemian spirit. Having experienced it first-hand, we can confirm – this is indeed inventive British dining done with flair, fire and stylish Soho swagger.
The vibe strikes a chord here before you even order. Designed with a mid-century modern aesthetic that wouldn’t look out of place at Soho House, the space is warm, buzzy and effortlessly stylish. Think a handsome horseshoe bar, cosy banquettes overlooking Brewer Street, and a dining room that’s glamorous and relaxed. Beautiful design and soft furnishings, it’s kind of place you want to linger – which is exactly what we did.
We kicked things off with cheese & onion croquettes: golden, gooey bites of Montgomery’s Cheddar paired with mustard mayo. As I write this review, I still can’t stop thinking about them – strong, punchy and moreish, they’re a bar snack you’d order twice. Or three times. And to wash them down? A Boho Negroni, Nessa’s saffron-kissed twist on the classic, which set the tone for a night of playful, inventive flavours.
Then came two raw starters which both hit the mark. The aged beef rump tartare, topped with confit egg and served with beef-dripping charred sourdough, was rich, silky and suitably indulgent. Alongside it, the salmon crudo with fennel, trout caviar and English muffin toast brought freshness, brightness and a briny pop from the caviar that made every bite a treat.
For mains, the chargrilled seabream was perfection: flaky, delicate fish bathed in the most buttery, peppercorn-studded sauce, lifted with brown shrimp and fine beans. Across the table, the sirloin of grass-fed Irish beef – all 300g of it – was cooked perfectly rare, flavourful and served with a bread trivet and gravy that hit the spot like no other. On the side, the spice bag – hefty potato chunks tossed with chilli and peppers – added a playful, luxe spin on the Irish takeaway classic.
Everything here feels designed to surprise and delight – classic British ideas reimagined with confidence, wit and damn delicious culinary flare. That balance of comfort and creativity is what makes Nessa stand out in a neighbourhood where restaurants fight hard for attention.
We couldn’t leave without dessert, and Nessa’s sweet finish didn’t disappoint. The treacle sponge arrived swimming in salted caramel and custard – pure comfort, but with a glossy, grown-up edge. Alongside it, the cream tea Devon split took the familiar jam-and-cream icon and gave it a fittingly Nessa-worthy twist, layered with tea cream, strawberry jam and a buttery biscuit crumb. Both were nostalgic, playful and just fancy enough to feel like a finale.
Not all restaurants live up to the hype – but Nessa might just exceed it. With Tom Cenci at the helm, inventive British dining has never felt so fresh, fun, or downright irresistible.
Nessa, 8-14 Warwick Street, Soho, London W1B 5LT
https://www.nessasoho.com/
Bunnahabhain 12 Year Old Cask Strength 2026 edition is a rich, sherried Islay whisky
Bunnahabhain has released the latest edition of its annual 12 Year Old Cask Strength whisky, bottled at 55.8% ABV. The 2026 expression brings together 12-year-old whisky matured in an equal split of first-fill Oloroso sherry and bourbon casks. Bottled at natural cask strength, it promises a rich, full-bodied interpretation of the Islay distillery’s unpeated single…
Bardinet gives best-selling VSOP brandy a seasonal makeover, suggests four festive cocktail recipes
Bardinet is bringing a little French bistro style to the drinks cabinet with a limited-edition seasonal bottle of its VSOP brandy, accompanied by four festive cocktail recipes. The new design features an illustrated label inspired by the character of a traditional French bistro. It marks the third consecutive year Bardinet has produced a seasonal limited…
“We’re on a quest to push the boundaries of quality!” says Hennessey cognac Master Blender
For Hennessy, great cognac belongs at the table as much as it belongs in the glass. Few names carry as much weight in the world of cognac as Hennessy. Founded in 1765, the maison has spent more than two and a half centuries refining its craft, building a reputation for consistency, patience and an unwavering…
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