london

Andrew Edmunds

• Modern British• Soho

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About the restaurant

A relic of old Soho, Andrew Edmunds has remained an incredibly popular lunch and dinner spot since its opening by the eponymous print shop owner-turned-restaurateur in 1985. Overseeing kitchen operations these days is Wolverhampton-born chef Tom Trubshaw, who continues the tradition of pan-European-inspired dishes meant to complement a great wine list.

The restaurant feels like it’s barely changed in 35 or so years, in a good way, with a cosy bolthole feel and an atmosphere that encourages long stays, making your way through a very good wine list, many of which are available by the glass.

Dishes are bistro-style, written on chalkboards like a French brasserie, but inspired by cooking from all over Britain and Europe. On the menu, you might find a puntarelle pasta or a burrata alongside a Barnsley chop, and an apple crumble. Food isn’t necessarily statement-making, but it’s befitting of its location and continues the restaurant’s great reputation in the modern era.

Reviews from the Web

Critic reviews

The Infatuation

If you’re the kind of person who loves old books, posts inspirational quotes, and took forever to get on Tinder, you’ll love Andrew Edmunds.

The Guardian

Andrew Edmunds has been around for almost 30 years, and I’m raising a glass of something expensive and recherché to the next 30.

Standard

It’s a small spot, cramped to the point that coming here on a first date feels like you’re being very forward indeed, with the best tables upstairs and not much to look at – just settle for being distracted by someone beautiful.

Time Out

Andrew edmunds is, undoubtedly, Soho’s most romantic spot: an antiquated vision of creaky furniture, long-peeled paint and flickering candlelight.

The Nudge

The food menu hosts warm, hearty dishes such as a starter of potted beef, pickled red cabbage and rye toast or a main of roast grouse, confit potatoes and bread sauce and desserts that will please the masses, such as a plum and almond tart, or a rhubarb crumble with clotted cream.