Soho Speaks: Evelyn's Table

Luke Selby Head Chef at Evelyn’s Table -  A conversation with Luke Selby Head Chef at Soho’s Evelyn’s Table. 

Soho Speaks is a series of interviews to celebrate the independent businesses in our creative hub of London. We loved speaking to Luke Selby, Head Chef at Evelyn’s Table to find out more about their reopening and efforts to be sustainable. 

The powerhouse Selby brothers have re-launched Evelyn’s Table this year with an exciting new concept. The intimate uniqueness of their cellar restaurant that boasts only ten seats, five courses and three chefs, who happen to be brothers,  is what makes them the success they are. We caught up with Luke Selby to find out how they have tackled the new restrictions and what they will be cooking for their families this Christmas.

Tell us about the re-launch of Evelyn’s Table? 

The opportunity at Evelyn’s Table started very organically with Layo and Zoe Paskin approaching me and my brothers to see if we would be interested. In the year since leaving HIDE I had a business plan in mind for a small, intimate counter dining restaurant with just me and my two brothers as chefs, so this site was the perfect fit. We have now been there for about a year working towards our March launch date, which sadly due to Covid was pushed back till now. 

Are there any exclusive dishes/menus coming out for Christmas? 

At the moment our £55 5-course menu changes monthly. We have some amazing dishes for December including Aynhoe Estate venison served with blackberry and chestnut and line caught mackerel from the day boats off Devon, served with plum umeboshi and red shiso. The focus of our cooking is championing these wonderful British suppliers, but through the precision and care of French cooking and Japanese techniques.

What are the top 5 places in Soho you do your Christmas shopping? 

In our spare time myself and Nat do enjoy doing some art and sketching, so Cass Art supply is one of my favourites. For books, and especially a great array of cookbooks, Foyles is great to visit. Whilst for clothes I love Rag and Bone and Folk, and no Christmas is complete without a panettone from Lina Stores. 

What can people expect when dining at Evelyn’s Table that they won’t experience anywhere else? 

The setting is incredibly unique. An old beer cellar converted into a 10 seat restaurant hidden away under The Blue Posts pub on a corner of Soho. The whole experience is so intimate and fun, once the door shuts and the drinks, food and conversation starts it feels almost like a ‘lock-in’. Also there is no hiding for me and my brothers in the kitchen, we are directly in front of the guests chatting them through what we are making, showing them how we do certain things. I love that we get to know our customers through that.

Does Evelyn's Table have any sustainability initiatives? 

Our sourcing is of the utmost importance to me, making sure we work with people who respect the amazing produce Britain has to offer. One of the joys of being such a small restaurant is we can work with these bespoke specialists and have a relationship with them, and they know the respect follows through from the farm to the kitchen.

What does Soho mean to you? 

There is such a special identity in Soho, with its collection of amazing restaurants and cool independents. It’s a great vibe and it’s nice to be part of it.

What will you be cooking for your household this Christmas? 

Most likely a terrine, roast goose for Christmas day followed by a matcha Swiss roll for dessert 

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