Business Details
13 Years
experience
Experience Vibrant Dining at Social Eating House
Social Eating House was established in 2013 by Michelin-starred chef Jason Atherton to redefine contemporary dining in London. Our concept merges vibrant culinary experiences with relaxed, attentive service across three distinct spaces: the ground-floor restaurant, the award-winning Blind Pig cocktail bar, and the exclusive chefs counter dining area. We prioritise seasonal British ingredients, crafting menus that reflect the richness of local produce while maintaining a modern, approachable style. The restaurant's design incorporates exposed brick walls, weathered leather seating, and traditional copper ceilings to create an inviting atmosphere.Our team, led by Head Chef Jack Godik, combines technical expertise with creative flair to deliver memorable dining experiences. The Blind Pig bar offers innovative cocktails and fine wines in a stylish speakeasy environment. We provide semi-private dining options and exclusive venue hire for special occasions. Our commitment to quality extends to our recruitment, seeking passionate professionals across all roles. With a focus on authenticity and hospitality, we aim to be a destination where food, ambiance, and service harmonise seamlessly.
Services
Restaurant
Bar Services
Private Dining
Chef's Counter
Event Catering
Details
- Year established: 2013
Highlights and features
- We offer Michelin-starred culinary expertise from Jason Atherton
- Our menus feature seasonal British ingredients with modern interpretations
- We provide an award-winning cocktail bar experience in The Blind Pig
- Our experienced team delivers attentive yet relaxed service standards
- We offer exclusive dining spaces for private events and celebrations
Associations and certifications
- Michelin Guide
Services
Restaurant
Our main restaurant offers contemporary British cuisine with seasonal menus crafted from locally sourced ingredients. The ground-floor space features exposed brick walls and traditional copper ceilings, creating an atmosphere where vibrant food meets relaxed service. Diners can choose from a la carte options or curated tasting menus that showcase the chefs' creative interpretations of modern British dishes.
Bar Services
The Blind Pig cocktail bar delivers technical and creative drinks in a stylish speakeasy setting. Featuring fine wines, craft beers, and innovative cocktails, the bar combines vintage elements with modern mixology. The space includes an antique mirrored ceiling and copper-topped bar, offering both counter seating and intimate booths for guests seeking premium beverages in a sophisticated environment.
Private Dining
We provide dedicated spaces for private events ranging from intimate dinners to larger celebrations. The chefs counter accommodates eight guests with a front-row view of kitchen operations, while exclusive hire options allow complete privacy for weddings or corporate functions. Our event spaces feature flexible configurations and tailored menus to suit various occasions and guest numbers.
Chef's Counter
The lower-ground chefs counter offers an immersive dining experience with eight seats surrounding the kitchen. Guests observe culinary preparations while enjoying specially designed tasting menus that highlight seasonal ingredients. This interactive format allows direct engagement with chefs, providing insights into dish creation and presentation techniques in a dynamic, theatre-like setting.
Event Catering
Our catering services extend the restaurant's culinary standards to external venues, offering bespoke menus for corporate events and private functions. The team adapts seasonal British cuisine to various formats from canaps to formal banquets, maintaining the same ingredient quality and presentation standards as our physical locations. Custom menus consider event themes and dietary requirements while preserving our signature modern British style.
People
Jason Atherton
Founder & Michelin-Starred Chef
Award-winning chef with over 20 years' experience in Michelin-starred establishments. Opened Social Eating House in 2013 after successful ventures in New York and London. Recognised for innovative British cuisine and mentoring emerging culinary talent.
Jack Godik
Head Chef
Formerly head chef at Little Social, brings technical expertise to Social Eating House. Develops contemporary bistro menus while collaborating closely with Jason Atherton. Specialises in seasonal British ingredients with modern interpretations.
Questions
What type of cuisine does Social Eating House serve?
We specialise in contemporary British cuisine using seasonal ingredients from the British Isles, with modern interpretations and technical presentation.
Can I book a table at the chefs counter?
The chefs counter offers eight exclusive seats with direct kitchen views. Reservations are available through our website or by contacting the restaurant directly.
Does the restaurant accommodate dietary requirements?
Our menus can be adapted for dietary needs including vegetarian, gluten-free, and allergy-friendly options when notified in advance.
What are the private dining options?
We offer three private spaces: the chefs counter (8 seats), The Blind Pig bar (65 standing), and full venue hire (55 seated).
Is there a dress code?
We maintain a smart casual dress code to complement our sophisticated dining environment while ensuring guest comfort.
Reviews (5)
Greg W.
Jan 11, 2022
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We grabbed a bit of tea, as a group of four. The staff were fine, not ground breaking but they did their job. The food was nice, my starter of scallops was unpleasant, I tried to enjoy it but it was cold and was just smokey and mushy. My main of pork was much more pleasant; but the meat was very fatty and appeared to be rare? I couldnt finish it. The Australian Shiraz was not to my taste either, so I opted for a pint of lager. I noticed a seating area in the kitchen, which looked interesting. The toilets were nice, clean and smelled lovely. For the money you pay, this is a bit much. I
Gabby Guvensen
Jan 02, 2022
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Want a Michelin star chef to cook your dinner? We gave this place some high ratings. Its definitely a pricey place to eat, but is it worth it? I say yes! We ordered: Roasted Cumbrian Herdwick lamb rump , coco beans, aubergine, tamarind, sheepmilk ricotta, lamb fat. This isnt somewhere I would eat regularly. I would go here to celebrate (e.g. getting a promotion) . The service was amazing; the waiter even poured our sauce for us. It was very dark inside - initially we walked straight past it because it looked closed from the outside. Although it was a very small portion size, it did
Alex Redhair
Dec 15, 2021
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Great scallop starter. But unwhelming mains, the halibut was overcookedand while the venison was cooked perfecty the lasagne didn't add to the dish at all. I've had much better meals in london , and it was a shame that my favorite bread and wine was closed. I mentioned to the waiter my feelings on the mains but no comment was made. I would have let that slide but from the moment we walked in we felt like we were looked down on even though the restaurant was quiet they had to check if tables were available. We also were asked to provide our name and number as if a possible no pay risk even, and
Nadine
Dec 09, 2021
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The Chef's counter experience was so good, the food was delicious and the atmosphere was perfect. We felt really comfortable and relaxed and the service was excellent. A special thanks to Oliver in the kitchen, he was really informative and very easy to chat to. All in all a great evening and I would really recommended. Thank you for a lovely evening.
Birding John
Nov 29, 2021
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Just had a lovely lunch here. Cosy welcoming feel, peaceful away from the hustle and bustle of Xmas shopping, and not too noisy even when it got a lot busier later on.
Seasonal menu looked enticing but a little too large for us at 3 courses for lunch. If I remember it was about 54 with a cocktail but don't quote me on that. We opted for a hake dish and venison dish with a side order of triple cooked chips. Absolutely delicious, the vension shoulder trimmings came as a lasagne on the side, with the fillet on the main plate. Friendly attentive service and nice to have a change of vibe compared
Seasonal menu looked enticing but a little too large for us at 3 courses for lunch. If I remember it was about 54 with a cocktail but don't quote me on that. We opted for a hake dish and venison dish with a side order of triple cooked chips. Absolutely delicious, the vension shoulder trimmings came as a lasagne on the side, with the fillet on the main plate. Friendly attentive service and nice to have a change of vibe compared
