London’s dining landscape is buzzing with a wave of comebacks, makeovers and fresh launches this autumn. From the storied halls of Quaglino’s, which is dusting off its Nineties sparkle, to a Soho dim sum spot being reimagined by acclaimed filmmaker Wong Kar Wai, the city’s food lovers have plenty to look forward to. Meanwhile, Roast is extending its famed Sunday lunch beyond Borough Market, former Kiln chefs are striking out on their own, Kudu is heading back to its south‑London roots and Solis is finally stepping out of the Arcade food hall. Here’s a rundown of the openings, reopenings and transformations worth noting.
Quaglino’s Reopens with Nineties Glamour
The iconic St James’s establishment, founded by Giovanni Quaglino in 1929, will swing its doors open again on 7 October 2026 after a extensive refurbishment. The redesign aims to recapture the extravagant spirit of its Nineties heyday, when the venue was a magnet for royalty and high society. Expect three bars, live entertainment and a Champagne bar boasting 24 labels. A dessert counter nicknamed the Tabac will serve playful treats such as chocolate cigars and chocolate ashtrays – a nod to the era’s tongue‑in‑cheek opulence.
Under the guidance of former Humo chef Miller Prada, the menu draws on Quaglino’s Italian roots, French technique and British heritage. Diners can look forward to vitello tonnato skewers, pissaladière, turbot Mountbatten and lamb cutlet Milanese. The venue’s royal pedigree remains intact: Queen Elizabeth II dined here with Prince Philip and the Queen Mother in 1956, Princess Margaret reportedly kept a permanent table and Princess Diana was said to slip in through the kitchens to avoid paparazzi.
Cinema Meets Dim Sum: Wong Kar Wai Redesigns Yauatcha
Yauatcha Soho will close its doors after lunch on 26 September 2026 for a year‑long overhaul that will see the interiors, food and overall experience reshaped under the creative consultancy of Wong Kar Wai. The Hong Kong auteur, celebrated for films such as In the Mood for Love and Chungking Express, brings his signature visual poetry to a dim sum venue that first earned a Michelin star in 2004.
Mohari Hospitality, the parent company, says chef Fai Choi will lead the development of a more seasonal menu while the redesign promises rain‑streaked windows, moody lighting and perhaps the odd late‑night noodle bowl. The refurbishment is slated for completion in late 2027, marking a bold fusion of culinary tradition and cinematic aesthetics.
New Ventures Across London: Roast, Kiln Alumni, Kudu and Solis
Roast, famed for its indulgent Sunday lunch, is opening a second site at Virgin Hotels London‑Shoreditch on 21 October 2026. The new venue offers 135 covers, an orangery, bar and chef’s table, while retaining signature dishes such as 42‑day‑aged roast beef with trimmings, Full English breakfasts and a rotating lineup that includes steak, ale and bone marrow pie on Mondays and roast suckling pig on Thursdays. A dedicated halal menu will also be available.
Former Kiln head chef Karla Knowles is launching two restaurants of her own. PAM, set to open on Charterhouse Street in Farringdon this October, will marry Thai cooking with British seasonal produce and the collaborative vibe of the supper clubs she has hosted over the summer. AREE, planned for 2027 on Blenheim Crescent in Notting Hill, is billed as a fire‑led Thai concept that will take over the former &o site.
Kudu’s founders Amy Corbin and Patrick Williams are returning to south London with Braai Bird, a wood‑fired chicken restaurant opening in November 2026 at the former Kudu Grill on Nunhead Lane. The menu centres on slow‑roasted birds served with South African sauces such as monkey gland and Cape Malay, accompanied by sharing sides, cocktails, beer and South African wine. The pair describe the move as a “full‑circle moment” after a year‑long stint in Marylebone.
Finally, Solis – the chicken‑and‑steak grill that built a following inside the Arcade food hall – will open its first standalone site at 26 Kingly Street in Soho on 20 October 2026. While the core half‑chicken with smoked aji‑aji chilli oil and flat iron steak with Solis sauce remain, the expanded menu now includes chateaubriand with chimichurri, rotating butcher’s cuts, mushroom and cheese croquetas, Uruguayan‑style prawn cocktail and a torta pascualina stuffed with greens, cheese and egg.
Why it Matters
These developments signal a restless confidence in London’s hospitality sector, where heritage venues are being refreshed with contemporary flair and emerging talents are leveraging pop‑up residencies to test bold concepts. The blend of royal nostalgia, auteur‑driven design and chef‑led entrepreneurship not only diversifies the city’s culinary offer but also reinforces London’s reputation as a global incubator for innovative dining experiences. As these openings roll out, they will shape eating habits, influence tourism and provide a barometer for the industry’s post‑pandemic resilience.
