Recent social media posts
22/06/2026
You have asked me so many times: how do you do your brioche? this is my recipe, so enjoy!
Vegan Brioche
Yield: approximately 900 g dough (1 large loaf or 12–14 buns)
Ingredients
* 400 g strong white bread flour
* 200 g plant milk (soy milk works particularly well)
* 170 g vegan butter, softened
* 80 g caster sugar
* 14 g fine sea salt
* 12 g fresh yeast (or 4 g instant dry yeast)
* 40 g neutral vegetable oil
Method
1. Prepare the dough
* Place the flour, sugar and yeast in the bowl of a stand mixer fitted with a dough hook.
* Add the plant milk and vegetable oil.
* Mix on low speed until a rough dough forms.
2. Develop the gluten
* Increase to medium speed and knead for 6–8 minutes.
* Add the salt and continue mixing for a further 2 minutes.
3. Incorporate the butter
* Add the softened vegan butter gradually, a little at a time, allowing each addition to be absorbed before adding more.
* Continue kneading for 8–10 minutes until the dough becomes smooth, glossy and elastic. It should pull away cleanly from the sides of the bowl.
4. First fermentation
* Transfer the dough to a lightly oiled container.
* Cover and leave to rise at room temperature until doubled in size, approximately 1½–2 hours.
5. Cold proof
* Gently knock back the dough.
* Cover and refrigerate overnight (minimum 8 hours). This makes the dough easier to shape and improves flavour.
6. Shape
* Shape into a loaf, braid, or individual brioche buns.
* Place in buttered moulds or loaf tins.
7. Final proof
* Leave to prove at 24–26°C until doubled in size and very light to the touch, approximately 2–3 hours.
8. Bake
* Brush with a mixture of soy milk and a little maple syrup for shine.
* Bake:
* Loaf: 170°C fan for 28–35 minutes.
* Buns: 170°C fan for 14–18 minutes.
* The brioche should be deep golden brown and reach an internal temperature of around 92–94°C.
9. Finish
* Brush lightly with melted vegan butter as soon as it comes out of the oven.
* Allow to cool completely before slicing.
20/06/2026
The season is just starting! Horse racing and bullfighting are usually presented as opposites. I believe they are built on the same idea: that animals can be used for human entertainment.
Both are defended as tradition. Both expose animals to stress, injury and sometimes death. The only real difference is that one is wrapped in prestige while the other is wrapped in controversy.
In 2026 we must reject them both!
18/06/2026
Butter! How can a gastronomic restaurant operates without one of France most important ingredient ? Easy! We have created our own : cacao butter, coconut oil, extra virgin olive oil and plenty of delicious flavour. We don’t need to take the milk from a cow to create the most delicious butter on this planet .
13/06/2026
Just read a passionate defence of FOIE GRAS by Washington chef in yesterday
What fascinated me was not the argument itself, but the way it was presented.
It was all about nostalgia, admiration for great chefs, culinary memories, tradition and longing for a disappearing world. We are ask to feel for the chef, the farmer and the heritage they represent…
Yet the one individual who matters most in this story is almost entirely absent: The duck.
The chef is young, intelligent and clearly very articulate in the way he believes his own horror.
I hope the good people of Washington DC will persevere in their demand to ban foie gras. You can read my take on this article on my SUBSTACK . Link in Bio.
12/06/2026
It is time to tell the truth:
If you still eat animals in 2026, you are the strange one.
Not the person eating plants.
You know animals are conscious.
You know they suffer.
You know you don’t need to eat them.
Yet you still pay for them to be killed.
And somehow, the vegan is supposed to be the odd one? No sorry !
The strange thing is knowing better and carrying on anyway. Read my SUBSTACK on this. Link in bio. vegan
12/06/2026
Today I want to celebrate a remarkable achievement. Congratulations to for graduating with Distinction in her Level 3 WSET Sommelier Diploma.
What makes this accomplishment particularly special is that Kyria combines exceptional professional dedication with a deep sense of compassion. Her passion for wine (and all the other drinks!) is matched by her commitment to vegan values, which she brings to every service and every interaction with our guests.
In hospitality we know that knowledge is important but it is combined with kindness its something truly rare.
Her expertise continues to grow, yet what really shines is the warmth, care and integrity she shares with those around her every day.
We are super proud to have her as part of our team, and I have no doubt that her talent, passion and generosity will continue to inspire everyone fortunate enough to work alongside her. Bravo and thanks to for his support
09/06/2026
In the latest episode of Clarkson’s Farm, stands in front of pigs he claims to love. His voice cracks. His eyes fill with tears. For a brief moment, humanity seems to catch up with him.
And then he sends them to slaughter.
What struck me wasn’t his sadness. It was that the entire episode seemed designed to make us feel sorry for Clarkson rather than for the pigs.
Humanity knocked at his door. Compassion made itself known. He recognised these animals as individuals, not production units.
Yet none of it changed the outcome.
The pigs still died.
Compassion is not measured by the tears we shed. It is measured by what we do once we recognise the suffering of another.
The pigs did not need Jeremy Clarkson’s tears.
They needed his courage. He had 0 of it.
Clarkson is no Schindler.
07/06/2026
Most people who eat animals also say they love animals. That is the contradiction nobody wants to talk about.
I have wondered for a while at what point do our actions matter more than our words?
If you love animals then you don’t eat them. Simple. And if you believe animals deserve better, share this reel please with the one you know who needs to reflect.
05/06/2026
Join me at next Wednesday (10/06) and Thursday(11/96) where I will host the super talented . We will be offering a menu made out of the best recipes from his latest cookbook. Availability is extremely limited. Book via link in bio.
04/06/2026
Lobster bisque is one of the great classics of French gastronomy.
But what if everything we love about it: the richness, the depth, the flavour of the sea could be created without boiling a single lobster alive?
I use sugar kelp, sea lettuce, Irish moss++ fennel, tomato, onion…. and careful technique can produce a bisque every bit as luxurious.
The modern lobster bisque is seaweed based and is part of the future of food we are creating here in Soho. You can find the recipe in my SUBSTACK . Link in bio.
Address
21 Romilly Street
London
W1D 5AF
To get to the restaurant on Romilly Street in London, you can take the tube to Leicester Square station and walk for about 3-4 minutes. Alternatively, you can take a bus that goes through Chinatown and get off at Gerrard Street.
If driving, the closest car park is in China Town (Newport Place Car Park) which is only a short walk away from Romilly Street. However, please note that parking in central London can be expensive and difficult to find.
Opening Hours
| Tuesday |
5pm - 10:30pm |
| Wednesday |
5pm - 10:30pm |
| Thursday |
5pm - 10:30pm |
| Friday |
5pm - 10:30pm |
| Saturday |
12pm - 10:30pm |
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What people say
French restaurants are known for their exquisite cuisine, elegant ambiance, and impeccable service. Gauthier Soho, located on Romilly Street in London, is a prime example of a French restaurant that embodies all these qualities and more.
Led by the talented chef Alexis Gauthier, Gauthier Soho offers a unique twist on French cuisine with its chic and intimate vegan fine-dining experience. The restaurant's decor is a perfect blend of modernity and kitsch, creating an ambiance that is both sophisticated and playful.
One of the standout dishes at Gauthier Soho is the golden turnip braised in a rich umami broth made from dehydrated vegetables. This dish perfectly captures the essence of spring with its contrasting flavors of bitterness and sweetness. It's just one example of the innovative culinary creations that can be found on the menu.
But it's not just the food that sets Gauthier Soho apart - it's also the exceptional service provided by their dedicated team. The restaurant recently posted on social media about their search for a floor manager who shares their passion for creating memorable guest experiences. With a minimum starting salary of £50k per annum plus private medical insurance and company pension, it's clear that they value their employees as much as they do their guests.
Overall, Gauthier Soho is an outstanding French restaurant that offers a unique vegan fine-dining experience in the heart of London's Soho district. From its innovative cuisine to its chic decor and exceptional service, this restaurant truly has it all.
