QV & Friends: Calum Franklin 

08th July

There are chefs known for a particular dish, and then there’s Calum Franklin, a man who has dedicated much of his career to elevating the pie int...

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New Club Opening Hours

01st June

Good folk of Quo Vadis, We’re delighted to announce that the Club will now open from 9am, ...

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The Soho Set Menu

01st June

The Return of the Set Menu ...

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QV & Friends: Joké Bakare and Nick Bramham

13th June

In 2022, we invited Joké Bakare and Nick Bramham, two of the city’s most exciting chefs, to each cook a dinner at ours. A mutual admiration foll...

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QV & Friends: Five Easy Pieces - The Men

15th April

In 2018, we assembled a group of chefs cooking some of the most sensational things on the dining scene. ‘Easy Pieces’ was formed, an all-star l...

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QV & Friends: Olia Hercules & Joe Woodhouse

18th March

March, that most hopeful of months, and we find ourselves in the rather enviable position of cooking alongside a most splendid husband-and-wife par...

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Members' Lunch

06th February

Our inaugural Members’ Lunch proved to be such a jolly affair that we’ve decided to make it a quarterly fixture. Three relaxed and spirited...

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QV & Friends: The Hendersons

13th February

Fergus and Margot. Two groundbreaking chefs of such renown that like Cher or Beyoncé, they no longer require surnames. Fergus, the co-found...

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F.K.A.B.A.M Burns QV 9 (or possibly 10)

23rd January

When the darlings Lee and Kate Tiernan announced that after a decade of thrilling our tongues, astonishing our eyes and vibrating our eardrums, the...

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QV & Friends 2026 - The Legends

05th January

Let it be said, getting this constellation of culinary brilliance to commit to dates a year in advance has been no mean feat, but here we stand tri...

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New Year's Eve at Quo Vadis

31st December

We’re seeing out the year in suitably jolly fashion, with a communal feast upstairs and bubbles aplenty. Open to members and non-members al...

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Vegan Menu

With hugest gratitude to the gently and indeed persistently petitioning members, we have made the leap from having vegetarian and ...

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