At Hg Soho, or Honest Greens as it’s known outside the UK, spring shows up on the table.
Greens begin to take over. Asparagus appears early, running through bowls and sides. Dishes feel lighter after winter, without losing substance.
It is not a new menu as much as a change in what is available.
What People Keep Ordering
Across the room, certain plates start to repeat.
The crunchy tuna tartare appears first. Set on crisp tortillas, with a sharper edge that cuts through the richness.
Then the green harissa bowl. Built around asparagus, grains, and greens, with enough texture to carry the dish from start to finish.
They are different in format, but similar in direction. Seasonal ingredients, used at the right moment, shape the kind of healthy food that fits more easily into spring.
Built Around the Table
These dishes rarely stay on their own for long.
A bowl might come first, then something added. Another plate follows. The table builds gradually, without a fixed order.
This way of eating sits close to Mediterranean food, where balance matters more than structure and where vegan options naturally sit alongside other dishes.
Texture and Contrast
In these spring plates, texture does most of the work.
Crisp elements against softer bases. Greens layered with grains. Something sharper running through the dish.
It creates contrast without adding weight, which is why this kind of healthy restaurant format works well at any time of the year.
A Seasonal Direction in Soho
At Honest Greens Soho, these patterns reflect a wider shift across London.
Menus move with the season, and the idea of a healthy menu becomes less about fixed categories and more about what is available at that moment.
