Spring Eating at Hg Soho: Seasonal Plates and London’s Changing Tables

Spring changes the rhythm of eating in London.

The first longer evenings appear. People stay outside a little later. Lunch breaks stretch. Dinner plans move earlier in the week. Tables fill again after the quieter winter months.

Restaurants often adjust their menus at the same moment. Seasonal ingredients return, and dishes begin to look lighter and more colourful.

At Hg Soho,the shift is visible in the arrival of the Spring Menu, where vegetables, grains and proteins appear in new combinations built around seasonal produce and Mediterranean flavours.

Seasonal dishes built for sharing

The spring menu introduces several dishes designed to sit in the middle of the table.

Plates such as Labneh Beets & Roots or Ginger Honey Goat bring together roasted vegetables, herbs and yoghurt-based sauces. Others lean toward lighter seafood or grain dishes, like Crunchy Tuna Tartare or the Green Harissa Bowl.

These plates reflect the style of cooking that defines the restaurant’s menu throughout the year. Mediterranean-influenced dishes built around vegetables, olive oil, herbs and balanced proteins remain at the centre of the kitchen’s approach.

Rather than heavy seasonal specials, the spring additions tend to feel like extensions of the existing menu.

Market plates and spring ingredients

The restaurant’s Market Plates continue to anchor the menu.

Two of the most visible examples are Charcoal-grilled piri piri chicken and Charcoal-grilled miso salmon, dishes that pair simple proteins with seasonal sides. Around them sit smaller plates that rotate more frequently with the seasons.

Some of the new sides introduced for spring include Asparagus with Labneh and Pink Tahini, Glazed Aubergine with Herb Salad, and Moroccan Rice.

These additions reflect the kind of ingredients that appear across many Mediterranean kitchens once the weather begins to change. Vegetables move to the centre of the plate, with herbs, yoghurt and olive oil bringing the dishes together. With vegetables taking a more visible role on the spring menu, the table naturally opens up more vegetarian and plant-based options in Soho, something that appears across several plates rather than in a single dish.

Eating with intention, without complication

The idea behind many of these dishes is straightforward.

Meals combine elements that support a balanced plate: protein, fibre and fats that sustain energy through the day. At Hg Soho this appears naturally through combinations of grains, vegetables, eggs, fish or chicken.

Across the menu the same ingredients appear in different forms, whether in a Garden Bowl, a market plate, or one of the smaller sharing dishes.

The result is a healthy menu that adapts easily to different moments of the day. Some visitors arrive for a quick lunch. Others stay longer with several plates shared between friends.

When spring returns to London tables

As the weather improves, restaurants across central London tend to see the same pattern.

People stay out a little longer. Conversations stretch past the first round of dishes. Plates move around the table.

At Hg Soho, the spring menu simply gives those moments a seasonal context.

Vegetables return to the centre of the table. New sauces and grains appear. And the pace of the room shifts slightly as the city moves out of winter.

It is less about reinventing the menu than about letting the season gradually reshape what appears on the plate.

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