Some meals stay with you longer than others. Not because they were heavy or complicated, but because of how you feel afterwards. You finish eating and carry on. No pause, no drop in energy, nothing to fix later. That is usually a good sign. It is what tends to happen when the food makes sense. When the ingredients are real, and the way they are cooked does not get in the way.
At Hg Soho, everything is made in house. No shortcuts, no processing, no preservatives, no refined sugars, nothing unnecessary. Olive oil sits at the base of almost everything, shaping the way dishes come together from the beginning. It is a simple decision, but it is what a healthy menu is built on. From there, the rest follows naturally.
Grass fed beef. Chicken from national origin, animal welfare certified. Organic tofu. Vegetables leading most plates, not as an option but as the starting point. Ingredients that do not need much explaining. You recognise them as they are, without needing a paragraph of small print. That is how we think about a healthy restaurant. Not something adjusted afterwards, but something considered from the beginning.
We follow the seasons as a way of deciding what belongs on the menu. Mediterranean food has always worked like that. Ingredients arrive when they are ready, and dishes take shape around them. When things are in season, they usually need less added to them. That is why the menu shifts throughout the year. Not dramatically, just enough to reflect what is happening outside.
Right now, spring is leading. Greens return, herbs become more present, and plates move towards lighter combinations that still feel complete.
Some dishes come back each year because they make sense in this moment.
Labneh Beets and Berries returns once beetroot, citrus and berries start finding their way back onto the menu again. Caramelised hazelnuts over labneh bring everything together. It lands somewhere between light and satisfying, the kind of salad that works just as well in the middle of the day as later into the evening.
The Green Harissa Bowl builds around what is coming in now. Asparagus, peas and fennel sit at the centre. Black rice and white beans come underneath, with harissa and sumac bringing everything together. Vegetables lead, everything else supports. It sits naturally within gluten-free options and vegetarian food, without needing too much attention drawn to it.
From the charcoal oven, Charcoal-grilled piri piri chicken comes back alongside Miso Salmon, cooked over fire and kept simple. Both shaped more by the ingredient than anything added around it.
Around them, tables tend to fill gradually. A few sides passed around. Extra greens added halfway through. The kind of meal that builds itself as it goes.
Healthy eating rarely sits in one fixed moment anymore. It moves with the day. A healthy breakfast in the morning, a slower healthy brunch at weekends, something quick in between, or a longer meal later on. It also travels with healthy food takeaway and healthy food delivery. And somewhere in between, there is usually time for a specialty coffee made properly, in a space that gives it the same attention as the food.
Most meals happen quickly now, between things and without much pause. But the effect stays longer than the meal itself. Food still needs to carry you through the rest of the day. When it is built well, you feel it without really thinking about it. The afternoon stays steady. The evening does too.
Food that takes care of you is rarely complicated. It usually comes down to what goes in, where it comes from, and how it is handled before it reaches the table. Spring just makes those things a little easier to notice.