Ahead of the launch of his new cookbook, the British-based Iranian chef shares his recipes for success.
Chef Nima Safaei weaves through Forty Dean Street in Soho with effortless charm, stopping to exchange stories with regulars, recommending dishes to newcomers and ensuring every guest feels at home. The British-based Iranian chef is famous for his Italian restaurants and is behind the new cookbook, At Home With Nima, which is released on 9 July 2026. FACT caught up with him and talked about his life and love of food.
Nima was born in Tehran, Iran. He grew up in London and studied at Aston University. Food played a key role in the family. He recalls: “Growing up in an Iranian household, where families can easily be ten people or more, the kitchen was everything. My grandmother and my mum were both excellent cooks. I remember these enormous pots of food. You didn’t cook for three people; you cooked for ten. Food wasn’t about control in a negative sense, but it was a way of bringing everyone together and taking care of the household.”
He originally studied pharmacy and then told his parents around the kitchen table, no less, that he wanted to swap prescriptions for menus. He shares: “In many Middle Eastern families, there’s an expectation that you’ll become a doctor, dentist, pharmacist or solicitor. I studied pharmacy largely to please my parents. I always knew my passion was food. I love cooking, and I love meeting people. I love bringing food and wine together.”
Iran meets Italy
It wasn’t until Nima visited his sister in Florence, Italy, that the idea came together and he realised his passion for Italy could become a business. He found that Iranian and Italian cultures have a lot in common, especially around family and food. He laughs: “In both cultures, the kitchen is the heart of the family. Every important conversation seems to happen around the kitchen table.”
So Nima moved to London, fan-girled over the likes of Jamie Oliver and Nigella Lawson, and embarked on his culinary journey. In 2009, he opened his first restaurant, Forty Dean Street. It became one of those quietly confident restaurants, serving people so well that it had to turn customers away. If you’re wondering what to order, he recommends the Lobster Ravioli and Seafood Linguine. In 2023, he opened 64 Old Compton Street, and in 2025, he opened 27 Old Compton Street. Yes, there is a theme – they all showcase Italian cuisine, but they are also a homage to the streets of Soho with their no-nonsense addresses.
“I’ve always been obsessed with Soho,” he beams. “When I was younger, I spent a lot of time there. I loved the bars, restaurants and nightlife. I was mesmerised by the colourfulness of Soho. You could find everything there: restaurants, gay bars, theatres, and sex clubs. I don’t think there’s another part of London quite like it. Things have changed over the years, but Soho still has an energy and edge that makes it special.”
Inside the cookbook
At Home With Nima has been something Nima has been thinking about for a while and it combines his professional and personal cooking experiences. It is rooted in simple Italian food, and is divided into a full year. From Easter feasts to summer picnics, each chapter reflects a moment in time. Dishes range from Roasted Game to Pistachio Tiramisu.
Seasonality is at the heart of the recipes. He shares: “The book is seasonal, but not in a rigid way. It’s more about moments in the year – picnics, summer gatherings, autumn meals and winter comfort food. A good cook works with what they have. If a recipe calls for asparagus and you don’t have asparagus, what can you use instead? Growing up in Iran, we didn’t always have access to everything. There’s a real skill in adapting ingredients while still making something delicious.”
Nima’s mum was the main source of inspiration for his restaurants and cookbook. He smiles: “The care, the hospitality and the way you look after people all come from my mum. Love was always expressed through food. In the UK, if something goes wrong, someone puts the kettle on and makes you a cup of tea. If you’re feeling unwell in Iran, somebody cooks for you. Feeding people is how we show care and affection.”
War and peace
Looking ahead, Nima says “probably not” to a fourth restaurant, while another cookbook is “very likely”. It’s clear he is obsessed with his restaurants – so much so that he even lives above one of his own restaurants. If he’s unwinding, he watches A Simple Favour, Dad’s Army, and is about to start reading the book Stop Overthinking.
One thing he has been overthinking about is the war in Iran. “My aunt is still in Iran. She’s okay, as okay as anyone can be under the circumstances,” he sighs. “There have been months with little or no internet access. People don’t know what’s going to happen from one day to the next. They worry about air strikes, shortages and basic necessities. Things we take for granted become major concerns.
“Sometimes we complain about how expensive things are here, but situations like that put everything into perspective. We are incredibly fortunate in comparison. With everything happening in the world, we need more of that love, food, friends and good company.”
On that note, we find ourselves nodding with Nima – and watch as he goes into the restaurant, providing that good company to his guests in Soho.
Contact: @n.i.m.soho