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Shayne Brady

60 St John's Wood High Street, London, NW8 7SH

Nestled on the corner of St John’s Wood High Street, Soutine is a love letter to the artistic spirit of the area – an elegant neighbourhood restaurant layered with charm, intimacy and quiet nostalgia.

Soutine channels the romanticism of Parisian boulevard cafés while paying homage to the neighbourhood’s artistic lineage. The design draws deeply from the locale’s storied cultural past and European sensibility. The nearby St John’s Wood Art School, once a magnet for Anglo-French talent, was a core influence on the interior language which is expressed through soft geometry, artisanal craft and the gentle warmth of layered texture.

The space unfolds across two levels. The front room – light, open and gently animated – is designed for impromptu coffees and casual rendezvous, with cream-toned pavement seating under peach awnings softening the transition from street to salon. A fifteen-seat marble bar with pewter edge draws the eye inward, anchoring the relaxed informality of the café space.

To the rear, the dining room takes on a richer, more intimate tone. Timber panelling in golden maple, Edwardian Lincrusta wall treatments and warm parquet flooring create an atmosphere of timeless comfort. A stained-glass skylight bathes the space in soft ambient light, while bespoke decorative lighting and floral-patterned upholstery nod to the Arts and Crafts movement.

CoversSizeTimelineYear
1373430 Sqft12 Months2019

Every detail in Soutine is tuned to emotion: the muted palette of nicotine and putty in the custom mosaic flooring, the curve of a barstool, the delicate hand-painted mural that wraps the staircase – its painterly brushstrokes referencing the area’s artistic lineage and the nearby Lord’s Cricket Ground. The result is a space that feels as if it has always been there, subtly woven into the fabric of the street.

“I couldn’t contemplate or imagine conceiving a restaurant without Studio Shayne Brady. Shayne Brady’s contribution to the success of Jeremy King Restaurants has been fundamental for the last ten years”

Jeremy King