It is packed with recipes that show the philosphy that powers his popular restaurants
One of Soho’s most recognised restaurateurs is taking his approach to Italian cooking beyond London with the launch of his debut cookbook. Nima Safaei, the founder of Italian restaurants Forty Dean Street, 64 Old Compton Street and 27 Old Compton Street, will publish At Home With Nima next month.
At Home With Nima captures a year in Safaei’s life through the dishes he cooks for family and friends. Born in Tehran and raised in London, Safaei’s love affair with Italian cuisine began with a single dish.
His passion deepened through regular visits to Florence, where his sister introduced him to the city’s rich food culture. Immersing himself in local traditions and learning from Italian home cooks gave him a lifelong appreciation for the craft and simplicity that underpin Italian cooking.
Alongside those experiences, family has remained central to his relationship with food. His late mother instilled in him the warmth, generosity and sense of connection that continue to define his approach today.
“When I first tasted osobucco, I felt like I had found my home from home”, says Safaei. “To put it simply, I have a strong passion for classic Italian recipes and dedicated myself to learning them properly. Geography should never be an obstacle to pursuing what you truly believe in. Alongside that, the kitchen has always been the heart of my family.”
The book reflects the spirit that made his restaurants favourites with locals, visitors and celebrities and features dishes refined over years of professional cooking and family gatherings, including:
- Pappardelle with blue cheese, pear and walnut pangrattato
- Ham and artichoke lasagne
- Roasted game with squash salad, orzo and sage
- Beetroot, bean and hazelnut salad
- Pistachio tiramisu
At the heart of the book is Safaei’s belief that simplicity is a discipline, not a compromise. “Simple does not mean careless,” Safaei said. “It means intentional. When ingredients are at their best, you don’t need to overwork them.”
