One of Soho’s most recognised restaurateurs is taking his celebrated approach to Italian cooking far beyond London with the launch of his debut cookbook.
Nima Safaei, the founder of celebrated Italian restaurants Forty Dean Street, 64 Old Compton Street and 27 Old Compton Street, will publish At Home With Nima next month, bringing the ingredient-led philosophy that has earned him a loyal following to kitchens across the UK and internationally.
More than a cookbook, At Home With Nima captures a year in Safaei’s life through the seasons and the dishes he cooks for family and friends.
From Easter gatherings and summer picnics at Henley Regatta to country weekends and hearty meals during the shooting season, each chapter is built around the moments that bring people together.
Combining recipes inspired by his restaurants with personal stories from home, the book offers readers an intimate look at the traditions and experiences that have shaped his cooking.
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 great Italian cooking.
Alongside those experiences, family has remained central to his relationship with food. His late mother, an exceptional cook, 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.”
Since opening Forty Dean Street in 2009, Safaei has become one of Soho’s most respected hospitality figures, building a collection of restaurants renowned for their warm atmosphere and honest, ingredient-led cooking.
Now, with At Home With Nima, he is opening the doors to his home kitchen, sharing the recipes and traditions that have defined more than 15 years of success.
The book reflects the same spirit that made his restaurants favourites with locals, visitors and celebrities alike – relaxed, generous and centred around sharing great food.
The book 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
Built around the changing seasons, recipes range from fresh spring dishes such as Pea and Mint Risotto to comforting winter favourites including Venison Mafalda with black truffle.
At the heart of the book is Safaei’s belief that simplicity is a discipline, not a compromise.
“Simple does not mean careless,” Safaei explains. “It means intentional. When ingredients are at their best, you don’t need to overwork them.”
Designed to inspire confidence in home cooks, At Home With Nima encourages readers to create their own traditions and memorable moments around the table.