From the ritual of fish and chips at the end of the week to comforting custard-based school puddings and the once-common sight of kippers at the breakfast table, Britain’s food story is rich with shared memory. Over the past seventy years, the nation’s palate has transformed dramatically. From 23rd March 2026, Nessa Soho at 1 Warwick invites guests to rediscover these defining moments with Dining Through the Decades, a new monthly supper club and menu series hosted by Nessa and selected guests, honouring the evolution of British cuisine.
Running monthly throughout 2026, the series will move through each decade’s famous dishes until the 1990s. Each era will launch with a one-night-only supper club hosted by a cultural figure who perfectly embodies the spirit of that era. Throughout the month, a reimagined ‘Dish of the Decade’ will be available on Nessa’s menu for a limited time; a nostalgic classic, guided by leading British food historian Dr Eleanor Barnett (@historyeats) and elevated through the creativity and craft of Nessa.
The campaign reflects Nessa’s mission to shape a widely recognised culinary identity rooted in Britishness, playful nostalgia, using modern techniques. With heritage dining and retro revival firmly on the cultural agenda, Dining Through the Decades positions Nessa at the forefront of a global conversation about where we have been, who we are and how we eat.
The series opens in post-war Britain, a decade defined by resilience and resourcefulness. Though the war had ended, rationing lingered until the mid-1950s, shaping a food culture built on thrift, seasonality and ingenuity, as most households shopped daily, rather than storing food in fridges that were still a rarity. To honour the 50s, Nessa will spotlight Woolton Pie, a dish that captures the ingenuity of wartime and post-war Britain. Named after Frederick Marquis, the Minister of Food during the Second World War, the pie was first devised at London’s Savoy using root vegetables encased in pastry or mashed potato to conserve flour.
At Nessa, Woolton Pie will be thoughtfully reinterpreted for contemporary diners, celebrating its humble origins while delivering depth, flavour and refinement. Served to share, with a rich vegetable gravy and buttered cabbage on the side, the pie has the core ingredients from traditional recipes, but elevated with modern cooking and refinement, such as incorporating marmite and soy to add a savoury layer. A comforting dish that tells a story of resilience, creativity and British culinary identity.
The 50s supper club will take place on 23rd March 2026 from 6.30 PM at Nessa Soho, hosted by Dr Eleanor Barnett. During this one-evening-only event, Dr Barnett will guide guests through the food traditions and dining rituals of post-war Britain, as they enjoy Nessa’s reimagined Woolton Pie alongside Nessa’s beloved feasting menu, a menu designed for sharing and featuring nostalgic dishes such as Oat Soda Bread, Smoked Salmon Crudo and a whimsical Rhubarb and custard trifle, among others.
Dr Barnett, author of the multi-award-nominated Leftovers: A History of Food Waste and Preservation, holds a PhD from the University of Cambridge and currently researches and teaches at Cardiff University. A familiar voice across television, radio and print, she brings both academic insight and infectious enthusiasm to the table. Dr Eleanor Barnett comments: “What better way to explore one of the most fascinating periods of British history than through its food! We’ll be gathering around the table together to taste some of the most iconic dishes of the last 70 years, share our food memories, and discuss what this tells us about the past. History has never been more fun – and delicious!”
As the official series drink partner, Ramsbury Gin will create a service of ‘Drinks Through the Decades’ to accompany the food storytelling. For the 50s, Nessa’s bar in partnership with Ramsbury, will pour up; a twist on the classic Pink Lady, with Ramsbury Gin, Bellamie Cherry Aperitif, Grenadine, Lemon and foam on top; and the vintage Gloom Chaser with Ramsbury Gin, Cocchi Americano, Bellamie Cherry Aperitif and Grenadine with a drop of Absinthe.
Future decades will see more creative collaborations with personalities encapsulating the quintessential British identity and creativity in different forms, with more information to come closer to the time. The 60s supper club is set to happen in May, the 70s in June, the 80s taking place in July, the 90s in September and lastly, the 00s in October.