Simpson’s Tavern to reopen as Cloth Cornhill, a modern British eatery
After a year of restoration, the City’s oldest chophouse will return as Cloth Cornhill, offering classic British dishes in a Grade II‑listed setting.
Simpson’s Tavern, the City of London’s oldest chophouse, is set to reopen on 1 October as Cloth Cornhill. The new restaurant will occupy the historic premises that first opened in 1757 and was once a favourite haunt of Charles Dickens and William Thackeray.
Restoration and new concept
The trio behind the original Cloth restaurant in Farringdon, Joe Haynes, Ben Butterworth and Tom Hurst, have spent the past twelve months restoring the Grade II‑listed building. Original wood‑panelled walls, bow windows, tiling and fireplaces remain, as do the high‑backed booths with brass rails for top hats and coats. Photographs and books recovered from the venue now form part of the interior décor.
“We’ve worked extremely hard over the past year, preserving all 269 years of this beloved institution’s history, whilst pouring new life into it,” the owners said.
Cloth Cornhill will serve lunch and dinner Monday to Friday. The ground floor retains a traditional pub feel, while the “old grill room” offers 40 seats and a first‑floor dining room provides the main restaurant space.
Menu that marries past and present
The menu mirrors the modern British approach championed at Cloth, with chops, steaks and day‑boat fish. A standout is the “Cornhill sausage with beer mustard”, a recipe rescued from a 1940s Simpson’s cookbook discovered during the refit. Other dishes include smoked haddock with potato and leek gratin, bacon and bone‑marrow pie, grilled lemon sole with potted shrimp and Hereford sirloin. Lunch sets are priced at £24 for two courses and £29 for three.
Why the revival matters
Simpson’s Tavern was granted Asset of Community Value status by the City of London in December 2022, protecting it from commercial sale without community input. The venue’s closure in 2022, after pandemic‑related rent arrears, sparked a public fundraising drive that raised over £100,000, though £350,000 was needed to keep the pub afloat.
Food critic Giles Coren warned that losing the tavern would be a “monstrous shame”, noting its role as a social hub for generations of City workers. Its revival restores a piece of the City’s cultural fabric and provides a new dining destination for professionals seeking quality British fare.
With the reopening, the owners aim to blend historic ambience with contemporary service, seasonal produce and an extensive wine list, hoping to re‑establish the venue as a bustling centre of City life.
