Soho restaurateur Nima Safaei to release debut cookbook inspired by Italian travels and family traditions

Nima Safaei, the London-based restaurateur behind Forty Dean Street and other Italian venues in Soho, will publish his first cookbook, At Home with Nima, on 9^th July. The new release documents a year of seasonal Italian cooking at home, combining recipes from his restaurants with personal accounts of his Iranian upbringing, his time in Florence and the family meals that shaped his approach to food.

Born in Tehran and raised in London, Safaei initially trained and worked as a pharmacist before changing career at the age of 27 to enter the hospitality industry. He opened Forty Dean Street in 2009, later expanding his Soho portfolio to include 64 Old Compton Street and 27 Old Compton Street. The cookbook marks his first foray into publishing after more than 15 years running restaurants in central London.

Structured around the calendar year, At Home with Nima moves through Easter gatherings, summer picnics at Henley Regatta, country weekends and the autumn shooting season. Each chapter pairs recipes with personal anecdotes, drawing on dishes the author cooks for family and friends as well as those served in his restaurants.

Safaei traces his interest in Italian cuisine to his first taste of ossobuco as a young man in London, followed by extended visits to his sister in Florence. There, he encountered Tuscan staples such as lampredotto, ribollita and tagliatelle al cinghiale, and learned from local cooks. “When I first tasted osobucco, I felt like I had found my home from home,” Safaei said. “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.” Safaei also credits his late mother, whom he lost at a young age, with influencing his cooking through her generosity at the table.

Recipes featured include pasta dishes such as Pappardelle with Blue Cheese and Ham and Artichoke Lasagne, mains including Roasted Game with Squash Salad, Orzo and Sage, lighter options like Beetroot, Bean and Hazelnut Salad and Pistachio Tiramisu for dessert. Seasonal treats range from a fresh Pea and Mint Risotto in spring to a rich Venison Mafalda with Black Truffle in winter.

Safaei describes his guiding principle as one of restraint. “Simple does not mean careless,” he said. “It means intentional. When ingredients are at their best, you don’t need to overwork them.”

Food Desk

At Home With Nima is published independently, with the hardback price yet to be confirmed. It is available in the UK on 9^th July 2026. For further information or to pre-order, visit here.