Bistro 1922 is a modern neighbourhood bistro on Lower Sloane Street in Chelsea centred around seasonal British ingredients, comforting dishes, and an approachable wine list. Part of The Sloane Club’s 1922 collection, Bistro 1922 builds on the legacy of Café 1922, bringing the warmth, character and hospitality of The Sloane Club into a more expansive all-day dining experience.
For private dinners in Chelsea, Bistro 1922 can be hired exclusively for up to 20 guests, with diners seated around two long tables in a typical banquet style. It's perfect for celebratory events, client dinners or just a relaxed, but special meal with friends.
The cooking is led by Chef George Scott-Toft and his team, with a strong focus on British suppliers and nostalic flavours, with a modern twist. Provenance and quality sit at the heart of the offering, with dishes showcasing the best of British produce and suppliers, including Rockfish, Cultjar, HG Walter and Curing Rebels.
The room itself doubles as a living gallery, with artwork curated in partnership with Hommage, the Chelsea based specialists in original posters and lithographs. Works rotate throughout the year, from Pablo Picasso to Raoul Dufy and Damien Hirst.
While dishes change with the seasons, examples of nibbles include smoked mackerel rillettes on toast, alongside ham hock with piccalilli on seeded crisp bread, or a selection of potato flatbreads topped with combinations such as East Sussex chorizo, feta and Black Bee hot honey. Starters might include duck liver parfait with gin and damson plum jelly, while smoked Scottish salmon is served with toasted brioche and condiments. There is also roasted Somerset beetroot with goat’s curd, hazelnuts and sherry vinegar, plus Caesar salad with anchovy, Parmesan and croutons.
When it comes to main course, these are rooted in familiar comfort food classics. Discover roast Suffolk chicken with leeks and prunes, alongside an Aberdeen Angus skirt steak with fries, and a dry-aged Angus burger with cultured bread and butter pickle. A changing dish of the day might bring grilled day-boat seabass, beef and ale pie, or veal schnitzel with capers and tarragon. As for desserts, these keep things classic with sherry and blackberry trifle, apple tarte tatin and sticky toffee pudding.