On Ganton Street, a few steps from Carnaby Street, the Shaston Arms has pivoted from closure to comeback within a single London summer. In June 2025 the pub poured its last pints after 25 years. Crowds spilt onto the pavement, and regulars lamented the end of a local fixture. Within weeks, plans surfaced for a relaunch under the team behind The Waterman’s Arms in Barnes, with an opening slated for October 2025. The arc is familiar in Soho, where the city’s commercial pulse meets its social memory. A pub leaves. A pub returns. The address remains the stage while operators, menus and expectations change.
This report tracks what is closed, what is open, and why. It examines the role of the landlord, Shaftesbury Capital, the legacy of longtime manager Sally Graham, and the incoming leadership of Joe Grossmann and Head Chef Sam Andrews. It also looks ahead to the visitor experience, from menu direction to reservations and opening hours, and situates the new venue among today’s chef-led pubs and food-focused hangouts. The aim is a neutral, documented analysis to help readers, policymakers and industry professionals understand how a single Soho corner reflects wider shifts in central London hospitality.
What closed and why
The original Shaston Arms opened on 19 December 1999 under Hall & Woodhouse. Its interior, made from the shell of two former shops, was designed to feel older than it was. Dark timber, mirrors and low ceilings encouraged intimacy. Photographs of Dorset and Thomas Hardy nodded to the pub’s literary namesake. The result was a convincing period mood with contemporary plumbing and fire exits.
For a quarter century, the pub ran under manager Sally Graham, whose tenure gave the site a consistent identity. Regulars called the place a proper little boozer. The offer was social first, screens last. Reported celebrity sightings built a low key profile without turning the room into a selfie queue. Music divided opinion. Atmosphere did the work.
The end arrived not for lack of trade but because a lease renewal application was declined. Shaftesbury Capital signalled a strategy for Ganton Street that leaned towards restaurant uses. That preference mirrors a wider pattern across prime West End addresses where food led operations often command higher average spends, longer dwell times and stronger destination pull. Last week at the pub, takings peaked. On the last night, more than 300 people gathered outside. The door then closed.
The operators are returning the lights
Joe Grossmann is best known as the founder of Patty & Bun. More recently, he has steered a second act focused on pubs, beginning with The Waterman’s Arms in Barnes. That project took a closed site, restored it and won attention for a seasonal, produce-driven kitchen. In due course, it earned a mention in the Michelin Guide, an indicator of consistency rather than a guarantee of stars.
For Soho, Grossmann brings continuity and a blueprint. Sam Andrews, who led the food at The Waterman’s Arms, returns to the neighbourhood after time at Ducksoup. The pair combine operational momentum with local memory. The landlord has framed the choice as part of a curated mix for Carnaby and its side streets. In practice, this means independent operators with recognisable quality signals instead of faceless high street clones.
What will the name carry forward
The site keeps the name Shaston Arms, which matters in Soho. Names map to stories, and stories help returning patrons orient themselves when interiors change. The new team does not inherit the old culture in full. They inherit a baseline of goodwill and a building that passed a March 2025 food hygiene inspection with strong marks. The task is to translate that goodwill into repeat visits for both drinkers and diners under a clear gastropub model.
A short history of the house style
The previous era leaned into invented tradition. Dorset pictures and Hardy references gave narrative scaffolding to a late 1990s build. The social code was familiar. Wooden floors. Familiar playlists. Chat first. Food was minimal by design, although reports over the years pointed to occasional dishes and, toward the end, a link with Pizza Pilgrims. That tension between wet-led ideals and food revenue pressures is a common theme across central London. The new plan makes the trade-off explicit. The pub is still a pub. Food is no longer peripheral.
Fun fact: Shaston is the historic name for Shaftesbury in Dorset, the market town that appears in Thomas Hardy’s novels and gave this Soho pub its literary connection.
The operating concept from October 2025
The new Shaston Arms positions itself as a pub first with a quality food offer alongside. This phrasing matters. It signals a refusal to turn the bar into a token front for a restaurant. It also reassures drinkers that the room welcomes people who drop in for a pint between meetings. The planned layout includes an intimate dining room of around 35 covers, which points to measured service and controlled output rather than mass volume. The official website and an Instagram handle support launch communications and booking discovery.
Opening hours are Monday to Saturday, 12:00 to 23:00, and Sunday, 12:00 to 20:00. Online bookings are available for dining parties of up to six. Space remains for walk-ins. Policies for families and dogs were not published at the time of writing, but the Barnes template is family-friendly until early evening and dog-friendly in parts of the building. If replicated, it would fit Soho’s daytime footfall and early evening crossover.
Food direction and likely pricing
The Barnes model suggests elevated pub classics presented in a pared-back style with seasonal sourcing. Expect small plates that change with suppliers, mains that balance comfort and technique, and a sharing format for larger groups. In Barnes, a roast bird for two, a fish main with clean flavours and an unfussy vegetarian bake showed the shape of the offer. Soho pricing will reflect central London costs. Benchmark ranges indicate starters in the high single digits to mid-teens, mains in the 20s, and sharing dishes around the 50 mark, depending on the produce and size. The point is not novelty for its own sake. The point is precision cooking and a menu that reads plainly but eats well.
The kitchen will have to meet Soho’s accelerated feedback loop. Office workers, tourists and local regulars cycle through at pace. Service rhythms must accommodate both reservations and bar customers who decide to stay for a plate. That is operationally harder than choosing a single track. It is also how mixed-use pubs win in crowded districts.
Drinks programme beyond the Badger years
Under Hall & Woodhouse the badge was Badger Ales. The new list widens the lens. A concise cask and keg selection with rotating guest lines suits Soho’s crossover between traditionalists and craft drinkers. The cocktail list at Barnes offered classics alongside a few house drinks priced near the London norm. Expect the same in Soho. The wine list is where differentiation usually sits. The Barnes approach prioritised European regions with a diverse range of styles, offering access by the glass and a deeper selection for those celebrating. In Soho, a strong mid-range by the bottle will be key. Bars on neighbouring streets compete hard at the 40 to 70 pound price band. A list that rewards curiosity and pairs cleanly with the menu will travel.
Design and room feel
Refurbishment aims to improve comfort without stripping the memory out of the room. The previous fit-out featured low ceilings, narrow sightlines, and mirrors. Some of that visual grammar can be carried forward while increasing lighting levels, acoustics, and table spacing. The bar counter should still read as the heart of the building. Dining does best when it feels like an integrated zone rather than a sealed compartment. Soho punishes any room that becomes joyless or over formal. The brief is polish without coldness.
Then and now at a glance
| Feature | The old Shaston Arms 1999–2025 | The new Shaston Arms from Oct 2025 |
| Operator | Hall & Woodhouse | Joe Grossmann independent |
| Concept | Traditional proper boozer | Modern gastropub with pub-first stance |
| Leader | Sally Graham, manager | Sam Andrews, head chef |
| Food | Minimal and occasional | Elevated pub classics, seasonal and produce-led |
| Drinks | Badger Ales focus | Curated wine list, craft beer, and cocktails |
| Vibe | Bohemian and unpolished | Polished independent feel with service focus |
| Reputation goal | Local’s secret and celebrity sightings | Michelin Guide–level consistency and destination status |
Why landlords steer sites towards food
Ganton Street sits inside a retail and leisure estate where owners seek steady footfall and brand coherence. Food-led venues can anchor evening trade, extend dwell time and draw audiences beyond office hours. That explains the signal from Shaftesbury Capital to pursue a restaurant offer along the street. Choosing an independent operator with a proven London track record aligns with a strategy often called curated authenticity. The commercial logic is straightforward. Distinctive places keep the area interesting. Interesting areas hold value.
Where this fits in Soho’s pecking order
The new Shaston Arms will not compete with the Coach and Horses on Greek Street or the French House on Dean Street for the same reason a bistro does not compete with a late-night bar. It enters a cohort that includes high performance pubs with chef leadership and a buzz curve. The strongest recent example is The Devonshire on Denman Street, which launched with a grill focus and a hard-to-land reservation book. If Shaston converts Barnes’ level consistency to a busier, sharper market, it can sit close to that group while keeping a pub’s informality.
A practical itinerary to sense the shift
For readers mapping the change on foot, a short route shows Soho’s breadth in one evening.
Start at the French House on Dean Street and stand at the bar. Note the half pint policy and the no phone atmosphere. Walk to the Coach and Horses on Greek Street for a second round and take in the stubborn, theatrical old school tone. Then cross to Ganton Street for dinner at the new Shaston Arms, where reservations or a walk-in should secure you a table. After dinner, drop into the Sun & 13 Cantons on Great Pulteney Street for a post-meal pint. If you want theatre to finish, step into Cahoots in Kingly Court for a late cocktail in a stage set built around a disused station story. You will have moved from strict tradition to polished present in four stops and 15 minutes of walking.
Community memory and change management
The closure upset regulars who saw the pub as a working living room. The relaunch will attract new guests who were unaware of the previous vibe. Managing that overlap is part communications, part service. Keeping the name, leaving recognisable architectural notes and training staff to handle a mixed crowd are not sentimental moves. They are operational tools for retaining locals while welcoming destination diners. That is how Soho’s better venues avoid becoming short lived fads.
Digital touchpoints and discovery
The team has secured theshastonarms.co.uk and an Instagram channel to field queries, announce soft launch details and push images of dishes and rooms. In 2025, these channels matter. Search behaviour for Soho pub, Ganton Street, menu, opening hours and book a table is constant. Clear pages that load quickly and answer those needs directly will convert attention into covers. Expect reservation widgets, a current menu, allergen information, and a simple note on bar space.
Stakeholders and lessons for policy
For city planners and property managers, the Shaston story illustrates three points. First, long tenures deliver social value that is hard to quantify on a balance sheet. Second, estate-level strategies inevitably shape the tenant mix and, consequently, the street-level culture. Third, when closure is unavoidable, continuity of use through a credible operator can maintain local identity even as the offer changes. No single site solves these tensions. Transparent communication and sensible conditions help.
What to expect after opening week
The first month will bring attention, reviews and crowded evenings. Lunch trade should build from nearby offices and shoppers. If the Barnes template is a guide, staff will encourage drop ins at the bar and hold dining tables to timing that respects later bookings without rushing plates. The wine list will evolve as the team sees what sells. If the kitchen hits its stride, a Michelin Guide mention in due course would not surprise industry watchers, though such notes depend on inspection cycles and do not define success.
Frequently sought details for visitors
The address sits on Ganton Street near Carnaby Street. Opening hours run Monday to Saturday 12:00 to 23:00, Sunday 12:00 to 20:00. Reservations can be made online for dining parties of up to six. The rest of the space supports walk-ins for drinks and food. Expect a compact menu with seasonal changes, craft beer, cocktails and a curated wine list. The room aims for comfort with upgraded acoustics and lighting, while maintaining the pub’s core identity.
Conclusion and outlook
The Shaston Arms closed in June. It returns in October. The operator changes. The plan changes. The story remains a Soho story about memory, money and the craft of running a room. The previous manager, Sally Graham, gave the address a clear voice for 25 years. The incoming team brings a tested formula and local knowledge. If they hold the pub line while serving food that justifies the trip, the new Shaston can become a steady part of the district’s fabric.
The lesson for readers is simple. Cities breathe. Addresses change use. What matters is not whether a pub stays frozen in time, but whether a corner continues to attract people to share food, drink, and conversation. The Shaston Arms is different now. The purpose is the same. In the language of old London, the sign stays up and the lights go on. As the proverb has it, a good beginning is half the work.
