Welcome to the Evolv Collection's London Takeover
- James Massoud
- Sep 30
- 4 min read
Updated: Oct 13
London’s dining scene is entering a thrilling new era. With the explosive return of Scott Hallsworth’s cult pan-Asian concept Freak Scene at Soho’s 100 Wardour Street and the grand opening of Mike Reid’s reimagined Liverpool Street Chop House & Tavern, the Evolv Collection is making a statement. Under the strategic leadership of CEO Martin Williams, the group is fusing heritage, innovation, and unapologetic creativity to reshape the capital’s restaurant landscape. Here’s why 2026 could be its defining year.
The Collection
Founded by Sir Terence Conran in 1991, The Evolv Collection has long been synonymous with iconic restaurants across London, Manchester, Birmingham, and New York. But under Martin Williams, the portfolio is undergoing a renaissance.
The Freak Scene x 100 Wardour Street partnership is Evolv’s first Asian dining concept, while Liverpool Street Chop House & Tavern boasts a heritage-rooted identity. Martin has also expanded the group into lifestyle and cultural arenas including South Place Hotel, and the exclusive Bluebird Clubs for top-tier members.
The Visionary
Martin Williams is more than a CEO, he’s a strategist, marketer, and provocateur who understands how to make hospitality relevant in a competitive city. His admiration for Scott Hallsworth stretches back to the Kurobuta days, while his backing of Mike Reid [their relationship goes back nearly two decades] shows a deep respect for chefs who balance tradition and innovation.
Martin's philosophy is simple: iconic brands need to resonate across generations. His strategy – melding heritage with disruptive creativity – positions Evolv as both a custodian of London dining history and a pioneer of its future.
As he explains: "We’re creating iconic, recognisable brands that resonate with guests and stand the test of time."
The Modern Classicist
With formative years at Le Gavroche and Restaurant Gordon Ramsay, plus stints under Ben Shewry (Attica) and Shannon Bennett (Vue de monde) in Melbourne, Mike has earned his place as one of Britain’s most versatile culinary figures. He’s also a familiar face from Taste Test Restaurant, Five Star Kitchen, and Saturday Kitchen.
At Liverpool Street Chop House & Tavern, Mike revisits the traditional British chop house through a contemporary lens. The menu pays homage to history with dishes like Pea Soope (1669) and a Beef Shin & Oyster Suet Pudding, while pushing forward with playful modern fare such as the Devilled Lamb’s Liver Skewer, Smoked Haddock Scotch Egg, and Welsh Rarebit Fries.
Steaks, sourced exclusively from The Ethical Butcher, are carbon-negative thanks to regenerative farming and a reforestation partnership in the Amazon. From rib-eye to rump, every cut is responsibly raised, dry-aged, and cooked with reverence. Add in the Pigs Head, Roast Chicken Pie, and Lamb Barnsley Chop with Anchovy Dressing, and the menu champions Britain’s meaty heritage while keeping it undeniably fresh.
Mike's vision is matched by theatre at the table: guests choose from a selection of bespoke Blenheim Forge steak knives, Guinness is poured into engraved tankards, and the wine list boasts 20 exclusives tailored to meat pairing.
"The opening of Chophouse & Tavern is part of our strategic vision for The Evolv Collection," says Martin. "The Chop House brand proves that outstanding hospitality can be a force for positive change and sound investment."
Read our full exclusive interview with Mike here.
The Rebel Chef
Few chefs embody culinary rebellion quite like Scott Hallsworth. The Western Australian native cut his teeth at Nobu London and Nobu Melbourne before cementing his reputation with the wildly popular Kurobuta. His cooking marries Japanese izakaya culture with Australian cheek, resulting in food that is bold, boisterous, and never afraid to surprise.
Now, Freak Scene is back where it belongs – Soho. Popping up at 100 Wardour Street until November 2025, the concept delivers riotous dishes with swagger. Expect yellowtail nigiri laced with yuzu soy and wasabi mayo, crispy salmon tacos that balance crunch and cream, and the signature Freak Scene roll: tempura shrimp crowned with hamachi and truffle ponzu. Other cult favourites include the chilli crab wonton bombs, miso-grilled hispi cabbage, and red curry duck doughnut buns.
The setting, complete with graffiti-scrawled loos, booming hip-hop, and funk-infused artwork, matches the food’s irreverent spirit. As Scott puts it: "Not only are we heading back to our Soho roots, but we get to team up with the brilliant Evolv Collection at their iconic 100 Wardour Street."
Martin concurs: "I’ve been a fan of Scott’s restaurants and food since his Kurobuta days. His creativity, edge, and attention to flavour have always set him apart. We’re proud to be hosting Freak Scene at 100 Wardour Street as the only Asian concept in our group – it’s a partnership that makes fantastic sense and promises a great future."
Why 2026 is Evolv’s Year
Between the return of Freak Scene, the reinvention of Chop House & Tavern, and the strategic growth of the wider portfolio, The Evolv Collection is setting the pace for London dining. Few groups manage to simultaneously honour tradition while pushing boundaries, and fewer still have chefs like Scott Hallsworth and Mike Reid leading the charge.
With Soho pulsing to Freak Scene’s rebellious energy and Liverpool Street echoing with the hearty conviviality of a reimagined chop house, The Evolv Collection is creating a movement.
Liverpool Street Chop House & Tavern will serve as the leading restaurant before the unified concept rolls out to Butler's Wharf and Paternoster locations, establishing a new era of Modern British dining across London. And with more tricks up his sleeve that he can't shed anymore light on just yet, 2026 won’t just be a big year for Martin and The Evolv Collection – it might just reshape the way London dines.
