London’s iconic The Sloane Club opens new public café and wine bar in Chelsea – the new home of its signature ‘Sloane Pain au Suisse’
This April, The Sloane Club is set to open Café 1922, its first ever public-facing space in its 104-year history – and with it, a new neighbourhood café centred around handmade pastries, led by Executive Chef George Scott-Toft and newly appointed Head Baker, Luke Walsh-Landles.
Opening officially on 7th April, on Lower Sloane Street and designed by Russell Sage Studio, Café 1922 will be a relaxed, all-day café and bakery that transitions into a neighbourhood wine bar by night.
By day, Café 1922 will serve specialty coffee alongside its in-house pastries, breakfast dishes and light lunches, designed for everything from morning walks through Chelsea to informal meetings and quiet moments with a book. As evening approaches, the space will transition into a neighbourhood wine bar. Focusing on an authentic, seasonal and low intervention wine list the offering will include a variety of makers both established and emerging with a diverse by the glass selection as well as carafes. Bottles will be available to take away or enjoy in situ. Further enhancing the neighbourhood proposition will be a series of wine orientated events including regular tastings and intimate supper clubs.
At the very heart of Cafe 1922 is its bakery: with all viennoiserie and baked goods made in-house, by hand, each morning. The café’s signature pastry – and its most anticipated – is the Sloane Pain au Suisse, a savoury, laminated pastry inspired by The Sloane Club’s legendary Croque Monsieur, a members’ favourite that first appeared on the Club’s menu in 1922. Reimagined now by Head Baker, Luke Walsh-Landles, using the classic viennoiserie technique, the Sloane Pain au Suisse features flaky, cross-laminated croissant dough filled with béchamel, smoked ham and a blend of cheeses including Comte, Emmental and Gruyère. Only a limited number will be baked each day – and when they’re gone, they’re gone.
Located on the outer perimeter of The Sloane Club, Café 1922 marks the first time the historic Chelsea institution has opened a space directly to the public.
Leading the kitchen is Executive Chef George Scott-Toft, who oversees the menus for Café 1922 and The Sloane Club. Working alongside him is Head Baker Luke Walsh-Landles, who joins after eight years leading the bakery team at Boxcar Bakery in Marleybone. Together they have created a pastry programme focused on traditional techniques, seasonal ingredients and small-batch baking.
Established in 1922 by Princess Helena as the Ex-Service Women’s Club, The Sloane Club was founded as a place for women returning from the First World War to gather, support one another and share ideas. Named in tribute to that founding year, Café 1922 continues that spirit – conceived as a welcoming neighbourhood destination centred around conversation, craftsmanship and community.
The interiors, designed by Russell Sage Studio – the practice behind The Sloane Club’s recent £20 million refurbishment – combine warm textures and characterful materials with a relaxed, street-facing atmosphere. Large windows open the space to the neighbourhood, while outdoor tables spill onto Lower Sloane Street.
Neena Jivraj-Stevenson, Managing Director of The Sloane Club, said: “Café 1922 is a natural evolution of what The Sloane Club has always stood for – community, connection and a sense of belonging. For the first time, we’re able to share that spirit more openly with our neighbours, creating a space that feels local, welcoming and part of the daily rhythm of Chelsea.”
Café 1922 will soft launch from 1st April, officially opening on 7th April, and will be open Sunday-Tuesday 7:30am-3:30pm, Wednesday-Saturday 7:30am – 8:30pm with a 5pm change of menus from all day to evening menu.
https://www.cafe1922.com/
