Pride of place: Soho, New York

Every neighbourhood has a local hero, someone who embodies the character of the place. They’re the entrepreneurs, artists and catalysts for a community of like-minded people. We tracked some of them down and got them to tell us what they love about their neighbourhood.

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Originally from New Zealand, Amy Woodside moved to New York six years ago. An artist and café owner in Soho, she recently launched, which features thoughtful, smart interviews with inspiring women.

What is special about this part of New York?
Broome Street is significant to me, personally, as it was the first street I lived on when I moved here. It’s a fertile ground for young people doing great things. The hustle can wear on you, but it’s also the magic that keeps you going. You have to take both.

How did living in Soho inspire you to start OKReal?
I’ve always thrived on the energy of the people in this neighbourhood, and the fast rhythm of Soho has been the catalyst for OKReal. It may still be a young business, but the relationships I made five years ago have contributed to its development. The altruistic nature of the people here has been crucial to our growth.

What are your top insider tips for a visitor to Soho?
Have a coffee at Happy Bones. Have your hair done at Cutler. Have a wander around the McNally Jackson bookstore. And check out the New Museum for contemporary art.

Take a look at our Soho homes 

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Pork chops with mustard and capers

With winter on the way, it’s the perfect time to share this recipe from Diana Henry. It’s a simple and satisfying meal, ideal for sharing in a cosy kitchen on a cold night.


Serves 4
1 tbsp olive oil
salt and pepper
4 pork chops, 225–250g (8–9 oz) each

275ml (9 ½ fl oz) dry vermouth
250g (9 oz) double cream
1 ½  tsp Dijon mustard
2 tbsp capers, well rinsed of salt or brine

Preheat the oven to 200°C/400°F/gas mark 6.

Heat the oil in a large ovenproof frying pan (or two smaller pans) over a high heat. Season the chops all over and cook them for two minutes on each side; you want them good and golden. Now brown the fat, too. Transfer the pan to the oven and cook for 12 minutes.

Wearing good oven gloves and being careful of the hot pan handle, pour the fat out of the pan; put the chops on a warm plate and cover to keep warm. Add the vermouth to the pan. Bring to the boil and reduce by half, stirring to pick up all the browned savoury bits on the pan, then pour in the cream. Boil until the sauce coats the back of a spoon. Take it off the heat, whisk in the mustard and add the capers. Taste: it’s a strong sauce but it works well with the pork.

Serve the chops with the sauce spooned over the top.

You can pick up Diana’s latest cookbook, Simple, here. Photography by Laura Edwards.





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