Location

137 Half Moon Ln, London SE24 9JY

Details

Monday - Wednesday | 8am - 5pm
Thursday - Friday | 8am - 9pm (dinner served 6pm - 8:30pm)
Saturday | 8:30am - 9pm (dinner served 6pm - 8:30)
Sundays and Bank Holidays| 9am - 5pm

Website

Instagram

In the heart of Herne Hill, London, a vibrant new café has captured the essence of New York. West 16th is the brainchild of Zita Steyn, a former lawyer turned chef, and Frederik Rissom, the co-owner of R2 Studio, an architecture studio known for its innovative sustainable design approaches. We sat down with the duo to explore their entrepreneurship journey in the food industry, the challenges of opening a café, and how they built a community-focused business that's quickly becoming a local hotspot.

Could you navigate us through the concept of West 16th?

Frederik Rissom: Healthy and holistic food was at the centre of this café, so it was important to have a strong presentation of the food as soon as you came in. The bar is a striking element that draws you in from the street. We opened up the back area, replacing the old garage with a light-filled space featuring exposed timber trusses and views of the courtyard garden. The design incorporates a mix of raw, industrial elements and clean, Scandinavian-inspired furniture to create a unique and inviting atmosphere.

Seeing the rawness?

F.R: Exactly. It's meant to feel a bit rough, almost temporary, like it will keep changing over time. The old brick wall, which was part of the original space, was left exposed and given a light lime wash to clean it up while maintaining its character. From there, you can see into the kitchen, putting the food at the centre of the experience.

The backspace features slightly taller tables suited for working, and it can be transformed into one long dinner table or cleared for events. The massive sliding doors and narrow courtyard create an indoor-outdoor feel. We've also reused materials like the prefabricated garage panels to retain character.

It's meant to feel a bit rough, almost temporary, like it will keep changing over time.

In order to be respectful to the space's old story?

F.R: Definitely. We wanted to work with the existing elements and give them new life. It's worth mentioning that there were some challenges, like the public sewer running deep underground. We had to build the foundation like a bridge to accommodate it, which required some adjustments to the initial plans.

Something that we noticed is the high-quality pieces of furniture, for example, those bar stools by the window; so what was the process behind sourcing unique furniture for a café like West 16th?

Zita Steyn: I knew I wanted the furniture to have a Scandinavian feel with clean lines and a timeless look, but also incorporate some industrial New York elements. We chose zinc tabletops for that New York vibe and paired them with elegant chairs from the Fameg. The white chairs help lift the space and provide a comfortable seating option.

We spent a long time searching for the right furniture, considering factors like space efficiency, comfort, and cost. The long bench has worked out really well for families and couples, and it allows us to accommodate more people when needed.

I knew I wanted the furniture to have a Scandinavian feel with clean lines and a timeless look, but also incorporate some industrial New York elements.

What was the origin of this project? How did West 16th get started?

Z.S: I actually studied law, and while I was doing my law degree, I told my dad I wanted to go to culinary school. He was strongly against it, saying it wasn't a real job. I finished my law degree and came to the UK for my master's, partly to escape South Africa. Just before my final exam, I told my dad that once I was done, I was going to culinary school. Again, he disapproved, saying it would be a waste after spending six years studying law.

Being a pragmatist, I agreed with him and went into finance. However, after 10 years, I finally retrained as a chef in New York, where I lived on West 16th Street. It was an incredible experience, learning about my passion alongside like-minded people, despite the challenges of balancing it with raising my young children.

When I returned to London, I wrote a cookbook, taught classes, and consulted while my children were young. Two years ago, I decided it was time to fully commit to this dream. Opening a café is challenging, but it's also incredibly rewarding.

I actually studied law, and while I was doing my law degree, I told my dad I wanted to go to culinary school.

Was Herne Hill the initial location you had in mind?

Z.S: We initially looked at properties in West Dulwich, but the Dulwich estate made negotiations tricky, and the rent was quite high. I was in Herne Hill almost every day, and when we found this space, it felt like the perfect fit. The community response has been amazing.

I knew I wanted something striking and playful, reminiscent of New York graffiti but with a sense of elegance.

How did this relationship start with R2 Studio?

Z.S: The landlord recommended Frederik after his son had a positive experience working with him on a house conversion. The fact that Frederik lives just opposite and would be personally invested in the café's success was a big selling point.

F.R: We were thinking of building a café that we could go to all the time, and I knew it would be popular with the community. It's a different offering than the café next door, and I think it helped to elevate the area as a whole.

The fact that Frederik lives just opposite and would be personally invested in the café's success was a big selling point.

How did West 16th's initial concept change after starting to work with Frederick?

Z.S: We pretty much stayed true to the original vision. There were some changes, like moving the kitchen upstairs instead of in the basement, which turned out to be a great decision. It gives the kitchen staff a nicer working environment and makes it easier to serve food. But overall, the feel and concept remained consistent with what I had envisioned.

If you look back to when the project started, what is something that you wish you had known?

Z.S: I wish I had been more prepared for how long the process would take. We faced some unexpected challenges, like the issues with the ground, which delayed our opening. My cash was running out, and I needed to open to generate cash flow. It's a common problem with building projects, but it was still stressful.

What's the story behind the graphic design and the artwork in the space?

Z.S: I knew I wanted something striking and playful, reminiscent of New York graffiti but with a sense of elegance. Our graphic designer found the artist Stephen Smith, whose work perfectly captured that balance. The brief was to create something that looks like it was painted not because he was allowed to, but because he was having fun.

We used Stephen's artwork throughout the space, including prints for the walls and designs for our t-shirts and jumpers. The pops of neon add an extra layer of visual interest.

I knew I wanted something striking and playful, reminiscent of New York graffiti but with a sense of elegance.

Going to the theme and because there's a colour that strikes quite a lot -  the bright orange. Is there any cool story about this colour that you wanted to go with?

Z.S: Frederik's wife Emily, who is also co-owner of the R2 studio, was helping with the interior design, and we were discussing colour options outside one day. I mentioned wanting something to contrast the grey and blue tones, and she immediately pointed to this bright orange colour on her paint swatch. It was perfect, and it ended up being the only element that didn't change at all throughout the design process.

F.R: The bright orange acts as an accent colour, punching through the otherwise restrained, Scandinavian-inspired palette. It ties the whole story together.

When it comes to the operational side, what can be the most challenging elements of running a café?

Z.S: Staffing was definitely a learning curve in the beginning. As a first-time café owner, finding the right team took effort, and we experienced some turnover as we worked to establish our processes and standards. It's an ongoing process of training, communication, and leading by example to ensure we consistently deliver the best possible experience to our guests.

F.R: Running a café is a steep learning curve. You're not just managing a business; you're also acting as a mentor for your team, many of whom are still developing their professional skills. It requires patience, empathy, and a willingness to invest in their growth.

Z.S: Absolutely. I've had to learn to set healthy boundaries and find a balance between being a supportive leader and maintaining my own well-being. It's been challenging at times, but seeing how far we've come and the incredible team we've built makes it all worthwhile.

What has been the most enjoyable surprise so far of having your own space?

Z.S: Just seeing people enjoy it. When I'm in the kitchen and I look out at people eating, enjoying themselves, and having a lovely time, it makes me feel great. It's incredibly rewarding.

If you find yourself in Herne Hill, be sure to stop by West 16th for a taste of their delicious food and a chance to enjoy the café's unique ambiance. For a deeper look into their journey and inspiration, follow @west16th and @r2_studio on Instagram.