JOYEUX NOËL

Discover our festive menu.
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EAT SOMETHING WONDERFUL

Food & Drink

In December, we offer our six (lunch), eight or ten-course omnivore and plant-based tasting menus alongside À la carte to celebrate the season’s flavours.
Christmas Lunch Complet – Champagne on arrival, six courses, wine pairing for four courses, coffee, petit fours and mineral water £175. Please mention when booking.
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drink SOMETHING WONDERFUL

Food & Drink

A world-class, award-winning list with all the great classics with an eye to the modern esoteric wine world. We have wine flights to accompany our tasting menus, plus cocktail and mocktail flights.
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GIVE SOMETHING WONDERFUL

GIFT VOUCHERS — EASY TO GIVE, GREAT TO RECEIVE

Treat your family and friends to an all-inclusive six-course lunch with paired wines, or an incredible ten-course tasting menu or the chance to spend the day in our professional kitchen.
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private dining,
simply wonderful

Bespoke butler-style service

Pied à Terre has three private rooms over three floors of our Fitzrovia townhouse.
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Explore culinary excellence at Restaurant Pied à Terre in Fitzrovia.

A Michelin-starred gem, we offer private dining, cookery classes, masterclasses, and the exclusive kitchen experience. Join us for a symphony of flavours and an unforgettable journey into the art of fine dining.

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December opening

Week commencing December 4th

Lunch — Thursday to Saturday, 12 noon-2:30pm
Dinner — Tuesday to Saturday, 5:30pm-10pm

Week commencing December 11th

Lunch — Tuesday to Saturday, 12 noon-2:30pm
Dinner — Tuesday to Saturday, 5:30pm-10pm

Week commencing December 18th

Lunch — Tuesday to Friday, 12 noon-2:30pm
Dinner — Tuesday to Friday, 5:30pm-10pm

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USE. AND REUSE.

We ask our suppliers to use recyclable or reusable packaging, and we recycle everything we possibly can – cardboard, paper, bottles, batteries, electrical items, and of course, food. Packaging for our plant-based delivery is kept to a minimum, and we encourage diners to reuse and recycle the container. Careful planning and ordering by Asimakis ensures that our food waste is minimal, and we work with First Mile to ensure that unavoidable food waste is used to make renewable energy. When food waste goes to landfill, it decomposes under uncontrolled conditions and releases methane, which is 23 times more dangerous to the planet than carbon dioxide.

We have a zero-tolerance policy on single-use plastic for storing food in the kitchen.

All oils and fats used in the kitchen are collected and recycled into biofuel.

PARTNERS WE CAN ALL TRUST

Fresh, excellent produce is at the heart of what we do. We only work with suppliers who share our ethos. We collaborate to help minimise our impact and identify local, smaller and sustainable food and wine suppliers across our industry. All our suppliers provide us with full traceability; we know exactly where our produce comes from, how it is sourced, and visits to our suppliers are a highlight in the restaurant calendar. Only sustainable fish from the UK is used at the restaurant, and 100% of this is from day boats. We are very mindful of food miles and constantly working to minimise and reduce them.

Our toilet paper from Who Gives a Crap is 100% bamboo fibres. Bamboo is grass and grows incredibly quickly, making it very sustainable. 50% of Who Gives a Crap profits help build toilets and improve sanitation in the developing world. All our bathrooms products are ethical, sustainable and also vegan.

We endeavour to decorate the restaurant with plants as opposed to fresh flowers. Where fresh flowers are used, they are sourced from sustainable florists/markets.