Hundred Hills

I’m so grateful to everyone who opens our newsletter each week. Thank you. I also hear that some people look forward to it, and if that is you, I hope you will enjoy my new blog on our website with some musings on life at Pied à Terre.

Here goes – five thousand is the new ten thousand, as in steps; I just heard that on the news today. So, you can ease off the pedal a little and give yourself a break. English sparkling is the new Champagne, which isn’t news anymore. It is a solid fact; sparkling from pioneers such as Nyetimber and Gusbourne to winemaker exceptional Dermot Sugrue and his “The Trouble with Dreams” cuvèe, to our new Pied à Terre favourite, Hundred Hills, 2019 Hillside No. 3. 

I first tasted Hundred Hills in 2022 on a vineyard visit. We loved it – so much so that the team decided to jump in and help with the harvest. Pied à Terre being closed on Sunday and Monday gave us two full days of backbreaking picking, and 2023 saw us once again on the slopes of Stonor Valley; the tradition is now set, and we look forward to our yearly pilgrimage.

Hundred Hills thinks Hillside No. 3 2019 will be their best work to date, and these are the tasting notes: It is a late-harvest Pinot Noir and Chardonnay, a soft and creamy-textured sparkling wine. On the palate, you will find mandarin, lemon curd, cherry, and subtle pineapple notes. It’s also a favourite of Jancis Robinson; she knows a thing or two.

Tip Top.


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.


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.