WELCOME TO

PIED À TERRE

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WELCOME TO

PIED À TERRE

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DISCOVER

A FINE DINING FAVOURITE

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DISCOVER

A FINE DINING FAVOURITE

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AMUSE-BOUCHE

01

Executive Chef Asimakis is a hunter gatherer both in the UK and Greece where he forages samphire on the beach and scallop shells for presentation of his food when diving.

AMUSE-BOUCHE

02

The building burnt down in 2004, closed for 9 months to rebuild, yet still managed to retain two Michelin Stars.

AMUSE-BOUCHE

03

All aspects of the service at Pied à Terre are curated by owner David Moore, with his 35 years experience in Michelin starred restaurants.

DISCOVER

OUR WINES

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DISCOVER

OUR WINES

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OUR EVENTS

Not only is Pied à Terre a fine dining Michelin starred destination in London’s Fitzrovia, we also invite guests to join us in many hands on, personalised culinary experiences.

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.

We're hiring front of house staff
and a kitchen porter.