ABOUT

PIED À TERRE

ABOUT

PIED À TERRE

Pied à Terre is the longest standing independent Michelin Starred restaurant in London and the UK. It was founded in 1991 and is still owned and run by David Moore. Executive Chef Asimakis Chaniotis’s classic French cuisine, with reference to his Greek heritage, is presented in a fashionably elegant and sophisticated setting. Awards have been many over the years, but we are particularly proud of our latest award of No1 Vegan tasting experience in the UK.

David Moore

RESTAURATEUR

Irish restaurateur, entrepreneur and TV personality, David Moore worked at the Le Manoir Quat’ Saisons with Raymond Blanc for six years before founding Pied à Terre in Fitzrovia in 1991. The restaurant received a Michelin star in its first year. David leads the front of house team at Pied à Terre with a relaxed but professional style. His absolute joy is meeting, entertaining and creating memories for his customers every day. David’s love of art and collaboration with artists has always influenced the look of the restaurant. You cannot miss him at Pied à Terre as he has also developed a fine reputation for rather loud shirts.

Asimakis Chaniotis

Executive Chef

Asimakis Chaniotis is from Athens. He joined David at Pied à Terre in 2012 as a section chef. Over the course of the next six years he worked his way to the top and became Executive Chef in 2017.  He brings his individual style and Greek influence to the restaurant’s long history of critically acclaimed French fine dining. He is obsessed with the quality and provenance of his produce and spends his days off in the countryside hunting and gathering, and his holidays in Greece picking olives for the olive oil that we use in the restaurant, and foraging and pickling samphire for his dishes. He is uncompromising in his pursuit of culinary perfection.

Ciarán Bagchus

Head Sommelier

Ciarán is a new talent at Pied à Terre and a rising star in the restaurant and wine world.

His passion is for all things Rhône, but that won’t stop him from championing English sparkling, offering 20 Whites and Reds by the glass or introducing exquisite wine flights to accompany your meal.

He’s a man who enjoys the conversation of wine as much as the art and science of wine, a marriage made in heaven.

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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.

Indulge in Michelin-starred perfection: £65 4-course lunch

Savour the culinary artistry with canapés, starters, main courses, and your choice of cheese or dessert—all with delightful plant-based alternatives.

Book now