Author / David Moore

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  • David Moore the owner as a young man working for Raymond Blanc at Le Manoir aux quat'saisons

    A Very Ambitious Ambition

    With life speeding past at ever greater speed, or so it seems, I sometimes reflect on how and why I got where I am, here at Pied à Terre. It was an…

  • Millefeuille pastry or puff pastry layers with truffled brie, quince pureé, micro herbs

    When is a Millefeuille not…

    Le Manoir aux Quat’Saisons, so well-known that to simply say “Le Manoir” we all know it, love it, wish we could be there more often. Le Manoir’s creator, Raymond Blanc, now a…

  • Ursula and Silvia Perbersschlager the famous twin sisters working together at Le Gavroiche

    Le Gavroche

    The wagging finger, end of an era… In 1982, Le Gavroche,, was one of only two Michelin three-starred restaurants in the UK – the other being The Waterside Inn. I was…

  • The 2019 Vintage of Hundred Hills

    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…


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. Careful planning and ordering ensures that our food waste is minimal, and we work with the waste management company 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. We are also involved in a number of deforestation initiatives e.g., for every litre sold of our Sapling vodka a tree is planted in the UK.

Our Pelegrims grape bathroom lotions are rich in anti-oxidants and vitamins as they are made using waste products from the wine making process from local vineyard Westwell in Kent. 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.