At Pied à Terre, we host a range of exciting dining and culinary experiences. Join us for masterclasses to learn tips and techniques for your own home cooking, spend the day in a professional kitchen, bring your friends and family to dine in our private dining rooms or be seated at our spectacular Chef’s Table.

Private Dining

Beautifully appointed private dining rooms, with butler style service.

Ground floor, Front Room – perfect space for six to eight guests
First floor, Kitchen Table – available every service for small groups up to eight
Second floor, Private Dining Room – available for four to sixteen guests

For larger parties, a restaurant take-over may work better for your event; please click below to email us for more information.

Kitchen Experience

Spend a 1/2 day in a Michelin starred kitchen at Pied à Terre in Fitzrovia alongside Head Chef Asimakis Chaniotis.
You will have an incredible insight into the working day of a high powered, busy kitchen and the level of detail required to create Michelin starred menus.

It will be an early start: helping with food deliveries – storing, labelling, organising and working alongside chefs on a section to prepare the mise en place for service.

You will observe the unfolding of a busy service as the pace picks up and tables come on order, the concentration required throughout each section of the kitchen; and in particular the precision of the Head Chef plating at the pass.

Finally, you can relax and enjoy a late (four course) lunch in the dining room (with the option of an accompanying wine flight and an extra guest). Ten course menu upgrades are available on the day.

Available Thursday, Friday and Saturday. Email with your preferred day/date below.


The classes give in-depth knowledge and technique in the Art of Pasta and Ceviche and Tartare with lots of goodies to take away, and of course a glass of bubbles!

Call Ciara on 020 7636 1178 to arrange a masterclass at £125 per person.

Individual places are available and groups are welcome at a minimum of 4 guests (maximum 6) so call for available dates.

Our cocktail masterclasses can be arranged for up to six people at £600. Or even better, combine a food and cocktail masterclass, call Ciara to discuss!

Don’t miss out on our new events and great deals.


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.