YOUR QUESTIONS ANSWERED​


Welcome to our FAQ section, where you'll find answers to the most common questions about our restaurant and services.
Pied à Terre was awarded its first Michelin star in January 1993, making it the longest standing Michelin Starred restaurant in London. Founded in 1991, Pied à Terre is still owned and run by David Moore.

We do not restrict tables to the same menu. We are totally inclusive. We offer menus to suit all palates. Please inform us of any issues when booking to ensure we make your dining experience perfect for you. We are not able to cater for diners where ingredient traces are critical due to the size of our kitchen. Call Ciara to discuss on 020 7636 1178 or email reservations@pied-a-terre.co.uk.

Pied à Terre embraces the opportunity for customers to enjoy exceptional fine wine from their own collection. £55 corkage is charged per 75cl bottle (limit one bottle 75cl per person). It is expected that a purchase is also made from our award winning wine list in addition to the corkage bottle(s). Corkage is not accepted on certain occasions, such as Valentine’s Day.

We have three private dining spaces with butler style service. The Front Room is located on the ground floor and is the perfect space for up to ten guests. On the first floor we have the Kitchen Table, an elegant yet informal table for up to eight people. The Print Room on the second floor offers luxurious style for up to sixteen guests. For larger parties, a restaurant take-over may work better for your event. We love a celebration! We host weddings, christenings, engagements, baby showers, birthdays, anniversaries, product launches, formal breakfast meetings… Call Ciara on 020 7636 1178 or email reservations@pied-a-terre.co.uk and she will ensure your event is designed to perfection.

Phil Kearsey, our Executive Chef, is always delighted to show our guests around the Pied à Terre kitchen.

But why not come for a morning in our kitchen with Phil. 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. 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 Executive 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). Menu upgrades are available on the day. Available Thursday, Friday and Saturday. Call Ciara on 020 7636 1178 or email reservations@pied-a-terre.co.uk with your preferred dates.

We offer three informative and fun masterclasses in the Art of Pasta, the creation of Ceviche and Tartare and the delights of Plant-Based cooking, with lots of goodies to take away, and of course a glass of bubbles! Call Ciara on 020 7636 1178 or email reservations@pied-a-terre.co.uk to arrange a masterclass at £140 per person.

We also run cocktail masterclasses that can be arranged for a minimum of four guests per class at £125 per person. Or even better, combine a food and cocktail masterclass, call Ciara to discuss!

We have three steps at the front entrance of the restaurant which can be navigated via a ramp. Unfortunately, due to the design of our old town house, we do not have a toilet on the ground floor at Pied à Terre; however, our lovely neighbours next door and Roka across the road have accessible facilities which our guests can use.
Of course! We have a Petit Complet Menu which you can view on our menu page and highchairs are also available.
We do not have a carpark but there are single yellow lines on Charlotte Street (W1T 2NH) and Percy Street (W1T 1DH) where you can park for free from 6.30pm. There is also a carpark close by on Clipstone Street (W1W 5DG).

Very! Pied à Terre is a small, intimate restaurant and small dogs are very welcome. We have a treat menu all set to go.

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. 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.

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. 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.