But when things look easy, it belies the level of competence and experience running through the event.
Pied à Terre is assured and confident, delivering the finest private dining event for you, your guest or your clients. Every event, regardless of size or budget, will be delivered to the same exacting standard because that is what we do.
Experience our bespoke, tailored event management with our private dining coordinator Ciara (Queen of Private Dining).
She is there to assist you at every stage of your event.
A board room; we have it.
Need a comm call telephone system; we have it.
Projection screen; we have it.
Want to watch sports on TV with friends or clients with great food and wine? We have it.
And if we don’t have what you need to make your event perfect, we will sort it for you.
We have hosted many events – weddings, christenings, engagements, baby showers, birthdays, anniversaries, product launches, formal breakfast meetings, and informal breakfast events with breakfast cooked in situ.
Small dinners of 6 to 8 in our informal, stylish first-floor chef’s table with vinyl on hand to set the mood for the evening.
Up to 10 guests in our elegant ground-floor front dining room.
Larger groups of up to 16 in our second-floor luxurious private room.
Restaurant takeovers for up to 45 are also possible using the whole ground floor.
Our experienced and dedicated event coordinator Ciara will help you bring your event together.
© Pied à Terre 2022. All rights reserved.
Designed and developed by Creative Company
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.
