Pied à Terre’s Plant-Based Journey: How a Michelin-Starred Restaurant in London Evolved: By David Moore, Owner of Pied à Terre

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A Life on the Knife Edge of Fine Dining

Running a Michelin-starred restaurant in London is a life lived on a knife edge - a delicate balance of creativity, consistency, and courage. Over three decades at Pied à Terre, I’ve learned that standing still simply isn’t an option. To stay relevant, you must evolve - with your guests, your team, and the world around you.

From Classic French Roots to a New Culinary Era

When Pied à Terre first opened in 1991, London’s fine dining scene was a very different place. The idea of a fully vegan or plant-based tasting menu at Michelin level would have seemed fanciful. But times change, and so have we.

Today, our plant-based tasting menu stands shoulder to shoulder with our classic offering -  not as an afterthought, but as a true expression of culinary innovation and artistry.

The Challenge of Creating Michelin-Starred Vegan Cuisine

Crafting a Michelin-worthy vegan experience is both technical and philosophical. Without butter, cream, or eggs to rely on, the kitchen must work harder - finding flavour, texture, and richness through ingenuity and precision.

It is cuisine distilled to its essence: ingredient-led, emotion-driven, and designed to surprise. This is what keeps us chasing Michelin stars - not for the accolade, but for the discipline and pursuit of excellence that the chase demands.

Nurturing the Next Generation of Culinary Talent

One of the great privileges of running Pied à Terre for over 30 years has been watching young chefs grow, evolve, and make their mark on the culinary world.

Our alumni are proof that this kitchen has always been a crucible of talent and ambition. Among them is Kirk Haworth, who worked at Pied à Terre under Head Chef Shane Osborn, a brilliant Two-Star Chef whose precision and flair helped define an era of modern fine dining in Britain.

Kirk went on to join the world-renowned French Laundry in California - and most recently, became known for winning Great British Menu 2024.

A Legacy of Mentorship, Evolution, and Innovation

That legacy of mentorship and evolution sits at the heart of who we are. Every generation of Pied à Terre chefs builds upon the last - blending tradition and innovation, discipline and daring.

Our new plant-based tasting menu is a continuation of that journey: a statement of intent that fine dining can be both indulgent and ethical, luxurious and sustainable.

Vegan Fine Dining with Depth, Drama, and Soul

This isn’t a marketing exercise or a passing trend. It’s an evolution of philosophy - an exploration of what happens when creativity meets conscience.

Each dish tells a story: the depth of umami drawn purely from plants, the complexity of fermentation, the drama of smoke and char, the beauty of restraint.

Guests are often surprised by how satisfying, soulful, and layered vegan fine dining can be when approached with the same rigor and respect as any classical kitchen

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Chasing Meaning as Well as Michelin Stars

At Pied à Terre, we’re not content to rest on reputation. We remain, as ever, on that knife edge - the place where risk meets refinement, where innovation is born from discipline.

After more than three decades, we’re still chasing Michelin stars, but also chasing meaning -  in every plate, every ingredient, every guest experience.

Experience Pied à Terre’s Plant-Based Menu in London

Our vegan tasting menu is more than just a collection of dishes; it’s a reflection of our ongoing evolution - proof that plant-based gastronomy can stand proudly at the highest level of fine dining.

Whether you join us for the classic menu or our plant-based experience, you’ll find the same spirit of creativity, generosity, and precision that has defined Pied à Terre since day one.

Because true excellence doesn’t sit still - it evolves, plate by plate, on the edge of a knife.

David Moore, Founder and Owner of Pied à Terre.