Sous chef is let off the leash.
SHANE Osborn and David Moore of Pied a Terre have opened their second venture in partnership with chef Marcus Eaves
The 37-cover L’Autre Piéd (literally “the other foot”) opened on November 1 in Blandford Street in London and is Eaves first head chef position.
The 26 year old has worked as Osborne’s sous chef for the last four years.
“Every chef aspires to opening their own restaurant, so this is a dream come true for me,” said Eaves.
“The experience of working alongside Shane has been invaluable and his culinary creations are inspired.
"My passion for food will continue in L’Autre Pied, but with my own menu. I am looking forward to the challenge."
The modern European menu includes dishes such as ballotine of Cornish mackerel with pickled baby carrot and red mustard leaves; roasted partridge, pearl barley and game broth scented with lemon thyme and fig bavarois, cinnamon crème fraiche and clove ice cream.
Eaves will be joined in the kitchen by his brother Jason, who was formerly sous chef at Cheltenham’s Le Champignon Sauvage.
Eaves CV includes stints with Andreas Antona at Simpson’s in Kenilworth, Martin Blunos at Lettonie in Bath.
John Burton-Race at the Landmark Hotel and Claude Bosi at Hibiscus in Ludlow. In 2004 he won both the Midlands Young Chef of the Year and the Gordon Ramsay Scholarship.