Changes afoot at Pied à Terre in order to ‘keep business current’

By James McAllister

- Last updated on GMT

Photo credit Etienne Gilfilan
Photo credit Etienne Gilfilan

Related tags: Restaurant, London, Fine dining

Restaurateur David Moore is overseeing a number of changes to his beloved Fitzrovia restaurant Pied à Terre ahead of its 30th anniversary.

The first floor bar area is currently being converted into a chef’s table and ‘experiential’ cookery space, with the bar having been moved into the downstairs restaurant. 

“It comes from trying to remain current and keep the business current,” says Moore, discussing the reasons behind the redesign. 

“We’ve had great success with our kitchen experiences in the past; allowing a small group of guests to come into the restaurant in the morning, and follow either the head or sous chef as they prepare and cook three to four dishes from the menu.

“The new space will allow us to evolve that concept and make it more accessible.”

Moore plans to run regular cookery masterclass events in the new space, covering topics including pasta making, ceviche and butchery.

Prices will start at £75pp, with each classes running for two to three hours. 

The restaurant will also begin hosting chef’s table events in the upstairs space three nights-a-week, at a cost of £145. 

“It’s essentially an audience with head chef Asimakis Chaniotis,” says Moore.

“He’ll be preparing dishes directly in front of the diners, and taking them through the whole cooking process.”

According to Moore, this is the first in a series of planned changes to Pied à Terre, which will celebrate its 30th anniversary in 2021.

The second phase will see the restaurant seek planning permission in order open a new cocktail bar at the front, which will serve a reduced menu and be designed as more casual dining space.

Following that, Moore says he also hopes to establish a new wine space in the upstairs area that will offer private tasting packages.  

“It’s about changing the restaurant from being the chief source of revenue, and allowing us to focus more on an experiential offering,” he says.

Moore opened Pied à Terre in 1991. 

It gained its first Michelin star in 1993, and a second in 2003 that it subsequently lost in 2011 following the departure of chef Shane Osborn. The restaurant still retains its first star.

Earlier this year, Moore opened The Devereux in Holborn; his first pub project. 

Related topics: Venues

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