Pied à Terre (restaurant)

Pied à Terre is a Michelin starred French restaurant in Fitzroviain central London.

The restaurant is owned by David Moore who founded the restaurant in 1991, with Richard Neat as the first head chef. Moore has contributed to television programmes such as BBC's The Restaurant and Masterchef.

History
Pied à Terre is the longest standing independently owned Michelin starred restaurant in London. It was founded in 1991 and is still owned and run by David Moore. Executive Chef Phil Kearsey’s modern British cuisine with classical French roots is presented in a fashionably elegant and sophisticated setting.

Pied à Terre has a long history. It was opened in December 1991 by David Moore and chef Richard Neat and was awarded a Michelin star in their first guide and a second Michelin star in 1996. Moore invited Tom Aikens, sous chef to Neat to become head chef, when Neat moved on. Aikens remained head chef with two stars, until December 1999 when his sous chef Shane Osborn took the reins. Pied à Terre regained the second star in 2003 and maintained it until Osborn's departure in 2011. Since 2011, Pied à Terre has maintained one Michelin star.

In 2004, Pied à Terre suffered a major blow. A faulty part fitted to an ice machine started a fire in the middle of the night. Pied à Terre was closed, the roof was off, the staircase dropped, a dangerous buildings order was imposed and it took 10 months to rebuild and reopen. Moore kept the whole team on sending them to gain experience elsewhere and Pied à Terre re-opened in September 2005.

2007 saw Moore open L'Autre Pied on Blandford Street, Marylebone, with chef Marcus Eaves. L'Autre Pied was to be a local, casual restaurant but was awarded a Michelin star in the first year. In 2011 on the departure of Osborn, Eaves returned to Charlotte Street and Andy McFadden another Pied à Terre chef took over at Blandford Street. Andy returned as Head Chef to Charlotte Street in 2015. McFadden now runs Michelin starred Glovers Alley in Dublin. Asimakis Chaniotis became Head Chef, having joined the Pied à Terre group in 2012 as a chef de Partie (section chef).

And now Phil Kearsey is Executive Chef at Pied à Terre. Phil’s experience in some of the best Michelin starred kitchens in the UK and USA has provided an extraordinary platform for him to learn and hone his craft, achieving the holy trinity of taste, texture and technique, and now to showcase his own creative culinary talent at Pied à Terre. Having worked at the Waterside Inn, The French Laundry, and Corrigan’s Mayfair he brings his very individual style to Pied à Terre. Phil is a Saucier - he is obsessed with the quality of his sauces which have incredible depth of flavour to accompany his modern British dishes with classical French techniques. He is uncompromising in his use of hyper seasonal ingredients in the pursuit of culinary perfection.