Harden's survey result
For 25 years we've been curating reviews of the UK's most notable restaurant. This year diners have submitted over 60,000 reviews to create the most authoritative restaurant guide in the UK.
“In spite of another chef change, it goes from strength to strength!” – David Moore’s “intimate” Fitzrovia townhouse is one of the capital’s most enduring havens of gastronomy, with “very precise, fine attention to every detail”. “Staff are charming from start to finish” and Andy McFadden’s “assured” cuisine can be “extraordinary” (“he makes the food burst into life!”) There’s “one of the best cellars in London” too, presided over by the “helpful and hugely knowledgeable sommelier”, Mathieu Germond.
David Moore’s “perennially excellent!” foodie temple in Fitzrovia remains one of London’s prime gastronomic ‘heavy hitters’ – service is “outstanding”, the “very clever” cuisine is “a joy”, and a friendly sommelier oversees a “treasure trove” of wine. Stop Press – chef Marcus Eaves left in early September 2015, but David Moore has a good track record of attracting the best talent here.
Marcus Eaves’s “fabulous food, beautifully presented” maintains David Moore’s “plush” Fitzrovia fixture as one of the capital’s foremost foodie temples; the ambience can seem “stuffy” though (going on “dull”, if you sit at the front).
“An outstanding restaurant, with a team in full song!”; David Moore’s “sophisticated” Fitzrovia fixture offers not just Marcus Eaves’s “exquisite” cuisine, but also a “brilliant” wine list (including some “great global discoveries”), and notably “discreet” and “friendly” service too.
Pied à Terre is an independently owned West End gastronomic restaurant located in the heart of Fitzrovia, London W1. Part of Group Pied, which also includes Pied Consultancy and L'Autre Pied, the sister restaurant based in Marylebone which is a hugely successful neighbourhood restaurant.
Pied à Terre was established in 1991, operating under the guidance of David Moore, who was joined by Andy McFadden in 2015, after five years at the helm in L'Autre Pied.
The restaurant has gained some of the highest awards and accolades possible, starting with its first Michelin star in 1993 and becoming a two Michelin star restaurant in 1996.
Since joining Pied à Terre in 2015, Andy McFadden has retained the Michelin star in the guide and is celebrating his 6th year as a michelin starred chef; the youngest ever Irish chef to gain a star. Along with a perfect 5 out 5 for food and service in Hardens, Pied-a-terre is a most go to destination for food lovers.
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Pied à Terre Restaurant Diner Reviews
"Had the tasting menu with accompanying wines. Both excellent."
"More Emperor's new clothes than a gastronomical delight. Dinner in the private room upstairs last night with eight diners. Small menu with three choices for each course, all of which were a great disappointment. The much vaunted parmesan dumpling was gooey and unpleasant and was served with sweetcorn-a vegetable that defies any attempt to render it special. The main course of fallow deer was served luke warm on a bed of dull cabbage. A hideous potato risotto (who invented this abomination?) was served late when all had finished the micro portion that seems to be a compulsory feature of "fine dining". There then followed a curious chef's treat of what seemed to be an aerated cream reminiscent of the industrial topping one gets on pub desserts. The dessert itself was also typical of Michelin restaurants-an over cold fruit and creamy affair that lingered in the memory for only a few seconds. This kind of experience is sadly becoming the norm for so called cutting edge modern British cuisine. No amount of foaming, spherification or water bathing can substitute for food imbued with the love of eating well. Impossible to recommend this temple to pretension."