September 2015: Marcus Eaves to leave Pied à Terre after 10 years to become exec chef at Oblix in The Shard. November 2015: Andy McFadden is announced as Eaves's replacement.
Harden's survey result
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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 was established in 1991, operating under the guidance of David Moore, who was joined in 2011 by Marcus Eaves, previously of 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 May 2011, Marcus Eaves gained a Michelin star in the 2012 guide after just five months at the helm. This is now Marcus's fourth year in the guide with a star and his first at Pied à Terre.
Pied à Terre Restaurant Diner Reviews
"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."
"Went here for a 50th birthday treat - not cheap, but perfect if you're looking to spoil yourself a bit"
"Another fine meal! We were greeted by a now familiar team who treat everyone as an important client whether they really remember them or not. Exquisite squid linguini - no pasta, just fish; reasonable but less exciting white asparagus, outstanding roast pollock -best ever version of this fish and lamb in two types for main courses and a light refreshing rhubarb desert. Bread varieties to keep us from being hungry as the portions, particularly the starters, are modest. Wine glasses are also 175m but of course the range here is awesome and if you can run to a bottle, you will have one of the best cellars in London to choose from. We were lured to come earlier than our usual 2 trips a year by an April Fool offer which made lunch a snip at Â£70 for two. Normally expect Â£100 for a 3 course lunch - much more for the longer menus. This can be a serious dinner venue. Still in our top 3 places to eat!"
"What a superb experience. The welcome is warm and the service first class. Despite the departure of Marcus Eaves the food is top notch with many extras. The sommellier orchestrates the matching wines to great effect. Overall the best restaurant this year"
"Somehow the cheapo set menu multiplied itself several times over in price - but it was worth it"