A View from the Top

Veganism and sustainability: How David Moore keeps one of London’s oldest Michelin-starred restaurants fresh

Gone are the days of knife-branding head chefs at Pied a Terre, Martin Friel finds, as the resilient outfit cultivates serenity in the kitchen and adapts to maintain its hard-earned reputation

Saturday 21 March 2020 23:36 GMT
Comments
Restaurateur David Moore and chef Asimakis Chaniotis
Restaurateur David Moore and chef Asimakis Chaniotis

In December, we had a table of two gents who spent £5,000 and I hadn’t seen that in the last two years,” says David Moore, owner of Pied a Terre, one of London’s oldest Michelin-starred restaurants.

This kind of spend has been something of an anomaly since the Brexit vote was announced and consumer confidence waned, particularly at the higher end of the market where he operates.

“But right after the December election, we got those two guys in and I thought that was interesting. There is some confidence coming back.”

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in