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Introduction

Appears in
Pied à Terre: Celebrating 30 years
Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

  • About
Pied à Terre on a plate

To Val

Squid Ink and Octopus by Asimakis

By David Moore

Running a Michelin-starred restaurant is a full-on job: add a second star and you definitely have your work cut out. Then you have to go the fabled ‘extra mile’… and do it not just every day, but twice a day. Just like the theatre, the curtain goes up and the show must go on.....
I often liken the restaurant to an Olympic event, sharpening and honing the team skills, the offering or the delivery. I am always looking to shave that fraction of a second off the performance, trying to make it the best it can be, whether it is subtle changes to cutlery, tweaks to menu format or information requested at booking.

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