Richard Neat was the restaurant’s founding partner and 2 star Michelin chef. He set the standard for the following 25 years and trail-blazed the way on London’s culinary scene.
The Iconic Week 5–10th September
To celebrate 25 years, Richard will return for one week only, 5 -10 September.
The Iconic Menu
- Lunch 7 Course Tasting Menu (Monday – Saturday)
- Dinner 10 Course Tasting Menu (Monday – Saturday)
Deep-fried Oyster with Red Wine and Hollandaise Sauce
Scallop wrapped in Prosciutto with Red Wine Risotto and Crispy Onions
Tian of Skate and Crab with Cucumber Veloute.
Smoked Foie Gras with Onion Puree and Mushroom Vinaigrette
Saddle of Rabbit its Offal with Puree of Broad Beans
Darne of Sea Bass with Sardine Puree
Snails with Morilles, Fondant Potatoes
Langoustines with Asparagus Tagliatelle
John Dory with Peas and Foie Gras Sauce
Turbot Fillet with Lasagne of Shrimps, Parsley Puree and Cappuccino of Wild Mushrooms
Teal with Confit Turnip
Breast of Duck with Rosti Potato, Buttered Lentils.
Braised Pigs Head
Crème Cassonade
Creamed Mango Rice
Plum tart tatin
About Richard Neat
Richard Neat was one of Britain’s brightest young chefs and was Pied à Terre’s first partner chef. Within one year of opening, his talents were rewarded with a Michelin star thus joining the selected few in London at that time. He then went on to get the second star within just four years. This style and standard set the mark that has now become synonymous with Pied a Terre which it has maintained for 23 consecutive years.
Neat has culinary pedigree and experience. His apprenticeship was served under Raymond Blanc, who sent him on to Joel Robuchon in Paris and then onto Marco Pierre White. He was the British chef ever to have won a Michelin star for a restaurant in France – impressively done in just 7 months.
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