Description
Eight head chefs and 35 years: how does a Michelin-starred London kitchen stay the same restaurant while its head chef keeps changing?
Pied à Terre opened in 1991 when David Moore and Richard Neat started the restaurant on Charlotte Street. Today David is still the owner and Aggelos Kassais is the head chef. In this film Aggelos cooks three dishes that tell the story: the Panfried Seabass from the early menu, the Rooster Tortellini, and his own Silverhill Duck. Along the way we hear from David, and from former chefs Richard Neat, Steve Drake and Andy Beynon, about what has been handed down and what has changed.
Pied à Terre holds one star in the Michelin Guide 2026.
In this film:
David Moore, owner of Pied à Terre
Aggelos Kassais, head chef
Richard Neat, co-founder and first head chef - he now resides in Costa Rica and runs a culinary workshop: https://richard-s-site-e5bf.thinkific.com/products/courses/richard-neat-culinary-workshop
Steve Drake and Andy Beynon, former Pied à Terre chefs
Chapters:
0:00 – 0:23 – Intro
0:23 – 0:41 – An Institution
0:41 – 2:56 – 90s Dish
2:56 – 4:11 – Alumni
4:11 – 6:56 – Silverhill Duck
6:56 – 8:43 – Tortellini of Rooster
8:43 – 10:28 – David Moore
10:28 – 11:08 – The Legacy
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