Episode
David Moore - Inside 35 Years of London’s Longest-Running Michelin-Starred Restaurant | Ramsay vs Aikens & Why Michelin's Rating System Is Broken
- Podcast
- The Go To Food Podcast
- Published
- Mar 26, 2026
- Duration seconds
- 3324
- Processing state
not_requested- Canonical source
- https://shows.acast.com/the-go-to-food-podcast/episodes/david-moore-inside-35-years-of-londons-longest-running-miche
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Summary
David Moore joins the Go To Food podcast for a barnstorming conversation that spans 35 years of restaurant history, from opening Pied à Terre in just two weeks to turning it into London’s longest-running Michelin-starred restaurant. In this episode, he tells the real story of life at the sharp end of hospitality: the punishing economics of today’s trade, the rates bill that made him cry, the disappearing profit margin, and why simply surviving in this market now feels like an achievement. It is brutally honest, brilliantly dry, and full of the kind of perspective only someone who has genuinely seen it all can give. But this is not just an industry analysis, it is packed with outrageous stories. David remembers growing up around his mother’s hotel in Ireland, hanging sirloins, slicing steaks, and dreaming of becoming a chef before realising the front of house was where he belonged. He talks about his formative years at Le Manoir, living with Bruno Loubet, staging at Alain Ducasse’s Louis XV, learning luxury service on carpets so thick they hurt your legs, and discovering what real fine dining looked like. He also shares the origin story of Pied à Terre itself, from late-night chess games and leftover wine with Richard Neat to quietly sounding out would-be investors from the dining room floor, including some very famous names. The episode is full of proper restaurant folklore. There are stories about chefs vanishing on “Tesco runs” and never coming back, the chaos of rewriting menus daily before in-house printing existed, diners walking into Pied à Terre expecting an Indian restaurant because they kept the old phone number and awning, and the extraordinary intensity of the kitchens David helped build. He reflects on working alongside and around huge figures including Ray…