CUT at 45 Park Lane is now home to Elliott Grover as executive chef, overseeing the culinary direction of the hotel including Wolfgang Puck’s famed restaurant, CUT. Always keeping the diner at the centre, Elliott Grover will further develop CUT’s menu to celebrate locally sourced ingredients with his individual flair.
CUT at 45 Park Lane was world-renowned chef and restaurateur Wolfgang Puck’s first restaurant in Europe, which became recognised as the first place in London to serve the previously unobtainable Japanese Wagyu beef and has since introduced British Wagyu to the menu.
We caught up with Elliott Grover to talk about Wolfgang, Wagyu and white truffles.
How did it all start?
My culinary career began at age 16 at Le Caprice where I worked as commis chef. I then worked at Scott’s in Mayfair before I eventually landed my first head chef role at Hix Soho in 2016. In 2018 I moved to The Ned where I oversaw the culinary concept across many of the restaurants including Millie’s Lounge and Lutyens Grill. Most recently I took on the role of executive chef at Duck & Waffle and Sushi Samba managing the day to day running of the restaurant alongside joining CUT to work with the incredibly talented Wolfgang Puck.
Tell us about the restaurant experience at 45 Park Lane and what makes it different?
People come here to celebrate and to enjoy a delicious and memorable meal but they expect so much more from a luxury restaurant these days. The selection of meat we offer is pretty incredible and our menu gives guests the rare opportunity to try a selection of different cuts that they may not have had before.
The menu is also about a lot more than just meat. We offer some amazing fish and seafood dishes that focus on quality ingredients cooked simply and with bold and dynamic flavours. I’m hoping that as I continue to develop the food offering at CUT, I will be able to educate guests on some new and unique ways to enjoy quality produce simply. Everything from the music and lighting to the décor and art on the walls makes dinner at CUT a completely unique experience.
We hear you have Wolfgang Puck’s number. What is he like?
Wolfgang is extraordinarily ordinary for someone who is so successful and such a legend within the industry. He is relatable and kind and still heavily involved in the day-to-day running of all of his restaurants. His knowledge of food and cooking is amazing and I’m lucky that every time I get to spend time with him I learn something new. His advice has been invaluable to my own career.
What new flavour combinations or ingredients have recently caught your attention?
Sweet chilli jam is being elevated and used in more high-end dining at the moment. We make our own using a special blend of ingredients and serve it with our Australian Tiger Prawns. It is also white truffle season at the moment and the quality of truffles we are sourcing from Italy just seem to be getting better and better. The complexity of the flavours are really special.
Any recent signature dishes you are working on currently that you can tell us about?
White Truffle Pappardelle. I created this signature winter dish because it is a guaranteed crowd pleaser. It is comforting whilst still being luxurious. The inspiration is very similar to how I create most of my dishes, where I let the ingredients speak for themselves by keeping it simple and using the best seasonal produce available. This dish uses the best possible white truffles sourced directly with a supplier in Italy. I hand pick all the white truffles we use here at CUT. With the right produce, it’s hard to go wrong.
Educate us about the wagyu selection you have at CUT. What makes great wagyu?
At CUT we serve UK, Australian and Japanese Wagyu – all of which are extremely special cuts of meat and have unique flavour profiles. The most popular is the Japanese with its distinctive strong marbling and here at CUT we only sell pure A5 Grade Japanese Wagyu which is the best available and as a result the most expensive. There is an exception to this, though…there is a very rare olive-fed Wagyu beef which has been exclusive to CUT London and is possibly the best Wagyu on the market, however it is extremely difficult to source.
What do you like to cook at home?
Boiled eggs and soldiers are a regular go-to for me. I find keeping my food simple is key after a long shift in the kitchen.
Top 3 favourite restaurants in the UK?
If you could award a Michelin star right now to a UK Chef, who would it be to and why?
That’s not my place to say but I love what Adam Handling is doing at the moment, particularly at Ugly Butterfly in Cornwall where the zero food-waste concept takes centre stage.
What is next for you at 45 Park Lane?
We are hoping to launch a few new concepts and collaborations across the restaurant next year…more to come on that soon.
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All imagery courtesy of The Dorchester Collection.