In a city where luxury dining often revolves around exclusivity and refinement, CUT OUT at 45 Park Lane takes an unexpectedly bold approach by elevating one of Britain’s most beloved comfort foods: fish and chips. The concept brings a traditional seaside staple to the heart of Mayfair with the wizardry of dynamo chef Elliott Grover.
CUT OUT offers a creative reinterpretation of the classic British chippy experience while embracing its prime Hyde Park location. By blending accessibility, culinary craftsmanship, and a unique sense of place, CUT OUT demonstrates how a simple national favourite can be successfully transformed into a distinctive luxury dining experience.
The Culinary Vision of Elliott Grover
The concept is the work of Elliott Grover, Culinary and Food & Beverage Operations Director at 45 Park Lane, a title that reflects just how far he has risen since starting at Le Caprice aged 16, having worked with Mark Hix and Tim Hughes through Caprice Holdings, before heading up the kitchen at Hix Soho, then The Ned, and most recently Duck & Waffle.
Raised in Cornwall, a region famous for its food culture, Elliott knows a thing or two about British food. His television appearances on programs such as Saturday Kitchen, This Morning and Cooking With The Stars further demonstrate his ability to connect fine dining with wider audiences, a quality that is rare to find.
The Menu
The menu is curated to give a taste of both comfort and craft. The core chippy dishes- fried haddock, triple-cooked chips in beef dripping, curry sauce, tartar sauce, are exactly what they should be, but made with the kind of attention CUT brings to everything. That curry sauce was like a proper curry you find at your local curry house with the level of spicing and balance of flavour.
The triple-cooked chips are the best chips we have had in years. Crunchy, thick and everything a chip should be. Alongside those sit tempura monkfish with wasabi mayo and Scottish langoustines with wild garlic mayo, elevating the chippie through premium ingredients and techniques.
The lighter seafood section is where Elliott’s Cornwall instincts really show: Orkney scallops, Achill Rock oysters with honey truffle ponzu, and a crab and lobster roll. On the more playful end, the menu features a fish finger sandwich, a battered chicken sausage, and a halloumi burger with sweet chilli jam.
Desserts are varied: strawberry and champagne ice lollies alongside Eton mess with British strawberries and Jersey cream. If the weather is fresh, the apple crumble is a must. The cocktail list features the Our Way Martini with Belvedere 10 vodka, frozen to -17c. Perfect.
Hyde Park: The Backdrop for all seasons
The location is strategic and plays a crucial role in the success of the CUT OUT concept. 45 Park Lane is a Dorchester Collection property in Mayfair overlooking Hyde Park, making CUT OUT’s terrace one of London’s most desirable summer dining locations, rain or shine. The idea of picking up a takeaway box and crossing the road to sit in the park is, frankly, an excellent one. This thoughtful connection between the menu and its surroundings makes the concept feel authentic rather than purely novelty-driven.
Running until early September, the pop-up is perfectly timed to coincide with London’s summer season, allowing visitors to make the most of both the terrace and Hyde Park. Combined with its unique setting and carefully curated menu, CUT OUT is likely to become one of the city’s most sought-after seasonal dining destinations.
To discover more, visit: CUT OUT.
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All imagery courtesy of 45 Park Lane.