Elliott Grover

The Path

Exact London service forms a certain kind of cook: quick on the pass, consistent under pressure, and able to make refinement look unforced. Early kitchen roles at The Ivy and Le Caprice gave Elliott Grover that discipline in rooms where pace and precision are part of the trade. A later post as chef at Scott's in London kept the work within a polished London idiom, attentive not only to the plate but to the expectations of the dining room. Restaurant leadership at scale requires a different set of craft decisions: menus must hold under volume, dishes must carry identity without becoming cluttered, and execution has to survive repetition. As head of restaurants at The Ned and then Executive Chef at Duck & Waffle, Grover worked in settings where confidence and theatre had to be matched by consistency. The through-line was legible food: flavour first, technique kept in service, and luxury handled without unnecessary elaboration. The current role brings that background into a steakhouse and British-ingredient frame. As Executive Chef of CUT at 45 Park Lane, and overseeing the food offering and menu of The Oscars, Elliott Grover works where London hospitality, steakhouse tradition, and produce-led cooking meet through controlled heat and pared-back decision-making.

The Work Today

CUT’s grammar is suited to a chef who treats steak and sourcing as the main structure of the plate. Prime cuts, careful sourcing, precise cooking, and restrained finishing define the work more than decorative technique. Grover states the method plainly: “Simple ingredients, high quality, cooked simply. We don’t mess around with the food too much, we just let it speak for itself.” British comfort cooking carries when the form is respected and the finish is exact. The chicken pot pie with shaved black truffle, which Grover has called a favourite dish on the Oscars menu, is served at CUT with tableside truffle shavings. His description keeps the focus on the eating: “The chicken pot pie with shaved black truffle, one of my favourite ingredients. A really special recipe and a great example of delicious British food.” Pastry, savoury warmth, and black truffle are used to strengthen the dish’s familiar architecture rather than obscure it.

Signature

The signature dishes sit within a restrained but varied register: chicken pot pie with shaved black truffle, stir-fried black pepper lobster with curry leaves and aubergine, and grilled mixed shellfish of the day. The pot pie uses a British comfort form with a tableside luxury finish. The stir-fried black pepper lobster with curry leaves and aubergine works in a more aromatic direction. The grilled mixed shellfish of the day returns the work to freshness, seasoning, timing, and heat.

In Their Words “Traditional British. I like simple, well-cooked meals where I can let the produce do all the talking. None of that fancy stuff, just really good quality ingredients that come together in a balanced and tasteful way.” “The chicken pot pie with shaved black truffle, one of my favourite ingredients. A really special recipe and a great example of delicious British food.”

Acclaim

Recognition here is attached less to ornament than to demanding rooms, repeatable execution, and dishes that stay clear in the memory because their construction is clear. The Duck & Waffle chapter placed Elliott Grover over a restaurant associated with its crisp duck, fried egg, and savoury waffle; the current chapter places him in a London steakhouse setting where steak, British cooking, and ingredients handled with restraint define the plate. The chicken pot pie with black truffle follows that same discipline: a familiar format, careful filling, and a finishing gesture delivered at the table. The lobster with curry leaves and aubergine adds another register, but the line remains the same: strong produce, direct cooking, and no crowding of the dish. The craft position is simple enough to be demanding—when the ingredients are good, the cook’s job is to clarify them, not cover them.