Marcus Eaves

Marcus Eaves
Marcus Eaves Breast of Guinea Fowl with Wye Valley Asparagus, Stuffed Morels and Lardo
Marcus Eaves Roasted Breast and Crispy Leg of Quail with Quail Kiev, Red Endive and Dandelion.

”The reason for joining Slow Food Uk was simple; a need to create awareness and support the fantastic network of artisan producers we have here in the UK.” Head chef at Michelin Starred Pied à Terre, Marcus is renowned for giving classic dishes a modern touch – we are excited to see what he can conjure up with some of our fantastic Forgotten Foods!

Marcus Eaves began his professional career at Simpsons Restaurant in Kenilworth.  It was here Marcus gained valuable experience and confidence after this he went on to win the Midlands Young Chef of the Year.

The following five years saw Marcus move around the country working with some of the Uk’s finest Chefs during this period Marcus won The Gordon Ramsay Scholar award.

At the age of 26 Marcus opened L’Autre Pied restaurant in London’s Marylebone. The restaurant went on to receive a string of accolades and rave reviews including ‘Best New Restaurant” spring 2008, Time out best new restaurant 2008 and The Good Food Guide “Up and Coming Chef” the same year. After just 14 months here Marcus was awarded his first Michelin star.

His talents have been recognized not only in London, but also on the world’s stage where he represented UK gastronomy at leading events. Some of these events include the Melbourne Food and Wine Festival, Savour Tasmania in Hobart, both alongside partner Shane Osborn and 2009’s Indentita Golose in Milan, where he appeared as a speaker representing the “Under 30” rising stars of the UK.

In 2011 Eaves returned to Pied à Terre kitchen to head up a fantastic team of chefs, producing creative and exciting dishes that continues to delight both diners and critics alike.

Pied a Terre is rated number 20 in the UK, achieved the highest possible score for the food in the Harden’s survey and sits in the category of “extraordinary to perfection” according to Zagat. Pied à Terre currently holds 4AA rosettes and was also rated 16th best restaurant in the UK in the Times top 100 list.


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