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From Chef Patron, Allan Pickett

Here at Piquet, I want to use the most classic techniques. The techniques I have such a deep and passionate enthusiasm for, cooking the food I have learnt from some of the UK’s greatest chefs. I love being able to confit, braise and stew, whilst utilizing the most seasonal ingredients the British larder has to offer.

Focusing on these cooking methods, goes hand in hand with wanting to do more of the butchery in my kitchen at Piquet. Taking larger cuts of
the lamb or beef will enable me to pass on the knowledge that has been gleaned from my mentors over the years. It’s important to not let these skills disappear, to hand them on to the next generation of young chefs that pass through my kitchen. These techniques underpin any great kitchen and are a chef’s therapy on a busy day.

Having been born and raised in Kent, I want to showcase some of the smaller producers the county has, from pork, lamb and charcuterie, to snails,
berries, honey, nuts and oils. There is such a wealth of beautiful ingredients and I’m delighted to be able to bring those to you here at Piquet.