We chat to CUT at 45 Park Lane about their Christmas plans

Dynamic duo David McIntyre and Loyd Loudy talk about their partnership at CUT and plans for the festive period...

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CUT at 45 Park Lane
45 Park Lane W1K 1PN
Executive chef David McIntyre and Restaurant Director Loyd Loudy (pictured) are proving to be a force to be reckoned with; having worked at London’s CUT, 45 Park Lane since its opening in 2011 they are proving to be a real winning formula.

David has extensive knowledge of CUT having worked for the Wolfgang Puck Fine Dining Group for the last 16 years. He worked at some of Puck’s most high-profile restaurants including Spago, CUT (Beverly Hills) and WP24.

He was keen to take up the challenge to become Executive Chef of Wolfgang Puck’s first restaurant in Europe and moved from California to London with his wife and two children to pursue this venture. David commented: “Initially I only planned to move over for a year or so to set up CUT at 45 Park Lane. The plan was then to move back to the US “However my family and I really settled here and now it is where we call home. I miss the weather in LA but London’s a great city with some great restaurants. My favourite is the Tasting Kitchen at Bubble dogs.”

Loyd has managed some of London’s top restaurants, notably as part of the opening team at OXO Tower, Hakkasan, China Tang at The Dorchester, Shoreditch House and Supperclub. Together the pair formed a strong partnership that has seen CUT become one of London’s most iconic restaurants.

Their varied international backgrounds have lead to a strong menu, featuring steak, as you would expect, but also a varied selection of fish, pastas, risottos and salads, which feature influences from California with hints of the Mediterranean.

David said: “We are recognised for our steaks but the menu offers many choices and a selection of dishes. In California menus are very product driven as we have access to such a wide variety of fresh produce due to the diverse climate of the region.”

Loyd commented: “We have a really wide customer base, sometimes you want a rich meal but if you are visiting for a business lunch and eat out a lot you may want something lighter like a simple fish dish or salad.”

Looking forward to the holiday season David created a special Thanksgiving menu.

He said: “We always create a special menu at CUT, it is a such a huge holiday in the States and is a great way for us to celebrate the American roots of the restaurant. Also it provides the Americans living in London a place to celebrate. The menu is delicious and is a twist on some traditional ingredients associated with the holiday such as pumpkin.”

Moving further ahead the pair are both looking forward to the upcoming holidays and festive celebrations.

Loyd, who lives in Kent, plans a family Christmas including rugby, shopping, afternoon tea and a day at the races.

He said: “On the 21st we usually play a charity rugby game at my club in Kent and finish very late in the club house celebrating Christmas and the three week winter break. It’s usually a very jovial atmosphere.

“After a morning spent recovering I then take my mother and kids to see the Christmas lights in London followed by Champagne afternoon tea at The Dorchester. Of course the kids enjoy soft drinks; they love it there and I watch them filling up on sweets inside the sweet shop in the lobby of the hotel before dealing with the sugar rush afterwards!

“On the 23rd I do my Christmas shopping at Harvey Nichols. I used to work at Harvey Nichols in the late 90’s and a top tip is that you should visit the store on the 23rd as they are closing on the 25th and re-open for the sales on the 26th. They mark down 50% to 70% across the store. If you go on the 23rd you will find all sizes and a relatively quiet store to wander.

“Christmas Eve is dinner with close family, Raymond Blanc has just opened a gastro pub in Farnborough and we will spend the evening there.

”Christmas Day is an open house from 11am to 1pm for all the neighbours and friends. We have cupcakes, Mimosa, cookies, and mulled wine in the garden, with usually about 20 people. Then from 1.30pm I will be at home cooking surf and turf for 14 people, oysters, Boudin blanc, smoked salmon, and foie gras, accompanied by a French cheese board. The traditional Christmas pudding and of course, lots of Champagne. I am probably the only French man who likes it this way.

“On Boxing Day we have an old family tradition where we go to see the horse racing at Kempton Park, we have lunch there and it’s great fun as long as you wrap up well.

“The 27th I drive my mother back to the airport, who after the cold weather of London is keen to travel back to Cannes to top up her tan.”

As a chef David finds himself working over most of the festive period. But he spends Christmas Day with the family and many of his relatives who fly in from California for a festive BBQ.

He says: “Regardless of the weather we have a BBQ every year, rain or shine. It sounds crazy but it’s a tradition since I was very little.”

CUT at 45 Park Lane will be offering festive menus on Christmas Eve and Christmas Day.

For further information or to make a booking, please visit www.dorchestercollecton.com or call 0207 629 8888.
Added on November 28, 2014


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