What can diners expect from Cut at 45 Park Lane?

At Cut, we’ve reimagined the classic American steakhouse with a sleek, contemporary twist. Diners can expect world-class ingredients, bold flavours and an elevated dining experience in a vibrant, luxurious setting. From perfectly seared steaks to seasonal, innovative dishes, everything is executed with precision and flair.

Cut is known for having the best steak in London. How do you maintain that reputation?

We’re relentless about quality. We work closely with trusted suppliers to source the finest cuts – whether it’s USDA Prime, Wagyu from Japan or grass-fed beef from the UK. That quality is key to what makes our steaks so exceptional. Our team is highly trained to handle each cut with expert technique. It’s that consistency, attention to detail and genuine passion that keep us at the top. Our steak preparation at Cut is something I’m especially proud of. Over the years, I’ve learned how the cut, quality and cooking techniques all impact the flavour.

The Cut Out alfresco terrace returns this June with a seafood theme. What was the inspiration behind this year’s menu?

We wanted to create something that feels indulgent yet effortlessly relaxed – a true taste of summer. This seafood menu brings a lighter, brighter energy to Cut. I’ve always loved working with fish and this year we’re drawing on seaside flavours and Mediterranean influences. You’ll find fresh, clean dishes alongside some of Wolfgang Puck’s signatures.

Is there a standout dish from the terrace menu that customers must try?

The Dover sole goujonette “fish ’n chips” with sakura tartar sauce and the smoked black cod tacos are must-tries. They’re packed with flavour, beautifully presented and perfectly capture the fresh, summery vibe of the terrace.

What makes the Cut Out alfresco terrace perfect for summer dining? 

The terrace is a little oasis in Mayfair overlooking the park and is a sun trap just off Park Lane. It’s the perfect spot to sip a spritz and soak up the best of the British summer.

Who is your role model and how have they influenced your work and career? 

Watching Gary Rhodes as a kid inspired me to pursue a culinary career. My uncle Graham also played a big part – he taught me foundational recipes and techniques whenever I visited. One of my favourites is his broccoli and stilton soup, which I still love making today.

What do you like most about the London food scene?

The diversity. London is a melting pot of cultures, and you see that reflected on every street corner. There’s a real spirit of innovation, but also deep respect for tradition. It’s a city where you can have dim sum for lunch, a Michelin-starred tasting menu for dinner and something completely new the next day.

What’s one ingredient you can’t live without and why?

Truffle – it goes in everything.

What do you enjoy cooking at home?

At home, one of my go-to meals is a homemade chicken burger with shaved lettuce and creamy avocado in a soft bun. I also love the simplicity of boiled eggs with soldiers.

What’s next for Elliott Grover and Cut? 

I like to take each day as it comes and feel fortunate to be part of the Dorchester Collection. There’s a lot on the horizon for Cut, but you’ll have to watch this space!

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