Micro fine dining restaurant Plu closes after being 'overlooked' by Michelin

By Joe Lutrario

- Last updated on GMT

Micro fine dining restaurant Plu closes after being 'overlooked' by Michelin

Related tags Plu Chef Elliot Moss Helen Moss

Elliot and Helen Moss have closed their eight-cover ‘micro fine dining restaurant’ Plu citing difficult trading conditions and a lack of recognition from Michelin.

Plu launched in London’s affluent St John’s Wood area in 2019​ and was the debut solo restaurant project for chef patron Elliot, whose CV includes Mayfair’s Le Gavroche.

Announcing the closure on their website, the pair appeared to question Michelin's unwillingness to recognise their efforts with 'at least one' star. 

"Following Monday evening’s Michelin Guide Star revelation and our again being overlooked, we regret to announce the closure of Plu Restaurant. Sadly this decision has been looming for some time now and without the Guide’s advocation of our restaurant, we do not believe that we will be able to survive for a further year." 

"We are hugely grateful to, and humbled by, the guests, guides, reviewers and industry voices who have sung our praises and have themselves frequently rated us above many other restaurants upon whom Stars have been bestowed. However the fact remains that the influence of, and respect for, Michelin is such that it is really only their advocacy that might have been able to keep our doors open."

The diminutive Blenheim Terrace restaurant, which takes its name from the French verb plaire, meaning ‘to please’, was Elliot’s first solo venture. 

It initially launched as a 22-cover restaurant but latterly dropped its covers down to eight and increased the length of its modern French tasting menu to 15 courses. 

Elliot’s dishes were creative and often featured quirky presentations, including a gazpacho that resembled Marilyn Monroe that guests were encouraged to lick.​ 

Other dishes on Plu’s £160 tasting menu included The Polished Turd Paradox (a take on cod and chips); and It’s In The Blood (roasted olive-fed Yorkshire wagyu, braised endive, glazed salsify, silken sunchoke, wood hedgehog 'ragout' and scotch bonnet ‘Bordelaise’); and Banana Daiquiri (Havana rum-lime caramel, banana and malt ‘chocolate bar’). 

“This is a very sad day for us both. We have worked tirelessly for years to make a success of Plu and we have loyal customers we are sorry to disappoint,” Elliot wrote in a statement. 

“But in the current economic climate, we just can’t afford to carry on and the time has come for us to cut our losses. We want to thank all of our guests who have supported us and helped to make our labour of love fun and rewarding. We’ll miss you.”

The pair say there will be one final chance for guests to dine at Plu on 6 and 7 March.

Related topics Fine Dining

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