Pie, reconsidered. A theatre of pastry, served behind glass.
Flagship
Shoreditch, London
Opening Autumn 2026
The Concept
One dish. Taken seriously.
Club Pie is a singular proposition: the British pie, treated with the obsession of a three-star tasting menu. Sourcing measured in miles, not kilometres. Pastry laminated overnight. Fillings braised for the better part of a day.
We cook in full view. The kitchen is the dining room — brushed steel, concrete, and a long pane of glass between you and the pass. There is nothing to hide and a great deal to watch.
- Pastry
- 72 hrs
- cold fermentation
- Seats
- 28
- at the pass
- Service
- All day
- 10:00 — late
The Display
Eight pies. Lit from below. Changed with the season.
The wall is the menu. Pies rest in brushed-steel alcoves under warm ember light, in the order they leave the kitchen.
- No. 01
Bone Marrow & Onion
Aged beef stock, charred allium
- No. 02
Black Truffle Chicken
Périgord truffle, hen jus
- No. 03
Lamb Navarin
Spring vegetables, mint
- No. 04
Smoked Eel & Leek
Loch Fyne eel, beurre blanc
- No. 05
Wagyu & Bone Sauce
A5 cheek, red wine reduction
- No. 06
Wild Mushroom
Cep, hen of the wood, madeira
- No. 07
Lobster Thermidor
Maine lobster, gruyère
- No. 08
Apple & Calvados
Heritage apple, brown butter
The Kitchen
The kitchen is the dining room.
A 14-metre pane of glass. No pass-throughs, no service doors, no theatre curtain. You watch the pie made; the cook watches you eat it.
The Roster
Ten cities.
One pie.
Club Pie No. 01 opens in London. Nine more follow, one per quarter, in cities chosen for their appetite and their architecture.
- 01LondonShoreditch● Now Open
- 02ParisLe MaraisComing
- 03New YorkTribecaComing
- 04TokyoDaikanyamaComing
- 05CopenhagenRefshaleøenComing
- 06Los AngelesArts DistrictComing
- 07MelbourneFitzroyComing
- 08SingaporeTiong BahruComing
- 09BerlinMitteComing
- 10Hong KongSheung WanComing
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