A week with Wolfgang Puck in London

June 30, 2016

It’s been a busy week for celebrated chef Wolfgang Puck on his latest trip to London – he’s starred on both TV and radio, and was centre stage at our Dine with Wolfgang Puck dinner, hosted at CUT at 45 Park Lane.

On television’s Saturday Kitchen, Wolfgang Puck joined guest presenter Michel Roux, to teach over two million hungry viewers how to cook sautéed Scottish langoustines, served with charred aubergine and red Thai curry. Wolfgang recommended a glass of champagne to accompany the meal saying: “It’s the perfect dish to enjoy whilst watching the tennis at Wimbledon from the comfort of your home!”


Pictured (left to right): Rick Astley, Michel Roux Jr, Rosie Birkett and Wolfgang Puck. @45ParkLane

On Tuesday night (June 28), he hosted his exclusive four-course gourmet dinner at CUT at 45 Park Lane, alongside executive chef David McIntyre. Together they showcased some of the restaurant’s most popular dishes, and delights from the new summer menu.


Pictured (left to right): Wolfgang Puck and executive chef David McIntyre. @45ParkLane

A highlight of the evening was the exclusive opportunity to be the first to enjoy Snake River Farms’ American Waygu beef in the UK. When it was launched in the US, almost 15 years ago, Wolfgang Puck was one of the first chefs to serve the specialist Wagyu. Now, he is the first chef to bring Snake River Farms’ American Wagyu beef to London where it will become a regular fixture on the menu, and for a limited time it will be exclusive in the UK to CUT at 45 Park Lane. Wolfgang describes it as, “The best marbling Wagyu livestock outside of Japan. It is sweet and buttery, but it also has a rich beef flavour that is unique – it is the best of East meets West.”


This type of exclusive sourcing is a subject close to Wolfgang’s heart. CUT at 45 Park Lane is renowned for its exceptional ingredients and outstanding steaks. In fact, one of the restaurant’s other claims to fame is that it was the first restaurant in London to bring back Japanese Wagyu beef after the export embargo.

Before he returned to the US, Wolfgang put in an appearance on ITV’s This Morning, chatting to Holly Willoughby and Philip Schofield about cooking for the Oscars. He also demonstrated how to cook steak au poivre and his famous mac & cheese, prompting Holly and Phil to ask their producers live on camera if they could carry on eating rather than cut to the next segment.


Book a table to try the dishes for yourself.

CUT at 45 Park Lane


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London is one of the world’s most impressive capital cities. With its unique and vibrant blend of history and culture, and a seemingly endless number of museums, galleries, public parks and attractions – London has much to offer visitors craving a luxury city experience. And as one of the gourmet capitals of the world, new restaurants, clubs and bars open in London all the time, providing ample opportunity to enjoy fine dining and afternoon teas, and plenty of reasons to come back again and again.