The Fitzrovia Collective – An Invitation


We all know good things come in three’s: Amigos, Musketeers, Bee Gees, Marx Brothers, Charlie’s’ Angels, and many more besides. And now to such a collection of fine triumvirates, we can add that of restauranteurs. In this case, Allan Pickett of Piquet, Ben Tish of Salt Yard and Jun Tanaka of The Ninth.  Together, like the others in this heady list, combining forces to fight the dark forces of dull Monday evenings with ‘The Fitzrovia Collection’.

Three unique dinners, three stylish settings, all in one neighbourhood hotspot demonstrating each chef’s individual talent, whilst also reflecting the host venue’s style. No two dinners will be the same. Alas, at the time of writing, you’ve already missed the first one – so be quick and book into the two remaining on Monday 27th June at Salt Yard, and Monday 11th July at Piquet respectively.

Fitzrovia Collective Chefs

If the opening night was a something to mark your card by you’ll be in for a treat. ‘Pinchos of slow-cooked Dorset snail, Iberico pancetta and potato, wild garlic aioli, jamon bone and sherry glaze’, such wonders preceded other mouth-watering morsels including ‘flamed mackerel with Jersey Royals, pickled kohlrabi & sea purslane’. I’m not sure what half of them were either but I can assure you they were delicious. Then there was the ‘roast saddle of rabbit, slow-cooked leg and Salt Yard jamon croquette, sautéed violet artichokes, steamed agretti and roasting juices’ a mouthful to say let alone enjoy and a fitting and hearty end to the main dishes. Just enough room to fit in the tart tatin with rosemary ice-cream.

On reflection, maybe good things come in sixes. Six courses (with or without wine) flowed steadily and elegantly to the table. With such a selection you get a lovely insight to the other restaurants and the specialities of the chefs, their style, flavour and passion.

Allan Pickett - Roast seabass with yeasted cauliflower puree, romanesco and mushroom persillade

Bringing their extensive yet diverse culinary backgrounds to the table, the chef trio come with one final thing in common – a love for Fitzrovia. Once a bohemian community most notably known for housing Dylan Thomas, George Orwell and Virgina Woolf; Fitzrovia is arguably London’s newest culinary catchment area, and where Pickett, Tish and Tanaka are all making their mark.

The Fitzrovia Collective is a ticketed event, costing £50 per person for a six-course sharing menu, additional wine pairings priced at £30 per person. Dinner sittings start from 6pm. Book early to avoid disappointment. For more information, visit

To book your place, please email stating which dinner you would like to attend.