Wolfgang Puck’s Cut in the Country

A rural spin on Californian classics

When Cut at 45 Park Lane opened in 2011, it was Michelin-starred chef Wolfgang Puck’s first venture as a restaurateur in Europe. The grand reinvention of a steak house proved a huge hit – a carnivorous twist on the lobster tank, with number-one cuts of globally sourced steak produced at the table for diners to see before they savour.  

Now, Cut is coming to Coworth Park, near Ascot, with a rural – but equally sumptuous – menu for Cut in the Country, a special pop-up in the hotel’s main restaurant (February 19-March 6).


Brunch, lunch and dinner menus (from £32 for two courses) have been created by Puck and David McIntyre, Cut’s executive chef. “We thought it would be great to take some of Wolfgang’s classic dishes and translate them into a more rustic offering,” he says. “When we were playing around with the idea we found that some Californian classics work well in the British countryside. In winter you crave comfort food like chicken pot pie.”

Highlights include the above-mentioned organic chicken and black truffle pot pie (third picture) with winter vegetables, a classic lobster cobb salad (second picture), and an Australian wagyu and black angus burger with shallot and jalapeño marmalade. Among temptations for pudding are passionfruit baked Alaska with white chocolate buttermilk cake and jasmine syrup, or warm dark chocolate Valrhona soufflé with whipped crème fraiche and Giaduja ice cream.


While Puck himself – who is gearing up to cater for the Governors Ball on Oscar night – cannot be at Coworth, a meal at Cut in the Country is sure to make everyone feel a winner.

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