A new fish and chip pop-up has arrived at 45 Park Lane’s terrace Cut Out, with Culinary Director Elliott Grover reimagining the great British fish and chip shop by blending nostalgia and elevated al fresco dining in the heart of Mayfair.

Cut Out is part of Cut at 45 Park Lane, Wolfgang Puck’s only London restaurant. The Hyde Park-facing terrace captures the spirit of the classic British ‘chippy’ with the refinement and energy synonymous with 45 Park Lane. Guests can dine in at the restaurant or enjoy a specially designed take-away experience, capturing the laid-back energy of a British summer in the park.

At the centre of the concept is a line-up of comfort food classics. Signature dishes include fried haddock served with mushy peas, triple-cooked chips cooked in beef dripping, homemade curry sauce and tartar sauce,,alongside tempura fried monkfish with chilli pepper, pickles and wasabi mayonnaise, and Scottish langoustines with wild garlic mayonnaise. Playful takes on nostalgic favourites include a fish finger sandwich, battered chicken sausage with curry sauce and a halloumi burger with sweet chilli jam and rocket.

For those looking for lighter options, the menu features elevated seafood dishes including seared Orkney scallops in half shell with garlic and chilli butter; Achill Rock oysters with honey truffle ponzu; and Wolfgang Puck’s signature crab and lobster roll.

“With Cut Out, we wanted to take something instantly recognisable and nostalgic and reinterpret it in a way that still feels true to 45 Park Lane, “ says Groveer. “It’s relaxed, fun and rooted in classic flavours, but with the quality, technique and ingredients you’d expect from Cut.”