Forget everything you have ever read or heard about vegetarian food. Forget everything you have ever eaten at vegetarian restaurants. Dining at Terre à Terre is a culinary experience like no other, with intense flavours, sublime textures and a combination of ingredients that few have the imagination or daring to put together.
Terre à Terre was born, 15 years ago, out of a shared passion of two people with a mission, Amanda Powley and Philip Taylor. Classically trained as chefs and having cooked throughout the world, they wanted a platform for their innovative ideas where they could push the boundaries of traditional cuisine, while adhering to their beliefs in meat-free cooking.
What began as a BYO with 30 covers, supported by friends, family and the local Brighton community/growers and very lovely staff, (thank you), has become one the most exciting and successful restaurants in the UK. And we’re not just talking vegetarian restaurants, in 2004 Terre à Terre came second place in the Observer Restaurant of the Year awards in association with waitrose. First and foremost it is an establishment that serves outstanding food, and the fact that you won’t find meat on its menu is merely secondary.
Just as much thought goes into the wine list and you will find a wide range of organic and biodynamic wines to suit every pocket: (see wine page). Professional knowledgeable people serve all of this in a friendly, positive environment that makes for a great night out.
Ultimately Terre à Terre is about quality ingredients served with flair, creativity and playful exuberance.
Eating at Terre à Terre will stimulate your mind as well as your taste buds and we believe it will change the way you view vegetarian cuisine forever.
Additional Comments:
The foundation of our food is taste; the destination of a dish is satisfaction, most of our dishes are unique to our style and created out of the inspiration and ideas gathered from just about every avenue leading to food, produce or present day food heroes . In the past we have been prolific culinary globetrotters with magpie gathering tendencies, armed with enthusiasm and a modicum of talent, bringing back ideas to hatch at Terre à Terre, the ideal recipe roost.
It is all about creation - sound cooking techniques and undoubtedly quality and integrity of ingredients. We have great respect for traditional cooking methods; many of our food ideas and concepts have their roots embedded in history – we dig them up and rework them to suit our needs. It seems a little rude to our ancient culinary movers and shakers to so blatantly meddle with their meaty masterpieces so we don’t (well not too much) but we learn and take the good bits,make them better (hopefully), marrying them together with our own tinkering and experience.
There doesn't really seem to have ever been a challenging trail blazing flesh free 'cheffy' type guru for us to follow – Augustus Escoffier or Anthony Bourdain without the meat? Doesn't really work does it? Flesh free food has a massive, interesting and often scary history steeped in religion and ethical /political beliefs. Whatever your beef about being a veggie is – for us it’s about challenge and chutzpah.
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