Terroir Tapas

The best of Now

Farms coming to life again

Booking in via

Enjoyable chat with students from a local school this week.

They have the challenge to create a zero waste dish.

Always happy to share our story & nudge the zero waste lifestyle in the best direction

Still have vouchers or simply want to spend a night with -

Location -

The first Friday of each month will become a special night hosted by Chef Jesse Wells (Former Terroir Head Chef)

NOW is a night that showcases what is at its very best at the very moment from our local farms & producers.

A minimum of 5 course for £55. Certain months with produce booms will no doubt prompt more dishes.

Head to www.thelarderhouse.com now to book in. Limited spaces available.

We release tables 3 month in advance. March, April & May dates now available.

Zero waste restaurant. Michelin green star
Established 2017

It's now time to change & grow on from our founding home. Our goal was always to offer a planet positive dining experience with no negative impact on the outside World- an attribute that sadly only a tiny percentage of restaurants can do.
Post covid life for us has been tough. Rising overheads & cost of living implications has made us evaluate our value as a restaurant. Quite simply the financials results do not reflect the efforts & ethos that the team strive for - there's better things we can do!
Terroir is the right way to run a restaurant & we need to share & educate our industry. What this means for us now is undecided, but sadly we won't be a restaurant any more.
Thank you for your support over the years & please continue to follow our journey. Big thanks to all the team that told our story & continue to make change

For support regarding bookings, vouchers, events & education please email [email protected]

Bread.

Or this is "The good bread" as calls it.

Many a restaurant will be judged on its bread..

A long time ago we removed our gozney wood oven and replaced it with a charcoal oven. To which we changed our bread serving too.

This is our bread. A hybrid of a focaccia and ciabatta that Jesse developed, tweaking methods and cooking.

It's very hydrated.

It's Fermented slowly.

We use flour.

For winter we add black treacle to the dough.

We don't have convection ovens. Gas or electric.

We have fire only. Just adding to the difficulty in what we do and the level of skill.

Come and try "the good bread" on our tasting menu.

New years eve 2023 bookings are now live!!

Partnering with our friends

Just like last year we will be going all out with music. Visuals. Lights and fire!

15 courses cooked over the fire with Tor and Adam choosing tunes to pair along side the menu.

This won't be a normal new years eve in any form! Without giving too much away.

£160 per head.

Please be aware this event does involve Loud music as part of the experience.

For full details head to events page on our website.

Let's go out with a bang!

Celeriac/yeast/beer braised leek/lemon

Celeriac cooked ober the coals then alot of butter.

Leeks cooked in brown butter and beer.

A puree made from waste lemon husks. First these are juiced then we take the husks. Bbq them. Infuse them into oil. Then strain them off. Pickle them and puree them. 1 x lemon. Nothing in the bin. 3 x uses.

Sauce here is made from chicken stock . Cultured buttermilk. Our own gooseberry wine and roasted yeast.
It tastes like beer/marmite/parmesan.

An amalgamation of our farms, producers, techniques from us. All on one plate.

Our slider

"one hand should be all you need to eat one. Because you need the other hand free for drinks, fried and steering wheel"
Anthony Bourdain

Its on when it makes sense. So when he have the sides of beef hanging and we are left trim and other bits. We mince!

White park beef... The most ancient and rare breed in the UK!

We mince the rib cap and the short rib. These had been on the bone around 150 days. Off the charts in flavour.

A Hokaido milk bun we bake using only 🔥

Our gherkins from back in summer.

Charcoal mayonnaise.

Ogleshield cheese 🧀

Onion.

That's it. A burger is not just a burger... It's alot of work and skill, most of all flavour and smile enducing.

Very limited number of these left for the weekend!

Old fashioned.

Current form.

Smoked cherry stone liqueur utilising the stones from back in summer.

calvados.

On the cocktail menu now.

Pop in for a drink.

Plates available too.

Festive gatherings!!

Corporate , family or friends ... join us this festive season for undoubtedly the most planet positive dining experience.

We can serve large tables up-to 24 people or more sociable gatherings of up-to 60.
Chef Jesses super seasonal & local menus served Terroir style.

Head to our website for more information.

Any questions email us via [email protected]

Is this weather making you crave a roast this Sunday?
There’s space avaiable for this weeks sharing roasts at Terroir Tapas in Southbourne.

Hit the link for menu and booking:

https://terroirtapas.com/sunday-roasts

A few new cocktails on for our harvest festival this weekend!

HIGHBALL
GIN//HOPS//BLACKBERRY WINE

New old fashioned and an old banger coming back 👀🍅

Big weekend up ahead.

Switching things by welcoming Dj'ing at the bar. Chef has a few special small plates.

All in celebration for our Harvest Festival where we are showcasing some great bits from our farms harvest this year!!!

As always super local ingredients hitting both food & cocktails

Bookings available but not necessary!!

There’s space on this Sunday’s two course fire cooked sharing roasts Terroir Tapas .
Hit the link for menu and booking options:

https://terroirtapas.com/sunday-roasts

We have been nominated with as "sustainable business of the year"

Now if you have been into us. You will know the lengths we go to. Nothing we do is the shortcut or the easy route.

Running a restaurant is Incredibly hard anywway. But the way we run one with out ethos. Is astronomically hard and staying true to that on a constant takes dedication.

No bins.
No plastic.
No packaging.
Local farms
Zero waste.
The restaurant is built from recycled materials.
We don't import anything.
The list goes on and on.

All of this while trying to give you the best sining experience we can.

So.... If you love what we do. And have a minute spare. If you could vote for us. We would be extremely grateful.

Thank you
Terroir team.

Visit
https://www.thestaffcanteen.com/sustainable-business-of-the-year/nominations

Whilst our freinds Vino Casero look after our bar we will be having an evening of British fondue to have alongside their natural wine offering.

One day only, book now to avoid disappointment.

£15 per head, from 17:00.

Link in bio
Click on the events section.

Our game lunch is returning.

Saturday 4th November arrival anytime from 12pm. Sit down 12.30pm.

Several game courses. Explained by head chef Jesse.

A passion of Jesse' and the restaurant.

Don't expect your normal game pairings.

There will be some classics but some very different dishes too.

Maybe those donuts will return? If you know.. You know.

The idea of this event. To get you talking about game. Hopefully buying it and showing you this can be a highly sustainable and versatile option for you at home too.

Bookings via the events page on our website.

Link in bio too.

£60 per person including welcome drink.

This sold out on two occasions last year so don't hesitate.

VINO CASERO COMES TO SOUTHBOURNE 🍷✨

We’re bring all the wines to our favourite side of town for FIVE WHOLE NIGHTS. We’ll be taking over arguably Bournemouths best restaurant and our favourite for a weeks worth of wine, food, music and art ✨

Look out for some great evening events with the likes of and as well as much more ❤️

More info coming this week!

Artwork by the talented ❤️

The autumn equinox has been and with it we slowly start to see more produce coming through that we associate more with the autumn season.

Our main course changes this week.

But this was our most recent main course. To showcase venison with late summer ingredients.

Venison isn't just an autumn/winter meat. Different breeds have different seasons. This also differs with the s*x of the breed.

This was a fallow buck shot in Fordingbridge,nearby.

Served with broccoli puree.

Charred corn.

Cider pulp ketchup.

Sauce Robert.

The venison is cooked very gently over coals. And also gently smoking oak then rested in aged beef fat.

The bones are used to make the sauce and also some are smoked for consommé. Trim from the legs is used for tartare on the plates.

Nothing wasted.

Swipe across to see how Jesse seams out the legs into seperate muscles to allow us to portion for the tasting menu. Old school skills!

EX DAIRY SIRLOIN

In the cabinet ready for walk ins!

When we say EX dairy.

We mean a dairy cow that's been on pasture/grass it's whole life. Then retired from the industry and left to relax for a minimum of 12 months. Basically getting fat and old in retirement. Putting on lots of that buttery fat.

When you break it down. You have an older animal. That's had more time than others on grass. More time to relax.

Its no ordinary beef... And you can walk in and get it.

Little note... These are a different breed/cut/size to our "steak for two" option.

📢📢An announcement📢📢

We are having a bit of a shake up.

Our 6 course menu will now stop. Any 6 course currently booked will be honoured of course.

Our 10 course will continue as our upmost and fullest experience we give, telling a story of our farms, ethos, fishermen, producers etc.. Through a menu of at least 10 servings.

To replace the 6 course now. Will be our "plates". This menu has been increased in size.
Think the old terroir. Tapas style. Come out as and when they are ready. Still showing the best of the best from the farms and producers. Same flavour and cooking just a different experience to the 10 course.

You can pop in for just a drink.

You can come in have 1 plate. Have 2, have 6. Whatever you like.

Walk ins welcome.

10 course must be pre booked.
The same with the "steak for two" option. But watch this space.

Plates tables can be reserved online. From 6pm to 7pm then 7.45pm onwards.

Hope to see you soon for big tunes, cocktails, fire and food. 🔥

Hogget chop.

Currently on our plates menu.

Cooked over charcoal.

Glazed with Fermented strawberry juice.

Served with a dressing of smoked beetroot and pickled puntarelle.

Answers to common questions at the moment.

Yes you absolutely can just pop in for cocktails and drinks.

Yes you can just pop in for 1 plate, 2, 3. Whatever you like.

You can sit at the bar or a table.

No you don't have to do the tasting menu.

A beautiful piece of wild bass.

Caught 3 miles away at mudeford. Rod and line.

At the restaurant within the hour.

Cooked over coals.

Produce is key!!

Here we are again at the 10th anniversary of

Gorgeous spot on the quayside cooking white park beef, burnt onion & crack tomatoes

📢📢SMALL PLATES MENU HAS INCREASED. 📢📢

We have increased our small plate menu for the weekend and the foreseeable.

More on this to come later.

For now... A few additions today.



smoked Dorset halloumi/nasturtium Verde/seeds

Lamb merguez/Fermented chilli/sumac onion.

Pink fir potato/smoked wordsworth cheese.

Hispi/pickles/mustard.

Hogget chop/smoked beetroot/puntarelle.

Walk ins welcome. 12 dishes now on the small plates.

Tell your friends. Tell everyone.

One of our new drinks. Nurturing one of the icons of the planet positive back bar combined with a special treat grown on the Isle of Wight

Spritz.
(sprɪts)
noun: Drink : with a predominant wine-base and the addition of spirits, liqueurs and/or other modifiers, often served carbonated. Seved straight up or over ice in a glass suiting the serve specifications.
calvados: Climate positive, blossom to bottle calvados, Avallen. Committed to protecting world bee populations and creating measurable environmental benefits beyond net zero emissions.
apricot:
(i) Wild-fermented I.O.W apricots transformed into a lightly sparkling, off-dry wine.
(ii) Lacto-fermented I.O.W apricots blended with sugar and grain neutral spirit into a liqueur.

Cheers to for the beautiful snap

The foundation's are place for our weekend kitchen

Can't wait to light the fires & provide our Zero waste, globally inspired, British sourced menu to you all !!

If you can please opt for our "real plate & tools" option so we don't need to be using single use packaging to deliver our menu! We have built our own wash up area so our service wear is reusable & washed effectively with the help of & . Obviously don't roam too far as we need to wash & reuse x

Find us in the smokery!!

Our kitchen is closed this week as we have been invited to cater for . Come see us in the Smokery where Jesse has designed some awesome dishes!!

However we are very pleased to announce that are taking over our kitchen on Friday & Saturday night.

Also our bar team will be on hand with their launch of their latest cocktails. Full Terroir drink menu also available.

To book go to our website & select your day & time. The menu is viable there too!!

Have a great week & bank holiday weekend!!