We've been wondering where Dale Osborne (who opened Chiltern Firehouse with Nuno Mendes) would pitch up next and now we know. He's just been appointed Head Chef of Terroirs. He's going to take over from Ed Wilson - who's heading off to run Brawn as an independent business, whilst retaining ties to the Terroirs Group.
One of the first things Dale has done is bring in a new specials menu for The Cellar dining space downstairs. "I’m looking forward to introducing some of the seasonal ingredients I love working with," says Dale, "at the moment it’s puntarelle, Marinda tomatoes, wild garlic, morels and Jersey Royals."
Dishes you can expect include sharing whole fishes, a joint of Iberico pork or cassoulet as well as:
- Middlewhite pork with sautéed wild hops, white beans with mustard and spiced apple and cider sauce
- Turbot on the bone with monks beard and salsa rossa
- Baked rice with rabbit, garlic and snails