Terroir Tapas

Terroir Tapas Closed A Tasting Menu restaurant focusing on using mainly British produce striving to be as sustainable and zero waste as we possibly can be.
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The best of NowFarms coming to life againBooking in via
28/03/2024

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 ha...
20/03/2024

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 spec...
18/02/2024

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 starEstablished 2017It's now time to change & grow on from our founding home. Ou...
06/02/2024

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 remove...
05/12/2023

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 ...
27/11/2023

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/lemonCeleriac cooked ober the coals then alot of butter.Leeks cooked in brown butter an...
13/11/2023

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 steeri...
10/11/2023

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 cocktai...
08/11/2023

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 positi...
02/11/2023

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]

02/11/2023

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

Address

81 Southbourne Grove
Bournemouth
BH63QX

Opening Hours

Wednesday 6pm - 11pm
Thursday 6pm - 11pm
Friday 12pm - 11pm
Saturday 12pm - 11pm

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