Dale Osborne announced as head chef of Terroirs

The  Staff Canteen

The Staff Canteen

Editor 7th April 2015
Terroirs has today announced Dale Osborne as the new head chef, and the introduction of his new specials menu for The Cellar dining space downstairs. Dale was previously head chef at Hix Soho and before that he was head chef at Chiltern Firehouse for its opening period. He has also worked at Dinner by Heston Blumenthal, The Wolseley, Orrery and The Goring in London and Grand Hotel du Cap Ferrat in France.terroirs His appointment follows the news that Ed Wilson, former head chef for the Terroirs Group, will be looking after Brawn as an independent focus, whilst still maintaining links to the wider group. The format of the standard menu, will not face an overhaul. Instead Dale will be building on the foundations, as well as introducing more limited dishes as daily specials in The Cellar. Dale said: “Terroirs has always been one of my favourite restaurants and I’m looking forward to introducing some of the seasonal ingredients I love working with. “The introduction of The Cellar menu is exciting because it will mean we can be a little more terroirs 2ambitious and flexible, and put on a whole fresh fish for six people, a joint of Iberico pork or baked dishes ideal for sharing like a traditional cassoulet, all depending on what our suppliers have that looks special to us.” Being produce-led, the price for The Cellar will vary depending on the ingredients, with example specials including Middlewhite pork with sautéed wild hops, white beans with mustard and spiced apple and cider sauce (approx. £17 per person for three to share); Turbot on the bone, monks beard and salsa rossa (£28); and Baked rice with rabbit, garlic and snails (£20 per person).
The  Staff Canteen

The Staff Canteen

Editor 7th April 2015

Dale Osborne announced as head chef of Terroirs