Over twenty years ago, long before vegetarianism became fashionable Amanda Powley, Philip Taylor & Matty Bowling, the pioneering business partners of Terre à Terre embarked upon a venture that would change the face of British gastronomy.
Terre à Terre founded as a 28 seat café and quickly evolved into a 110 cover culinary destination restaurant breaking the mould and confounding preconceived ideas about vegetarian food. Diners enjoy a culinary experience like no other, with intense flavours, sublime textures and a mixture of ingredients that few have the imagination or would dare to compose. Put simply, Terre à Terre serves a symphony of harmonic flavours.
Terre à Terre, Brighton's iconic acclaimed restaurant where vegetarianism is more about indulgence than abstinence. Over twenty years ago, long before vegetarianism became fashionable Amanda Powley & Philip Taylor, the pioneering business partners of Terre à Terre embarked upon a venture that would change the face of British gastronomy.
Matty Bowling joined the team after years of working oversees and then in London. Within a couple of years he worked his way up to Head Chef. A firm believer that there are no limits to what the humble vegetable, root, fungi, seed, herb, flower, fruit and nut can deliver, inspired by all around him and his journey from New Zealand to the UK he leads a large team of chefs to produce a menu that celebrates all things Brighton beautiful.
|What could you not live without in the kitchen?||High quality knives and my KONRO GRILL|
|Whats the most important thing to consider when designing a kitchen?||
prep, counter space, access, movement
|If you had to choose a last meal, what would it be?||Vegetarian Chinese steamer of delights|