Terroirs appoints Dale Osborne as new head chef

Dale Osborne, the former head chef of Chiltern Firehouse, has been appointed as the new head chef of Terroirs in London.

Osborne, who has worked at Dinner by Heston Blumenthal, the Wolseley, Orrery and the Goring in London, and was also head chef at Hix Soho before joining the Chiltern Firehouse during its opening period, is now set to introduce a new menu.

His appointment comes after Ed Wilson, the former head chef of Terroirs Group, moved to look after Brawn, while still maintaining links to the wider group.

Osborne's menu will be an evolution but not an overhaul of the seasonal produce and cured meats from France, Italy and Spain, incorporating ingredients that he has an understanding for, as well as introducing more limited dishes as daily specials in the Cellar.

Typical dishes in the Cellar will include: 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).

Launched in November 2008, Terroirs is inspired by the natural wine bars of Paris and has a 200 bin wine list featuring predominantly French and Italian producers. The Terroirs Group also includes Soif, opened in November 2011 in Battersea Rise, and ToastE.D, which opened on Lordship Lane in SE22 in June 2013.

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