Kokova Magazine

Forget everything you have ever read or heard about vegetarian food. Forget everything you have ever eaten at vegetarian restaurants.

Dining at Terre à Terre is a culinary experience like no other - with intense flavours, sublime textures and a combination of ingredients that few have the imagination or daring to put together.

We popped down to Brighton for the weekend (24/1/14) and Terre à Terre was on our list of places to eat. As I follow a dairy- and gluten-free diet I did wonder how the flavour would be affected if I was eating a completely vegetarian meal as well - but I needn't have worried. From the first mouthful to the last our meal was bursting with flavour and texture.

If we had to eat without meat everyday then we would certainly be buying a copy of the Terre à Terre Cookbook to ensure we ate to the same level of flavour we had experienced that day - either that or have a daily table booked at this stunning restaurant! In fact the cookbook would make a great addition to any cook's kitchen.

Terre à Terre is not a flash-in-the-pan trending restaurant, it is an established culinary wonder that has been producing a high standard of cuisine for over two decades. Booking is recommended as this hotspot gets busy - and after our evening in their company it is easy to see why. You really do have to enter with an open mind because this is flavour as you would never expect it - vegetarian or not.

Susan Sheen - Kokova Magazine

Terre à Terre was born in 1993, out of a shared passion of two people with a mission, Amanda Powley and Philip Taylor, both classically trained as chefs wanted a platform for their innovative ideas where they could push the boundaries of traditional cuisine, while adhering to their beliefs in meat-free cooking.

Terre à Terre, has always been driven by environmental considerations, not only in the sourcing of its raw materials but also in the responsible disposal of waste products in a manner that is sympathetic to the interests of the local community, as well as society as a whole.

As well as recycling all packaging and returning used oil for bio-fuel, it also composts all food waste using natural vermiculture. Terre à Terre will endeavour to seek out and campaign for new initiatives to assist with the development of a greener economy and its success as a sustainable business.

With an extensive and vibrant organic wine list Terre à Terre takes a considerable amount of care and time training its front of house staff to ensure that their knowledge of the menu and the wine list is at the highest level. All wines have been tried and tested by their team to give you the most perfect food and wine duos around.

They are equipped to deal with queries regarding dietary requirements and other specialist information and celebrate the fact that their level of service receives the praise it deserves.

The Terre à Terre menu offers vegan and gluten free choices, with some dishes also available alcohol free. With advanced notice the kitchen can prepare dishes for a raw or macrobiotic diet.

Additionally, The Terre à Terre Cookbook is the book that all vegetarians have been waiting (and pleading) for since Terre a Terre opened its door 1993.

With over 100 recipes from the repertoire that has made Terre a Terre the most talked about vegetarian restaurant in Britain, accompanied by sumptuously, taste-bud stimulating food photography by award- wining food photographer Lisa Barber, every vegetarian with a love for food, Brightonian with a sense of place and indeed any carnivore with taste will find this an indispensable addition to their cook book library.

For more information visit www.terreaterre.co.uk