Terroirs Announces Dale Osborne as new Head Chef

Terroirs has announced Dale Osborne as new Head Chef, and the introduction of his new specials menu for The Cellar dining space downstairs.

Dale’s professional experience includes positions at a number of London’s most respected kitchens, most recently including Head Chef at Hix Soho and Head Chef at Chiltern Firehouse for its opening period. Prior to these, he worked at Dinner by Heston Blumenthal, The Wolseley, Orrery and The Goring in London and Grand Hotel du Cap Ferrat in France. 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, much loved by critics and the London dining public for its focus on seasonal produce and carefully sourced cured meats from France, Italy and Spain, will decidedly not face an overhaul. Rather, Dale will be building on its solid foundations, incorporating ingredients that he has a deep understanding of and enthusiasm for, as well as introducing more limited dishes as daily specials in The Cellar.

Dale comments, “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 – at the moment it’s puntarelle, Marinda tomatoes, wild garlic, morels and Jersey Royals. The introduction of The Cellar menu is exciting because it will mean we can be a little more ambitious 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). Diners will be able to follow the latest specials being added to The Cellar menu by following @Terroirs on twitter and the hashtag #cellarspecial