In the autumn of 2020 Terroir was joined by Head Chef Jesse Wells. Jesse trained at Bournemouth catering college and then went on to work at Lime Wood Hotel in the New Forest with Luke Holder. Jesse then moved to L’enclume with Simon Rogan where he embraced the hyper seasonal & farm dining ethos shared by Terroir today. Following this Jesse moved back to the New Forest area to gain more experience working with Lio Sene at La Perle. Lio Sene is a chef whose background is solely in French Michelin star restaurants which gave Jesse the freedom to express himself as a sous chef and take his cuisine to the next level.
Jesse now brings the driving force behind Terroirs food concept. Delivering global tastes utilising solely British & hyper local & seasonal ingredients, with traceability & sustainability at its core. He preserves the seasons creating a library of flavours to use all year round. Produce is precious to Jesse whereby he ensures every part of every ingredient is embraced to its full on the menu.
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