James Fowler of the award-winning Terroir Tapas restaurant is an advocate of locally-sourced ingredients and a trailblazer in sustainability. He brings unique British flavours to Imbibe Live from his restaurants in Bournemouth and shares his approach to seasonality and British food and drinks pairings.
Dish 1 – Marinated Sopley Farm Artichokes. Pinch of Salt “Karma Ham”. 4 Week Black Garlic.
Paired with – Summer Truffle Martini. 50ml Winchester Black truffle infused Black Cow vodka. 10ml Whey infused with fresh lemon thyme. Stir on Ice. 2 drops of Truffle Infused Rapeseed Oil (Allergens – Milk)
Dish 2 – Sopley Farm Picky bits . Burnt Raspberry & Lemon Basil Infused Broad Beans. Pickled Asparagus. Wild Fennel. Crispy Oats. Green Strawberries. Nasturtium Flower. (Allergens – Sulphur Dioxide)
Paired with – Red Snapper. 25ml Broad Bean Gin Distillate (by @conkerlab). 90ml Fresh pulped & strained Isle of Wight Tomato Juice. 5ml Nasturtium & Radish Vinegar. Seasoning & Fermented Chillies. Combine & throw over ice. (Allergens – Sulphur Dioxide)
Dish 3 – Pan Con Tomate . Pulped Isle of Wight Coeur de Boeuf Tomatoes. Wood Oven Baked Bread. Dorset Rapeseed Oil. Dorset Sea Salt. (Allergens – Gluten)
Paired with – Margarita. 50ml Tapatio Blanco Tequila. 40ml Fermented Tomato Water Cordial (2-3 Week Fermented Tomato Water, combined with sugar & citric acid) Combine & throw over ice. Served with dehydrated tomato skin.
Dish 4 – Gooseberry Catalan . Gooseberry & Elderflower Infused Oat Milk (Rolled fresh). Sliced & Cordial Steeped Gooseberries. Caramel Disk. Lemon Basil.
Paired with – Gooseberry Punch. 30ml Avallen Calvados. 5ml Cocchi Americano. 20ml Toasted Spent Oat Distillate ( By @conkerlab). 10ml Sugars. 40ml Fermented Gooseberry Juice. Ice Shake & Strain.
Many thanks for joining!
Big thanks to the Terroir Tapas team including Head Chef Bartek Wujczak & our bar operations Josh Baumer
Follow us on Facebook & Instagram @terroirtapas