Interview With Chef Amanda Powley

The combination of wine and food go hand in hand, an excellent combination, and an exciting challenge to find the perfect pairings, in this feature we speak with Chef Amanda Powley, working at terre à terre in the heart of Brighton, let’s discover a little about her incredible life in the Culinary World.

It’s Great To Speak With You, Chef Amanda Powley. Can You Tell Us A Little About Yourself And What Inspired You To Pioneer In The Category Of Vegetarian And Vegan Cooking?

“I’ve always had a love for food and hospitality, and this was really cemented when I was 15 and I started working in a restaurant close to my parent’s house in the South of France. As a family, we always loved eating out and taking trips to the market, and these experiences helped to shape my early perceptions of food and its impact on the world. A huge part of the reason I have such a passion for hospitality is the shared dinners we had as a family, with friends, neighbours, and whoever my older brothers had picked up on their travels that day, as it was in these moments that I really learned to connect over a love of sharing food.

When we returned to the UK, I wanted to learn more about cooking, so I moved to London and took on any foodie job going to get as much experience as I could. In between working, I travelled to incredible places on different culinary quests, and those travels have been hugely influential in my cooking style as the years have gone by, as is evident in our globally influenced menu at Terre à Terre.

My brother Roger had worked as a herdsman on a dairy farm for many years, but when it changed hands, he found himself working for a farm where profit and productivity were valued over good animal care. He would tell me about the new farming methods and how they had become cruel and dispassionate, and this is when I really started to give the intensive meat industry some thought. I decided I wanted to try and make a difference, and this is when my love for vegetarian and vegan cooking was really born. Terre à Terre is now a multi-award-winning restaurant that has been open for over 30 years, but that love and passion for changing the culinary landscape has not waned in the slightest!”

For Anyone Looking To Dine At terre à terre, What Style Of Cuisine Can People Expect?

“Our menu is a testament to our creativity and dedication to quality, as well as a nod to the global cuisines we have had the pleasure of experiencing on our travels over the years. Our menu is a celebration of bold, innovative cooking that delights both the eye and the palate, and it takes inspiration from countries all around the world – whether it’s our halloumi Better Batter, which takes inspiration from the UK classic fish and chips, the Sneaky Peeking Steamers, inspired by Chinese bao buns, or a Butterbean Brandade, modelled on the well-loved French appetiser.

Brighton is a global, diverse, and exciting city, and our menu reflects that, by combining flavours from around the world to create something truly unique with every dish.

Having over 30 years of experience in the restaurant trade, how has dining out changed for those looking for quality vegetarian and vegan dishes?

The vegetarian and vegan dining scene has evolved enormously since we first opened our doors over three decades ago, and we’re really proud to have been pioneers in transforming the perception of vegetarian and vegan cuisine.

The last decade especially has seen a growing demand for vegetarian and vegan options, as consumers increasingly consider the impact of their diet on the planet, and it’s a change that we are really excited about. Restaurants are responding to this trend by expanding their vegetarian and vegan offerings, which means that diners have several vegetarian and vegan options when dining out, which never used to be the case. In the early days of meat-free dining, many restaurants would only have one disappointing dish for vegetarian and vegan guests, whereas these days there are plenty of innovative dishes on menus across the country that consumers can actually enjoy eating.

As vegetarian and vegan dining continues to evolve, I think we will see more of a move towards veg-centric dishes, which don’t necessarily have a meat replacement product, but which prioritise the flavour of the vegetables themselves. I think there will also be more flexibility and adaptability with menus, with chefs increasingly becoming more confident with swapping out meat and dairy products for a vegetarian or vegan ingredient without drastically changing the dish. We’re excited to see how the market continues to adapt, and to continue being part of that as one of the UK’s leading vegetarian and vegan destinations!”

When Pairing English Sparkling Wine With Vegan And Vegetarian Dishes, What Are Some Of The Key Factors To Take Into Consideration?

“Honestly, over the years I have learnt that there are no two people the same and whilst we have the well-known guidelines, it’s about whatever tickles your pickle!”

Can You Tell Us Some More About The New ‘Brit Pop’ Wine List Available At terre à terre?

“Our Brit Pop wine list is a carefully curated selection of delicious wines, which places a focus on forward-thinking wine estates that produce outstanding quality wines that are made in harmony with the countryside. The list currently features wines from Artelium, Blackmoor Estate, Bolney Wine Estate, Davenport Vineyards, and Oxney Estate, all of which are a stone’s throw away from our Brighton home, so it’s really our way of celebrating the fantastic, and ever-growing, wine industry that we have here in Sussex. Every wine on the list is a delight, and we’re really proud to be showcasing the very best of Sussex; the local community has given so much to us over the years, so this feels like a way to pay back that support and love.”

Additional Question Asked On Behalf Of Champagne Collectors: What’s The Oldest Vintage Champagne You’ve Tasted?

“Veuve Clicquot Cave Rose 1979 – Private collection.”

 

Photo Credit belongs to terre à terre, Glass of Bubbly was granted permission to use the image.