Our lovely Staff
, here is what a few of them have to say!
Dino Pavledis
Head Chef, started in 2000 as a Chef de Partie
"Grew up in parents Hotel, Isle of Wight where I learnt cooking from my mum who was a great head chef. After a couple of years training in college I worked in several 5 star hotels in the uk before joining the Terre a Terre Team , I was drawn to the exciting approach to food and the challenge to use ingredients i had rarely used anywhere else. I love working for Terre a Terre , great sense of belonging and feel very much part of family. Its all about great food and everybody seems as excited about food as I am. Its my time to be head chef and i am really looking forward to the challenge."
Shannon Murphy
Shiftleader
“ I Previously managed Drakes Hotel, Gingerman restaurant and Hotel du Vin . I joined the team at Terre a Terre to expand my knowledge in the field ; organic, vegetarian, vegan, bio-dynamic etc. along with wanting to be involved with running a restaurant on a larger scale again, i was attracted to Terre a Terre as a brand and wanted to help build its reputation. I love working here as no shift is the same! the trends of the current market reflect on the restaurant , I enjoy gaging these and working to reflect them in the restaurant. The staff are great ! all walks of life and the floor staff and kitchen have a truly unique relationship - my husband and father of my twins used to be head chef and we had great times together - and a few cross words ! but that's the entertainment of the business!"
Dan Garland
Head Barman
“Having been in the industry for six years and I thought there wasn't a lot more to be learnt behind the bar but i have been proved wrong! Cocktails had always been my passion with wine coming a close second. Working at Terre a Terre under the wing of Phil my organic & Bio dynamic wine knowledge has come further than i ever thought possible. Its a pleasure to work as part of a well established team with two things in mind - fantastic food&drink and great service”
Joss Davey
Head Pastry Chef
and truffle queen!
"From Essex, studied catering at Braintree college then 3rd year at colchester Institute . Worked in various restaurants in London - Frederick's Islington, Exeter-St Olaves Court, Zurich, Sydney and then made my way around Brighton's best from Terre a Terre to gingerman @ Drakes to Real eating Company then back home to Terre a Terre ( i was blackmailed !). Its a great busy kitchen with a good team of staff. Great food, unusual flavors and high standards.. after Terre a Terre I want to have a little cake shop /cafe and make jam and keep chickens and sheep !"
Christian Cotton
Human Resources
“I started on day one of Terre à Terre with Amanda and Phil, and they still haven’t got rid of me… There is an enormous sense of ‘belonging to the family’ at Terre à Terre. Quite a few of us here have been with the company for many years now, and that history of learning and working together has created lifelong friendships. I would like to think it is this happy and familiar environment that people notice as they walk in the door, whether they are a customer or a new member of staff. It would be very difficult to work in any other restaurant having been spoilt for so long.”
Olivia Reid
Events, Marketing and Design Manager
"I trained as a painter and a designer and worked for many years within the arts but always had one foot in the oven ! so to speak ! coming from a very foodie family i was always torn between eating food or drawing it ! so then there was Terre à Terre - walked in the door 6 years ago and haven't left ( tried but failed). I have the wonderful job of talking about Terre a Terre, playing with images , words, websites and menus and all else that falls on my lap, i couldn't imagine a more wonderful environment to work in, and i am not talking about the office/shoebox - its pure pleasure to work for such sincere people and have the best product to sell - makes my job easy !"
PS: the owners and Staff of Terre a Terre over the last 15 years have blessed the world with 3 sets of twins, 1 of triplets, 32 single ones ! and more on the way! i think its down to the heat in the kitchen or maybe a veg thing x
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