Our lovely Staff, here is what a few of them have to say!
Paul Morgan
General Manager age 37
I started back in the early 90's in the kitchen at Terre à Terre's original premises in Pool Valley. I was taken by the fresh approach adopted by Philip and Amanda, to produce, to menus and to the complete experience offered to the guests. Having worked for several years within kitchens of numerous top end hospitality operations, I had experienced first hand that the staff and guests were often overlooked!!!!!
At Terre à Terre we try to accommodate all of our customer's requests, wishes and needs and encourage staff members to focus on every customer as if they were a guest in their own home, whilst working within constantly developing operating systems. I hope this allows us to respond quickly to problems that occur, thus ensuring a unique experience for guests and staff members alike. I look for individuals that I feel are capable of delivering this style of customer care, and let them evolve into the position within the team, before encouraging them to let their own style develop.
I still enjoy coming to work every day as there is always a new opportunity or challenge to explore. I am surrounded by great people, with great values and I contribute in delivering a product that never sits still and never will!!
Glenn Lester
Head Chef, started in 2000 as a Chef de Partie
“Five years in service to probably the most adventurous restaurant I have ever had the pleasure to offer my services to. Bold, imaginative, innovative are only a few words that come to mind when thinking about the business and the crew within. Oh yes understanding and attentive, lets not forget about those!!”
Shannon Murphy
Shiftleader
“I have been in the industry for 8 years now, Vegetarian food has been something that requires a great need for knowledge, and passion. So where else other than Terre à Terre would I get my knowledge from, they share my ideas, passion and love for food and wine.
Staff are friendly and I get a real feel for being part of the team. I look forward to growing with them”
Chris Ash
Waiter
“Having worked in restaurants for most of my working life, starting at Terre à Terre showed me how little I knew about vegetarian food. Thankfully ( and with a great deal of help and guidance) , my understanding and appreciation of Terre à Terre and vegetarian food has mushroomed . It is a pleasure to work in a team operation that puts people before profits”
Tommy Taylor
Aged 18 - Barman
“Although I only started work at Terre à Terre when I was 16, I have been intimately involved with the restaurant since aged 3, when I fell down a hole that was pretending to be a staircase. I have recently become a full-time barman after working as a busser for 2 years. Working behind the bar has been a fun but challenging experience, of course, being surrounded by alcohol always helps. I intend to start Med School in September”
Adam Clack
Head Pastry Chef
I started working at Terre à Terre in 2003 as Chef de Partie. I was lucky to get to work around each area of the kitchen, this gave me a good understanding of the diversity of Terre a Terre's menu and the concept behind it.
Its been a really fantastic three years and I have enjoyed working with a fabulous and professional team, upstairs and downstairs.
The whole experience has broadened my horizons and the possibilities for various textures and flavours available within a meat free menu. Its also nice to work for the best employers in Brighton.
James Conway
Chef de Partie
After traveling around Australia Ii found myself in Brighton, to meet a girl first. Then I started working at Terre à Terre - that was 2001. I still Love it!
Christian Cotton
aged 37, started in March 1993 as Restaurant Floor Manager
“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.”
Lauren O’Byrne
aged 20, started February 2001 – started as a busser/junior now working
as a Waiter.
“Food and wine was foreign to me before coming to Terre à Terre, I didn't know the difference between a rosti and ravioli, shocking! Now I feel confident to explain the full menu and that says a lot if you know the menu here. Terre à Terre has provided me with expert training on the floor and in the kitchen; I could also guide you through the wines of the world.”
Dino Pavledis
aged 35, started January 2000 as a Chef de Partie now a Sous Chef
“I came from a 5 Star Hotel background. Fed up with a lack of teamwork and the way a lot of big establishments don’t seem to care over their food, when I experienced Terre à Terre I was hooked. I have found a place where people do give a damn. My imagination keeps expanding through the vibrancy of what goes on here; where it will stop I do not know. The way it’s going, I don’t think it will”
Kelly Rudwick
aged 18, started 2004 as a commis chef
“I like Terre à Terre because it’s a lot different to where I used to work. Here they treat you better, they speak to you with respect and they make sure you are happy. I like the food here, it’s amazing, you take one bite and you mouth fills with different flavours. I had never eaten vegetarian food before”. Kelly was student of the year 2003 (she won’t tell you but we will) and won a day working with Gordon Ramsay! |
