May 11, 2018
‘Natural’ wines are the order of the day at Terroirs. It’s a loose term, but essentially that means wines made from organic grapes as well as those made with no added sugar or sulphur or any of the other extras that sneak in during the wine-making process. This is all well and good but would count for nowt were the wines not top notch. Fortunately they are and the list is thick with varieties the average quaffer may not have heard of. The food is excellent too. They serve inventive French-inspired dishes, well-sourced charcuterie and a wide range of artisanal cheeses – the perfect accompaniment to glass of something earthy and unusual. The upstairs bar is white-walled and informal with the main focus on tasty things to eat and imbibe; Terroirs’ popularity is such that it was able to open a larger downstairs space in October 2009, so you now have more chance of scoring a table.