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If you could dream up the perfect wine bar then this would probably be it: an atmospheric little gem tucked away on a small street between the Strand and Covent Garden in the heart of London's West End, serving great food and wine at terrifically reasonable prices. Opened in 2008 by Guildford-based wine merchant Les Caves de Pyrene, Terroirs serves lovely tapas, charcuterie and small plates that while mostly French, have some Spanish, Italian and British touches and the occasional Middle Eastern influence, with a menu of ever-changing dishes such as Duck Rillette, Lincolnshire Smoked Eel with tomatoes and capers, Pork Jowl with tender set broccoli and green tomatoes, and their signature Pork & Pistachio Terrine. Then there's the wine — to say its pivotal is an understatement. Terroirs’ wine list is impressive, with an intimidatingly long wine list of natural wines, many of which are organic and biodynamically produced, sourced from small scale, artisan winemakers — in short wines that encapsulate the notion of 'terroir'. The length and unfamiliarity of the list may be momentarily overwhelming, but one of Terroirs' knowledgeable group of sommeliers are soon at hand to discuss the tempting selection of delicious wines served by the glass, such as the delicious biodynamic Prosecco we enjoyed before our light and lovely lunch. With warm, friendly and professional service, inspired menu and excellent wines, Terroirs has become a firm favourite with theatre goers and workers in the area, and it's easy to see why — it's also one of our favourite places for lunch after visiting the fabulous National Portrait Gallery. ![]()
If you could dream up the perfect wine bar, then Terroirs would definitely be it
Warm and friendly, Terroirs is split on two levels, with a lovely zinc bar for single diners which offers a terrific view of the tiny kitchen
Traditional bistro-style chairs and tables add a comfortable and inviting warmth
A lineup of empty wine bottles are a blatant testament to all the wonderful lunches
and dinners enjoyed at Terroirs
A floor to ceiling chalkboard with the recipe of Terroirs' famous Pork and Pistachio Terrine
A delicious biodynamic Italian Prosecco
Little Bread Pedlar sourdough bread, baguette from Paul's and housemade focaccia
Terroirs' famous Pork & Pistachio Terrine with gherkins
A lovely French Côtes du Rhône
Selection of cheeses: Le Caussenard from Aveyron, Cave Aged Cheddar from Bride Valley, Chabichou from Pitou Charentes, and Bleu de Vergers from Auvergne
Heirloom French breakfast radishes with butter and Maldon salt
www.terroirswinebar.com
Terroirs Pork & Pistachio Terrine
3.3 kg pork shoulder3.3 kg pork belly1 kg lardo2 kg chicken livers4 kg diced onions16 garlic cloves750 ml rich Madeira wine1 bunch sage1 bunch thyme2 bottles white wine150 g salt200 g sultanas.25 g terrine spice salt
Mince the shoulder, belly and lardo, then blitz the livers. Sweat the onions and garlic, then reduce the Madeira. Finely chop the herbs, then add all of the ingredients in a large bowl and mix well to combine. Line a terrine mould with caul-fat and press the ingredients in to fit. Cook in a bain-marie at 350°F until done, then press overnight.
