MULTI AWARD WINNING TERROIR BISTRO AND LE PETIT TERROIR ARE THE CULMINATION OF OVER A DECADE OF TIM SIDAWAY’S WORK PROMOTING, GROWING AND REARING LOCAL FOOD AND IS AN ANTIDOTE TO SOULLESS RESTAURANT CHAINS AND FACTORY FARMED LIVESTOCK

Tim moved to Derbyshire in 2011 to rear traditional breeds of livestock and develop a community and environment focussed farming business in the Derbyshire Dales. An interest in local and sustainable food had started years before when he chose a vegetarian diet for over 15 years before keeping his promise to himself to rear his own meat one day. Tim has a degree in Graphic Design and ran his own design agency for 20 years before making the move to tending the land. Tim says “I’m convinced that sustainable food production has to work with nature not against it and produces a better end product. This is vital to me at the Bistro”

“Like my ethos for the farm my approach to the restaurant business has been to follow my instincts and creativity rather than the crowd. Our menu is ever changing which keeps things fresh for us and the customers and we have developed lots of lovely little bartering arrangements with local business and individuals when it comes to sourcing supplies”. Despite only being open a year Terroir Bistro has won hotly contested awards. Firstly after just 10 months trading they were awarded ‘Restaurant of the Year’ in the Visit Derby Food and Drink Awards and in December 2017 the Bistro won ‘Best Newcomer’ in the countywide Derbyshire Life Food and Drinks awards.

Tim’s commitment to local produce is reflected through the seasonal menus and also in the drinks options with local breweries like Neon Raptor, Thornbridge and Derby Brewing Company featuring regularly. Cider lovers are able to enjoy Derby’s very own cider from the fantastic Darley Abbey Cider company, which is also featured in the delicious recipe for braised beef opposite. As much as possible the Vegetables, salad and flowers are sourced from Peak Organics near Matlock and meat from Tim’s own rear breed livestock as well as long established butchers Robin Maycocks and EW Coates

Tim says, ‘We are very pleased to have such great customers many of whom leave us lovely reviews on Facebook and Trip Advisor. The Bistro is ideal for anyone who loves simple good food served in a relaxed informal style. Special occasions, date nights and business dinners are all very popular. We don’t do stuffy!” Tim jokes. One little quirky idea which has been a great success is the wine wall, or as one Trip Advisor correspondent lovely called it ‘a jumble sale of wine’ All the bottles are the same price and customers can select their own wine from the rack. Most of the wine is sourced from local merchants like Darley Abbey Wines.

The Terroir Team are looking forward to another exciting year in 2018 and their first cook book. Terroir Seasons is due to be published late spring.

To give you a taster here’s one of Head Chef Alex Fletcher’s favourite dishes.

Braised Shetland beef in Darley Abbey Cider

We use, braising steak from Tim’s Shetland cattle, but any good braising steak with a nice amount of marbling of fat will cook well. Localness and supporting our friends in other small business is part of Terroir Bistro’s ethos so we use Simon Worsey’s lovely Darley Abbey Cider for this dish.

Any good cider would be OK. Alex Fletcher Head Chef Terroir Bistro Serves 4

Ingredients

1kg of good ideally grass fed braising steak

300g whole dates 300g shallots, we use banana shallots but the traditional small round ones are good too.

600ml cider

600ml beef stock

4 bay leaves

A few sprigs of fresh or 2 tsp of dried tyme

salt and pepper

Method Chop shallots and plce in a large oven proof dish

Heat a little oil in a frying pan and brown off the steaks on both sides

Add the steaks on the dish and sprinkle the dates over the streaks

Add the herbs and pour in the cider and stock

Cover the dish and cook in a low oven approx. 150- 170c for 3 hours.

Check and stir carefully after approx. 1.5 hours and again at 2.5 hours. The dish is done when the meat is very tender and is starting to fall apart. Season to taste with salt and pepper.

Serve with some buttery mash or roasted potatoes and season green vegetables like kale or sprouting broccoli.

TERROIR BISTRO 121 FRIAR GATE DERBY DE1 1EX 07802 478179 www.terroirbistro.co.uk hello@terroirbistro.co.uk