You may recognised Jessie Wells if you are someone who dines in Milford on Sea.
Jessie still lives in the village, but he as been on quite a culinary journey.
Having initially trained at Bournemouth catering college, he had his first experience in the top level restaurant kitchen at Verveine, learning alongside the exceptional head chef/patron David Wykes. The knowledge and experience he gained at Milford on Sea's incredible fine dining fish restaurant no doubt fired his passion for creative quality food and the exciting career that was to follow.
His subsequent restaurant journey includes working at Lime Wood Hotel with head chef Luke Holder, and then moving to Cumbria to develop his skills at the 3 Michelin star L'Enclume under Simon Rogan.
In January 2021 Michelin introduced the Green Star Award which is to highlight restaurants at the forefront of the industry when it comes to their sustainable practices.
In the autumn of 2020 Jessie became the head chef at Terroir in Southbourne and in 2022 his restaurant was one of only 9 restaurants in the UK to receive the Michelin the Green Star award.
Terrior considers the environment throughout its ever-changing menu which is sourced entirely from Dorset and other parts of the UK. The eco-philosophy also continues inside with its entire interior being built from recycled plastics. The main bar dining area is made from compressed recycled coffee cup lids, dining tables from yoghurt pots and foil lids, while its drinks menu board is made from charcoal.
Terroir Tapas4 Southbourne Grove, Bournemouth, BH6 3QX
www.terroirtapas.comwww.facebook.com/terroirtapas
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So, what is the MICHELIN Green Star?
The Green Star was introduced to the MICHELIN Guide Great Britain & Ireland in January 2021. It highlights restaurants at the forefront of the industry when it comes to their sustainable practices. These restaurants offer dining experiences that combine culinary excellence with outstanding eco-friendly commitments, and are a source of inspiration both for keen foodies and the hospitality industry as a whole. Last year, 23 restaurants received the accolade; for 2022, that number has grown to 31.
What kind of things do Green Star restaurants do?
Every Green Star restaurant is different and works in its own unique way – but all make a difference to the world around them and act as role models to us all. Many work directly with growers, farmers and fishermen; forage in hedgerows and woodlands; grow plants and rear animals; and use regenerative methods such as no-dig vegetable gardens and successional cover crop growing. They also often go beyond environmental considerations to address issues related to ethics and wellbeing, as well as contributing to local, national or global charitable and educational projects.
What are the MICHELIN Inspectors looking for when they award a Green Star?
There is no specific formula for awarding a Green Star, as every restaurant and its surrounding region has a unique set of conditions. The Inspectors are simply looking for those at the top of their game when it comes to their sustainable practices. They consider things such as: the provenance of the ingredients; the use of seasonal produce; the restaurant’s environmental footprint; food waste systems; general waste disposal and recycling; resource management; and the communication between the team and the guests about the restaurant’s sustainable approach.
La Perle
