Tern is a modern British restaurant at Worthing Pier, which aims to excite diners with high quality, responsibly sourced British produce, showcasing sustainability at its best. The restaurant is doing its best to reduce waste utilising recycled and reusable materials. The unique location at Worthing Pier, a 960-foot-long construction designed by Sir Robert Rawlinson in 1862, offers stunning seaside views that Tern’s large windows really take advantage of. Without the enforcement of a dress code or the faff of formalities, Tern encourages its guests to relax and enjoy the chilled-out ambiance of this stylish establishment that prides itself on an accessible fine dining experience.
Chef Johnny Stanford is passionate about the restaurant’s ethical ethos; he believes 'our small island produces some of the best artisan ingredients'. The restaurant doesn't limit itself to the ‘local, local’ area but makes use of what the entire island has to offer. Excellent supplier relations allow Tern to benefit from an efficient Scottish sea to kitchen counter in less than 24 hours type of service. The menu evolves constantly, taking advantage of the dynamic agricultural year.
Johnny believes that fine dining isn’t just about using expensive ingredients, it is about 'what you can do with humble ingredients like cauliflower or peas'. The menu shows off his innovative style merging familiarity and creativity to create dishes unique to Tern. You are given the choice of three menus: a 5-course tasting menu, a 7-course tasting menu and a brunch menu. The tasting menu includes a variety of fine wine from UK vineyards served alongside beautifully presented dishes of fresh fish, succulent meats and sweet treats. There is also an optional cheese course or additional sweet course for those of you who wish to truly indulge in what Tern has to offer. The brunch menu is divided into a savoury and a sweet section and has been known to feature creative condiments such as bacon jam and cucumber ketchup!