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Xavier Terraulles is Head Pastry Chef at Branston Hall Country House Hotel in Lincoln, England.
Originally from Clermont-Ferrand in the Auvergne region of France where the philosophy of ‘cuisine terroir’ is firmly embedded in its people and one which has stayed with him throughout his career. Following his training and the obligatory call of the French military, Xavier gained experience in restaurants and hotels in both the Massif Central and Alsace before moving to England and Branston Hall as chef de partie. Following promotion to Senior Sous Chef he moved to the two Michelin starred Winteringham Fields restaurant under Chef Patron Germaine Schwab. 
Xavier Terraulles at Work Returning to Branston Hall, fulfilled a long held desire to work as a pastry chef combining his love of traditional cookery methods with modern presentations in accordance with seasonal supplies. Click on the link below for examples of Xavier’s work.
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