Les Enfants Terribles
Many moons ago in Cardiff, chef Eric was on holiday and was introduced to his future wife, Joanna. At that time, Eric was working in Megeve, France in the Alps at Restaurant Les Enfants Terribles.
Quitting the Alps for London, Eric worked for some great names in the food scene including Beach Blanket Babylon and the Hempel Hotel before being Rupert Murdochs Private Chef and Executive Chef in three Japanese restaurants.
Weymouth, Dorset
After a decade travelling the world working in New Zealand, Spain and UAE being Enfants Terribles, Eric and Joanna were looking for somewhere to settle back in Joanna’s home country with their two children.
Seeing a restaurant for sale with a great tradition of offering seafood the couple contacted Jeannie Flood and bought the restaurant in 2015.
They decided to name their own restaurant Enfants Terribles as a tribute to where they met, the life best lived and the road best travelled.
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Our Ethos
Here at the restaurant, we thrive on the ethos of having a family as a team. We love and trust our business to the hands of local businesses. We have won awards from the love local, trust local team for striving to use all local from suppliers to services. Our fish is from local mongers and from Poole, our lobster and crab are caught at Portland. Even our wines can be local and top quality.
We have won the local Portland and Weymouth business awards for working closely with the community. A strategy that worked before, during and since Covid.
We have the Dorset food and farmers award for the best restaurant and the best chef of the year 2020. An achievement we are proud of. Judging looks at our team and how well we work together, at sustainable business development, at investments and improvements and our strategy. We have a tight-knit team of local hard-working people whom we aim to develop and give a leg up to.
Our strategy is to support and be supported by local businesses and to thrive alongside and showcase the best Dorset had to offer.
Our Most Recent Awards
