The Tern restaurant in Worthing is unique. Alongside the beautiful setting the bold menu choice of serving English Wines is specifically highlighted by the Michelin Guide 2025.  

Johnny Stanford is the Chef and Owner of Tern restaurant which opened in July 2023. Speaking to Vineyard Magazine he explained a little more about this exciting restaurant on the south coast. 

“I was already using 98% British produce on my menus, and the idea to have a completely British wine and drinks list was always in the back of my mind. When the opportunity to open my own restaurant came about, it was a now-or-never opportunity. Everything just seemed to come together naturally, so we decided to go all out and try and make Tern a completely British produce-led restaurant and aim to be as sustainable as possible.

“We completely lucked out on the location too, being at the end of Worthing pier with a panoramic view of the Sussex coastline and the South Downs. Everything just seemed to come together naturally.” 

Wines at Tern restaurant

Radu Iosif is the sommelier at Tern, he told Vineyard Magazine about the wine menu and the response of guests to the bold choice of only serving English wines.

What is the ethos of Tern Restaurant?

At Tern, we’re all about celebrating British produce – both in the kitchen and on the wine list. We focus on what’s in season, and we work closely with growers, winemakers, and producers to make sure the menu feels like a snapshot of the time and place.

It’s not about being fancy or trying to impress – it’s about flavour, balance, and creating something that feels honest. The food is thoughtful, but not overcomplicated. The wine is there to enhance, not overshadow. And above all, we want people to feel welcome, relaxed, and looked after.

Why did you choose to become a sommelier?

It started back in Romania, helping my grandparents harvest and press grapes – proper hands-on, barefoot-in-the-barrel stuff. That stuck with me.

Later, working in a seafood restaurant, I saw how wine could really transform a dish. It made me curious. Then, at a five-star hotel, I got more serious – did my WSET courses and started pairing tasting menus with international wines. That’s when I knew I was hooked.

Now I’m fully into British wine – it’s exciting, it’s evolving, and it fits so naturally with what we do at Tern. Pairing it with our menu just makes sense, and the guest response has been incredible.

What do you look for in a perfect food/wine pairing?

Balance and contrast. I love it when a wine lifts a dish – cuts through richness, brightens up a flavour, or adds a little tension.

One pairing I really enjoy at the moment is lobster tail with bisque sauce alongside the Poynings Grange Rosé. The wine has this really elegant red berry fruit – think wild strawberry and raspberry – with a delicate floral lift and lovely acidity. It cuts through the richness of the bisque while still complementing the sweetness of the lobster. It’s one of those combinations that just makes sense.

What was the inspiration for an English wine list?

It just made sense. We’re cooking with 100% British ingredients – why not pair it with wine made on the same soil? There’s a purity and connection there that’s hard to replicate.

Plus, English wine has come so far. It’s not just sparkling anymore. We’ve got crisp whites, delicate rosés, interesting still reds – even skin-contact and pet-nats that hold their own. There’s real variety and expression now.

How do you choose the vineyards and wines?

It’s all about character – both the wine and the people behind it. I like working with producers who care about the land, who aren’t afraid to experiment, and who put quality first.

I taste a lot, I visit as many vineyards as I can, and I trust my gut. Sometimes a wine just fits the food and the mood of the room. That’s the one I’ll go for.

How does vintage variation influence the wines you choose?

It’s part of the charm. English wine is so tied to the weather – one year can be lean and mineral, the next rounder and more fruit-forward. That keeps things interesting.

Rather than fight it, we embrace it. It gives us a chance to talk to guests about the wine, the year, the story behind it. It’s not about finding the “perfect” wine – it’s about finding the right one right now.

What is the demographic of your customers and how do they respond to the wines?

It’s a mix – some are foodies, some are just curious, some are out for a special night. But they all come with open minds.

Most of them are surprised by just how good English wine is. Especially when you pair it well – that’s when the lightbulb goes off. It’s always fun watching people try something local and fall in love with it.

How knowledgeable are your local customers about English wine?

More and more these days. A few years ago, most guests might have only known about one or two sparkling brands. Now they’re asking about still wines, about specific producers, even specific parcels and vintages.

That curiosity is amazing – it makes my job more fun, and it means we get to have proper conversations around wine.

How do international customers respond to the wine?

Usually with surprise – the good kind. There’s still this idea out there that English wine is all sparkling and all very traditional. When they see the range and quality, it blows them away.

And when they hear the story behind each bottle – the people, the place, the weather – it all clicks.

They go home with a completely different view of British wine.

And finally, what is your favourite wine style and why?

Right now, I’m really into aromatic whites – something with freshness, lift, and a bit of character.

There’s one we pour at Tern from Tillingham, called Endgrain – a still white blend full of elderflower, lime, gooseberry, and floral notes. It’s got this beautiful brightness that works with so many dishes on our menu.

I’m also a big fan of Davenport’s Horsmonden Dry – it’s consistent, clean, and has great structure. And when I want something to finish a meal or pair with a lighter dessert, I’ve got a soft spot for Biddenden’s Schönburger – a dessert wine with lovely texture and balance, never too sweet.

So I’d say I lean toward expressive, elegant wines that enhance food – wines that make you take a second sip and think, yeah, that’s spot on.

Tern are launching a crowdfunding campaign on 1 July 2025 to help the business grow and develop.
Visit www.ternrestaurant.co.uk for more information


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