Last night I sampled some incredible food at Brighton restaurant Terre à Terre. For all its excellent reviews, it requires a degree of open-mindedness. I took my mother and asked her if she wanted to check the menu before we sat down to a meal. She dismissed it saying she was sure it’d be fine. Big mistake! As our plate of tapas arrived, so did the look of horror in her eyes. To be honest, you can’t blame her — the food looks tricky, and the menu sounds complicated.

The highlight of the meal was parmesan doughnuts and a mushroom cappuccino — the parmesan doughnut is basically a “hot garlic butter doughnut” that is rolled in Parmesan, and the mushroom cappuccino is a “warm port enriched mushroom custard topped with truffle cream and porcini dust”. It’s delicious. The tapas was delicious too, but I have no idea what I was eating.

Why am I reviewing food on a design blog? I think that Terre à Terre is a brilliant example of experience design: starting afresh with ingredients and not following any established convention with their food. They are totally unique, playful and creative, and an example to experience designers everywhere.