Harden's survey result
For 25 years we've been curating reviews of the UK's most notable restaurant. This year diners have submitted over 60,000 reviews to create the most authoritative restaurant guide in the UK.
“In a busy area of Birmingham, where most places pander to the needs of expense accounters and weekend revellers”, this Brindleyplace venture is one of the better bets. Notwithstanding that some critics find the ambience “rather chilly and detached”, fans say “Edmunds sets its sights far higher than its local rivals, and scores!”
“Comfortable, spacious tables suit business or romantic occasions”, and this Brindleyplace venture pleases all of its small fan club with its “excellent menu” and “impeccable service”.
It may be “surrounded by boring office blocks”, but all reports confirm that this “smart” and “business-like” Brindleyplace spot “deserves support” – the “food is well above the local average, and the service is very good too” .
Up-and-down feedback again on this ambitious Brindleyplace spot; let’s hope, however, that reports that it has been “revitalised” or “much improved” by the new chef (who arrived towards the end of our survey year) turn out to be correct.
Edmunds Bistro de Luxe’, offers accessible menus inspired by classic French country cuisine, cooked in a modern style.
Showcasing the ‘Best of British’ seasonal ingredients.
A beautifully proportioned room with around 40 covers overlooking Brindley Place water fountains, Edmunds Bistro de Luxe is decorated in warm golden tones, with soft lighting.
Relaxed informed service is offered by Gilles Larroque, Restaurant Manager and team.
Whenever you choose to visit Edmunds, your welcome as you enter the restaurant, will always be warm and friendly
“Food is our passion, wine is our pleasure”
Didier Philipot Chef de Cuisine of Edmunds Bistro de Luxe in Birmingham shares is passions for his new accessible menus inspired by classic French country cuisine, cooked in a modern style.
Edmunds has always showcased the ‘Best of British’ seasonal ingredients, he now applies these to his classic French training. Since his childhood in France he was blessed with culinary influences from both of his parents’ families. Food having always played a huge role in his life. “My mother’s side were artisan bakers from Nancy (including a self-sufficient gran with her own garden and orchard) and, my Father’s family were fishermen from Brittany.
My first job was on a market in the Brie region at the age of 12, making boudin noir (black pudding), which I loved. I then attended hotel business school in Paris and worked in some of the finest Parisian establishments, from Fauchon to the Ritz, the Pavilion des Princes to the Chateau de la Jonchere. I also spent a year in a traditional French auberge, learning all the old classics from a 79 year-old Chef.”
Chef Didier’s early international excursions took him to London’s Sheraton hotel, and then to South Africa’s Flamboyant Cascades hotel in Sun City. On his return to England, he was appointed Head Chef at Brockencote Hall at the age of 24 and, after 18 months, moved to Indonesia for a short time.
Back in the UK once more, he worked at the Rampsbeck Country House Hotel, Cumbria and, in 1995 I returned to Brockencote Hall as head chef, where he spent 5 years, honing his skills and winning numerous awards.
“I felt I was now ready to open my own restaurant and my lifelong dream was realised when La Toque D’Or was born in Birmingham’s Jewellery Quarter. Recognition from both local and national food critics soon followed and I was immensely humbled by the support from my loyal customers and friends.”
Chef Didier took the helm at Edmunds in 2012, and began to ply his honed skills to take Edmunds to another level. Securing 2 AA Rosettes in 2016.
Edmunds Bistro de Luxe now takes his passions to yet another level. Creating more accessible individually priced dishes for the modern diner. He draws upon his skills and experience to create fine French cuisine people will love. Applying traditional French dishes, modern cooking methods and the Greatest British seasonal ingredients to create dishes of distinction.