West Midlands Restaurant Guide

“Certainly Birmingham’s No. 1 restaurant” – Adam & Natasha Stokes’s “shining star of the city’s dining scene” occupies a “contemporary looking, peaceful and calm” site that’s “classy and comfortable, and – if lacking a picturesque view – buoyed by the happy contentment of diners”. The “outstanding” food “continues to impress, with superb flavour combinations, high quality sourcing, and real innovation – without resorting to gimmicks – to focus on letting ingredients shine”. “An excellent wine list contains many top growths but also good wines at reasonable prices”. “Service too hits a utopian balance of being professional but approachable and engaging”. Its most dedicated fans are furthermore “amazed that it doesn’t have another Michelin star” as they say “it is definitely deserving of at least two: I say that in comparison to the likes of The Fat Duck, Restaurant Gordon Ramsay and Simpson’s, to name just a few!”. The chef’s table again comes recommended: “a magical experience of true theatre!”

“Stunning…”, “fantastic…”, “exceptional every time…” – folks continue to be “blown away by the innovative cuisine” produced by TV-chef Glynn Purnell’s luxurious 45-cover HQ, “in the smart city-centre business quarter”. There are an array of menus on offer, with just tasting options available Friday lunch and Friday & Saturday evenings.

A Midlands institution which has spent 25 years at the top of the gastronomic tree – this Edwardian villa is still the place to go for “a real treat” with “first class food” and “outstanding service” from “wonderful staff”. A number of long-time customers rather regret the change to a simpler format: “the relaxed formal restaurant has been replaced by an OK Brasserie” – “…come on Simpsons, put back the white tablecloths!”

By all accounts “100% worth the trip to Birmingham”, Carters’ “pleasant informality” but “serious” 13-course tasting menus – “birch sap water”, anyone? – “always make for a great night out” (kudos goes to the “charming staff”). When it comes to Brad Carter’s cuisine: “so much work goes into each detail, and yet this is not style over substance: the core is original food, that works at every level. Taste, texture, visually, aroma. Course after course looks beautiful, but more importantly tastes unbelievably good!”

“A unique experience” – provocative chef Alex Claridge’s dimly lit and theatrical two-year-old (“in a new semi-industrial venue” in the Jewellery Quarter) cold be a star in the making. “The food is absolutely stunning, and the drinks pairing innovative – not just wines, but a selection of cocktails and other beverages to create the best food/drink matches”. “We had the extra course with ants... not totally convinced the ants were a great addition, but it did taste good”.