There’s nothing we like more to do in summer than sit outside with a nice cold drink in one hand and a fork in the other. Let us introduce you to some of the best places to eat in Birmingham, right here in the JQ.
John Penn and Neil Rippington
College of Food University College Birmingham
U
niversity College Birmingham’s College of Food has a second-tonone reputation when it comes to education, boasting an all-star alumni of the likes of Masterchef finalist Claire Hutchings, SortedFood Instagram sensation, Ben Ebbrell, and, more locally, Brad Carter, of Michelin Star Carter’s of Moseley.
Once described as the best-kept secret in Birmingham by celebrity chef Gordon Ramsay, The University’s Atrium and Brasserie are two distinct restaurants that offer the same high quality ingredients and exceptional service with an excellent wine list. The Atrium has an intimate, fine dining feel, while the Brasserie offers a slightly more informal setting for a relaxed dining experience.
It’s also the only place in Birmingham where you’ll pick up a two course meal of hand dived scallops and Cornish supreme of halibut for under £15.
Dining opportunities for the public are endless, and prices are kept down to ensure the restaurants are always full and accessible to all. For an extra special experience, try one of the College of Food’s theme nights. Students are set a brief and are given creative freedom, but are tasked with doing everything from planning, researching, buying ingredients and even promoting their event.
Highly Commended by the AA, UCB's College of Food is not short of awards. As you enter the bar area, a trophy cabinet proudly displays a large collection of accolades from all over the world, including the Nestlé Professional Toque D’Or. This is largely due to the wealth of experience that students can expect to learn from.
The future of University College Birmingham is exciting, the University is launching the next phase of its £100 million investment in student facilities with a £38 million higher education site in the Jewellery Quarter which is set to open in September 2019.
Neil Rippington, dean of the College of Food, and John Penn, assistant dean for Further and Higher Education Food Operations, collectively share nearly 50 years’ experience in the catering industry, and have worked their way up from humble kitchen porters to highly respected head chefs before grasping the opportunity to share their knowledge through educating others.
The Atrium and Brasserie restaurants are open during term time only, and will reopen for bookings in September. For more information, sample menus and bookings, visit the website.
ucb.ac.uk/restaurants
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Roni Ferro
Cucina Pasta Rustica Di Piazza I
f you’ve ever eaten out in the Jewellery Quarter, the chances are you’ve experienced some tasty Italian cuisine.
walk through the door, you instantly feel at home (if home was Italy, of course). Roni has spent 19 years recreating a home-from-home, and this labour of love is apparent in every bite.
Cucina Rustica and Pasta Di Piazza are just a few roads away from each other, but arguably worlds apart in decor and atmosphere.
While Pasta Di Piazza may seem traditional on the outside, it is forward thinking when it comes to the menu – something that can largely be attributed to the number of great Italian chefs that Pasta Di Piazza has seen over the years. It is also for this reason that the menu is so extensive – every item of food and drink you see is influenced by a different region of Italy (of which there are many).
Cucina Rustica is the baby of the family. The restaurant was opened in 2010 on Ludgate Hill by Roni Ferro and his business partner, Albert, but needed a complete refurbishment. Its contemporary decor is complimented by romantic, picturesque images of Italy adorning the walls, making it the perfect location to enjoy a business lunch or romantic meal for two. On hot summer days (or cold ones, if you’re brave), diners can eat al fresco on Cucina’s outdoor dining area.
To run two successful businesses just minutes from each other is a real testament to Roni and his team. His advice to budding restaurateurs is simple: have patience. A restaurant is more than just food – it’s a destination, an experience and crucially, a brand. As they say... Rome wasn’t built in a day.
Pasta Di Piazza (pictured) is a long-standing veteran of the JQ and will undoubtedly be here for future generations to enjoy. The moment you
pastadipiazza.com
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cucinarustica.co.uk
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Clive Green
Devon House I
n December, we welcomed family-run Jamaican restaurant and bar Devon House to the Jewellery Quarter.
Clive Green started his career in the catering industry with his takeaway business just minutes away on Constitution Hill. Originally from a sales background, Clive had an ambition to ditch the desk and start his own business back in 2012, and so he opened his first food outlet – Portland Lagoon. Clive found a gap in the Jamaican food market. Birmingham has plenty of takeaways, but he soon discovered that Jamaican sit-down restaurants were under represented in the city. His customers were crying out for the same delicious flavours in a relaxed restaurant setting, and it was then that Devon House was born. Clive already knew the Jewellery Quarter well, and knew his restaurant would flourish in such a diverse location. His ambition is to create a brand that young and hungry chefs can grow with, by giving them a platform to come in and express themselves through cooking. Devon House is named after the home of George Stiebel, the first recorded black millionaire, in Kingston, Jamaica. The decor is simple and clean, with accents of colour – much like the food. Expect traditional favourites, including jerk chicken, curried goat, and ackee and saltfish; as well as some extra special dishes, including baked salmon with a cream of rum sauce and delicately seasoned sea bass (they do some pretty impressive cocktails, too). In the near future, Clive hopes to open more Devon Houses across the West Midlands, but for now, you can enjoy a little slice of Jamaica right here in the Jewellery Quarter. devonhouse.co.uk
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Dan Anderson
Anderson’s A
nderson’s Bar and Grill is a household name when it comes to dining out in the Jewellery Quarter.
With more awards than you can count, Anderson’s has truly made a name for itself as the number one grill in the city, but the menu has and always will remain totally unique. Anderson’s only serves 100% British, quality, rare breed beef – something that Dan is proud of. Working closely with the Rare Breed Survival Trust (RBST), Anderson’s is dedicated to supporting the sustainability and ancestral heritage of Britain’s beef, and is eager to pass on this knowledge to its customers.
With its exposed brick, low oak ceiling beams and quirky artwork, it’s easy to see why the bar and grill was once named ‘most romantic restaurant’ by The Independent in 2015. Set in the picturesque St Paul’s Square in an eighteenth century cellar, Anderson’s is run by head chef, Dan Anderson, and director, Nick Crudgington. Ten years ago, Dan was the head chef at Nick’s fine dining restaurant, The Bucklemaker. When news broke that The Bucklemaker was set to close in 2009, Dan approached Nick to create a restaurant that was accessible, sustainable and served high quality food with excellent service. It was then that Anderson’s, Birmingham’s first dedicated premier steak restaurant, was born.
This year, Anderson’s is looking for new ways to be self sufficient, including dry ageing its own cuts of beef on site and creating its very own, off-site kitchen garden. The kitchen garden will give the restaurant new opportunities to grow lost varieties of fruits and vegetables, wild edible flowers and heritage vegetables. Diners looking to expand their horizons should watch this space!
andersonsbarandgrill.co.uk
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Christopher John James
Otto W
hen most of us think pizza, we think Italian. Christopher John James is challenging this – everything about Otto, besides its name, is distinctly Birmingham – which must be why it feels so homely. The artwork adorning the walls is recognisably Brummie, and all can be purchased during your visit. The local feel continues right through to the taps – you can order a pint that was brewed less than half a mile away at Burning Soul Brewery or pick up a bottle of Rock n Roll Brewery’s finest ale to wash down your pizza. Otto serves a short yet perfectly crafted menu. Each pizza is made to order and cooked for just two minutes over 500 degrees of burning Spanish beech logs. Could this be the secret ingredient? Chris studied right here in the JQ at the Birmingham College of Food before going to the University of Sheffield. But it was in London that he got a true taste for the catering industry, where he worked for seven years before concluding that he wanted to start his own business. Chris used his experiences in London to inspire both of his ventures, the first of which was a successful deli, the 8 Foot Grocer, which he opened a year before Otto. Both venues have a certain charm that only comes with years of history. The 8 Foot Grocer was once the depot of a biscuit factory, while Otto used to be a vintage clothing shop. The interior has a rustic feel with exposed brick and bare wood. All furniture and the bar has been beautifully hand crafted by uMake – a furnishings designer located on the edge of the Quarter who was also responsible for the interior of 1000 Trades. To ensure optimum quality, Otto only serves eight types of pizzas plus two specials. Where possible, all ingredients (and drinks) are locally sourced. ottowoodfired.com
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Syed Mohammed
Lasan I
f there’s one thing Birmingham isn’t short of, it’s curry houses – but in 2002, Jabbar Khan and award-winning chef Aktar Islam had a vision to bring Indian fine dining to the heart of the Jewellery Quarter. Lasan has been unparalleled ever since, and has been named as Gordon Ramsay's Best Local Restaurant in the UK.
its many possibilities afforded by the restaurant’s split levels, offering intimacy and cosiness whilst still feeling open and spacious. Lasan is not your average Indian restaurant. Every single ingredient is sourced from high-end suppliers and is cooked using a unique and modern method to ensure optimum quality, whilst still retaining a traditional foundation. The menu is short and succinct, allowing Syed’s team to be masters of their trade. Because the menu isn’t excessive, Syed and his team are constantly refreshing their options, giving return customers something to look forward to each time they visit.
Lasan Group started as just one restaurant on James Street, just off St. Paul’s Square, 15 years ago, when the Jewellery Quarter was very different. With a small budget and a big dream, Jabbar went to India in search of a full team for his restaurant. It was there that he met Syed, who has been general manager of Lasan ever since.
General manager’s tip: all of Lasan’s chefs originated from the coastal regions of India, so Syed recommends that, if you’re unsure of what to order, you always try the fish.
Syed studied restaurant management in Switzerland and has worked across the world in many different catering and hospitality establishments, including Germany, Italy and France.
Lasan is part of Lasan Group, which includes Raja Monkey in Hall Green, Fiesta Del Asado in Edgbaston, Izza Pizza in Selfridges and Nosh & Quaff, Colmore Row.
As soon as you enter Lasan, you are instantly met with a warm welcome and tasteful decor. Jabbar originally fell in love with the building for
lasangroup.com
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Ejdani Ghulum
Konya's Gold T
he Jewellery Quarter has always been home to a wide variety of cuisines from around the globe, but never have we had a Turkish restaurant. As it turns out, now we have two!
Both brothers fell in love with Turkey at a young age. It was there that they became inspired by the food and atmosphere and decided to bring a little piece of Turkey home to Birmingham. The pair couldn’t believe their luck when the site, which used to be an Indian restaurant, became available on Pitsford Street.
In September last year, the Jewellery Quarter was lucky enough to get its first Turkish restaurant – Konya’s Gold.
Ejdani and Kilbria chose the decor for Konya’s Gold and had everything from the tiles to the light fittings and wallpaper shipped over from Turkey. On hot days, you can enjoy your meal in the sunshine on a little tucked-away terrace at the back of the restaurant.
The 28-cover restaurant serves authentic Turkish cuisine with an Arabian twist. On the menu is Baba Ghanoush, lamb kofte and traditional Turkish sweet favourite, baklava. What’s more, unlike most restaurants in the Jewellery Quarter, Konya’s Gold is unlicensed, meaning you can wash it all down with your own bottle.
Ejdani and Kilbria are working alongside head chef Hamad, who has over 25 years' experience and has cooked across the world, to extend their menu, and are planning to bring some exciting traditional Turkish favourites to the table. İskender, a hugely popular dish in northwest Turkey, and pide, Turkey’s well-loved answer to pizza, will soon be available to eat in, takeaway or order via Uber Eats.
Konya’s Gold is the brainchild of brothers Ejdani and Kilbria Ghulum. The brothers come from a long line of caterers – both their father and grandfather were restaurateurs and ran traditional Indian curry houses in Birmingham, but Edjdani and Kilbria felt that the market was over saturated and wanted to try something different.
konyasgold.co.uk
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