Restaurants, Dining & Social

by Laurence McCoy

The flags will be flying and the street parties will be in full swing for the Queen’s diamond jubilee celebrations, but what will we be drinking to toast Her Majesty’s amazing achievement?

After all, 60 years deserves something special, and needless to say it has to be English! That straightaway rules out the obvious choice – Champagne.

It wouldn’t be very patriotic to be drinking French fizz on June 5th. Luckily these days there are some English sparkling wines that can put top Champagne in the shade. Both Nyetimber and Ridgeview vineyards, in Sussex, have won prestigious competitions for “best international sparkling wine”, beating famous-name Champagnes along the way. They are made from the same grapes as Champagne – Chardonnay, Pinot Noir and Pinot Meunier – and the chalky soils of the south downs are remarkably similar to the region around Reims and Epernay. Add to that the fact that they have both been served up at state banquets so they already have a royal connection. It’s probably a good idea to get in quick to order some before the Queen buys up the lot – because it’s going to be a big party. (www.nyetimber.com and www.ridgeview.co.uk). Look out too for sparklers from Chapel Down, Breaky Bottom and Camel Valley.

Of course we’re not all invited to the Palace party, but whether our own shindigs are in the street, on the lawn, patio or park a proper English flaming June would help enormously. And that would be a good excuse to mix up some Pimms, another staple English summer tradition that would be entirely in keeping.

Down at Ambridge they’re a bit more rustic so they may well be quaffing the odd hogshead or two of good old English cider. But the modern face of cider is anything but old-fashioned. Allen Hogan is a go-ahead cider and perry maker based near Alcester, in Warwickshire, not far from the notional home of the Archers at Inkberrow. He produces clean, modern styles from local apples and pears which are just as much at home in wine bars and cafes as the village pub, and prove that the most traditional of English drinks  has a bright future (see www.hoganscider.co.uk and  www.hoganscider.co.uk for stockists).

And of course there’s always a pint of best – real English ale is enjoying a golden era, just like the Queen herself. A perfect toast: the best of British to Her Majesty.

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by Jayne Howarth

Rai Singh, creative director of award-winning Indian restaurant Pushkar, talks about his inspiration and his vision for this forward-thinking, city centre venue

How would you describe Puskhar?

Pushkar is elegant, hip, sassy, understated, fresh and light. It’s also feminine; I always think of Pushkar as “she”.

From the beautiful chandeliers to the menus in golden boxes – style is obviously very important to Pushkar. How did you ensure the food would match the elegance of the décor?

It is possible to have style and substance. Thanks to our excellent head chef, Bishal Rasaily, who came to us from Chutney Mary’s in London, our food is a reflection of the restaurant’s style. We serve Punjabi/North Indian cuisine and our fresh approach means our food is light and beautifully spiced. You won’t find a red-hot chicken vindaloo or artificial colours and additives here.

Was it your aim to elevate the image of Indian restaurants in Birmingham when you conceived Puskhar?

Long live the posh curry! Birmingham is very well known for its baltis, which are Bangladeshi dishes, while Pushkar, which means “born to flower”, is Indian and very Indian in its outlook. I was very keen to create a restaurant that was elegant and would appeal to a sophisticated diner who wanted to savour excellent Indian cuisine and enjoy an evening out with us.

It is unusual for an Indian restaurant that is famous for its cocktails. Was this a deliberate step to make Pushkar stand out from its competitors?

Our amazing cocktails give us a unique selling point. When people come here, they want to enjoy a whole dining experience. Cocktails were an important aspect of the look and ambience I wanted to create. We serve classics, such as the Bellini and Cosmopolitan, and cocktails with a twist, like our spiced vanilla Mojito.

What makes Pushkar different from its competitors?

It’s not just about creating a different look; it’s about making our guests feel relaxed, welcome and happy. Attentive service is very important: diners are our guests and I treat them as if they are dining at my home.

Has your background in PR and the media industry informed how you wanted Pushkar to look and feel?

When I graduated from Cambridge University with a degree in economics, I didn’t want to work in the City. I am a creative person and have always had a love of fashion, art and interior design, although I do have an analytical eye and a methodical nature. Working in fashion PR and later as a head hunter in the media industry allowed me to develop my ideas and to give me the freedom to express myself. All this helped me when it came to designing Pushkar’s interior.

How did you come up with the design concept?

I had a good idea of how I wanted Pushkar to look and came up with the design for the chairs and lights. I also travelled to India to buy the artwork, which is traditional in its vibrancy and colour, but very modern in style. I’ve mixed high end with high street, buying a few key items from department stores and using them to good effect.

Are other restaurants following your successful formula?

I believe where we lead, others are trying to follow: imitation is the sincerest form of flattery. Because I’m not a restaurateur, I have come to the business with fresh eyes and ideas. I think our look and concept is very distinctive.

What have been Pushkar’s highlights since opening over two years ago?

We are going from strength to strength. We are delighted to have so many loyal guests who return to Pushkar regularly, but winning awards so soon after opening has been thrilling. We won several OpenTable awards earlier this year: the UK’s/London & Ireland’s Best Indian and Best Ambience; Midlands Best for Ambience, Food, Overall, Service, Special Occasion and Most Booked; and Diners’ Choice. We won Best Front of House on Broad Street last year and are rated as the number 1 Indian restaurant in Birmingham on Trip Advisor.

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by Alice Perrey

It’s no surprise that The Cotswold Grill, at the pretty Cotswold House Hotel, is so busy, says Alice Perrey.

Changes are afoot at the Cotswold House Hotel, the charming Regency townhouse in the delightful Cotswold village of Chipping Campden.

The hotel and spa has been bought by Bespoke Hotels and the group is already revamping the fine dining restaurant, which should re-open in May, and is planning to carry out further refurbishments inside this lovely honey stone building.

It is as elegant from the outside as it is on the inside. The entrance hall is fabulous, with squidgy sofas, a log fireplace, and a magnificent original spiral staircase, but we were here to admire the food in what was once called Hicks, but is now renamed The Cotswold Grill.

Head chef David Watts, who trained under Raymond Blanc at Le Manoir aux Quat’Saisons, before moving to the celebrated Welsh hotel Hurst House on the Marsh, joined the hotel five months ago and has been delighting diners with his modern British food.

The menu at The Cotswold Grill is designed to offer diners a more relaxed alternative to what will be its fine dining restaurant, but the emphasis remains resolutely on sourcing top quality ingredients – from local cheeses and vegetables to the best Cornish fish.

The hub of the Hotel is the Grill, which is open from early morning for coffee, light lunches, afternoon tea or, as we were to enjoy, a three-course meal.

When you use the best quality ingredients, says Watts, there is no need to dress them up and complicate them and his philosophy is to serve simple, unpretentious food that is cooked to perfection.

The entire menu sounded delicious and starters included Cornish crab with coriander, yoghurt and lime; root vegetable salad; and slow cooked duck leg and bean chilli with soda bread, guacamole and coriander.

My partner started with the charcuterie, a wonderful platter of chorizo, pastrami, salami, milk buns, pickles, celeriac and horseradish slaw, and red onion marmalade. Each component was superb, but special mention has to go to the freshly baked milk buns, which were absolutely fabulous. It was no wonder I could hear several guests ordering them throughout the evening.

My own starter of Tiger prawns “Pil Pil”, with olive oil, garlic, smoked paprika and chilli was also full of flavour. The smoked paprika gave a wonderful depth to the Tiger prawns, which were served on a skewer, and the chilli gave it just enough heat to bring it alive.

It was a wonderful introduction to Watts’ style of cooking and we eagerly anticipated our main course.

Harry’s main course was braised Cotswold lamb shoulder. The dish was an absolute picture, with its butter beans and chorizo, set off beautifully by a bright green parsley pesto. It was as good to eat as it looked, while my own dish of sea bass, served with alfafa sprouts and cashew nuts, was beautifully light and fresh.

If you like beef, then you should try the Cotswold cote du boeuf. This 35oz (1kg) 34-day dry-aged side of beef that was served to the family sitting beside us looked impressive enough and, judging by the reaction from the children, was utterly delicious.

It wouldn’t be a grill without a range of incredible steaks and here, the list sounded very good indeed, from the 6oz (170g) 21-day dry-aged Aubrey Angus beef fillet to the 14oz (395g) 28-day dry- aged Cotswold Angus T bone steak.

Of course, we left enough room for pudding. Harry opted for the chestnut chocolate delice with salted caramel ice cream. It was extraordinarily good, as was my choice of homemade ice cream, which comprised salted caramel, vanilla, and a lovely fresh banana sorbet. It was the perfect end to a very enjoyable meal.

It’s easy to see why the restaurant was so full the night we visited: the standard here is very high indeed. Once the new fine dining restaurant opens, the hotel will reach new culinary heights, I’m sure.

Cotswold House Hotel and Spa, The Square, Chipping Campden GL55 6AN

Tel: 01386 840330

www.cotswoldhouse.com

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by Karen Jones

Editor Karen Jones enjoys a magnificent Sunday lunch at The Stag at Offchurch, which is rapidly gaining a reputation for excellence

Are you looking for a cosy pub with excellent food? Then look no further than the Stag at Offchurch.

This picture-perfect, thatched pub in the small Warwickshire village is the ideal place to reward yourself with lunch after a long walk, or to relax with your family or loved one.

We were fortunate to dine here recently for Sunday lunch. As soon as we arrived, we felt at home. It wasn’t just the warm welcome by the friendly staff; it was the whole ambience.

Cosy and relaxed are the best descriptions. It is the kind of place where you will find dogs lying by the fire after enjoying a good walk, families enjoying a leisurely lunch together, and couples taking in the convivial atmosphere.

This is a pub that is already gaining plaudits. Since it opened in 2008, it has won The Publican’s National Food Pub of the Year; Les Routiers Newcomer of the Year 2011; and was featured in the Top 50 Gastro Pubs of 2012.

It’s not surprising, therefore, that the place was very busy when we arrived, but staff were quick to greet us and were very attentive throughout our meal.

The interior retains its old world charms, with its 16th century beams and nooks and crannies, but when the sun shines there is no nicer place to be than the al fresco dining area and garden.

It wasn’t quite warm enough to dine outside on our visit, so we stayed inside, admiring the brightly-coloured gerbera that decorated each table.

As we examined the menu, we were brought fresh bread and beautifully marinated olives and accompanied these morsels with a rather nice Chilean 2011 Sauvignon Blanc.

There is a good wine list at The Stag and we particularly appreciated the number of different wines you could buy by the glass.

It’s clear why the pub is quickly gaining a reputation for its excellent food. Nigel Brown, who cut his culinary teeth with the French master Raymond Blanc, is a very talented chef and has a great team working with him.

Nigel insists on using the best ingredients from local suppliers, whenever possible, and takes considerable care and attention when cooking and plating the dishes.

The Anglo/French menu had a great choice of sharing platters, but we opted for two salads to begin our Sunday feast: balsamic roasted beetroot, goats’ cheese and puy lentil; and the black fig, prosciutto, toasted walnut and Roquefort.

Both of these light dishes were beautifully presented, packed with flavour, and were ideal to whet our appetites for the main event: the Sunday roast.

You can’t beat a traditional, English Sunday lunch, so I chose the roast beef, while my companion opted for the roast pork.

Sunday lunch can so often be just average, but this was a cut above the rest: the Yorkshire pudding was crisp on the outside and fluffy on the inside; the crackling on the pork was just as it should be; the beef was meltingly tender; and the gravy was utterly divine. Our meals were the epitome of the perfect Sunday lunch.

You must save room for pudding, though, because the dessert menu is not to be missed.

Could you be tempted by a St Clements posset with stem ginger shortbread? Ginger sponge with butterscotch sauce and vanilla ice cream?

How about a crème caramel with a mini Eccles cake? Or perhaps the cheese board could tempt you, with its Devon Blue with red onion marmalade; Berkswell with mustard apricots; Ragstone goats’ cheese and a Pont L’Eveque with cider jelly? Whatever you choose, you won’t be disappointed.

And for diners who want just a small dessert after their meal, there is the option of coffee with a little sweet.

This is what I chose and ordered the homemade Turkish delight and it was absolutely magnificent, among the best I’ve tasted. However, you might be tempted by the ginger sponge lollipop or small slice of Belgian dark chocolate tart.

As you will see in the photograph here, the presentation was innovative: there is a lot of attention to detail and it doesn’t go unnoticed.

The Stag at Offchurch is definitely on our favourite list in the region. It ticks all the boxes: great pub atmosphere, excellent food cooked with flair and style and attentive and friendly service. Don’t leave it to long before you try this fabulous pub for Sunday lunch.

But make sure you book in advance to avoid disappointment – and enjoy a long walk around the village beforehand to build up a good appetite.

Bon appétit!

Welsh Road, Offchurch, Leamington Spa, Warwickshire CV33 9AQ. Tel: 01926 425801

www.thestagatoffchurch.com email: info@thestagatoffchurch.com

photography by Stewart Foley from Caters Photographic

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by Jayne Howarth

Apparently, we Brits eat fewer Sunday roasts nowadays. They may be time-consuming to prepare at home, but local pubs and restaurant are seeing more customers enjoying this most traditional of meals, says Jayne Howarth.

What is your perfect Sunday lunch?

Perhaps roast beef and Yorkshire pudding? Or roast chicken with sage and onion stuffing? What about a fantastic pork joint with crunchy crackling? And would you prefer to have roast potatoes, mash, or both?

We Rosbifs – as the French like to call us – might be well known for our lavish Sunday roasts with all the trimmings, but this most British of traditions is apparently on the decline.

According to a survey last year, carried out by Red Tractor – the not‐for‐profit quality food assurance mark –there has been a 20 per cent decline in the number of Brits who make a Sunday roast at home over the past ten years ago.

There has also been a 15 per cent decrease in the number of Sunday lunches eaten since 2008, it claimed.

Although the origin of the Sunday lunch isn’t clear, it is thought it has its roots in the north of England. It is believed it began during the Industrial Revolution, when a joint of meat was left in the oven on Sunday morning to cook while the family went to church.

Families whose ovens were too small to accommodate a large cut of meat were said to use the local baker’s brick oven, as bread wasn’t baked on Sundays, and pick up the cooked joint on the way back from church.

This mainstay became a firm fixture in our weekly calendar, with the leftover meat being used throughout the week in bubble and squeak, pies and hash.

While Sunday lunch at home may be on the decline, if reports from restaurants and pubs in our region are anything to go by, it is still very much a firm favourite among Midlanders.

Chefs and restaurateurs are reporting healthy numbers of diners at their premises every Sunday as families and friends get together to enjoy a relaxed lunch with a well-cooked roast with all the trimmings.

It seems that while we might not want to go to the trouble of preparing the vegetables and making the gravy – or cleaning up the dishes and pans afterwards – we still want to enjoy the meal that is at the centre our culinary heritage.

We’ve found some of the region’s favourite Sunday lunch haunts – somewhere where you can anticipate mouthwatering food in fabulous surroundings.

The Oak Room at Nailcote Hall in Berkswell is a great place to dine for Sunday lunch. This gorgeous restaurant is formal and richly decorated, but the ambience is welcoming and friendly, making it a fantastic venue for couples and families alike.

The King’s Hotel, Chipping Campden is a lovely  18th century town house is definitely in the 21st century when it comes to dining and the food in the beamed Restaurant, the more relaxed Brasserie, or Garden Room for private parties, or is to die for.

The King’s Hotel is part of the Eden Hotel Collection and another in the group that serves a sublime Sunday lunch is The Brasserie at the beautiful Mallory Court Hotel, near Leamington Spa. This two AA Rosette restaurant is known for its relaxed dining, so enjoy your traditional Sunday lunch in the wonderful Art Deco dining room and take a walk around the gorgeous grounds afterwards.

For another fabulous two AA Rosette venue, how about the Malt Shovel in Barston. Run by Caroline Furby, this award-winning restaurant near Solihull should be on everyone’s destination list, thanks to the superlative work by head chef Max Murphy.

We also love The Ferry, a stylish pub located in Alveston village, where dining is relaxed and customers can expect fresh home cooked dishes that use the best seasonal, locally produced ingredients.

The Durham Ox in Shrewley, Warwickshire, is fast becoming known for its excellent Sunday lunches, thanks to its locally-sourced meat from Warwick-based Rumps the Butcher and the freshest seasonal vegetables from Sidwell Ltd in Leamington Spa.

Another restaurant/pub that provides Sunday diners with fabulous local food is The Bell, in the picturesque village of Alderminster, near Stratford-upon-Avon. Try its superb roast Warwickshire sirloin of beef or its Alscot-reared leg of lamb with its meltingly good roast potatoes and seasonal vegetables and follow it with a pudding platter - a range of puds, chosen by chef, to share. It guarantees a smile every time.

The White Horse at Balsall Common also offers fantastic roasts every Sunday alongside its full à la carte menu. Herefordshire beef and Staffordshire pork are always available with roast potatoes, seasonal vegetables and real gravy.

Proving the region is spoiled for choice when it comes to excellent Sunday lunches is another of our favourites: The Granville Arms in Barford, which serves a delicious set menu, with a selection of starters and desserts. Main dishes include roasts, a fish dish and vegetarian option.

The Bell at Welford upon Avon is one of the most popular dining pubs in the region and that is testament to the quality of the food and ale on offer. An advocate of local suppliers – who are acknowledged on its menu – the Bell serves Sunday lunch all day for diners looking for a choice of roasts, potatoes and seasonal vegetables.

Close to Lichfield, Staffs, is the Old School House at Weeford, which serves an extensive Sunday lunch in its restaurant. Choose from pheasant, belly pork or roast beef or even marinated lamb shank or fish.

The two AA Rosette award-winning Lamb Restaurant at The Lamb Inn, in Burford, Oxfordshire, is an elegant place to eat in one of the most charming Cotswold villages. Its “Cotswold Sunday Delight” offers diners six starters, including spiced potted fish with toasted bread, and a choice of mains, which include Birkstead beef topside; honey and clove roasted ham; and roast leg of Welsh lamb with garlic and rosemary. Complete the experience with five indulgent desserts or cheese.

For a friendly welcome and hearty lunch, head to The Beeches, in Hampton in Arden, where chef/owner Iain George offers top quality dining at bistro prices. Renowned for its British/Mediterranean cuisine, The Beeches’ pièce de résistance is its unrivalled Sunday lunch.

Hampton Manor, also in Hampton in Arden, is another hotel that is seeing people flock for its Sunday lunches. Roasted Black Angus beef sirloin, creamed horseradish, and Yorkshire pudding is on the April menu, as is brine soaked Cotswold white chicken roasted, bread sauce, thyme and lemon scented jus. Tempted?

The Church St Town House is a small boutique hotel in the heart of Stratford-upon-Avon that serves a great Sunday lunch. Chef Nick Rowberry has created a superb menu using produce from local suppliers, whenever he can. We love the relaxed atmosphere here, the perfect place for a lazy Sunday afternoon.

For one of the biggest choices of dishes in the area, head to Becketts Farm in Wythall, which is famous for its four-meat carvery and 15 different vegetable options. It’s no wonder the restaurant is so popular with diners who love a choice of roast potatoes and parsnips, mash and Dauphinoise potatoes, cauliflower cheese, peas and mixed vegetables.

If you prefer lunch with an Italian flavour, then seek out La Scala in Sutton Coldfield. The Tuscan-born head chef will whisk you away to his homeland with melanzane alla parmigiana; chicken breast with roast ham and fontina cheese, or even the Italian style roast of the day.

For something completely different, how about enjoying a traditional roast beef dinner and all the trimmings on a steam locomotive? Vintage Trains offers a superb three-course Sunday lunch to diners on its Stratford-upon-Avon to Birmingham train, prepared and cooked by on board by chef Ben Mason. Diners sit at beautifully decorated tables in vintage ex-British Rail Mk 1 Pullman Cars.

Whether you are dine at a top hotel, gastro pub, or vintage locomotive, you are spoiled for choice when it comes to dining out in style every Sunday.

What could be more relaxing than enjoying the perfect Sunday lunch out, where friendly staff are there to look after you? Choose your favourite dish and pudding (there has to be a pudding), sit back and relax, knowing there will be no argument about washing up afterwards.

It sounds like the ideal Sunday, doesn’t it?

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by Karen Jones

Karen Jones loves the way the ambience changes at Chameleon when the sun goes down

It’s hard to believe that Chameleon opened only in 2010, for it is such a big part of life for workers and partygoers in Birmingham city centre.

What makes this Victoria Square venue stand out is that it feels right and looks great at any time of day. It opens at midday and serves food right through until late at night and the atmosphere changes subtly over those opening hours from leisurely and relaxed to sophisticated night spot.

Weekends at this venue are great fun, and we have partied here on a few occasions and always thoroughly enjoyed ourselves, but we also enjoy the calmer face of the Chameleon in the week when the Green Room, a fabulous restaurant that offers diners an open view of all the other areas.

Before we get onto the food, it’s worth pointing out the Chameleon’s décor. It is a great talking point, with its stunning handmade chandeliers that definitely have the wow-factor and the newly-created booths that offer customers more privacy. It may be a large venue, but it has been cleverly designed to make it feel intimate.

If you haven’t dined here recently then we highly recommend you treat yourself to some of the culinary delights created by talented chef David Gill, who previously worked for Malmaison and Hotel du Vin and won Young Chef of the Year when working under Rick Stein.

We visited for midweek dinner recently and began our evening with one of the superb cocktails in the bar.

We were not as adventurous as we could have been. The Japanese mojito certainly sounded interesting, as did the the skittle and opal fruit, but we ordered our old favourites, two mojitos and a cosmopolitan. Each was lovely – a celebratory way to start off our evening. If there is a non-drinker among your party, they do not have to feel left out, though, for there is also an excellent choice of non-alcoholic cocktails, including elderberry sling and peach cooler.

Chameleon manager Matt Wagstaff and chef David Gill have worked together to create an excellent menu and serve dishes that are of consistently high quality, so we were looking forward to trying the menu again.

My friend chose the vongole served with razor clams, cherry tomatoes, white wine and parsley sauce to start her meal. She thought the combination of flavours was superb and was pleased that the chef used razor clams, rather than ordinary clams, because of the depth of flavour they add to the dish. It was perfectly cooked and the sweet tomatoes were still a little firm and there was just the right balance of garlic – not overpowering.

Another friend ordered the potted shrimp and Devonshire blue crab with melba toast. This was a delicate starter and beautifully presented with mixed leaves – very moreish.

The third dish was pan-seared scallops with crisp pork belly, apple purée and pea shoots. The presentation was superb and the flavours worked very well together- and this is a starter that I would definitely order again.

Non meat eaters sometimes groan when they have the option of a vegetarian lasagne, but if everyone did it like Chameleon, then there would be no complaints again. This main course was absolutely delicious and full of flavour. It was also dressed as pretty as a picture with tomatoes on the vine. My friend was certainly happy with her choice.

We also ordered the roast breast of free-range chicken, which was wrapped in crisp Parma ham and served with olive oil mash and creamed leeks. This was thoroughly enjoyed. The combination of flavours worked perfectly, with the crisp Parma ham complementing the tender chicken breast.

I had the Kobe beef, a dish I’ve eaten here before and always enjoyed because of its well marbled texture and tenderness. We completed our meal with Kirsch cherry clafoutis and vanilla ice cream, which was perfectly proportioned and flavoured; the British classic, steamed jam pudding with crème anglaise; while the third in our party opted for the cheese board, which comprised brie, dolcelatte and Cornish Yarg, and was served with fig chutney, apple, grapes and water biscuits.

It’s always a pleasure to dine at Chameleon be it for lunch or an evening cocktail with supper.

When a venue can move effortlessly from day to night, and so subtly, you know it has the right ingredients to succeed.

We’ll be back soon!

1 Victoria Square, Hill Street, Birmingham B1 1BD 0121 643 2233

info@thechameleonbham.com

www.thechameleonbham.com

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New chef at Ardencote aims high with new menu

Diners at Ardencote Manor Hotel in Claverdon can look forward to a new spring menu created by its new executive head chef Ian Buckle.

Ian, who has worked at a number of hotels and restaurants across the region, is looking to make his mark on the AA rosette-winning Lodge restaurant, which already has a reputation for excellent fine dining, and win further rosettes.

Keen to increase the amount of good, local produce, Ian aims to offer a seasonal menu and speaks to meat, fish and vegetable suppliers on a daily basis to see what ingredients could enhance the menu.

The new spring menu reflects the best in season at the moment. To begin your meal, why not try Ardencote gravadlax with tartar of smoked salmon, beetroot and spring radishes? Then move onto the best rump of local lamb, bolognaise of lamb breast, crisp sweetbreads and buttered turnips.

To finish, you could be tempted by the lemon curd, almond financier, toasted meringue and sugared almonds.

“I’m really looking forward to taking Ardencote Manor to new levels, as well as preparing for the 2012 wedding season, with out outdoor wedding pavilion,” says Ian.

For more details, visit www.ardencote.com

Aman Bhandal at Chop and Wok surges to success across Birmingham & beyond

Chop and Wok was formed a little over 2 years ago by Birmingham business ace, Aman Bhandal, at the age of just 24. Since its launch this quirky, new age brand has exploded across Birmingham.

The idea behind Chop and Wok was to provide something completely fresh and innovative in the catering field. The market is currently flooded with an abundance of themed South Asian and Oriental restaurants already out there, but none have successfully managed to build a strong brand and merge the two influences into something pan-Asian, young, fresh and readily accessible. So the brains behind Chop and Wok set out on a quest to conquer this huge gap in the market place.

The food is cooked in a live ‘food theatre’ and served in a striking electric-coloured customer area.  The menu encompasses Chinese, Thai, Malay, Japanese and Indian flavours, and is split into two sections, the ‘Chop’ menu and the ‘Wok’ menu. The ‘Chop’ menu allows the diner to choose from a range of juicy wraps and crunchy salads while the ‘Wok’ menu allows the diner to choose from a range of mouth-watering wok-based noodle and rice stir frys.

For more information on Chop & Wok  please view www.chopandwok.co.uk

Love’s Sous Chef Heads To Finals Of Roux Scholarship

Young chef follows in footsteps of his mentor

Ed Attwell, Sous Chef at the successful Loves Restaurant, yesterday won the regional finals of the Roux Scholarship held in Birmingham. He is now the only chef from the West Midlands to be selected to compete in the Roux Scholarship Finals in London at the beginning of April.

This prestigious competition was originally started by Michel and Albert Roux in 1984 to test the very best chefs in the industry with a rigorous selection of tasks, through a competition process. The winner each year is offered the exclusive opportunity to cook and train for a 3 month stage in any 3 Michelin starred restaurant in the world, arranged and guaranteed by the Roux Brothers themselves. Alongside a host of prizes and trips offered by the sponsors, the winner will also receive a £5000 cheque to seal the deal.

Eighteen chefs were selected to compete in the Regional finals, with the cook offs taking part in Birmingham and London yesterday. Only six chefs in total were chosen based on their ability to cook their dish on the day, and these six will now compete at the final of the Roux Scholarship to be held at the Mandarin Oriental in London on Monday 2nd April 2012.

Ed was selected to cook in Birmingham yesterday after submitting his paper which was to cook a dish based on Poussin and sweetbreads.

Ed is well versed in the art of competition cooking, having already competed in the Junior Chef of the Year and the British Culinary Federation Chef of the Year competitions. This time, however, he follows in the footsteps of his mentor Steve Love, Head Chef at Loves Restaurant. Steve won this very competition in 1997 and knows exactly what Ed is going through.

Steve says, “for me, this was the biggest competition in the country and the most prestigious. I have always admired the Roux brothers and to win it was like a dream come true. To win opened so many doors and I have never looked back.”

Ed, who was born and raised in Northern Ireland, comes from a family in hospitality as his parents own a café in the Belfast area.

Ed says “I was around cooking for as long as I can remember, it is all I have ever wanted to do”.

Ed’s mother came over to support him during this stage of the competition and will now return with her husband to support Ed when he competes in London in April.

Ed has worked with Steve Love at Loves Restaurant since it opened in Autumn 2009.

Claire & Steve Love run the well-respected Loves Restaurant in Birmingham

LOVES RESTAURANT The Glasshouse, Canal Square, Birmingham, B16 8FL

Tel: 0121 454 5151  | Fax: 0121 454 6376 | Website : www.loves-restaurant.co.uk

A touch of Venetian class comes to Birmingham

A new £2.5 million Venetian tapas bar is due to open in Birmingham this month. Fumo in Waterloo Street will serve a range of cocktails, in addition to a wide selection of wines and beers, and will feature live music on Friday and Saturday nights.

The concept is the brainchild of the San Carlo Group, whose Italian restaurant in nearby Temple Street opened 20 years ago. It will follow the lines of the Group’s Cicchetti Bar and Restaurant in Manchester. San Carlo also has restaurants in Leicester, Bristol, Liverpool and Leeds and the group owns Signor Sassi restaurant, which is in London, Kuwait and Beirut.

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Recipes from Michelin star chefs in  our region...

... In this issue we feature  Michelin Star chef Simon Haigh from Mallory Court Hotel

Roast Pear with a Caramel Sauce & Blackberries  served with a nougat glaze

Ingredients

2 firm baby pear – peeled and cored

1 pint of stock syrup

1 split vanilla pod

Presentation

Put the pear in a hot pan with a knob of butter and a little sugar. Caramelise lightly.

Place the pear in a hot oven 400°F for about 5 minutes.

Warm some caramel sauce.

Place the pears on the place, arrange the nougat glaze and decorate with caramel sauce, blackberries and a sprig of mint.

Nougat Glaze

Ingredients

(makes enough for 12 will keep in freezer for 2-3 weeks) make at least day before.

4 eggs

45gms roasted, flaked almonds

45gms roasted hazelnuts

45gms pistachio nuts

Seeds from one vanilla pod

20gms honey

80gms caster sugar

150 candied fruit

500 ml double cream

Method & preparation

Line a container with greaseproof paper

Whisk egg, sugar, honey and vanilla seeds to ribbon stage.

Whisk the mixture over a bain-marie until light and fluffy then leave to cool.

Fold in the fruit and nuts

Whisk cream until soft peak and fold into the mixture, place in the container and freeze.

When frozen, mould into small balls with an ice cream scoop.

Mallory Court Hotel

Harbury Lane

Leamington Spa

CV33 9QB

01926 330214

photography by Noel Murphy.

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Where will you be on Saturday night?

Those already ‘in the know’ will be dining and partying in Birmingham’s Metro Bar & Grill. Fast becoming Birmingham’s new Saturday evening hotspot, Metro Bar & Grill is located right in the heart of the city’s Colmore Business District, 73 Cornwall Street.

This award winning venue offers a classic, yet contemporary experience to all, whether you decide to dine in the restaurant or socialise in the bar. Providing a warm and relaxing atmosphere the bar is a very friendly place to be – Snug booths and candle light combine to create a real oasis from the midweek working schedule. Prepare yourself to enjoy a combination of the bubbliest of Champagnes, some of the best real ales and lagers, the finest classic wines or maybe a new and exciting wine from the modern day world.

The restaurant offers a discreet seclusion from the bar area and is a place where succulent steaks, grills and seafood sit alongside tempting salads and pasta dishes. You can really go for pure foodie heaven and indulgence or keep it light and easy depending on your mood.

The entire venue oozes a real sense of quality and has a certain ‘grand’ feel when you’re inside. You just know as soon as you walk through the door that you’re in safe hands and all you need to do is enjoy your evening. It’s definitely for those who like to party, socialise or dine within nice surroundings and nice people.

With a number of other late night venues close by, Metro Bar & Grill is fast becoming the preferred meeting destination or as many say “warm-up bar.”

73 Cornwall Street, Birmingham, B3 2DF

www.metrobarandgrill.co.uk

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Strawberries & Cream Jubilee Cheesecake

Serves 8 - 10   Recipe courtesy of The Belfry

Ingredients:

250g ginger nut biscuits (make into crumbs)

80g butter

150ml strawberry purée

3 gelatine leaves (soak in cold water for five minutes then drain)

3 egg yolks

150g caster sugar

400g cream cheese (room temp)

400ml whipping cream (semi whipped stage)

8 inch vanilla sponge (optional)

1punnet of English strawberries

To make the cheesecake

Melt the butter and blend into the ginger nut crumb

Line the crumb into a spring form pan and smooth with a pallet knife. Chill

Place the sponge on top of the crumb (if using) remove the green leaf from the strawberries and arrange on top of the sponge(with strawberry point facing up)

Using an electric whisk, whisk the eggs and sugar together until light and fluffy

Add the cheese, mix well then fold in the whipped cream

Finally heat the strawberry purée to boiling point, remove from the heat then add the soaked gelatine and stir until dissolved

Pour into cheesecake mix and gently fold

Pour the mixture over strawberries, level and set in the fridge for 6 hours

For the strawberry and ginger crumble topping

Ingredients:

50g lightly salted butter

50g caster sugar

Pinch ground ginger

Drop of strawberry essence

Rub all ingredients together until large crumbs form

Bake at 150 degree c until golden. Cool

WIN a 90-minute relaxation experience for two in the AquaSpa, followed by Afternoon Tea with champagne

If there’s an event worth celebrating, then it’s worth celebrating at The Belfry – so where better to join in the nation’s biggest party of the year! The bunting will be flying high at the resort in Sutton Coldfield, from 2-9 June.

A special strawberry cheesecake, made by  The Belfry’s pastry chef, will be the icing on the cake  of the tiered stands of mouth-watering mini pastries  and finger sandwiches.

To enter the competition simply answer the following question on line at www.thebelfry.co.uk/touchbase

The Diamond Jubilee is celebrating how many years of the Queen’s reign?

To find out more about The Belfry’s Diamond Jubilee celebrations, phone 01675 470301 or visit www.TheBelfry.com

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