To listen to this special Covid-19 Help For Hospitality episode of our Birmingham based food podcast Breaking Bread with corporate lawyer Michael Buckworth. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on thisLINK
Hello and welcome to this very special episode of Breaking Bread, after doing this podcast for the last 16 months we have developed friendships with a lot of the food & drink businesses in the area. We have decided to try and use our podcast to help those people in the industry by recording some special interviews.
We have decided to try and use our podcast to help those people in the industry
This is episode 1 of covid-19 help for hospitality and is with corporate lawyer Michael Buckworth. Michael, the managing director of Buckworths, has a huge breadth of experience advising startups and high growth companies in a range of sectors including technology, fin-tech, digital and hospitality. Named as “Corporate Lawyer of the Year” for the past four years, he spends much of his time advising clients on corporate and commercial strategy as well as dealing with other issues facing their businesses.
Michael read law at Merton College, Oxford University from where he graduated with an LLB (Hons) degree. He qualified and worked at the London offices of two top US law firms before setting up Buckworths in 2011.
Buckworths is the only firm in the market working exclusively with startups and high growth businesses. Its sister company, Buckworths Compliance provides tailored advice to startups and high growth businesses on compliance with GDPR and the wider data protection regime.
I speak to Michael about the help and grants being offered to businesses by the government and how to apply for them, and how best from a legal point of view do businesses deal with the current crisis. If you have found this episode useful & would like to contact Buckworths for more support or advice call +44 020 7952 1723
To listen to this special Corona Creative episode of our Birmingham based food podcast Breaking Bread with Warwick Street Kitchen & Saint Kitchen owner Lydia and hear her fantastic story & get some cracking brunch ideas. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on thisLINK
Corona Creative Series Brunch Ideas
Welcome to the first of our very special Corona Creative episodes. As well as our usual dive into the stories behind some of our favourite food & drink businesses, we are getting some useful hints and tips for you to try during the lockdown. This was an awesome chat that I enjoyed very much, Lydia is a unique and inspirational leader who gets the best from her team, which makes her two restaurants some of the brunch spots around. During the lockdown, Lydia is refusing to sulk or let her head drop. Instead, Lydia is using this time to develop and plan ready for when she can reopen.
Books Recommended
SettingThe Table- Danny Meyer
Ego Is The Enemy- Ryan Holiday
7 Habits Of Highly Effective People- Stephen Covey
Grit- Angela Duckworth
Lock-down Coffee
One thing most of us are missing right now is a proper cup of coffee, Lydia shares her tips for getting a decent cup at home. Unlike a lot of the home-coffee tips Lydia isn’t snobby or pretentious about coffee at home which makes her advice more accessible than most.
Brunch Ideas From Home
It is impossible to think of Warwick Street Kitchen or Saint Kitchen without thinking about their amazing brunch. For this Corona Creative series, I wanted to get some recipes from the best, and Lydia’s two restaurants are definitely two best places to get brunch, Lydia has some Brunch ideas for you and has very kindly shared some recipes for you.
The Perfect Poached Egg
An integral part of brunch is the humble poached egg, simple in theory but a nightmare to perfect. There are a few important things that you need to poach the perfect egg.
Quality and freshness, the fresher the better, also a good quality free-range egg. We use cacklebean eggs, who are based in the Cotswolds and pride themselves on raising completely free-range hens with the right food; a happy hen equals a tasty egg.
Pan volume, you need a pan that is the right volume for the eggs, for four poached eggs you want to use a pan that can hold 2 litres of water.
Vinegar, you need to add white wine vinegar to the water before bringing to the boil, for the 2 litres of water you need to add 4tbsp of white wine vinegar. (do not add salt to the water as this may break the egg up)
Temperature, bring the pan of water and vinegar to a rolling boil and reduce the temperature of the pan to a simmer, about half temp on the hob.
Add eggs, crack the eggs straight into the water, you don’t need to worry about spinning the water or cracking the egg into something first as long as there is enough vinegar in the pan and the water is the right temperature
Cook, 2 minutes, stay with the eggs and check after the first minute or so with a slotted spoon just raising them out of the water gently, each egg is different in size and weight so cook times may vary, the eggs should have a nice wobble and the white should be set, remember the egg will keep on cooking once out of the water so always aim on the side of under as they will firm up.
Strain, take eggs out of pan, place onto a towel and let them sit for 30 seconds, this will get rid of any excess water. Enjoy!
Since we’ve taught you how to make the perfect poached egg, it only makes sense that we share some ideas on what to put them with. All of the following are great on toast with poached eggs. Enjoy and be sure to tag us (@Warwickstreetkitchen) in your food photos so we can see the results!
Baba Ganoush VG (Serves 2-4)
2 aubergines
Prick aubergines with a fork and then place directly on an open flame on top of a gas hob or under a grill on its highest setting until skins char and turn black and the flesh feels soft, turning every 5 minutes, this will take roughly 20 minutes. Once cool cut in half and scoop out the flesh with a spoon into a blender.
1 clove garlic 1/2 lemon, juice fresh 1 tbsp tahini 25ml rapeseed or olive oil
Add remaining ingredients into a blender with the aubergine and blend to a paste or pulse briefly, if you want more texture.
Roughly chop the coriander, mix through and season to taste.
Ras el hanout hummus VG (serves 2-4)
400g chickpeas, drained and washed 1/2 lemon, juice 1tbsp tahini 1 tbsp ras el hanout 1 clove garlic 30ml rapeseed or olive oil 1tsp salt
Strain chickpeas off and wash, leave to drain off any excess water. Place all of the ingredients above into a food processor and blitz until smooth.
30ml water
If necessary adjust the consistency of hummus with extra water, taste and season
Muhammara VG (serves 2-4)
1 red pepper 2 vine tomatoes 1 red chilli 1 small red onion 1tbsp smoked paprika 3 cloves garlic 1tbsp rapeseed or olive oil salt
pre-heat oven to 200c
Deseed and quarter peppers, cut tomatoes into four and rough chop the chilli. Take the skin off the onions and cut into six wedges, place whole garlic cloves and all other ingredients on to a baking tray, drizzle with oil and cover with paprika and salt. Place into oven and roast for 15 minutes. Mix everything well and roast for another 15 minutes, making sure you are keeping eye on it, you are looking for the vegetables to char slightly around the edges. Remove from the oven and leave too cool.
60g walnuts
Place walnuts in a frying pan over medium heat and toast until they start to colour.
1tbsp rapeseed or olive oil 3tbsp pomegranate molasses 1 small handful fresh coriander salt
Place roasted vegetables, toasted walnuts, and remaining ingredients into a food processor and pulse, you want the texture to be quite chunky but brought together into a paste. Season to taste.
This will keep well in an air-tight container in the fridge for about a week.
Place avocado in a bowl with the lime juice and mash, season to taste.
Pre-heat oven to 200c
Harissa:
This will make slightly more than what is needed but will keep in the fridge for a week
2 red pepper 4 red chillies
Roast peppers and chillies off whole in the oven for 20 – 30 minutes, you are looking for the skins to char and start to blacken, leave to cool. Peel and deseed peppers, take the stalks off the chillies and any skin that comes away (don’t worry too much about removing all the skin) and place in a food processor.
1 tbsp tomato puree
1 clove garlic 1 tsp smoked paprika 25 ml rapeseed or olive oil 1/2 fresh lime, juice and zest 1 small handful coriander salt
Place the remaining ingredients in the food processor with the chillies and peppers and blitz until smooth, season to taste.
To listen to this episode of our Birmingham based food podcast Breaking Bread all about What to expect from Dishoom Birmingham. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on thisLINK
Who Are Dishoom?
Indian restaurant group Dishoom is coming to Birmingham, but who are Dishoom? Dishoom offers a unique Indian dining experience based on the Irani cafes found in Bombay. With five restaurants in London, one in Manchester, one in Edinburgh Dishoom Birmingham will be the eighth to open.
With India being portrayed in Britain by many outdated cliches Co-founders Kavi & Shamil created Dishoom out of a desire for a more authentic reflection of India & her food.
Dishoom Kensington
What Is An Irani Cafe?
Towards the end of the 19th Century start of the 20th Century, Iranis fleeing famine and persecution arrived in Bombay, opening small cafes serving Irani chai & traditional baked snacks.
Dining out in Bombay at the start of the 20th Century was complicated and quite segregated. This was not the case in the Irani cafes, as migrants, they did not care for exclusivity, serving all religions and classes. Irani cafes were for everybody.
The all-inclusive aspect of the original Irani cafes is very much alive at Dishoom. Celebrities and bankers drink vintage champagne and cocktails alongside students drinking bottomless chai and eating buns. All religions are welcome and celebrated at Dishoom, with special events held for Eid, Christmas, Diwali, and Holi.
Dishoom Charity Work
Just as the original Irani cafes were safe spaces for people of all walks of life to sit & break bread, Dishoom also wants to be a space for all. An example of this is their knot of protection event. Inspired by Tagore who in 1905 sought to inspire love & respect between Hindu & Muslim in Bengal, by encouraging them to tie a piece of thread around each other’s wrists in what was a ritual between sister & brother. The message was clear, You can not divide us!
So last year for Raksha Bandhan Dishoom encouraged their customers to tie a rakhi on someone of a different faith, nationality or culture, and donated £7485 to the incredible seeds of peace charity. A charity that takes teenagers from conflict areas such as Palestine & Israel and educates them in an attempt to encourage peace.
Dishoom Dining Room
Ramadan 2015 Dishoom co-owner Shamil & the groups’ executive chef Naved Nasir decided for their Zakat, they would support two wonderful charities. Magic Breakfast UK and The Akshaya Patra Foundation in India. Dishoom decided to partner with these charities permanently, and regularly hold fundraising events.
The UK based charity Magic Breakfast aims to put an end to hunger being a barrier to education in schools by providing healthy breakfasts to vulnerable children. Indian Akshaya Patra Foundation provides daily school meals to ensure ‘No child in India shall be deprived of education because of hunger’.
Bacon Naan
What To Expect From Dishoom Birmingham?
The Story
Each of the Dishoom restaurants is based on a fictional story. Dishoom King Cross being near the train station tells the story of a young Irani who comes to Bombay with nothing, who starts selling Chai & baked goods from a stall before expanding into one of the coal sheds & dominating the godown. Kensington Dishoom takes influence from a 1940s Bombay obsessed with Art Deco. Which is the setting for the Bombay Roxy, a cafe by day, jazz club at night based in an old cinema building & owned by the charismatic Cyrus Irani.
For Dishoom Birmingham- The City Of A Thousand Trades they took inspiration from the story of Roda Irani. Roda Irani was the daughter of a market trader who embraced her father’s belief in free trade and began selling hearty plates of Akuri, Keema Pau, Omelets and their specialty of crunchy Brun Maska alongside the traditional things sold by her father. When her father passed she took over the shop and under her reigns, it thrived. Now with a daughter of her own who never lived under the British Raj & upset that her father never lived to see Indian independence, Roda decides it’s time to educate her daughter on India’s past, on their past and tells her all about how they won their freedom through a thousand trades.
Keema per eedu/Bhel/Pau Bhaji
The Food
Dishoom Birmingham will open all day for breakfast, lunch & dinner and if the other restaurants are anything to go by, it will be popular at all times. The breakfast menu is one of the most original menus in the city with dishes like the Akuri (Irani scrambled eggs), keema per eedu (spiced minced chicken, fried egg & potato) and banana & date porridge. However, it is the incredible breakfast naans that have become notorious, four rashers of thick-cut quality bacon, tomato & chili jam, and cream cheese stuffed into a fluffy freshly made naan bread.
Dishoom’s main menu served from 12pm daily, is a dream team selection of all of the best street food staples & Irani cafe favorites traditionally found in Bombay. There’s small plates like Pau Bhaji (mashed vegetables with a homemade hot buttered bun) Vada Pau (spicy potato patties in a bun, like a chip butty) and prawn Koliwada (crispy prawns). There’s also a selection of grilled meats, curries, biriyanis and even a dish created especially for Dishoom Birmingham The Mutton Chaap Korma.
Mutton Chaap Korma
To Drink
Dishoom is fully licensed and offers a large selection of beers wines & spirits including the Dishoom IPA beer, but is very well known for its cocktail menu. As well as a special dish, Dishoom has come up with a special cocktail, exclusive to Birmingham. The Bombay Mule is a tall refreshing drink made from Bombay’s favourite whiskey, Johnnie Walker Black Label, chai spices, topped up with ginger beer.
Bombay Mule
Other Info
Address- Dishoom Birmingham, Paradise, One Chamberlain Square, B3 3HQ
Opening Times Are 8-Midnight
Lots of vegetarian & vegan options
Due to the covid-19 pandemic, the opening of Dishoom Birmingham has been postponed
To listen to this episode of our Birmingham based food podcast Breaking Bread with Maribel head Chef Harvey Perttola and hear his fantastic story. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on thisLINK
Chef Harvey Perttola
Chef Harvey Perttola
This week we were very lucky to sit and recorded with one of the most talented young chefs in the country. At just 25 years old Harvey is already head chef at a prestigious fine dining restaurant, Maribel.
Like a lot of successful chefs, Harvey was passionate about cooking for as long as he can remember. Realising school, and its traditional teaching methods were not for him, Harvey found focus in home economics classes, and entering into a cooking competition judged by Opus Head Chef David Colcombe.
Opus
Although he didn’t win, David Colcombe was so impressed with Harvey he offered him a weekend job at Opus. Only 14 years old Harvey loved the kitchen environment and jumped at the chance to go full time once he finished school.
Apple Pie
Hampton Manor
After finishing his apprenticeship at Opus chef Harvey Perttola worked there for a few years, before deciding to move to pastures new to gain more experience. Harvey joined the talented brigade at highly rated Peels at Hampton Manor.
During his time at Peels Harvey Perttola refined his skills adding to what he had learned at Opus, even cooking for Michelin and being part of the team that won the coveted star. After the head chef left and a few changes to the team Harvey became a bit frustrated with the lack of promotion opportunities and was unsure if cheffing was still for him.
Pork/Langoustine/Leek
Maribel
After flirting with recruitment and some temping jobs Harvey Perttola started working at Birmingham fine dining restaurant, Maribel. Working under mega-talented chef Turner Harvey continued to hone his talents and when chef Turner left he decided to make his vision for Maribel & his food beliefs known, and the owners decided he was a perfect fit for the head chef role.
To listen to this episode of Breaking Bread with The Butchers Social owner Chef Mike Bullard and hear his fantastic story. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on thisLINK
Chef Mike Bullard
Chef Mike Bullard Podcast
Hello & Welcome to Breaking Bread, the Birmingham based podcast presented by food-obsessed mates Liam & Carl. This week we were very lucky to sit and chat with the Owner and head chef of the beautiful Butchers Social in Henley In Arden. We have an awesome chat all about Mikes career
Salted Caramel Chicken Wings
The Original Butchers Social
Chef Mike Bullard started his career in kitchens like a lot of people in the industry, working part-time to earn some money on the side. Quickly Mike fell in love with cooking and worked his way up to a full-time position with local gastro pub group Lovely pubs. After a few years of gaining experience in kitchens and in corporate catering Mike along with business partner, Jamie decided it was time to open a restaurant of their own.
The two talented chefs found a perfect location in an old Walter Smiths butchers shop on Harborne high st. While waiting for planning permission and the usual delays that come with opening a restaurant, the chefs decided to host some pop-ups.
They decided to get a DJ and sell chicken wings. so they made some makeshift furniture out of old wooden pallets and applied for a tempory event notice so that they could sell alcohol. The night was a huge success and became a regular event.
Roast Beef Sunday Lunch
The Butchers Social Henley In Arden
The Butchers Social gained massive popularity across Birmingham and remained very busy, however, it was never what the two chefs had set out to do. It was only a tempory fix, while they started their fine dining restaurant.
Chef Mike Bullard had become very fond of the Butchers Social and it’s accessibility to many, while Jamie remained focused on opening a fine dining restaurant. So the two chefs went their separate ways. and Mike Bullard reopened The Butchers Social in its current location of Henley In Arden.
To listen to this episode of Breaking Bread with Gayle & Barrie and hear all about the Secret Supper 2020 & their fantastic story. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on thisLINK
Gayle & Barrie
Welcome to Breaking Bread, this week we met Gayle & Barrie from the charity Parkinsons UK. Gayle is the Regional fundraiser for Birmingham & the Black Country. Gayle organises events as well as liaises with people who raise money for Parkinson’s UK. Barrie is a volunteer ambassador for Parkinson’s UK, he does public talks about the condition and helps educate people about what Parkinson’s is.
Parkinson’s UK
Parkinson’s UK is a donation led charity that aims to provide information and support for people with the condition and their family, as well as raising awareness & researching the most promising treatments and getting closer to a cure every day.
This incredible charity is essential to Parkinson’s sufferers and their families and relies on people like us to raise vital funds. The charity has a number of regional fundraisers like our guest Gayle, who work tirelessly thinking up exciting ways to raise these funds.
Secret Supper
Secret Supper 2020
One of these exciting fundraising events is its annual Secret Supper. 2019 seen welcome drinks at The Jam House before people being split into groups and dispersed around the Jewellery Quarter for three courses in three different restaurants.
This year the Secret Supper is back and promises to be bigger and better. The Colmore district welcomes us this year, with The Lost & Found hosting the welcome drinks. Secret Supper 2020 will take place on Tuesday 28th April at 5pm, tickets are on sale now, but are quickly running out. So be sure to get yours soon.
To listen to this episode of Breaking Bread with Digbrew & Dough owners Ollie & Harry and hear their fantastic story. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on thisLINK
Digbrew & Dough
Hello & welcome back to Breaking Bread, this week Liam & Carl are joined by brothers Harry & Ollie. We talk all about how Ollie started one of the best craft breweries in the country & how Harry used his science background to create awesome pizza.
Digbrew Craft Beer
Digbrew
Ollie started brewing beer as a hobby from his studio, while studying art at uni. His hobby soon became his passion, and not long out of uni, Ollie began looking for a home for his new craft brewery.
Eventually, he decided to set up his brewery in an old gun factory in Digbeth Birmingham. The brewery would have a taproom to serve the beer he brewed in an upscale to his old art studio. Digbrew was one of the first waves of craft breweries to open in Birmingham and has established itself as one of the best.
Dough
When the Digbrew taproom opened the only food they served was pie. Before long Ollie made the decision to switch to pizza, and his brother Harry joined. Baking is often referred to as a sweet science, and pizza bases are no different. Fortunately, Harry was well versed in bringing scientific grounding to his passion for cooking.
To listen to this episode of Breaking Bread with Canary & Kitchen owner Mike Eaglesfield and hear his fantastic story. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on thisLINK
Mike Eaglesfield
Hello & welcome back to Breaking Bread. This week we were delighted to be joined by Birmingham chef Mike Eaglesfield. We have an awesome, relaxed conversation all about his time on Masterchef & how he went about starting his own food business.
Cook With Floyd
For insurance worker Mike, food wasn’t always an obsession. In fact, it was a bet with his wife that ignited the fire. While watching legendary chef Keith Floyd on the TV Mike half-joked that Keith’s recipes were dated and simple.
On hearing this, Mike’s wife Antonia challenged him to cook Floyds top 100 recipes. By recipe three Mike Eaglesfield was hooked. Cooking became a passion and it wasn’t long until he was experimenting with his own recipes
Mike Eaglesfield Masterchef
In 2019 Mike loved cooking so much he decided to test his skills on one of the most popular cooking shows in the world, Masterchef. After a long & drawn-out application process, Mike made it to the televised round where he received very positive feedback from judges Gregg & John but was unlucky to have been in one of the tougher groups.
Canary & Kitchen
Although disappointed by what he now realises was more a reality show as much as it is a cooking competition, Mike was confident in his skills and the quality of his food. After doing a few dinner parties Mike along with wife Antonia decided to start their own private dining experience.
Canary & Kitchen brings restaurant quality food straight to you. Mike’s cooking style is heavily influenced by the multi-cultural city he is from, Birmingham. He is enthusiastic about exploring different cuisines and their ingredients.
To listen to this episode of Breaking Bread with Wilderness owner Alex Claridge, and hear his fantastic story. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on thisLINK
Alex Claridge
Alex Claridge
After quitting his “boring corporate job”, Birmingham chef Alex Claridge decided to follow his dream and start cooking. After a few jobs in local pubs, restaurants & catering kitchens Alex started doing pop-ups at the brilliantly quirky Kitchen Garden Cafe in Kings Heath.
The Wilderness Journey
The Wilderness
Alex is no stranger to controversy or speed bumps. Very shortly after following his dream of opening his own restaurant ‘Nomad’, Alex was contacted by the lawyers of American hotel NoMad demanding Alex changes the name.
Shortly after the restaurant reopened as Wilderness. Like all great entrepreneurs, Alex learned from this disappointment and used it as motivation to turn Wilderness into one of the best restaurants in Birmingham.
Legendary ‘Oh Bollocks’
A New Mature Wilderness
The three AA Rosette restaurant prides itself on being a reflection of Birmingham with plenty of multicultural influences on the menu. Alex has big plans to double down on this “Birmingham story through food ” philosophy when he moves the restaurant on to its next chapter. A move into the old Nocturnal Animals venue on Bennetts Hill in the city centre, in what will be a more mature & refined version of the excellent Wilderness we know & love.
To listen to this episode of Breaking Bread with Masterchef The Professionals Winner 2019 Stuart Deeley, and hear his fantastic story. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on thisLINK
Birmingham chef Stuart (Stu) Deeley survived invention tests, skills tests and fought off other talented chefs, as well as wowing judges Marcus Wareing & Monica Galetti on his way to becoming 2019 Masterchef The Professionals winner.
Evolution Of The Soy Cured Salmon
Stuart Deeley
Stuart Deeley is Birmingham born & bred. After training at Halesowen college, the mega-talented chef started his kitchen career in one of Jamies Italians, before being told by his head chef that he might be better suited to high-end cooking.
After a few twists & turns and a couple of hard lessons learned, Stuart landed a dream job at the legendary Michelin Star kitchen of Simpsons in Edgbaston. Under the training & mentorship of head chef Luke Tipping, Stuart flourished working his way from commis to junior sous.
Alex & Stu
After a few more tough life lessons Stuart ended up meeting another ambitious Birmingham chef, the charismatic Alex Claridge. Alex had opened his own restaurant, The Wilderness and took Stu on before making him, his head chef when Alex moved the restaurant to the Jewellery Quarter.
Alex has a knack for bringing out the most creative sides of his chefs & backing them with confidence and freedom to allow them to grow. Stuart flourished in this environment. Embracing his Birmingham cultural influences and blending them with his more classical cooking techniques resulting in the fusion style the Masterchef judges were blown away by.
Evolution Of The Pork Belly Dish
Masterchef The Professionals Winner 2019
Stuart Deeley gained great support over the series due to his humbleness and quiet belief in the dishes he created. With dishes like the lamb faggots, Stu genuinely wanted his food to represent the city he was born in.
Stu was the absolute picture of calm while serving his pork belly main to a room full of Michelin Star chefs, and received some of the highest praise I have seen on the show.
