Tag: fine dining

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Michelin Star Aktar Islam

Opheem/Pulperia/Aktar At Home

Birmingham food podcast Breaking Bread front cover episode with Michelin Star Aktar Islam

Listen to this episode of Birmingham food podcast Breaking Bread with Michelin Star chef Aktar Islam, & go behind the scenes at Opheem, one of Brums most iconic Michelin star restaurants. Press play on the player above, alternatively, you can listen on your favorite podcast app, just select from the list on this LINK

Welcome Michelin Star Chef Aktar Islam

Hello & a very warm welcome back to the Birmingham food podcast breaking bread. Co-hosted by food-obsessed mates Liam & Carl, Breaking Bread gives you long-form interviews & discussions with the incredible people that make Brums food scene so amazing. This week we talk to the brilliant Aktar Islam.

A chef who gained fame on TV shows such as Gordon Ramsay’s Best Dish, Great British Menu, Saturday kitchen & Masterchef. Aktar opened his restaurant Opheem with the aim of showcasing his food philosophy & passion for using the best British ingredients to make authentic Indian food. So well received, Opheem won a Michelin Star in its first year of opening.

oyster dish from Opheem restaurant Birmingham from Michelin Star Aktar Islam

Michelin Star Opheem

Opheem opened with huge anticipation in the Spring of 2018. The debut solo restaurant of award-winning chef, Aktar Islam. Using the best possible British ingredients to create revamped versions of traditional regional Indian dishes, Opheem became a huge success and was awarded a Michelin Star in the first year of opening.

Opheem Need To Know

Steak from Argentinian restaurant Pulperia Birmingham from Michelin Star chef Aktar Islam

Pulperia, The Second Restaurant From Michelin Star Chef Aktar Islam

Inspired by ex-F-word rivals Santa Maria, Aktar Islam has always wanted to open an ingredient led, a quality Argentinian steak house. In Febuary 2020 Pulperia opened with a focus on selling the best cuts of meat, cooked over a flame. A simple style of food that lets the caliber of the beef speak for itself.

Pulperia Need To Know

Aktar At Home

March 2020, the start of the Covid-19 pandemic & the start of lockdown. With boredom setting in, chef Aktar Islam decided he needed to get back cooking. At the same time, cook at home dinner sets were becoming popular. Unimpressed with the options available Aktar & some of his closest chefs went about creating their own. Aktar At Home was born. Exciting dishes created using the finest ingredients, and notorious for their generous portion size became hugely popular.

ORDER YOUR AKTAR AT HOME HERE- https://aktarathome.co.uk/

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If you enjoyed this episode why not take a look back at our episodes with

Andrew Sheridan

Jamie Desogus Harborne Kitchen

Alex Claridge The Wilderness

Stu Deeley

Simpsons Chef Director Luke Tipping

Action For Refugees

Breaking Bread Podcast- The Food Blog You Can Listen To

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Head Chef Leo Kattou

Michelin Star Simpsons

Listen to this episode of Birmingham food podcast Breaking Bread with Simpson’s head chef Leo Kattou, & go behind the scenes at one of Brums most iconic Michelin star restaurants. Press play on the player above, alternatively, you can listen on your favorite podcast app, just select from the list on this LINK

cover photo of Birmingham food podcast Breaking Bread episode with Simpson's head chef Leo Kattou

Welcome Chef Leo Kattou

Hello & welcome to Birmingham food podcast Breaking Bread. This week hosts Liam & Carl meet Leo Kattou, charismatic head chef of legendary Michelin Star restaurant Simpsons Birmingham. A great conversation all about Leo’s journey from starting at Simpson’s as an apprentice and working his way up following in the footsteps of some of the best chefs in the Midlands to become Simpsons head chef.

Buttermilk dish from latest Simpson's menu from head chef Leo Kattou

Chipshop To Michelin Star

Chef Leo Kattou hasn’t always been surrounded by purees and caviar, the mega-talented chef started his culinary journey at his family’s local fish & chip shop in Coventry.

From a very young age, Leo worked prepping potatoes & veg and cleaning the shop for pocket money. Soon Leo decided that food was the career for him, and wanted to train as a chef,

After a meeting with Michelin Star Simpson’s restaurant owner, the legendary Andreas Antona. Leo started as an apprentice, where his passion for food & appetite for hard work and doing the mundane prepping jobs seen him flourish.

New Simpson's restaurant Birmingham menu from chef Leo Kattou raw orkney scallops

About Simpsons

Located minutes from Birmingham city center Simpsons is a beautiful modern fine dining restaurant famous for serving tasting menus centered around simple seasonal ingredients. The service is some of the best I have experienced both informal and attentive while still making the experience feel special.

  • Opening Times- Monday/Tuesday CLOSED

Wednesday- Friday- 12.30pm-2.30pm 6pm-8pm

Saturday- 12.30pm-4pm 5pm-9pm

Sunday- 1pm-5pm

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If you enjoyed this episode why not take a look back at our episodes with

Andrew Sheridan

Jamie Desogus Harborne Kitchen

Alex Claridge The Wilderness

Stu Deeley

Simpsons Chef Director Luke Tipping

Action For Refugees

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Alex Claridge The Wilderness Birmingham

Chapter Two

Listen to this episode of Birmingham food podcast Breaking Bread with Chef Alex Claridge, owner of The Wilderness Birmingham. Press play on the player above, alternatively you can listen on your favorite podcast app, just select from the list on this LINK

Birmingham chef Alex Claridge from The Wilderness on Birmingham food podcast Breaking Bread Podcast

Welcome Back Alex Claridge, From The Wilderness Birmingham

Hello & welcome to Breaking Bread the Birmingham food podcast presented by food-obsessed mates Liam & Carl. This week we speak to mega-talented and super articulate Alex Claridge, to celebrate the re-opening of hospitality after the latest Covid lockdown.

The Wilderness

Returning guest Alex owns an awesome unique fine dining restaurant The Wilderness. With the dark interior, loud rock soundtrack & relaxed dress code, this Jewellery Quarter restaurant is unlike any other in the city. Learn more about Alex Claridge & The Wilderness, check out our last episode from 2019

Pigeon dish from chef Alex Claridge The Wilderness Birmingham

Alex Claridge Show Notes

We are delighted to be joined again by Alex. 2020 has been a challenging year for everybody, especially for the hospitality industry. Despite a complete lack of evidence, hospitality is continuously scapegoated by this government as a risk of infection.

From the start of the pandemic, Alex has been at the center of every campaign and petition. Fighting ferociously for the industry he loves. This made Alex a natural choice to guest our first episode back after lockdown.

An awesome conversation all about these last fifteen months, preparing for the future and the exciting changes and improvements we can expect when visiting The Wilderness.

Pear & brie dish designed by chef Alex Claridge The Wilderness Jewellery Quarter Birmingham

Alex Claridge/The Wilderness Birmingham Social

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If you enjoyed this episode why not take a look back at our episodes with

Jamie Desogus Harborne Kitchen

Alex Claridge The Wilderness

Stu Deeley

Simpsons Chef Director Luke Tipping

Action For Refugees

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Everything You Need To Know About New Restaurant 8 In Birmingham

Andrew Sheridan

To listen to this episode of our Birmingham based food podcast Breaking Bread with Chef Andrew Sheridan and hear all about his story & 8 his new Birmingham restaurant. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this LINK

Chef Andrew Sheridan new Birmingham Restaurant 8

Hello & welcome back to Breaking Bread the Birmingham-based food podcast presented by food-obsessed mates Liam & Carl, this week we were hugely excited to be joined by Andrew Sheridan the super-talented chef & owner of new exciting Birmingham restaurant 8.

Andrew tells us all about his career working his way up through some well-known kitchens, appearing on & getting to the final of BBC’s hit TV show Great British Menu before moving to Brum to take on the executive chef position at Craft & opening his amazing new restaurant

About 8 Restaurant Birmingham

The Restaurant

Chef Andrew Sheridan’s new canal-side restaurant can be accessed by an LED-lit door at the foot of the ICC. It is open Wednesday-Saturday with only one sitting at 8pm.

Birmingham’s hottest new restaurant 8, has one of the most original interiors I’ve ever seen. A neon infinity wall opposite a giant screen which plays a video that accompanies each course. The open kitchen takes centre stage, surrounded by a bar made up of 16 individually lit place settings.

The Food

The menu for 8 is an £88 8-course tasting menu, comprised of classic English ingredient-led dishes given the Andrew Sheridan twist. “Just food i really like to eat,” Andrew tells us. Every dish is based around the number 8, and manages to avoid being a tacky gimmick.

There is real thought & purpose to every dish. For example the stunning 8 days a week. A refreshing scallop & apple dish. Apple is the company that owns the rights to this famous Beatles tune, the Beatles hail from Andrews’s home city.

An equally impressive dish at 8 restaurant Birmingham is 08-10-2006. A moist hearty carrot cake basted in caramel made from carrot served with cream cheese & carrot jam. A take on the first thing Andrew ever cooked, which happened to be on the 8th October 2006.

Drinks

Everything about 8 Birmingham has been designed by chef Andrew Sheridan to reflect the journey of his career. Even the drinks pairing has been designed by him and ranges from wines to cocktails using carrot vodka to kombucha.

Carl has eaten & sampled some of the best meals & drinks pairings in the country, but swears blind that this was by far the best he ever had.

Everything You Need To Know About 8 Restaurant Birmingham

Where

8 Centenary Square B1 2EA

Menu & Price

£88 8 course tasting menu. Drinks extra

Opening Times

Wednesday- Saturday 8pm ( currently just one sitting)

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Logo designed by Cardiff based artist now accepting commissions https://instagram.com/arlunydd/ 

If you enjoyed this episode why not take a look back at our episodes with

Jamie Desogus Harborne Kitchen

Alex Claridge The Wilderness

Stu Deeley

Simpsons Chef Director Luke Tipping

Action For Refugees

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New Restaurant 670 Grams What To Expect

Kray Treadwell

To listen to this episode of our Birmingham based food podcast Breaking Bread with Kray Treadwell and hear all about what to expect from 670 grams his new restaurant. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this LINK

Kray Treadwell has a new restaurant 670 grams in the custard factory Birmingham

What To Expect From 670 Grams?

In this week’s episode, we welcome back mega-talented Kray Treadwell. The former head chef of Michelin Starred Man Behind The Curtain, and finalist of BBCs Great British Menu is back to tell us all about 670 Grams, his brand new restaurant.

Kray is on a mission to bring the fine dining experience to a brand new audience, with an emphasis on quality food & drink at an affordable price. The menu is an ever-changing 10-course tasting menu costing just £60. Inspired by foods “I just like eating” such as the fried chicken-esque veal popcorn, or the bread/cheese/spring onion course derived from the humble Tesco cheese & onion sandwich.

curry salmon by Kray Treadwell what to expect from his new restaurant 670 grams in Birmingham

670 Grams A Restaurant Unlike Any Other

670 grams has the most unique interior in the city. The 16 cover restaurant has an open plan kitchen upstairs and a modern restaurant designed with the help of 2G Design & Build complimented with stunning murals from local artists https://www.instagram.com/hotpantsromance/ & https://www.instagram.com/ollietattoo/ Kray states repeatedly in the episode that everything about this restaurant is personal to his style.

Need To Know

  • Where– The Custard Factory, 4 Gibb Street, Birmingham, B9 4AU.
  • How To Book- reservations@670grams.com
  • Menu & Price- Lunch – 4 course Taster Menu @ £35.00 per seat/ Evening – 10 Course Taster Menu @ £60.00 per seat.
  • Opening Hours-
  • Monday – Closed.
  • Tuesday – Closed.
  • Wednesday – Sittings at 6pm, 7:15pm and 8:30pm.
  • Thursday – Sittings at 6pm, 7:15pm and 8:30pm.
  • Friday – Sittings at 12:30pm, 1pm and 1:45pm, then 6pm, 7:15pm and 8:30pm.
  • Saturday – Sittings at 12:30pm, 1pm and 1:45pm, then 6pm, 7:15pm and 8:30pm.
  • Sunday – Closed.

Find Out More About Kray Treadwell HERE

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If you enjoyed this episode why not take a look back at our episodes with

Jamie Desogus Harborne Kitchen

Alex Claridge The Wilderness

Stu Deeley

Purnell’s Head Chef Luke Butcher

Action For Refugees

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Executive Chef Director Luke Tipping

Simpsons

To listen to this episode of our Birmingham based food podcast Breaking Bread with Michelin Star Simpsons chef director Luke Tipping 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 this LINK

Luke Tipping breaking bread birmingham food podcast

Chef Director Luke Tipping

It takes a special restaurant to win a Michelin Star, and an even more special restaurant to hold that star for 20 years. Simpsons in Edgbaston is that restaurant. An extraordinary restaurant, a phenom that has set the bar for fine dining restaurants in our city. Executive chef Luke Tipping has witnessed all 20 of those years at the top and his ethos & philosophies on quality seasonal ingredient-led food and on building, training & nurturing a team of chefs is a major contribution to Simpsons success. We were very lucky to chat with Luke & hear more about his career & his leadership at such a high level..

Chef Luke Tipping Beetroot Simpsons Dish

Professor Of Culinary Arts Luke Tipping

Since starting this podcast nearly two years ago, one name has come up continuously, Luke Tipping. Nearly every chef or restaurateur we have spoken to claims to owe their position to the influence, training, or mentoring given to them by Luke.

Glyn Purnell, Andy Waters, Adam Bennett, Matt Cheal, Nathan Eades & masterchef the pros winner Stu Deeley are just some of the names who flourished at Simpsons under the guidance of Luke Tipping. This gives an indication to the level of training & leadership Luke inspires in young chefs. So much so that in 2010 Luke was awarded a professorship of culinary arts by University College Birmingham

About Simpsons

Located minutes from Birmingham city centre Simpsons is a beautiful modern fine dining restaurant famous for serving tasting menus centred around simple seasonal ingredients. The service is some of the best I have experienced both informal and attentive while still making the experience feel special.

  • Opening Times- Monday/Tuesday CLOSED

Wednesday- Friday- 12.30pm-2.30pm 6pm-8pm

Saturday- 12.30pm-4pm 5pm-9pm

Sunday- 1pm-5pm

  • Menu

Lunch– 2 courses for £40 per person

3 courses for £50 per person

(Menu price includes a glass of house wine (175ml) Wednesday to Friday only)

8 courses for £95 per person

Dinner

3 courses for £75 per person

8 courses for £95.00 per person

Children’s & vegetarian menus available

simpsons birmingham blood orange sorbet chef luke tipping

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Edgbaston Village

Simpsons is a part of Edgbaston village. Edgbaston Village is a vibrant leisure and lifestyle location with an array of gastro delights alongside Simpsons you will find the award-winning The High Field gastro pub, The Edgbaston cocktail bar, restaurant and boutique hotel, The Blue Piano South-East Asian restaurant and bar to Laghi’s Deli restaurant.

More recent additions include The High Field Town House, with its 12 boutique rooms, The Physician public house, Boston Tea Party café, Edgbaston Village sandwich bar, and The Studio venue. A real exciting addition to our amazing city and easily accessible by car and public transport.

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If you enjoyed this episode why not take a look back at our episodes with

Jamie Desogus Harborne Kitchen

Alex Claridge The Wilderness

Stu Deeley

Kray Treadwell

Purnell’s Head Chef Luke Butcher

Action For Refugees

Breaking Bread Podcast- The Food Blog You Can Listen To

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Chef Harvey Perttola

Maribel

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 this LINK

chef Harvey Perttola podcast cover
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.

Chef Harvey Perttola hard at work

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.

Chef Harvey Perttola apple pie dish
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.

Chef Harvey Pertolla pork dish
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.

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If you enjoyed this episode why not take a look back at our episodes with

Alex Claridge The Wilderness

Stu Deeley

Kray Treadwell

Purnell’s Head Chef Luke Butcher

Action For Refugees

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Who Is Masterchef The Professionals 2019 Winner Stuart Deeley?

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 this LINK

Masterchef The Professionals Winner Stuart Deeley

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.

Amazing Dish From Masterchef The Professionals Winner Stuart Deeley
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.

Masterchef The Professionals Winner Stuart Deeley & Wilderness Owner Alex Claridge
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.

Variation Of Masterchef pork belly Dish
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.

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If you enjoyed this episode why not take a look back at our episodes with

Kray Treadwell

Morridge- https://breakingbreadpodcastuk.blog/ep-9-this-is-more-than-porridge-this-is-morridge/

Ju Ju’s- https://breakingbreadpodcastuk.blog/episode-5-julia-beatrice-ju-jus-cafe/

Breaking Bread Podcast- The Food Blog You Can Listen To

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Beaujolais Bonus Episode Live From The Dinner Table

To listen to our Breaking Bread Beaujolais bonus episode. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this link

Beaujolais

Our love of Little Blackwood is no secret. So when head chef, owner and friend of the show Ben Taylor asked us if we would be interested in coming to their special Beaujolais game dinner, and recording a podcast from the dinner table.

After a little persuading, we jumped at this chance to do something new and exciting. Unsure of how it would go and what the sound quality would be like, we set up at the bar ready for Beaujolais day.

The Wine

Dinner Time

Pigeon/Fig/Blackberry– Regnie, Chateau De Pizay 2016

Our first course is perfectly cooked locally sourced wood pigeon. Accompanied by sweet fig, sharp blackberry, pickled beetroot and beetroot puree every forkful screams Autumn.

Pigeon

Rabbit/Carrot/Parma Ham- Beaujolais Blanc, Domaine De La Couvette 2018

A loin of rabbit wrapped in Parma ham went perfectly with the rabbit consume and sweet carrot puree. However, the star of this dish was the rabbit croquette, which was tender well-seasoned rabbit meat coated in golden crispy breadcrumbs. The Beaujolais which was selected for this dish was white, and the lightness made it perfect for this rabbit dish.

Rabbit

Partridge/Pea/Bacon- St Amour, Vers l’Eglise, Domaine Hamet-Spay 2017

Partridge is difficult to get right, which would explain chef Ben looking under pressure for the first time this evening. It’s all worth it as the juicy bird is perfect. The vibrant pea puree is silky smooth, and the Hasselback potato is buttery delicious.

Partridge

Venison/Shallot/Red Wine- Domaine Des Marrans, Beaujolais Nouveau 2019

The main event, and what a show stopper it is. A mountain of melt in your mouth slow-cooked shoulder of venison, and a deep, rich Bourguignon sauce, which I wish I had asked for more of. The shallot was unbelievably good, and not surprising when you hear it was roasted in six-packs of butter.

Venison

Polenta/Mango/Coconut- Chateau Des Arroucats, Ste Croix De Mont 2016

The creamy coconut and lemongrass Panna cotta is wonderful, and I would have been very happy with just that. Even though the coconut sorbet was refreshing, the polenta cake divided our opinion with Carl loving it, but me finding it a little too sweet.

Coconut

The whole meal was superb and the wine selection a true celebration of Beaujolais day. We are very grateful to Ben, Zsofia and the staff at Little Blackwood for letting us record this special event. We loved it, and hope you listen to our live podcast which can be found at the top of this page.

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If You Enjoyed This Episode Why Not Listen To One Of Our Other Episodes

Interview With Little Blackwood Head Chef Ben Taylor

Review Of Little Blackwood