To listen to this episode of our Birmingham based food podcast Breaking Bread with Sam & Taylor and hear all about what to expect from Wine Freedom, their new natural wine bar in Birmingham. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on thisLINK
What To Expect From Wine Freedom, The New Natural Wine Bar In Birmingham
In this week’s episode, we were delighted to be invited for an early look around wine freedom. The new shop, bar & event space focused around natural wine from Sam & Taylor.
In our chat with Sam & Taylor they tell us what to expect from this exciting new opening which is located on floodgate street, Digbeth. Wine parties, wine tasting events, evening drinks or utilise their professional advice to pick up that perfect bottle to take home, Wine Freedom will be the perfect new place to go for everything natural wine in Birmingham.
Natural Wine
Sam & Taylor are obsessed with natural wine & are on a mission to cut out the confusing jargon & bring it to as many people as possible. A quick glance at the wine descriptions on their website will show just how different Wine Freedom is
Trends show younger drinkers no longer just opt for the cheapest alcohol & care more about what they put in their bodies. Natural wine is organically grown with no chemicals and made with nothing added to it, making the end product wholesome and natural.
Everything You Need To Know About Wine Freedom The New Natural Wine Bar In Birmingham
Where- 28 Floodgate St, Digbeth, Brum, B5 5SL
Opening-
PHASE 1 / CLICK + COLLECT – Currently every Wed, Thu, Fri 12pm-5pm. Taste from a range of open bottles from the front of our new venue + order online for collection.
PHASE 2 / SHOP + BAR + TASTING – From Friday 11th September 2020 we open as a social distance friendly tasting space, shop and bar.
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 thisLINK
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..
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)
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.
To listen to this episode of our Birmingham based food podcast Breaking Bread with Harborne Kitchen owner Jamie Desogus 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-Owner Jamie Desogus
In this week’s episode of Breaking Bread the Birmingham based food podcast we sit down with chef-owner Jamie Desogus from beautiful fine dining restaurant Harborne Kitchen.
An awesome and fun conversation with Jamie, widely recognised as one of the most talented chefs in the city, an inspirational business owner and one of the nicest guys in the industry.
Scallop
We wanted to hear all about Jamie’s journey from working in one of the best restaurants in the country in London to opening a mega-successful restaurant in Birmingham. We loved listening to his progressive & caring leadership style and his mission to keep Harborne Kitchen pushing forward even in these most difficult of times.
Pork Taco
About Harborne Kitchen
Found in the heart of the Harborne high street in an old Walter Smiths butchers shop, is Harborne kitchen. When you enter, a stylishly modern bar welcomes you into the restaurant. The perfect place to grab a few drinks before being seated in the equally beautiful dining room for a 9-course tasting menu or just to sample a few small plates from the new bar menu & wash them down with expertly selected beers wines or spirits.
The Bar
Opening Times: Tuesday- Saturday 6pm-8.45
Lunch: Saturday 12pm-1.45
Menu: Small Plates Bar Menu
Recommend: Chicken Liver Parfait, we are both very excited that this signature dish found it’s way on to the bar menu.
Price: £4-£12
Restaurant
Opening Times: Tuesday-Saturday 6pm-11
Lunch: Saturday 12-3pm
Menu: 6 or 9 Course Tasting Menu Vegetarian & pescatarian menu
To listen to this special Covid-19 Help For Hospitality episode of our Birmingham based food podcast with Alan & Mark from NCASS. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on thisLINK
In this episode, Liam speaks to Alan & Mark from the Nationwide Caterers Association (NCASS). They talk about NCASS & what they do, how the COVID crisis has affected their members, what NCASS is doing to support members in the crisis, and share some of the great things their members are doing during lockdown
Who is NCASS?
NCASS or the Nationwide Caterers Association to give it it’s full name is a specialist trade association for food & drink caterers in the UK. For over three decades they have helped & supported independent business owners with keeping safe, legal & profitable.
What Services Do NCASS Provide?
As well as advice with your business ideas, getting started, legal documentation & insurance. They offer practical help & support. Their website has a variety of online training courses on Health & Safety, Starting a street food business and sustainability. As well as this they will help you find work opportunities and even offer a number of discounts with suppliers.
To listen to this special Covid-19 Help For Hospitality episode of our Birmingham based food podcast with Lewis, creator of online food delivery website Floc Market. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on thisLINK
What Is Floc Market?
Floc Market is a new online market place, which aims to do two things.
Give local independent food producers an online outlet that is easy for them to use and due to there being no joining fee, set up fee or listing fee, an inexpensive way to sell online.
Give customers an easy hassle-free way to buy a wide range of quality products from local independents.
Who Are Floc Market?
Flok Market was created by food-obsessed entrepreneurs Lewis & David, with the mission to help make local producers, sellers, and makers of great produce easy to find in one place – which is very exciting for would-be customers!
By creating this, we want to encourage everyone to shop local and support the independents in their area.
Lewis & Dave. Floc Market
Breaking Bread- Help For Hospitality Podcast
COVID-19 and the lockdown has put big pressure on a lot of our small independent food & drink producers, many of whom sell directly to customers at farmers’ markets & food festivals. This is not currently possible, and a lot of these traders do not have a website they can sell from. This is where Floc Market gives them a lifeline, that could save some of those producers we know and love.
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 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 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.
