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 with Kate & Sam and hear all about the potato project. 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 episode of Breaking Bread. This episode Liam speaks to Kate from Slow Food Birmingham & Sam from Eat Make Play. We talk about both organisations before talking about the brilliant The Potato Project. To purchase 10kg of potatoes or donate visit http://slowfoodbirmingham.co.uk/campaigns/
Podcast Amongst The Potatoes
What Is The Potato Project?
Charlie, a farmer north of the city, had a field full of spuds and no prospect of selling them because of the drop in trade in the hospitality sector. This is a significant issue occurring in our food supply chain as a direct result of the disruption caused by Covid-19.
To make sure he can grow next season’s crop and remain viable, Charlie needs to dig up the potatoes and find new customers fast or let them rot and add to the growing numbers of food that is wasted, before it can be eaten.
We are working with Eat Make Play to move the potatoes into the emergency food system, but we also want to pay the farmer a fair price for his crop.
So, here’s our solution to support Charlie, the emergency food system and of course find a small way of thanking you!
10kg of potatoes for £10
10kg is an awful lot of spuds for any household. So we’re asking you, to donate eight of those kilos to the emergency food system, to help feed people who are struggling to feed themselves. We will send your 2 reward kilos to various pick-up locations across the city.
To listen to this episode of our Birmingham based food podcast with Mary & Shane from Mary’s Cupcakes. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on thisLINK
Hello & welcome to Breaking Bread, In this episode, Liam talks to baker, entrepreneur, full-time mommy of four & creator of Mary’s Cupcakes, Mary Stevens. They talk about how Mary’s cupcakes were created, running a successful business with four young children, and about Mary’s brilliant Instagram.
Who Are Mary’s Cupcakes?
Mary’s Cupcakes was created by Mary Stevens, from a love of baking and a desire to make excellent quality, indulgent and fun brownies and chocolate creations which bring a treat day for the whole family.
Today Mary’s cupcake is a family affair. As well as his full-time job Mary’s husband Shane helps out answering emails, messages and doing deliveries. Mary’s mom Christine, plays a number of vital roles in the operation. Christine and Mary’s four children are in charge of quality control & taste testing, a dream job I would say.
Unicorn Brownie
Where Can I Buy Mary’s Cupcakes Treats?
In normal times Mary can be found at markets in Sutton Coldfield & Redditch, (Check Their Instagram For More) where she has built a loyal following. Mary is famous for her selection of treats being varied & original, her creations born out of her childlike enthusiasm for making the ultimate treat. Like the easter egg smash, a Cadbury’s creme egg wrapped in brownie covered in marshmallow and packed inside a large Cadbury’s easter egg, bound to force a smile and encourage your inner child’s desire to just smash it open.
Biscoff Brownie Half Egg
As well as the markets, Mary’s cupcakes have a brand new website. The website has an online store where you can buy boxes of treats to be delivered to your door. You can even make it a regular occasion by subscribing.
Treat Day For The NHS
It all started with an order from one of Mary’s loyal customers for some brownies which were to be gifted to some NHS employees. When Mary heard about this gesture she loved it. The idea of these hard-working heroes taking a break and treating themselves to a cuppa and a treat got her thinking. What if, with the help of my loyal customers and followers I could donate boxes of brownies to hospitals all over the Midlands?
Mary set up a donations page on her website so that people can donate cash which Mary turns in to boxes of brownies and delivers treat day to NHS workers. So far nearly £700 has been donated that’s nearly 30 boxes delivered to these amazing people who are doing such a brilliant job. You can donate HERE
Family Baking
A huge part of Mary’s success is the family element. If you follow Mary’s Cupcakes on Instagram you will often find Mary & her trusted team of taste testers experimenting in the kitchen.
Baking can be a fun & educational exercise for children, so Mary has very kindly given us their favourite recipe to do as a family for you to try at home.
Gingerbread man
125g softened butter (or dairy free butter I like vitalite) 60g dark brown sugar (or coconut sugar) 70g honey 1 egg 1 tsp bicarbonate soda 2 tsp ground ginger 1 tsp cinnamon 300g plain flour (or whole meal white flour)
1. Mix butter, sugar & honey together with a spoon 2. Add egg and mix together 3. Add all the dry ingredients and mix with your hands. 4. Chill for 10 – 15 mins in the fridge 5. Once chilled roll out, cut and place on a baking try. 6. Bake for 8-9mins 180c 7. Let them cool 8. Decorate with icing, sprinkles, raisins, chocolate chips whatever you like.
NOTES
• Kids who like to get messy will love this. kids who struggle with textures this will help them to experience the dry to wet texture and learn by combining wet & dry will produce a dough. • I try to get my older children to read the recipe and measure the quantities. The younger 2 will measure the tsp ingredients. • Sometimes we throw more flour on the work while we wait for the dough to chill and write letters, numbers, shapes, words etc • If it’s been a bad day and parents you know what I mean. I sometimes I make the dough myself and just get the kids to roll the dough and cut them out 😀
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 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.
