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Digbrew & Dough

Ollie & Harry

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 this LINK

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.

Digbrew & Dough Social

WEB- https://digbrewco.com/

FACEBOOK– https://www.facebook.com/digbrewco/

INSTA– https://www.instagram.com/digbrewco/

TWITTER– https://twitter.com/digbrewco

Breaking Bread Podcast Social

INSTAGRAM

FACEBOOK

TWITTER

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

Alex Claridge

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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Alex Claridge

The Wilderness

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 this LINK

Wilderness Owner Chef Alex Claridge
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.

Iconic Birmingham restaurant Wilderness dish by Alex Claridge
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.

Cod Satay & Big Mac 2Birmingham On A Plate”

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WEBSITE

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TWITTER

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

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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Kings Heath & Bearwood Action For Refugees

To listen to this episode of Breaking Bread with Rosie & Leonie from action for refugees 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 this LINK

Hello & welcome back to our Birmingham based food podcast presented by food-obsessed friends Carl & Liam. This week we were extremely lucky to sit down and chat with the lovely people behind the charity Kings Heath & Bearwood action for refugees

Action For Refugees Charity

Action for Refugees is a network of local community groups who are committed to supporting refugees and asylum seekers.

We are not-for-profit charitable organisations working with local individuals, groups, and schools to help refugees. We deliver a range of community fundraising events and promote awareness, befriending, support and solidarity for refugees and asylum seekers living in Birmingham and the Black Country and those seeking safe passage across Europe

This Cookbook Belongs To Us

This Cookbook Belongs To Us

We first came across this wonderful charity, when they were hosting an event in a park near us which involved lots of local cafes & eateries. After looking into the charity we found out they actually have a fantastic cookbook.

We have always believed food and in particular sharing food to be a very powerful way of breaking down barriers in the community. We heard in our podcast with the people behind crazy gin, that their parents used to cook for all their neighbours. This helped settle them into their new community.

Chicken Balti

This cookbook is about that. Birmingham has such an amazing mix of nationalities and cultures, and this cookbook is a collection of recipes & stories from all different nationalities who have settled in Birmingham.

We celebrate the many cultures and cuisines enjoyed in Birmingham and Smethwick, from home-cooked meals passed through the generations, to show-stopping restaurant recipes. All proceeds from this book will aid refugees in transit. BUY THE BOOK HERE

You’re Welcome Bab

Punks & Chancers “You’re Welcome BAB”

In a celebration of how diverse & welcoming our city is. Action For Refugees has teamed up with one of Brum’s best clothing brands, to bring you their new you’re welcome bab T-shirt. All profits from this go to Action For Refugees. YOU CAN BUY THIS AWESOME T-SHIRT HERE

Social- Action For Refugees

Action For Refugees Shop

This cookbook Belongs To Us

You’re Welcome BAB

K H Action For Refugees

Twitter

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Facebook

Bearwood Action For Refugees

Twitter

Facebook

Instagram

Breaking Bread Podcast Social

INSTAGRAM

FACEBOOK

TWITTER

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

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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Kray Treadwell

Purnell’s/Man Behind The Curtain/Great British Menu

To listen to this episode of Breaking Bread with Kray Treadwell 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

Kray Treadwell

Hello & welcome back to our Birmingham based food podcast presented by food-obsessed friends Carl & Liam. This week we were extremely lucky to sit down and chat with ultra-talented Birmingham chef Kray Treadwell.

Carl, Kray & Liam

Career

Kray shares his interesting story with us, starting with his rocky beginnings and struggles with his dyslexia. Kray started off training under the talented team at Michelin starred Purnell’s, learning a great deal from his mentor & past podcast guest Luke Butcher

The next step for this talented young chef was a trip to Leeds to work in one of the UK’s most unique restaurants, the Michelin Starred Man Behind The Curtain. Under the leadership of Michael O’Hare Kray continued to perfect his cooking skills, and quickly become Head Chef.

Prawn On A Phone We Talked About
Michael O’Hare Instagram

Great British Menu

In 2019 Kray competed in BBC’s chef competition Great British Menu. Kray was brilliant on the show scoring a 10 from Michelin Star chef judge Paul Ainsworth. With dishes like ‘Fire In The Booth’ and ‘Shharonnn’ he absolutely nailed the music brief, and was unlucky to lose out in the final.

Plating Up On The Show
Disdain For Orthodoxy

Kray Treadwell Social

Instagram- https://www.instagram.com/kraytreadwell/

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Instagram- https://Instagram.com/breakingbreadpodcastuk/

Twitter- https://twitter.com/PodcastBread 

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

music is the royalty-free track I will not let you let me down by joshwoodwardfreemusicarchive.org/music/Josh_Woodward/ edited by Liam Haughey under creative license 3 creativecommons.org/licenses/by/3.0

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

Luke Butcher Purnells Head Chef

Little Blackwood A Little Gem In The Heart Of Moseley

Chef Ben Taylor

Breaking Bread Birmingham Food Podcast- A Food Blog You Can Listen To

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Harry & Katherine Burning Barn Rum

To listen to this episode of Breaking Bread with Burning Barn Rum and hear all about their fantastic rum. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this LINK

Harry & Katherine

Hello & welcome to the latest edition of Breaking Bread, For this episode we were kindly invited down to a farm near Solihull where today’s guests Katherine & Harry are creating awesome rum.

Burning Barn Rum

Watching his father’s business burned down in a disastrous fire, and his determination to rebuild the business from scratch, sparked something in Harry & Katherine. They started looking at business ideas for themselves when it struck them that smoking rum would be a great idea. So Burning Barn Rum is born.

Smoked Rum

The fire became the inspiration for creating a smoked rum. Harry spent time testing different woods to use before it dawned on him that his father’s farm was full of applewood. Harry tried the wood in the smoker and found it to be the best he had experimented with. It was fate.

Different Flavours

After launching the smoked rum, they began working on some different flavours. Annoyed that most spiced rums on the market tasted very similar and not spicy, the couple launched a more grown-up spicy spiced rum. In summer 2019, they went back to the resources of the farm to create a honey rum created using some of the honey from their own bees.

Shepherds Hut

We recorded this episode down on the farm in an old shepherds hut which had been restored by Harry. An amazing little space.

Burning Barn Social

Website- https://www.burningbarnrum.com/

Instagram- https://www.instagram.com/burningbarnrum/

Twitter- https://twitter.com/burningbarnrum

Facebook- https://www.facebook.com/BurningBarnRum/

Logo designed by Cardiff based artist now accepting commissions

https://instagram.com/arlunydd/ 

music is royalty-free track i will not let you let me down by joshwoodwardfreemusicarchive.org/music/Josh_Woodward/ edited by Liam Haughey under creative license 3 creativecommons.org/licenses/by/3.0

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Breaking Bread Meets Bite Your Brum

Ways To Listen

To listen to this episode of Breaking Bread with Laura from Bite Your Brum Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this LINK

Bite Your Brum

Hello and welcome to Breaking Bread. Not really an interview this week more of a conversation all about food. We were lucky enough to sit down with award-winning writer and food blogger Laura AKA Bite Your Brum.

Bite Your Brum Award Winning Food Blog

Lauras much loved food blog is jam-packed full of restaurant reviews and food ramblings. With articles such as 10 places to eat alone in Birmingham, Best pizzas in Birmingham & best beer gardens in Birmingham Bite Your Brum blog is very useful for locals and visitors to Brum.

We had such a fun conversation with Laura, which included reminiscing for the old Snobs and trying to decide the best burger in Birmingham. Laura is a fabulous ambassador for our city and her passion for the city and its ever-growing food scene is obvious

Bite Your Brum Social

Award-Winning Blog http://biteyourbrum.com/

Insta https://www.instagram.com/biteyourbrum/

Facebook https://www.facebook.com/biteyourbrum

Twitter https://twitter.com/biteyourbrum

Breaking Bread Podcast Social

Instagram- https://Instagram.com/breakingbreadpodcastuk/

Twitter- https://twitter.com/PodcastBread 

Facebook- https://facebook.com/breakingbreadpodcastuk 

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

music is the royalty-free track I will not let you let me down by joshwoodwardfreemusicarchive.org/music/Josh_Woodward/ edited by Liam Haughey under creative license 3 creativecommons.org/licenses/by/3.0

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

Luke Butcher Purnells Head Chef

Little Blackwood A Little Gem In The Heart Of Moseley

Chef Ben Taylor

Breaking Bread Birmingham Food Podcast- A Food Blog You Can Listen To

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Chakana Moseley

With Michelin Chef Robert Ortiz

Ways To Listen

To listen to this episode of Breaking Bread with Chef Ortiz and hear all about his new restaurant Chakana Moseley. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this LINK

Chef Robert Ortiz

HELLO & welcome to this episode of Breaking Bread. So most of you will have seen that Moseley has an exciting new restaurant opening this week. Robert Ortiz, Michelin Star chef from the amazing Lima in London is bringing quality Peruvian food to Birmingham with his first solo restaurant Chakana.

Chakana Moseley

Chakana Moseley

We were very lucky to meet chef Robert Ortiz and have a fabulous conversation all about his career, chocolate and of course his new restaurant. Huge thank you to The Relationship for setting this interview up and to Bachus Bar for letting us record.

Booking & Opening Times

If our conversation has got you wanting to try Chef Robert Ortiz’s vibrant Peruvian cooking, you can book your table HERE

Opening times 

SUN: 12pm – 10:30pm 

MON: Closed 

TUES-THURS: 5:30pm – 10:30pm 

FRI-SAT: 11:30am – 11pm 

Chakana Social

https://www.chakana-restaurant.co.uk/

Facebook https://www.facebook.com/chakanamoseley/

Instagram https://www.instagram.com/chakana.restaurant/

All Photos Belong To The Relationship

The Relationship Social

Website https://www.therelationship.co/

Instagram https://www.instagram.com/therelationship.co/

Twitter https://twitter.com/JoGreen

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Twitter- https://twitter.com/PodcastBread 

Facebook- https://facebook.com/breakingbreadpodcastuk 

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

music is the royalty-free track I will not let you let me down by joshwoodwardfreemusicarchive.org/music/Josh_Woodward/ edited by Liam Haughey under creative license 3 creativecommons.org/licenses/by/3.0

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

Luke Butcher Purnells Head Chef

Little Blackwood A Little Gem In The Heart Of Moseley

Chef Ben Taylor

Breaking Bread Birmingham Food Podcast- A Food Blog You Can Listen To

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The Food Blog People Listen To July Round Up

To listen to this episode of Breaking Bread Podcast The Food Blog People Listen To. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this link

HELLO FOODIES, Welcome to July’s episode of Breaking Bread Podcast, the podcast people listen to. This week Carl and i are talking about all the yummy things we (Carl) have been cooking and the cookbooks that have inspired us.

Spicy Lamb Burger

Carl is a huge fan of Made In India and cooks from it at least twice a month. He raves about about how practical and easy to follow the recipes are. Carl cooked the impressive looking simple, but delicious spicy lamb burger.

Spicy Lamb Burger

Booze

Booze is a big part of this episode as Carl runs through cocktails he is experimenting with and craft beers that have got him raving. Most of which at the moment come from Newport brewery Tiny Rebel.

Tiny Rebel

We rave about how much fun we had at the recent Beer Central Festival, and discuss how impressed we were by the breweries on display, Liam loved Big Drop breweries no & low alcohol beers.

The Food Blog People Listen To

We finish by talking through some incredible places we have eaten in, including The Merry Maid, Fiesta Del Asado and Little Blackwood

Patreon

Support the podcast here https://www.patreon.com/breakingbreadpodcast

To support the podcast we use affiliate links on our blog and show notes

Breaking Bread Podcast Social

https://Instagram.com/breakingbreadpodcastuk/

http:// https://facebook.com/breakingbreadpodcastuk

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

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 People Listen To

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Chef Ben Taylor Little Blackwood

To listen to this episode of Breaking Bread Podcast with Chef Ben Taylor & I. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this link

Ben Taylor

HELLO FOODIES, This week we are Breaking Bread With Chef Ben Taylor. Head Chef & owner of one of our favourite restaurants at the moment, Little Blackwood Moseley.

Chef Ben Taylor

We start the episode off by going through Bens work history, places he has trained at, and how working in hotel kitchens is so different to working in a normal restaurant and changes dramatically again, when you own your own restaurant

Little Blackwood, Moseley

Since recording this episode, we have been very lucky to have become friends with Ben & his girlfriend restaurant manager Zsofia. As you hear in the show, Ben is extremely passionate about his restaurant and loves what he does. I think the crazy hard work that goes in to being a restaurant owner is evident.

Advice

As with my other interviews with chefs, i wanted to get some advice for people just starting out in the industry. Ben was great and honest with his advice not sugar coating the hard work that is involved in training to be a chef, while stating the importance of treating ingredients with respect. I also pushed Ben for a little advice for anybody looking to start their own restaurant, so there is plenty of valuable content that i hope you find useful.

Books Recommended

French Landry Cook Book –  https://amzn.to/2Xqd03u

Momofuku- https://amzn.to/2Yz9eGr

noma- https://amzn.to/2RWH71r

Fat Duck- https://amzn.to/2Yy1vsf

Little Blackwood Social

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http://www.littleblackwood.co.uk/

Breaking Bread Podcast Social

https://Instagram.com/breakingbreadpodcastuk/

https://twitter.com/PodcastBread

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Logo designed by cardiff based artist now accepting commissions

https://instagram.com/arlunydd/

music is royalty free track i will not let you let me down by joshwoodwardfreemusicarchive.org/music/Josh_Woodward/ edited by liam Haughey under creative license 3 creativecommons.org/licenses/by/3.0

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

Luke Butcher Purnells Head Chef

Little Blackwood A Little Gem In The Heart Of Moseley

Chef Mark Walsh

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Good Places To Eat In Birmingham June Round up

Breaking Bread Podcast Ep.16

To listen to this episode of Breaking Bread Podcast Good Places To Eat In Birmingham June Round up with Carl & I, just press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this link https://breakingbreadpodcastuk.blog/listen/

Lamb Benedict Little Blackwood Best Food In Birmingham

HELLO FOODIES, Carl and I are back again this week. We start by talking about some of the delicious meals Carl has been cooking at home. He tells us about the cook books hes using most at the moment

Pinch Of Nom

Pinch Of Nom is a cracking book, packed full of healthy, exciting & delicious recipes. Brought to you by the same people who created the original Pinch Of Nom Blog One of the UK’s favourite blogs.

BOSH!

The biggest selling Vegan cookbook of all time, BOSH! is bursting with everyday, simple, yummy recipes. It’s our go to book for an easy meat free meal

A Spot At The Bar

A cracking and very simple to use cocktail book, that will get even the most novice of mixologists making beautiful drinks in no time. All with out the need for a 500 spirit back bar.

Places To Eat In Birmingham. Some Of The Restaurants We Have Visited

Little Blackwood

So many good places to eat in Birmingham but one of our favourites at the moment is Little Blackwood. Carl and I checked out there new exciting brunch menu

Maison Mayci

Beautiful French bakery in the heart of Moseley, which i visit regularkly for their tarts and sourdough. They have now decided to open their doors Friday & Saturday dinner times and are offering a beautiful little authentic French menu

Patreon

Support the podcast here https://www.patreon.com/breakingbreadpodcast

Breaking Bread Podcast Social

https://Instagram.com/breakingbreadpodcastuk/

http:// https://facebook.com/breakingbreadpodcastuk

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

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 People Listen To