Kray Treadwell

Kray Treadwell is about to open a restaurant in Digbeth named after the birth weight of his premature daughter, 670 grams. Once lockdown has ended, the bijou 16-cover restaurant promises to serve takeaway flavours in a restaurant setting. Just don’t expect white asparagus on the menu… 

Tell us about your cooking

My style is quite unique. Flavour obviously comes first, but presentation is really important. I like to build the colours up on the plate. There are no swipes across white crockery. It’s a bit different. It’s food that people like to eat. And there are no unusual ingredients for the hell of it. Takeaway flavours in a restaurant setting.

How did you become a chef?

I started washing pots at the Asquith in Edgbaston under Glynn Purnell when I was aged 15. I did that for a year then Jason Eaves took on the Asquith and I started doing more and more. Initially I just worked weekends then started going after school too and got more into it. My family didn’t really get cheffing. They couldn’t understand why I was working 70 hours a week for £600. They work traditional nine-to-five jobs, so they just didn’t get it. It was only when I was on TV they understood!


What do you eat when at home?

Takeaways! Peri chicken with wraps and loads of sauces from Peri Lick on Coventry Road.

Who’s the best chef in the world and why? And who’s the best in Brum?

Best in the world is Albert Adria from El Bulli. Everyone credits Heston Blumenthal with transforming cooking and pushing it to another level, but it was Adria. In Brum, it’s got to be Glynn Purnell for all that he’s achieved. It’s harder to be consistent once you’re well known, but he’s managed it.

How is your restaurant adapting to the current crisis?

We were due to open in June, so actually we’ve been in a much better situation than some. We haven’t got staff to pay yet or any of the other overheads associated with running a restaurant and we’ve had more time to make things perfect rather than rushing to open.

Share a cooking tip

Don’t worry if your vegetables aren’t all chopped the same…

What was your favourite food as a kid?

Mini chocolate Weetabix. I think it’s because I was only allowed it at certain times so it made me love it more.

Food heaven and food hell?

Food heaven is grade 5 wagyu beef and food hell is white asparagus – it tastes even more like piss than the green stuff!

If you weren’t a chef, what would you be?

A footballer. You’ve got to dream…

670 Grams, Unit 3030, Zellig, the Custard Factory, Gibb Street, Birmingham, B9 4AU.