Tell us about your cooking?

I’m a chef whose cooking is rooted in French and Mediterranean influences, with a philosophy centred on simplicity, balance and respect for ingredients. I believe that great cooking should allow the natural flavours of quality ingredients to take centre stage on the plate.

How did you become a chef?

I trained at Redditch College, where I developed the foundations of my culinary craft. A defining influence on my career came from Andy Waters, who took me under his wing and mentored me into the chef I am today. Under Andy’s guidance, I refined my technique, discipline and understanding of flavour. Food has always been deeply personal to me. My love for cooking started in childhood with my grandparents. One of my earliest memories is my grandfather Rex’s lemon meringue pie – a dish I still remember fondly even though I lost him at a young age. My other grandfather Jim encouraged my curiosity in the kitchen, letting me help cook meals and eventually trusting me to use a knife for the first time. Those small moments sparked a passion that grew into a life-long career.

What was your favourite food as a kid?

As a child, my favourite meal was a traditional roast dinner, a classic British dish that still represents comfort and nostalgia for me today.

What do you eat at home?

At home, I prefer simple, fresh food that reflects my cooking philosophy. My go-to meals are usually pasta dishes, salads, grilled chicken and seasonal vegetables – dishes that celebrate natural flavours without unnecessary complexity.

Who’s the best chef in the world, and the best in Brum?

When it comes to culinary inspiration, I regard Marco Pierre White as the greatest chef in the world. As the first British chef to achieve three Michelin stars, he helped elevate British cuisine on the global stage through his creativity, bold flavours and iconic presentation. Closer to home, I believe Birmingham has some of the UK’s most exciting culinary talent. In my opinion stand-out chefs in the city include Luke Tipping, Aktar Islam and Glynn Purnell, all of whom have played a significant role in shaping the region’s reputation for exceptional food.

What’s the most unusual thing you’ve eaten?

I’m an adventurous eater and enjoy exploring new cuisines and ingredients whenever I can. One of the most unusual foods I’ve tried is alligator, which reflects my curiosity and willingness to experience new flavours. That said, there are still a couple of ingredients I prefer to avoid – parsnips and sprouts.

Share a cooking tip

My advice for both aspiring chefs and home cooks is simple… always let the ingredients be the star of the plate.

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

Although cooking has always been my clear path, I believe that if I had chosen another career it would have been something equally hands-on and practical. Creativity, craftsmanship and working with my hands have always been important to me.

Not to make the same mistake twice, en route to what turned out to be an excellent production of To Kill A Mockingbird, we found ourselves somewhere that hadn’t previously been on our radar. The Banana Tree in the Bullring looked like a decent option and was pretty close to the Hippodrome, so we thought we’d give it a whirl.

Just by St Martin’s church, the place was basic – not in a bad way, just unfussy – and was busy for a Tuesday evening; people were waiting for tables which is always a good sign. The South Asian menu is hefty and there’s plenty of choice, maybe too much as we needed to be fairly speedy, but ordered three small plates to share and a couple of main courses which was about right for two.

The star of the show, and can’t quite believe we’re saying this, was the broccoli – Bang Bang Broccoli to be precise. Battered and deep fried, the florets were crunchy and served with a very good, sweet chilli sauce. If your kids won’t eat greens, bring them here. Duck spring rolls were more inventive than they sounded. Served with crisp iceberg lettuce and herbs, as directed by a little accompanying instruction card, the rolls were to be wrapped in the lettuce along with fresh coriander then dipped in a sweet plum sauce and enjoyed. And they were indeed enjoyed very much. Soft moreish chicken gyoza were packed with flavour and served with a garlic and herb sauce. All three dishes were super and we’d order again.

Then came a pad Thai with chicken and a bowl of steaming ramen. While they were tasty, they were both less interesting than the small plates, so felt a bit disappointing. The staff were great and if you scurry down the back route to the Hippodrome, you’re literally a five-minute walk away. It’s also a great little place for lunch while out shopping. We’ll definitely be back to work our way through the small plate menu and no doubt consume a clutch of cocktails too. (They’re two for one on a Tuesday if you’re interested. Hic…)

National Doughnut Week is a nationwide fund-raising campaign that brings together bakeries, cafés, businesses and communities to celebrate the doughnut while raising money for charity. This year, from 16 to 24 May, the week will be supporting the Children’s Trust, the UK’s leading charity for children with brain injury. Simply pop into any one of the participating bakeries and get involved. But if you can’t wait for a bit of doughy goodness, here’s a cheeky little recipe for a simple ring donut to help scratch that itch…!

INGREDIENTS

• 200g Strong white bread flour
• 15g Caster sugar
• 7g Dried fast action yeast
• 50g Unsalted butter
• 100ml Whole milk
• 1tsp Vanilla extract
• 1 Medium free-range egg
• Pinch fine salt
• Sunflower or groundnut oil
• 50g Caster sugar mixed with a 1tsp ground cinnamon

METHOD

Sift the flour into a large bowl, add the sugar, yeast and a pinch of salt, then mix thoroughly. Add the butter, milk and vanilla extract to a small pan and warm over a very gentle heat until the butter has melted and the milk is just warm, but not boiling, then stir in the beaten egg. Gradually add the warm milk mixture to the dry ingredients and stir to form a rough dough.

Tip out onto a floured surface and knead for 10 minutes adding more flour as necessary or until the dough is not sticky and slightly springy to touch. Place into a clean, lightly oiled bowl, cover with a piece of greased cling film and leave to rise in a warm place for about an hour.

When the dough has doubled in volume, knead lightly then divide into 12 equal pieces. Roll into balls and place on baking sheets well-spaced apart. Cover with a piece of greased cling film and leave to rise again for 45 minutes. Roll over the top of the doughnuts to make them approximately 3cm in height and then using a small, lightly oiled pastry cutter, stamp out the middle of each doughnut and set aside.

Pour the oil into a large saucepan to the depth of 10cm and heat to between 50 and 170°C (Too hot, the outside burns before the inside cooks; too cold, and the donuts become oily and dense). Carefully lower 2 or 3 doughnuts at a time on a slotted spoon and fry for 30 seconds on each side or until golden brown. Serve warm.

The Peeping Tom Collins cocktail is a twist on a traditional Tom Collins drink, inspired by the legend of Lady Godiva riding naked on horseback through the streets of Coventry in the 11th century. It is named after a tailor who despite warnings was unable to resist the urge to look at Lady Godiva as she passed by – and who was struck blind as a result! The recipe for this version of the cocktail uses the award-winning Peeping Tom Gin from local distillery, the Warwickshire Gin Company. The gin is gently spiced with star anise, nutmeg and cinnamon – a treat for the taste buds.

INGREDIENTS

• 50ml Peeping Tom Gin
• 25ml Lemon juice
• 25ml Cane sugar

METHOD

Fill a Collins glass with ice, add all the ingredients and then top up with soda water. Garnish with a slice of lemon, a cherry and enjoy!

For those not immersed in the world of wine, the Judgement of Paris was one of the events that significantly changed the course of wine history. In 1976, Stephen Spurrier, a British wine merchant, and his assistant Patricia Gallagher, director of the Académie du Vin, organised a blind tasting in Paris to benchmark Californian Chardonnay and Cabernet Sauvignon against the best wines from Bordeaux and Burgundy. A panel of nine leading French wine experts tasted 10 red wines and 10 white wines representing California, Bordeaux and Burgundy.

Holding a tasting of Californian wines in Paris in 1976 was controversial in itself, but the results sent shockwaves through the French wine establishment. Of the 20 wines tasted, a Californian wine was ranked highest in both the red and white categories, and three of the top five wines overall were Californian.

Reporting for Time magazine, George Taber wrote: “The Paris Tasting shattered two foundations of conventional wisdom in the world of wine. First, it demonstrated that outstanding wine can be made in many places beyond the hallowed terroir of France. Second, the Paris Tasting showed that winemakers did not need a long heritage of passing the wisdom of the ages down from one generation to the next to master the techniques for producing great wine.”

Spurrier was accused of tarnishing French wine, and many argued that if the wines were retasted after ageing, the results would be different. So, in 2006, Spurrier organised a re-tasting. Once again, the Californian wines performed extremely well.

CHANGING THE WORLD

The tasting became known as the Judgement of Paris and is arguably one of the reasons we now see such a wide range of New World wines on shelves and wine lists. It sparked interest in blind tasting wines from newer regions against the established European classics. In truth, Spurrier had not set out to change the wine world, he simply wanted to promote his wine shop and benchmark Californian wines against the recognised world leaders. It was Patricia Gallagher who suggested the tasting should be blind and framed as a competition between French and American wines to mark the US Bicentennial.

Nevertheless, the impact was enormous. The Judgement of Paris put California firmly on the wine map and helped open the door for producers from South America, South Africa, Australia and many other regions to gain international recognition.

Even today, there are still wines being produced in places many people would not immediately associate with winemaking. China is now producing increasingly drinkable wines, and countries such as Greece, Romania, Hungary, Georgia, Mexico and Canada are producing excellent bottles, often representing very good value for money. And of course, England continues to go from strength to strength. In a recent tasting against champagnes and other sparkling wines, Nyetimber, the West Sussex sparkling producer took the top spot.

CHALLENGES, TOO

As climate patterns change, we may soon see quality wines emerging from Scandinavia. I was recently at a tasting where there was a very impressive sparkling wine from Tasmania, and India is also becoming an increasingly serious wine-producing country. It is an exciting time for wine, but there are challenges too. Some traditional Old World regions are struggling with rising temperatures, which are making it harder to produce the same styles of wine they historically have. Growers are planting new grape varieties, changing vineyard practices and adapting winemaking techniques. Alongside new wines from emerging countries, we may also see new styles of wine from traditional regions such as France, Spain and Italy.

All of this is good news for consumers: more choice, more styles and more interesting wines to discover. So, if you see a wine from somewhere you have never heard of before, perhaps take a chance and give it a try, and whatever you are drinking this May and beyond, please drink responsibly.

DAVID’S RECOMMENDATIONS FOR MAY

Something Sparkling

House of Arras, Tasmania Brut Elite Rosé – £45, Loki Wines
Citrus zest, floral and a hit of berry followed by brioche, toast and some nutty flavours on the finish.

Something Fresh and Fruity

Esporão Reserva Organic White 2023 – £19, Cambridge Wine
A very elegant wine, somewhat delicate on the palate with tangerine, honey and stone fruit notes, and some very subtle smoke and cream from the oak.

Something Big and Bold

Kaesler, The Bogan Shiraz, Barossa Valley – £35, Loki Wines
Arguably punching well above its weight, this Shiraz has dark fruit notes of blackberry, plum with some spice and cedar notes.

Something Classic

Morrisons The Best Chinnon – £9.25, Morrisons
A very drinkable Cabernet Franc from the Loire Valley. Raspberry and blackcurrant, with a distinctive vegetal note of green pepper.

Something English

Gusbourne Brut Reserve, 2020 – £45, The Champagne Company
Currently winning a lot of awards, this is a clean, crisp, citrusy and orchard fruit dominated sparkling. You may detect some caramel, alongside the brioche, biscuit and coconut flavours from aging.

Something Different

Oriel Rose de France 2024 – £7, Tesco
Strawberry and white stone fruit, light and easy drinking. Perfect for (hopefully) sunny weather.

Tell us about your cooking?

I’m a baker – I make wedding cakes that lean more toward Asian events, simply because my style and designs seem to fit well into the grandeur and ceremony that surrounds a Sikh, Hindu or Muslim wedding. There’s little more exciting than setting up a huge wedding cake in the middle of a dance floor, where the scene is set for it to sit centre-stage, like a chandelier, until the bride and groom make their epic entrance.

How did you become a baker?

My first career involved lots of travel and when I decided to stop, I founded a cupcake business which quickly grew into a cake business as I ploughed all the money I made back into lessons to learning how to make cakes properly. I took a few classes at a cake school, a government-backed course, and several private tutorials from artists I admired. I still take decorating technique classes now – you’re never too old to learn!

What do you eat at home?

Not cake! I do love cooking from scratch though when I get time, and I fancy myself as pretty good at a Thai red curry.

What was your favourite food as a kid?

My parents gave us a huge range of food that most kids don’t try, and consequently I had a quite precocious palette. My mum made a lemon syllabub that I adored and probably shouldn’t have been allowed until I was 18!

Who’s the best chef in the world, and the best in Brum?

Glynn Purnell is undoubtedly the king of chefs in Brum. I’m a regular at Plates by Purnells and I’m off to Trillium this month for my birthday.

Food heaven and food hell?

Heaven is fresh seafood in any shape or form. Especially served with a glass of ice-cold pink champagne. Recently one of the Indian chefs I work with gave me a feta cheese and spinach samosa. Hands down the tastiest samosa I’ve ever had. As for hell… Bizarrely since I love seafood, I don’t like fish.

What’s the most unusual thing you’ve eaten?

In Japan in the early 90’s, if you went to a bar, you’d get a plate of big fat snails. I embraced it at the time. I’m not sure I’d be so keen now though!

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

Before I was a wedding cake designer I looked after lots of different bands on tour and actors in theatres in London’s West End. I looked after the backstage area, the dressing rooms and the wardrobe, and was personal dresser to actors like Dame Emma Thompson, Sir Stephen Fry and Sir Michael Gambon. I worked with Iron Maiden, Whitesnake, the Monkees, the Kinks, Squeeze, Sophie Ellis-Bextor and UB40, among many others, from the age of 17. I loved my life then and would do it all over again. It’s also how I met my husband, who was a founding member of, and still is in, Birmingham’s very own reggae stars, UB40.

Share a baking tip

As a cake baker a huge tip is that you can store eggs in the freezer. No one seems to know this! You must crack them into a container and whisk them a little to break the yolks. I always write on the side when they were frozen too. It’s a good way to save eggs if you feel you may end up wasting them. Defrosted, they also create fluffier sponges.

Give us a nice easy recipe for our readers to make at home.

To get a perfect sponge, weigh your eggs in the shell and use that weight for your self-raising flour, butter or margarine, and caster sugar. This works for cupcakes, too.

And we have to say that it felt pretty good stepping back in. We’d forgotten how buzzy and boujie the bar is and just how much we love a decent cocktail.

Foodwise, the cicchetti style menu has always been right up our strada. DIshes arrive in a procession as and when they’re ready which feels civilised and, crucially, they are hot and fresh from the kitchen. There’s no hanging about.

BIG FLAVOUR

Prawns with leccino olives, tomato and Pernod was a punchy little dish with a big aniseed flavour. We like aniseed. If you don’t, this isn’t the dish for you. A selection of bread was strong served with a tasty tangy tapenade. Sicilian arancini with a beef ragu middle could have been better, though – the ragu was a bit thin on the ground which meant the balls were dry.
Gnocchi gorgonzola on the other hand was cheesy, salty, oozy, rich as you like and we could have devoured a second plate. There were almost fisticuffs over the last mouthful. Mafaldine con ragu di manzo – wavy pasta with a slow cooked beef ragu – was rich, unctuous, packed with flavour and felt like top notch comfort food.

RIGHT GIGGLE

With no room for dessert, we strolled out into the sunshine feeling sated and a bit daft we hadn’t been back for so long. We had a right giggle. It’s a fun, glamorous place full of people having a great time. When visit again though, in Joey Tribbiani-style, we’re not sharing our gnocchi gorgonzola. It’s all ours.

The awesome people at Del Villaggio have given us their recipe for the much-loved coffee cocktail. Rich and smooth with a nice little kick to help welcome in some sunnier times! As always, please enjoy responsibly.

INGREDIENTS

• 50ml Vodka
• 50ml Khalua
• 50ml Espresso

METHOD

Pour ingredients into a Boston shaker with ice. Give it a good shake before slowly straining straight into a chilled Martini glass. To finish garnish with a few fresh coffee beans.

This recipe for a classic tiramisu comes courtesy of Angelina Adamo who has brought her expertise and Sicilian heritage to the city as the co-founder of Vieni which opened in the Jewellery Quarter last month. Tiramisu is one of those desserts that feels special but is actually very easy to make at home. It’s all about good ingredients and a little patience while it sets.

Ingredients

For the cream:
• 250g mascarpone
• 25g vanilla sugar (or a little vanilla extract)
• 3 egg yolks
• 100g caster sugar
• 3 egg whites
• 250g double cream

For assembly:
• 250-300g savoiardi (ladyfingers)
• 300ml strong espresso, cooled
• 2–3 tbsp Marsala, rum, or coffee liqueur (optional)
• Unsweetened cocoa powder, for dusting

Method

In a bowl, beat the mascarpone, vanilla, and egg yolks until smooth, creamy, and slightly fluffy. Then, in a clean bowl whisk the egg whites, gradually adding the sugar, until you reach firm, glossy peaks.
In another bowl, whip the double cream to firm peaks. Gently fold the whipped cream into the mascarpone mixture, then carefully fold in the egg whites in batches to keep it light and airy.
Mix the cooled espresso with the alcohol if using. Quickly dip each ladyfinger into the coffee (just 1 or 2 seconds – don’t soak them) and lay a layer in your dish. Spread half the cream over the biscuits. Repeat with another layer of dipped ladyfingers, then finish with the remaining cream.
Cover and chill for at least 4 hours – overnight is even better.
Just before serving, dust generously with cocoa powder.

I have written previously for Birmingham Living on the significant role that women have played in winemaking, particularly in areas such as Champagne. Long before ‘Women in Wine’ became a hashtag, women were quietly shaping every vintage – from ancient Egyptian households to Champagne’s most famous cellars, leaving a legacy poured into every glass.

How women are adding value in winemaking

Today, women are leading vineyard design, soil management, and harvesting, introducing innovations in canopy management, yield optimization, climate-adapted practices, and sustainable winemaking. Female owners and executives are reshaping business through fresh marketing, direct-to-consumer sales, and global branding. Wineries led by women are often overrepresented in top wine rankings.

An under-represented group

But the industry remains stubbornly male dominated. Globally, women represent around 30 per cent of wine industry professionals. Even within this statistic, women represent 50 per cent-plus of entry level roles, but their presence in senior roles drops significantly. Women make up less than 10 per cent of vineyard owners, eight per cent of Masters of Wine, 11 per cent of UK sommeliers, roughly 20 per cent of winemakers, and a quarter of wine judging panel members.

Why it matters

Firstly, while winemaking has been male-dominated, wine consumption skews heavily towards females. In the UK, women are nearly twice as likely as men to prefer wine, favouring white, rosé, and sparkling styles, and are often more tolerant of slightly sweeter wines while sensitive to tannins. If the industry better reflected its consumers, it could influence not just who makes wine, but how wine evolves.

Secondly, women are driving sustainable winemaking. Biodynamic and organic vineyards are growing, and women are statistically more likely to adopt these practices. With increasing demand for ethical and environmentally friendly wines, women are leading the charge to protect vines, soils, and practices for the future. This is helping ensure that we not only have better, healthier grapes today, but that the vines survive to produce the wines of tomorrow as well.

Thirdly, wine suffers from a stuffy, elitist image. Greater female representation could help make it more accessible, especially as younger people turn away from traditional wine culture. Consumers want wine, and information about wine, to be accessible so they know how to choose wines they will enjoy. Some of the best wine communicators are women and the more women are represented in senior winemaking positions, the more likely the perceptions of elitism will fade.

DAVID’S RECOMMENDATIONS FOR MARCH

In honour of female winemakers worldwide, all six of this month’s wine recommendations come from wineries where women have had a significant influence. They are all excellent wines – please enjoy them responsibly.

Something Sparkling:

Albert de Vilarnau Xarel·lo Fermentado en Castaño Gran Rerserva – £35.64, Decantalo, (www.decantalo.co.uk)
A remarkable wine on many levels. Made by Vilarnau’s talented winemaker Eva Plazas Torné, who has over 30 years’ experience and is now head winemaker and general manager. A 10-year-old sparkling wine for under £40, with six months in chestnut barrels adding subtle clove, nutmeg, cinnamon, herbs, and honeyed notes. On the palate, tropical flavours mingle with creamy almond and pastry from lees aging.

Something Fresh and Fruity:

Beronia Rueda Verdejo 2023 – £11.75, Sainsburys.
A bright, elegant Verdejo from Beronia Rueda under winemaker Marian Santamaría de las Heras, who has led the Rueda team since the winery opened. This 2023 white offers intense citrus and white fruit aromatics with herbaceous fennel notes. On the palate it’s crisp and fresh yet texturally silky, balancing zesty lime, white peach and melon with a touch of herbal complexity from the dual harvest blend.

Something Big and Bold:

Kleine Zalze Vineyard Selection Cabernet Sauvignon 2022 – £16.99, www.elliescellar.com/
A classically structured Stellenbosch Cabernet from Kleine Zalze’s Vineyard Selection, crafted by a team including winemakers Nataleé Botha, Hanri Ferreira and Carla van Wyk. Aromas of herbal spice and intense dark fruit (cassis and black cherry), fine tannins softened after extended maturation. Balanced and savoury, it’s a great match for grilled meats or mature cheese.

Something Classic:

Robert Oatley Semaphore Shiraz 2024 – £11.75, Co-op.
A vibrant McLaren Vale Shiraz from Robert Oatley’s Signature/Semaphore series, crafted under the guidance of senior winemaker Debbie Lauritz. The 2024 is deep in colour with blueberries, dark cherry and spice as well as noticeable French oak. It has a smooth, elegant finish and would pair well with red meats or hard cheeses.

Something English:

Brabourne Blanc de Noirs, 2020 – £37, www.brabournewine.com
A charming English traditional‑method sparkler from Brabourne Vineyard, where Hester Fenwick’s hands‑on approach to vineyard care shapes the personality of every release. Expect aromas of red apple skin, stone fruit and crumble, with crisp acidity, and hazelnut and brioche on the finish.

Something Different:

Zuccardi Q Chardonnay 2024 – £16.50, Tesco.
A beautiful chardonnay from Argentina, crafted under the guidance of Laura Principiano, head winemaker at Zuccardi. This innovative wine was fermented in concrete and used oak barrels using native yeasts. The result is an explosion of lemon, butter and cream. Discerning drinkers will detect some floral and mineral notes.

Well, you can’t go much bigger that Brum’s first two-Michelin-star restaurant, so on went the velvet jacket and off we popped to Opheem.

We first visited Aktar Islam’s cracking restaurant not long after it opened in 2018 when we were bright-eyed and bushy-tailed. And oh my, hasn’t she aged well. By which we mean Opheem! The first thing you clock is just how awesome and welcoming all the staff are – always a good sign. We were shepherded into a very comfortable and swanky bar area for fizz and snacks and kicked off events with a lively apple and cucumber shot followed by a series of amazing little canapes that included an oyster emulsion with red Kashmir chilli broth and an apple macaron with spiced beef tartare and duck liver – all fab but a special note for the mango tuile with lettuce gel and mango chutney that was incredibly pretty and entirely delicious. We had arrived with high expectations, and we were now properly excited.

For the main event, it’s through to a separate dining room that’s tastefully decorated and adorned with spectacular ceiling lights and the now obligatory, open kitchen. We’d already selected a five-course tasting menu but there’s a 10-course option if you want the full experience. There’s an interesting and extensive wine list, but we decided to put ourselves in the hands of affable Georgian sommelier, Stefan, and opted for a wine flight which is thoroughly recommended. Now let the culinary journey begin…

At this point we could chat through every course in great detail, and you could either nod off or assume we’d been treated to a freebie (we hadn’t) but let’s just say everything was in varying degrees of awesome. Highlights included the tandoori sand carrot with lentil pakora, mint and coriander – a glorious dish that actually made us a bit emotional; a delightful, street food-inspired, pink fir potato with tamarind, potato espuma and spiced potato croutons; and a perfectly cooked venison saddle, with a thin, braised neck momo and a gorgeous, deeply delicious croquette with a rich spiced sauce – no words.

All finished with an incredible dessert of granny smith apple with sorrel, cinnamon and brown butter before returning to the lounge for coffee and grappa by the fire with some rather fine petit fours, courtesy of the in-house chocolatier. High expectations entirely exceeded.

There’s no pretending that Opheim’s cheap. At £145 per head for the five-course menu, it’s probably not somewhere you’d pop into for a mid-week treat, but it’s completely excellent and entirely worth the investment. Should you prefer, there’s also a lunchtime a la carte menu from £75 which really does seem like good value. Either way, you should go – you’re worth it – and if it’s not your big birthday, just pretend!

Tell us about your cooking?

My cooking style is based on simplicity and respect for ingredients. I don’t overcomplicate dishes – I believe when you start with great produce your job as a chef is to let it speak for itself. Seasonality is very important because using ingredients at their best gives you better flavour, texture and quality.

I’m very passionate about supporting local and independent suppliers. It’s important to know where your food comes from and to build relationships with the people producing it. Through my cooking, I want to show people that Sicilian cuisine is much more than just pizza and pasta. It’s diverse, seasonal, produce-driven and full of history. 

How did you become a chef?

Through professional training and deep family roots in food. I trained at UCB and then refined my skills working in several Michelin-star kitchens, most notably Simpsons in Edgbaston. But my true beginning as a chef started much earlier – in the kitchen with my Nonna. My family are from Agrigento in Sicily, and cooking with her is where my passion was really born. There were no written recipes or scales — everything was taught through feel, repetition and instinct. Through her I learned that food is never just food – it’s care, memory, and love. Hospitality was also shaped by my family. Spending time with my grandfather on his ice cream van taught me that looking after people is just as important as cooking for them; making guests feel welcome, valued and remembered.

What do you eat at home?

My partner Tom and I both love cooking over fire, so we spend a lot of time using our Gozney Dome and Green Egg. It’s where we switch off, experiment and cook in a more relaxed way. A favourite is a slow, one-pot roast chicken cooked gently in the Gozney – something unfussy, cooked with care and made to share. 

Who’s the best chef in the world, and the best in Brum?

I don’t think there’s ever just one ‘best’ chef in the world, but for me Massimo Bottura stands out. What I admire most is his ability to combine deep respect for Italian tradition with creativity and emotion. In Birmingham, I have a lot of respect for Aktar Islam. He’s done an incredible job of pushing boundaries while maintaining identity and precision. What he’s achieved for the city’s food scene is inspiring, and the level of consistency and standards in his kitchens is something I really respect.

Share a cooking tip

Season as you go – and trust me, it usually needs more garlic.

What was your favourite food as a kid?

Snails or mussels in my Nonna’s sugu. It might not be what most kids would choose, but in our house it was comfort food. Slow-cooked and full of flavour.

Food heaven and food hell?

Heaven for me is any fresh shellfish, smothered in garlic butter. Hell would be faggots and mash… I’ve given it chances, but it’s just not meant to be.

What’s the most unusual thing you’ve eaten?

Probably pani câ meusa in Palermo: veal spleen and lung, fried in lard, in a sesame bun. It’s a historic Sicilian classic and the locals absolutely love it, so I felt duty-bound to try it. I’ll be honest, I admire the tradition more than the flavour!

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

Probably a glass blower. I did some work experience in glass blowing and thought I’d found my calling… until I realised I’m too clumsy to be trusted around molten glass. So, I chose knives and fire instead – much safer!

The lads behind the restaurants (there’s a second in Worcester), say that Hong Kong and China inspired the interior while LA and New York inspired the flavour.

Hanbao means burger in Mandarin which gave us some idea of what we were in for. Think fast food/street food vibes with attention to flavour detail on steroids. For instance, buffalo fried chicken bites – tender chunks of chicken with a buffalo sauce would have been fine, but at Hanbao the addition of blue cheese sauce added a winning hit of salty richness elevating it. Same with the BBC fries topped with baconnaise, bacon bits and mature cheddar. It sounded simple, but it was much more considered than chucking a few moreish bits on top of some average fries.

Onto the burgers. We went for the signature Hanbao which got a bit messy – you might need a bib. A nicely charred smashed patty added some smoke while oozing American cheese as well as cheddar brought some goo and richness. Crunch and freshness came from lettuce and fresh onion while a thwack of sticky, sweet, salty goodness was provided by a heady slice of char siu bacon all packed into a soft glazed bun with Hanbao’s special mayo. It was an absolute belter and probably the best burger we’ve eaten. We racked our brains to come up with better and we couldn’t.

We also dabbled with the ODB ‘Dirty’ burger which was almost as brilliant. We felt the char siu bacon swung it for the Hanbao, but if you like your burgers more classic American style, the ODB might be the one for you. In a genius move, the patty’s smashed with American mustard. That’s teamed with American cheese, pickles aplenty, crispy fried onions, more American mustard and burger sauce in a glazed soft bun – just classic flavour combos done beautifully. The cocktail menu was a bit of fun and worth a shout. We sampled some lurid looking drinks that tasted great. The Gin Soda was our winner.

We left the restaurant planning our next visit, listing dishes we wanted to try, and that tells you everything you need to know. If you like a relaxed vibe and delicious indulgent food at a reasonable price point, Hanbao’s the one.

It’s Riesling Day on 13 March! On the same day in 1435, cellar logs recorded the first sales of Riesling by Count Katzenelnbogen near the Rheingau region of Germany.

Riesling is a crowd divider. There are several reasons for this, some fairer to the variety than others. Firstly, many people think that Riesling is a sweet wine. While it is true that it can be made in sweet styles, wines are often dry or just slightly off-dry in style. Secondly, people often associate it with the very poor-quality German wines available in the UK during the 1970s and 1980s – things have improved considerably since then!

The other thing which puts a lot of people off is that Riesling (particularly those which are aged) can have both an aroma of kerosene or petrol which isn’t the most appealing smell and can be quite oily/waxy in texture which many people do not enjoy.

Versatile and high-quality grape

Riesling can, however, make some remarkably complex and age-worthy wines. Just look up Egon Müller Scharzhofberger Riesling Trockenbeerenauslese on the internet and you’ll find the best bottles can cost in the region of €23,000! In the 19th century, aged Riesling wines were considered some of the best and most complex wines available, earning Riesling the title of ‘King of White Wines’.

Despite the sometimes-intimidating petrol nose and waxy mouthfeel, Rieslings can also have aromas and flavours of lime, green apple, and rhubarb, as well as buttery creamy textures depending on how the wine has been made. Given how aromatic the variety is, it is often possible to detect jasmine on the nose and, at times, ginger on the palate. Some wines display remarkable complexity and can easily age for 10 or more years.

Typically, Riesling wines tend to be a little lower in alcohol and as mentioned above, are made in a variety of sweetness levels from bone dry to very sweet. Riesling is also one of the grapes permitted in the making of ice wines in Germany. These are also well worth trying if you enjoy luscious, sweet wines.

European roots, global appeal

Germany is by far the largest Riesling-growing country, with significant growth in the French Alsace region also. Smaller plantations can be found further south in Austria and Hungary where it is usually referred to as white Riesling or Rajnai Riesling. Outside of Europe, Riesling can often be found in colder regions of the USA and Australia. European versions tend towards greater minerality, while Australian versions are characterised by the presence of lime aromas. Riesling is a variety which can be highly influenced by the terroir in which it is grown.

If you are looking for good Rieslings then the Mosel in Germany, Alsace in France, Clare and Eden valleys in Australia, Finger Lakes in New York State or potentially Washington State or Oregon are good places to start. Riesling is the seventh most widely planted white variety in the world.

Great wine with Asian food and desserts

Riesling’s searing acidity makes it an ideal pairing with mildly spicy Asian food. Off-dry styles can help balance spicy dishes, and it goes well with Pad Thai, Thai curries, and spicy noodles. You can even pair drier versions with fatty foods like fish and chips. But off-dry and sweeter styles also pair well with desserts. Look for Trocken on the label if you want a dry style, Kabinett for off-dry, and Spätlese for something pretty sweet. Really sweet wines are likely to be labelled as Auslese, Beerenauslese or Trockenbeerenauslese.

So, is it time you gave Riesling a second chance? If you do, be sure to let us know. And whatever you’re drinking this March, please drink responsibly.

DAVID’S RECOMMENDATIONS FOR MARCH

Something Sparkling:
Elyssia Gran Cuvée Cava – £16.99, Decantalo (www.decantalo.co.uk)
A very approachable Cava. Think citrus and orchard fruits, along with some cream, honey and white flowers. It finishes with a hint of brioche.

Something Fresh and Fruity:
Petaluma Clare Valley Riesling, 2021 – £29, Majestic.
A classic Riesling, showing lime, elderflower, flinty minerals, honey, almond and bright acids on the palate and the classic Riesling beeswax nose.

Something Big and Bold:
2023 Uovo Cabernet/Nebbiolo, Larry Cherubino, Frankland River – £23.95, Dorset Wine company (www.dorsetwine.co.uk)
A nice blend, showcasing dark fruit (blackcurrant), herbs and even a hint of mint on the finish. Well integrated tannins, and a long finish.

Something Classic:
The Society’s Exhibition Pauillac 2022 – £26, The Wine Society.
A Cabernet Sauvignon-led blend with black fruit notes of cassis, dark cherry which are supported by cedar, mocha and licorice notes, with spice and pepper on the long finish.

Something English:
Hattingley Valley Classic Reserve NV – £36, Waitrose.
Aromas of lemon zest, orange, and honeysuckle, with green apple on the palate and beautifully luxurious brioche from the four years aging on its lees.

Something Different:
Parcel Series Pinot Noir, No. 93, Central Otago, New Zealand – £36, Majestic.
A nice expression of the Pinot Noir grape with plum and cherry aromas, with some nice spice from barrel aging. Perfect for a roast dinner.

A Hugo Spritz is simple to make, delicious to drink and the bubbles make it just that little bit more special. No wonder it’s such a hit! As always, please enjoy responsibly.

INGREDIENTS 

• 40 ml Elderflower liqueur

• 60 ml Prosecco

• 60 ml Soda water

• Mint

METHOD

Add loads of ice to a balloon glass and a few torn up mint leaves. Pour over the elderflower liqueur then top with prosecco and soda water. Add a wedge of lime, stir and serve with a straw. Delicious!

The emphasis on provenance, ethical farming and sustainability is all admirable but not unique. However, the Pasture guys have taken it a step further, owning and running their own farm, growing vegetables, fruit and herbs. They’ve also been awarded the highest rating for sustainability in the hospitality sector across all areas of their business which sets them apart.

Officially Pasture is a chain with three sites, but that feels like a mischaracterisation. Nothing about it says chain and our waitress was an excellent example. She was invested in the Pasture story beyond a mere paycheque. She’d clearly sampled the menu, loved her food, advised us brilliantly and got us excited for our next visit, convincing us there’s so much more to try. We were sold.

COO LIKE A BABY

As you’d expect, the choice of cuts of beef is impressive and we lapped up a delicious, perfectly pink sirloin with a generous helping of beef fat bearnaise. However, it was the bits and bobs around the steak that wowed us. For instance, short rib croquettes from the nibbles menu made us coo like babies. A rich, unctuous, intensely beefy middle encased in a crisp crumb was superb served with a punchy gochujang aioli – an inspired recommendation from our waitress. Again, from the nibbles menu, whipped smoked aubergine with shawarma chickpeas, pomegranate and mint had a heady Middle Eastern vibe all scooped up with thin, crisp sourdough crackers.

WE COULD TELL YOU BUT…

Then came a burger which was no ordinary burger. The patty was crafted from 45-day aged beef served in a soft bun with plenty of pickles, bacon jam, crispy shallots, oozing cheese and a secret sauce that made the whole thing sing. It was messy as hell, but we didn’t care. We swapped the fries for beef fat chips but found them a bit meh. A side of fire roasted carrots on the other hand, was unforgettable and that’s no exaggeration. Cooking with fire is a big thing at Pasture and this mound of charred, intensely flavoured veg was utterly fantastic. The carrots were served with crunchy chickpea dukkah, a bright green herby zhoug and a curry aioli. It was an absolute triumph.

While the emphasis is most definitely on beef, there are plenty of inventive dishes for non-meat eaters. We recommend sitting with your back to the massive fridges packed with great hunks of ageing meat which we found a bit off putting. Aside from that, we’re mightily impressed and already planning another trip. Those carrots…

Tell us about your cooking?

My cooking comes from pure passion. It’s intuitive, expressive, and deeply rooted in feeling. While I’m of African heritage and those flavours shape who I am, my palate cuts across continents. I love classic recipes, but I rarely recreate a dish the same way twice I almost always experiment, substitute, or reimagine an element. What excites me is balance: respecting tradition while allowing creativity to breathe. What’s most important to me is that food feels honest, comforting and memorable – food that speaks softly but stays with you. 

How did you become a chef?

I’m self-taught, and I say that proudly. My journey into cooking wasn’t through formal culinary school, but through curiosity, repetition and an unwavering love for food. I’ve learnt enormously from other chefs, cookbooks, travel and television, constantly observing, tasting and refining. Family played a huge role; food was always central to our lives. Meals weren’t just eaten, they were shared, discussed and celebrated. That sense of food as connection has stayed with me. 

What do you eat at home?

To be honest, whatever is available and comforting. I like throwing leftovers together and fleshing it up with some salad, fried eggs or steamed vegetables. No fuss meals that are simple, nourishing and deeply satisfying. 

Who’s the best chef in the world, and the best in Brum?

Best in the world for me is Massimo Bottura. What I admire most is his grace. He isn’t loud or performative, yet his influence is undeniable. He’s known for transforming traditional Italian cuisine with creativity, humility, and purpose, while also using food as a force for social good. That quiet excellence resonates deeply with me. Here in Birmingham, we are incredibly rich in culinary talent, but Aktar Islam of Opheem stands out. His work is thoughtful, refined, and culturally expressive. He’s helped put Birmingham firmly on the global food map while staying rooted in authenticity. That balance is something I truly respect. 

Is the customer always right?

The customer is always important, always to be respected, but not always right. Great dining experiences happen when there’s trust between the guest and the chef, and when both sides value the craft. 

Share a cooking tip

Taste as you go and trust your palate. Recipes are guides, not rules. Once you understand flavour, you gain the freedom to cook with confidence. 

What was your favourite food as a kid?

Rice. I loved rice growing up. I enjoyed it paired with fish or poultry in tomato pepper stews. 

Food heaven and food hell?

Food heaven is well-seasoned, thoughtfully cooked food that feels balanced and intentional. Food hell is food cooked without care, no seasoning, no soul. 

What’s the most unusual thing you’ve eaten?

I’ve eaten a few unconventional things, but what matters more than how unusual something is, is how well it’s prepared. Almost anything can be enjoyable when cooked with respect. 

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

I’d be running Oyetty Foundation full time. It’s a charity registered in Nigeria that supports parents and carers of children with special educational needs. It’s very close to my heart, and service has always been as important to me as creativity. 

What do you recommend from this evening’s menu?

The Empress Coconut Rice. It’s rich, fragrant, and deeply satisfying. The coconut is subtle, not overpowering. It’s cooked with smoked goat meat, smoked turkey, succulent prawns and mixed vegetables. If you’re visiting us for the first time, I’ll always recommend our Jollof rice.

What could be easier and more delicious than knocking up an amazing chocolate fondue for your significant other (or bestie) this Valentine’s Day.

Choose dark or milk chocolate according to your preference but get the very best quality you can afford. But sorry, absolutely no white chocolate allowed #choccysnob!. Then go as creative as you like with all the dippers. Marshmallows, strawberries, bananas, pineapple, mini donuts, cookies, sponge cake… it’s all welcome at Brum Towers!

Happy Valentines’ Day, Birmingham!

INGREDIENTS

• 400g finest choccy

• 85g unsalted butter

• 284ml double cream

• 300ml milk

METHOD

Put everything into a saucepan (or fondue if you have one kicking around) and heat gently, stirring occasionally, until melted and smooth. Grab all your dippers and enjoy immediately!

What could be better for Valentine’s Day than a rather delicious Booty Call..! As naughty and delicious as it may be, please enjoy responsibly.

INGREDIENTS:

• 15ml Ciroc Red Berry vodka
• 15ml Raspberry liqueur
• 15ml Peach liqueur
• 15ml blood orange syrup (Giffard or Monin)
• 25ml Pineapple juice
• 25ml Cranberry juice

METHOD:

Add all ingredients to a cocktail shaker and fill with cubed ice. Shake hard until the outside of the shaker goes cold and frosty. Carefully open the shaker and fine strain into a chilled cocktail glass. Garnish with freeze-dried raspberry powder and enjoy!

Here’s a question for you. Can you really smell and taste things in wine? If all wine is made from grapes, can people genuinely smell or taste blackcurrant, cedar, violets or pencil shavings? Is it science – or the power of suggestion? Let’s take a closer look and find out… 

How we taste and smell

Aromas and flavours come from three interacting systems:

Firstly, Chemesthesis, or mouthfeel. Chemesthesis is the sensations like the burn of chilli, the coolness of mint, the fizz of carbonation, or the viscosity of a liquid. These sensations are triggered by the trigeminal nerve as chemicals react with mucosal surfaces in the mouth, nose, throat and eyes.

Secondly, basic taste. These come from non-volatile compounds detected by tastebuds on the tongue (sweet, sour, salty, bitter, umami). While all these sensations can be detected all over the tongue, the tip and sides are more sensitive generally to sweet and salty tastes, the back to bitter flavours.

Finally, aromas. A significant part of taste is actually smell. As food and drink evaporates in our mouths volatile compounds travel up the nasal passage and activate smell receptors, revealing more complex aromas and flavours. We call this retronasal tasting. But we also detect aromas directly through the nose as well, which is why wine experts like to smell their wine. 

So, what might create these sensations in wine?

Different flavours come from different parts of the winemaking process. We refer to these as ‘Primary’ – those that come from the grape, ‘Secondary’ – those that come from the production methods, and ‘Tertiary’ – those that come from age.

Acidity, sugar and bitterness depend on grape variety and ripeness. Riper grapes have more sugar and less acidity; tannins in skins contribute bitterness and astringency, especially in red, rosé and orange wines. Viscosity (or body) is a mix of sugar and/or alcohol, and it can usually be seen in the ‘legs’ or ‘tears’ which run down our glass. 

Volatile compounds

Most flavour compounds sit in the pulp just under the grape skin. These volatile compounds – shared with everyday foods ­– explain why wines smell like non-grape items. Green bell pepper aromas in your Cabernet Sauvignon come from 3-isobutyl-2-methoxypyrazine (IBMP). If you examine green bell peppers you actually find the same volatile compound! Thiols in Sauvignon Blanc give the passionfruit aromas, Rotundone in Shiraz gives black pepper flavours, terpenes create floral smelling wines, Ethyl cinnamate gives Pinot Noir its strawberry nose, and many more. In other words, it is more than just the mere power of suggestion. 

Production methods

Secondary aromas come from processing of the grapes. Fermentation produces alcohol, which we often detect as a warm sensation. Lees ageing (letting the wine mix with dead yeast cells) produces biscuity, brioche notes. We also sometimes allow a bacteria to convert the harsh malic acids to softer lactic acids (like those found in milk) – malolactic conversion. This gives creamy, smoother, buttery flavours and mouthfeel. Oak introduces all kinds of flavours depending on the type of barrel, the level of toast it has received and whether it is new or used. Volatile compounds in oak are similar to things like vanilla, cloves, coconut and the toasting can contribute smoke, toast, chocolate, coffee and other aromas. 

Ageing the wine

Tertiary aromas are about how the wine changes chemically as part of ageing. With time, oxygen and internal chemical reactions shift fresh fruit towards dried fruit, and introduce complex flavours such as mushroom, forest floor, nutty or leathery notes. 

Pulling it all together

The final product is a mix of all these different chemicals interacting together. But don’t worry if your wine just smells like wine! Identifying aromas and flavours takes practice. And bad news for us men… women on average have a better sense of smell, so have an advantage.

Next time you pour a glass, take a moment to swirl, sniff and explore ­– you might recognise more than you expect. And whatever you choose, please drink responsibly.

DAVID’S RECOMMENDATIONS FOR FEBRUARY 

Something Fresh and Fruity

Kleine Zalze Sauvignon Blanc – £10, Waitrose.

A great example of pyrazines – plenty of green bell pepper, tropical fruits, citrus and sharp acidity. Expect an explosion on your palate. 

Something Sparkling

Crémant du Jura – £8.19, Aldi.

Crémant is a great source of good quality sparkling wine and this one from Aldi, doesn’t disappoint. Apple and citrus with subtle brioche to finish. 

Something English

Gusbourne Blanc de Noir 2019 – £65, The Champagne Company.

With 27 months of lees ageing you’ll be spotting the brioche alongside the citrus, red fruits and fruits of the orchard. 

Something Big and Bold

Beronia Rioja Reserva Red Wine – £16.50, Sainsbury’s.

Red fruits and cherry focus, with nice coconut, vanilla and spice on the finish. Not overly oaky, and smooth tannins. 

Something Classic

Domaine Bernard Michaut ‘Beauroy’ Chablis Premier Cru 2022/23 – £34, Majestic.

Apple, pear and melon with some honeysuckle and strong mineral notes. Long finish and complex. 

Something Different

M&S Classics Cote De Provence Rose – £10, M&S.

Dry and refreshing with strawberry, cranberry and redcurrant notes. A nice floral note with some well-integrated citrus. Delicate and great value at this price point.

Despite his youthful looks, restaurant manager Soroush is hugely experienced and loves making a good cocktail. He rustled up some punchy versions to kick off what became a really enjoyable lunch. A selection of bread and quality olives complemented the drinks.

FOOD GLORIOUS FOOD

Gamberi piccanti was a highlight of lunch with a buttery sauce packed with garlic and a hint of chilli perfect for mopping up with bread. We could’ve grazed on it all day. A burrata salad had a hefty mound of greenery and avocado, a generous amount of prosciutto and a balsamic glaze. The burrata could have been a bit warmer and therefore gooier, but it was tasty nonetheless.
The pasta dishes were particularly good. Linguine alla Sorrentina was nicely spiced with nduja running through a tomato and white wine sauce along with pieces of mozzarella. Tortellini Alfredo – pasta stuffed with ricotta and spinach served in a creamy sauce with saffron, white wine and roasted vegetables – was superb. We shared a gorgeous tiramisu with a big hit of coffee and wondered if we’d ever sleep again. We did.

The pizza we took home was excellent and after a quick blast in the oven was devoured by a hungry teenager while the desserts were perfect the next day.
If, like us, you haven’t been to Del Villagio for an age, it’s worth revisiting. Italian food, good vibes and brilliant hospitality are a winning combo in our book. Team that with a decent local gin and we’re all in. Soroush introduced us to Dr Eamers Black Country Gin and honestly, I fear if one of us hadn’t been driving, we might still be there propping up the bar. Happy days!

Will Venner kicked off his career in hospitality as a part-time kitchen porter aged just 16. He wasn’t dreaming of a career in food at the time, in fact he was a fussy eater as a boy and cheffing had never crossed his mind. Despite that, he worked his way from kitchen porter to the grill at Miller and Carter where he started out.

Fast forward a few years and heaps of experience and Will is now working as a junior sous chef at the brilliant Michelin-starred Simpsons restaurant where he’s reveling in the creativity and endless possibilities of a high-end kitchen. Securing the job at Simpsons is a big career highlight for Will as well as being named as a finalist in the prestigious Young Chef of the Year awards in 2019.

THANKS DAD!

Despite his fussiness as a child, Will remembers enjoying helping his dad in the kitchen rustling up a Sunday roast or a full English breakfast. He says: “Without knowing it, I suppose my dad inspired me to cook.” For Will, cheffing was a slow burn that really took off when he decided university wasn’t for him. He came back from Southampton where he’d been studying and started working as a commis chef at local gastro pub The Boot Inn in Lapworth where he worked his way up to junior sous chef. Will recalls: “This was my first time cooking fresh food and I quickly found a passion for it.”

Will moved from The Boot to the Eden Collection’s Mallory Court which is a very different beast. Shifting from a fast-paced, high-cover gastro pub environment to a fine dining kitchen where consistency and precision are key was a challenge but one that Will embraced. Under Simon Haigh’s tutelage, Will began honing a classical French style. He says “Simon is more than just a mentor but also a good friend. He gave me my first opportunity in fine dining and taught me a lot which I will be forever grateful for. He is also someone I can always rely on for advice and guidance which is always helpful in this industry.”

WORLD CLASS

After two years at Mallory Court, Will moved to country house hotel Buckland Manor in Broadway before returning to the city to the Simpsons kitchen under the guidance of Luke Tipping. Arriving as a chef de partie in 2024, Will has been promoted to junior sous chef. The kitchen at Simpsons consistently produces world class dishes that excite and wow thanks to a bunch of chefs bursting with creativity and obsessed with flavour and detail.

Will is enjoying the challenge and the opportunity to create. Ultimately he says his ambitions are like most chefs: “To have my own restaurant but aside from that, it would probably be cooking and serving food that excites me and that I’m proud to serve. Most of all it is making people happy when they eat my food.” Will’s excited by the food scene in Birmingham generally. We asked him where he eats when he’s not working and it’s a neat little list that’s worth noting.

Of Stirchley, Will says: “There seems to be a growing food scene developing here but my standout restaurant has to be Eat Vietnam. It’s relaxed, laid back but the food is tasty. It gets better every time I go!” In the city centre, Will raves about Bonehead: “In my opinion it has the best fried chicken in Birmingham. The Nashville hot chicken burger really hits the spot!” For bao buns, Will heads to Tiger Bites Pig: “Whether it’s a couple of bao buns or a rice bowl, it’s always delicious.” And in China Town, Will loves the unassuming, unfussy Peach Garden with its hanging Cantonese meat in the window. He says: “It never disappoints.”

Tell us about your cooking?

I love simple food, done properly, with patience, care, and zero nonsense. That’s what excites me. I like mixing, slow cooking, classic methods, and flavours, I don’t like overworked stuff. Our slow cooked Boston butt pork we do at the shop is a pure example… it’s my favourite thing on the menu right now.

How did you become a chef?

I trained at UCB, which gave me a solid foundation and good basics. After that I only wanted to see how the best kitchens work. I went to work around the world – the Ritz London to a little restaurant in Sennen, Cornwall, to Paris in a one-Michelin-star restaurant. That experience shaped a lot of my approach – work ethic, discipline and determination! I moved to Margaret River in Australia which gave me a completely different perspective – more relaxed, more produce-led, and more honest in a way. It taught me that great food can be simple if the ingredients and technique are right.
My influences have always been chefs who cook with restraint and clarity. People like Thomas Keller, and the ethos at the River Café. Food that looks simple, tastes clean and is built on skill, ingredients rather than decoration.

What do you eat at home?

I love home comforts, like proper pies and steaks. If you want to make me happy, cook me a plate of ham, eggs and chips or a T-bone steak with crusty bread… I’m a purist, nothing fancy!

Who’s the best chef in Brum?

To be honest I’m a bit out of the loop with the Birmingham food scene but I would say someone who has been very interesting to me is Glynn Purnell. We came from the same area and his school was directly opposite mine, and I really respect his hard work and dedication to Birmingham. He is a proud Brummie and I like that about him.

What was your favourite food as a kid?

My nan’s steak, little roast potatoes and gravy. It was a personal treat for me if I cut the grass for her. She’d lay the table for one and would call me in when it was done – the best!

What’s your food hell?

Baked beans. I am honestly repulsed by them and I have no idea why!

What’s the most unusual thing you’ve eaten?

A Vietnamese duck embryo. Cracking open the shell of a warm duck egg to see a part-formed duck – it was brutal.

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

I would love to be a gardener at the Botanical Gardens. I love it there and would happily help out. I’d like my own green work outfit and boots.

Give us a nice easy recipe for our readers to make at home

This is a secret that I’m willing to share now with Birmingham – my signature roast potatoes!

Buy red russet potatoes, peel and cut them in half down the middle, part blanch them in salted water until just before breaking point, fluff them up and let them cool down. Place them in a freezer until frozen, then put them in a bag for when you need them. To finish, you put them on a hot oiled baking tray, place them in frozen for 35 minutes on the flat side of the potato, gentle turn each potato over and put them in for another 20 minutes. They will be ultra-crispy and perfect inside. Enjoy!

After all the Christmas and New Year excess, why not tuck into a delicious and healthy reboot using cauliflower which is bang in season right now. This comforting bowl of ‘super food’ gorgeousness is perfect for a cold January day – it’s like a great big healthy hug in the bowl. It’s nutrient-rich, high in fibre and vitamins and a guilt-free treat to kick start 2026.

Ingredients

• 1 large cauliflower
• 25g butter
• 1tbsp olive oil
• 1 large potato, peeled and roughly chopped
• 1 onion, peeled and chopped
• 1.2 litres chicken or vegetable stock
• 400ml whole milk
• 100ml double cream

Method

Remove the stalk from the cauliflower and cut into florets. Heat the butter and olive oil in a large saucepan, then tip in the cauliflower florets, potato and onion. Sweat together for about 10 minutes over a low heat, stirring occasionally, until the vegetables have softened but not coloured. Pour in the stock and bring to the boil. Add the milk with some seasoning and return to a simmer, uncovered, for 10 to 15 minutes until all of the vegetables are soft. Add the cream and purée the soup using a freestanding or handheld stick blender until smooth. Ladle into warmed bowls and serve with warm crusty bread. Perfect!

Yeah, yeah! It’s January and we’re supposed to be drinking less but blimey, sometimes you just have to give in to temptation! This vibrant, modern twist on a passionfruit cocktail from the awesome guys at Birmingham’s newest African restaurant, Empress, is just too good to wait until February. It’s a smooth, lightly textured drink with sweet berry notes, tangy passionfruit and subtle vanilla warmth. Go on, treat yourself to one this month… but as always enjoy responsibly.

INGREDIENTS

• 40ml vanilla vodka
• 30ml passionfruit purée (or high-quality passionfruit juice)
• 15ml raspberry syrup or grenadine
• 15ml passionfruit liqueur
• 20ml fresh lime juice
• 10–15ml simple syrup (adjust to taste)
• ½ fresh passionfruit

METHOD

Place a coupe or martini glass in the freezer or fill with ice water. Add all ingredients to the shaker, add ice and shake vigorously for 12 to 15 seconds until the shaker feels very cold. Double strain into the chilled glass, garnish with the ½ passionfruit and enjoy!

Recent years have been challenging for the wine industry, with tricky harvests and falling consumption. Yet several exciting trends look set to build momentum in 2026.

Sparkling wines
While global consumption dipped in 2025, sparkling wines proved remarkably resilient. In the UK, Crémant and English sparkling continue to grow, with competition driving value and encouraging new grape varieties and blends. Expect to see stiff competition and some new entrants in this part of the market, which hopefully means good value for the consumer.

English wines
English wine continues to grow in both volume and quality of production. Nyetimber, one of the Sussex production houses, beat a line-up of other sparkling wines to be named the winner in the IWC championship this year with their 2016 Blanc de Blancs. Increasingly English wine is not just about sparkling, expect to see more still whites and even some reds of acceptable quality this year.

Quality wines
Although consumers are drinking slightly less, they are trading up. Producers are investing in premium tiers and longer maturation periods to allow greater aroma and flavour complexity to develop in the bottle. Savvy buyers may find excellent value premium bottles in 2026.

Lower alcohol wines
Higher UK duties and growing interest in low and no-alcohol drinks are shifting styles. This means lighter red styles are coming into fashion, and more fruit driven whites are increasingly popular. White drinkers may be pleasantly surprised by some of the lighter red styles, and red drinkers may find lighter styles mean they can continue drinking reds during the summer months.

Rare varieties
As a long-time advocate for the wines of Central Europe and the New World, 2025 saw new offerings from places such as Romania, Georgia, Ukraine and South America. I am expecting to see this trend continue as production costs rise in Western Europe and we look further afield to find good value wines.

Natural and orange wines
Orange wine is wine made from white grapes which are left in contact with their skins which tends to give a more golden/orange hue to the wines. Typical flavours can include dried apricot, peach skin, nectarine, orange peel and tangerine, accompanied by subtle spices, nuttiness and bruised apple. I expect to see this trend continue, and for other natural wines to become increasingly popular.

Sustainability and climate change
Climate change is reshaping wine regions. UK, Northern Europe and parts of South America now produce better-quality wines, while some traditional areas adopt heat-resistant hybrids and new varieties. This will undoubtedly change what is available for consumers. Expect to see more winemakers following the example of the Cava DO in Spain which has decreed that all superior quality wines must be organically produced.

Packaging
Producers are experimenting with lighter, more sustainable packaging. Cans, paper bottles and lightweight glass are gaining traction as alternatives when wines are intended for early drinking. This works well for wines which are intended for immediate consumption rather than ageing, and with transportation costs rising looks set to continue into 2026.

In summary
This year could be a very exciting one for wine drinkers in the UK. Hopefully we will see better quality wines, more variety and greater emphasis on sustainable production. As always, whatever you are drinking, please drink responsibly, and watch out for recommendations in Birmingham Living magazine.

DAVID’S RECOMMENDATIONS FOR JANUARY

Something Fresh and Fruity
The Wine Atlas Fetească Regala – £6.08, Asda.
This wine from Romania boasts sweet red apple, peach and tropical fruit notes along with a crisp fresh acidity. Hard to beat at this price point.

Something Sparkling
Graham Beck Blanc de Blancs 2018/19 – £22, Majestic.
Lime, green apple and pear ease gently into a brioche, nut a gentle spice finish. Beautifully refreshing and luxurious.

Something English
Balfour ’1503′ Pinot Noir 2023/24 – £18, Majestic.
Red fruit dominated (strawberry and cherry), a fresh style, with some subtle spice from the short period of oak aging and silky tannins.

Something Big and Bold

Journeys End V4 Cabernet Bold Sauvignon – £18.50, Tanners Wines. Big, bold and complex, this is a serious wine. Characteristic minty notes on the palate and a cedar aroma, supported by blackcurrant, cassis and oak flavours which give a rich mouthfeel.

Something Classic
Leon Perdigal Chateauneuf Du Pape – £26, Majestic.
Red fruit dominated, with some nice spicy and liquorice notes. This wine has an excellent finish and really smooth tannins. Drink now or age for up to 5 years.

Something Different
Journey’s End Bluegum Merlot 2022 – £12.75, Sainsburys.
At this price point the complexity on this wine is punching well above its weight. Red and dark fruit (think blackcurrant and raspberries), with some floral, herbal, vanilla and smoke notes. Smooth with a long complex finish.

Wollaston has never been on our gastronomic radar, but when the clever sticks behind the Wildmoor Oak in Bromsgrove opened their new gaff, we hotfooted it (drove) straight there.

In turns out, the Plough is the kind of pub that’s likely to push up house prices. Interiors are traditional and comfortable – high ceilings, gorgeous wallpaper, great lighting and wooden floors. It’s cosy and warm. With head chef Peter Jackson at the helm, the food offering is in the pub classic genre but elevated beyond the ordinary. As well as food there are live music nights, a massive garden and well stocked cellar – there’s much to love here.

We visited on a Sunday and while the pub is ideal roast territory, there’s plenty of choice outside the traditional. Like frickles, aka deep-fried pickles. We dived in and popped our frickle cherry and while they’re an acquired taste, two out of three of us loved them and that ain’t bad. They were served with a seriously fiery pot of sauce. A plate of heady houmous served with chunks of sweet beets and warm bread was the dream.

Between that and the frickles, we were sold even before the Aubrey Allen beef made an appearance. Deliciously pink with gravy you’d slurp from the jug if you were alone, the meat was melt-in-the-mouth tender and packed with flavour. All the usual roast accompaniments were done brilliantly, particularly sweet baby carrots, crisp fluffy potatoes and rich cauli cheese with plenty of crunchy edges to nibble on. A chicken and mushroom pie hit the spot nicely too. Crisp pastry with a tasty filling was served with a mound of creamy mash, peas and a jug of moreish gravy. Honestly, what’s not to love?

At a time when many pubs are shutting up shop, this place should be cherished and supported. We might be bitter it’s not on our doorstep, but we’ll be back. There’s a big car park, if like us, you’re bringing the car…

Tell us about your cooking?

I was classically trained but there’ve been changes in my palate over the years. I’ve now gravitated back to classical cooking – French, simple. The quality of ingredients is first on the list of what’s important. I like cooking something that seems simple, but there’s a complexity of flavour going on. A customer might say, ‘that was the best steak I’ve eaten’ but they don’t why – that’s magic!

How did you become a chef?

I grew up in Charnley Wood and I always enjoyed food – we didn’t have a lot of it, so it was joy. I learned to cook partly by watching my mum cook. She’s from Worcester and used to cook things like pig’s feet and fresh fish roe. Then on a Saturday, I’d go shopping with my dad to buy bits and pieces to cook up. He was a factory man and loved watching Food and Drink. He’d be cooking curries from scratch after watching Maddah Jaffry. I started cooking professionally aged 14 on a work placement at the Metropole Hotel, then moved to Simpsons when it was still in Kenilworth where I worked my way up to Sous Chef. I then trained with chefs like Gordon Ramsay, Gary Rhodes and Claude Bosi and travelled abroad to work with top chefs in Europe.

What do you eat at home?

My partner Molly is pescatarian, so I cook a lot of fish at home. Or, I might make a whole roast belly of pork with polenta and sweet and sour tomatoes if we’ve people coming over.

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

In Birmingham, it’s Aktar Islam. His food is phenomenal, and he’s a proper gentleman. I’d also say, Rob Palmer who is brilliant and is working with me at Trillium. In the world it’s Claude Bosi. I was his sous chef at Hibiscus. Also, Pierre Gagnaire who has three stars in four or five countries.

Share a cooking tip

When you buy a nice steak, take it out of its wrapping, dry it off well with kitchen roll. Put it on a plate uncovered in the bottom of the fridge and leave it for one or two days turning it over after the first day. It’ll dry age the steak so when you cook it, you get that nice brown crust.

What was your favourite food as a kid?

Dad’s poached eggs with hot buttered toast and pepper – and mum’s old school boiled ham and parsley sauce.

Food heaven and food hell?

One of my faves is a big plate of flash fried squid with fresh chilli, lime and sea salt. Food hell – sprouts. People will say to me, ‘oh, but have you tried them with bacon or ginger maybe?’ I’ve been cooking for 30 years, so yes, I’ve thought of that! It’s the only real thing I don’t like.

What’s the most unusual thing you’ve eaten?

Lamb’s testicles. Claude cooked them, then sliced them thinly so it was like a lamb’s testicle carpaccio. It was okay and to be honest it was served with capers so that became the main flavour.

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

A rock star, a cage fighter or a zoo keeper. I boxed as a kid and still train a bit at Eastside gym. I wanted to be a zoo keeper as a kid and when Purnell’s closed I applied for the role of assistant zoo keeper at a local zoo – I won’t say which one. I got a phone call from them asking if I was the Glynn Purnell and when I said yes, they asked if I could cook a Michelin-star meal for the penguins as a PR stunt. Obviously, I said no!

There’s a new menu in town but given we’d only ever consumed cocktails in da club, any food was new to us. It’s a big old menu with an eclectic mix of styles – dishes like a steak sandwich with peppercorn sauce and mozzarella and ricotta arancini sit alongside Asian-inspired curries, Spanish chicken and Iraqi flatbread. The restaurant doesn’t claim to fit neatly into one culinary genre so why not?

The small plate menu was particularly appealing and we ordered three dishes between two of us to start. Pulled beef and smoked bacon croquettes were satisfyingly crunchy on the outside with an unctuous smoky middle enhanced with a scoop of earthy black garlic aioli. (A garnish of crispy leeks added nothing.) Crispy cauliflower tossed in a sweet chilli glaze with satay mayonnaise, sesame and curry leaves was a delight. We could have worked our way through a very large bowl full. Zingy, hot and sweet combined to create something very lovely indeed. A warm Iraqi laffa flatbread coated with a slick of melted butter and sea salt was utterly moreish.

Back to Asia with a sticky chicken salad – sounds dull, but it was anything but. Soy glazed buttermilk fried chicken, punchy kimchi, shredded leaves, tangy pickled mooli, edamame beans and a rice wine dressing came together to create a bowl of bold flavours and textures that worked a treat. Swap the chicken for crispy cauliflower if you’re veggie which would be equally delicious.

A steak sandwich let the side down a bit served in a focaccia so hard the knife struggled, let alone our veneers. We’d expected fluffy warm bread moist with meaty juices and a mustard mayo, so it was a bit of a disappointment. The filling however, was Aubrey Allen’s finest rump steak – tender and packed with flavour with accompaniments of caramelised onion, Dijon mayonnaise and watercress. We switched fries for the sweet potato variety which were perfect.

Pud came in the form of apple crumble with two spoons. A good crumble to fruit ratio and creamy vanilla ice cream felt nostalgic and perfect for a chilly Sunday. We’d healed the rift, had a very enjoyable lunch before heading to IKON to mooch around the marvellous Donald Locke exhibition and a stroll by the canal. Birmingham – you’re magic!

Grapefruit season is upon us. Yes, we know they’re available throughout the year, but they’re at their juiciest and sweetest right now. Celebrate the season with this lovely grapefruit cocktail made with a very special gin from the Warwickshire Gin Company. It’s light, delicious and perfect for festive cheers! As always, please enjoy responsibly.

INGREDIENTS

• 50ml Pelota Dry Gin
• 50ml Grapefruit Juice
• 25ml Lemon Juice
• 25ml Aquafaba
• Dash of Angostura Orange Bitters

METHOD

Fill a shaker with two or three ice cubes. Add all the ingredients then shake hard and fast for 15 to 20 seconds. Strain into a glass. Garnish with a slice of dehydrated blood orange or grapefruit. Enjoy!

Cabernet Franc is having somewhat of a renaissance, partly due to its resilience to climate change, but it has yet to really flourish in the UK market as a single variety. And yet, as both a single varietal and as part of red wine blends, it contributes to many excellent wines in the market.

Without Cabernet Franc we would also not have famous wines such as Château Lafite Rothschild, Château Cheval Blanc, Le Macchiole Paleo Rosso and Opus One. Moreover, we would not have varieties such as Cabernet Sauvignon (a cross with Sauvignon Blanc), Merlot (a cross with Magdeleine Noire des Charentes) and Carménère (a cross with Gros Cabernet). Cabernet Franc Day on 4 December coincides with the death of Cardinal Richelieu in 1642, who is credited with bringing Cabernet Franc cuttings from the Loire Valley to Bordeaux.

So why do Brits not rate Cabernet Franc? The answer probably lies partly in the fact that, despite it being part of the blend in some of the best Bordeaux, Tuscan and Loire wines, it is rarely mentioned on the bottle. We also have a historic predisposition towards Clarets, which tended to be dominated by Cabernet Sauvignon and Merlot. In our recent past, we have been driven partly by taste and partly by affordability towards richer, fruitier New World red wines. However, the current drive towards lighter styles of red, particularly among younger drinkers in the UK, means many are now discovering Cabernet Franc for the first time.

These wines are more substantial than Pinot Noir or Beaujolais, but lighter than Primitivo or Merlot. They’re typically less tannic, with red-fruit flavours such as strawberry, raspberry, sour cherry and plum. Some even take on flavours of smoked tomato or sweet red pepper. Cooler climates yield vegetal notes (from methoxypyrazines) and violet aromas (from terpenes), while warmer regions may show darker fruits like blackberry and blackcurrant. Aged examples develop savoury notes – vanilla, coffee, stewed fruit, fig and umami-rich mushroom. Bright acidity means these wines often age gracefully.

Cabernet Franc is widely planted in the Loire Valley where it is often made as a single variety or blended, typically with Cabernet Sauvignon. In Bordeaux, it is primarily a blending grape, adding spice, red fruit, and soft texture to Merlot and Cabernet Sauvignon; with the finest single-variety examples appear in Saint-Émilion and Pomerol. In Tuscany, Cabernet Franc is blended with Merlot, Cabernet Sauvignon, or Sangiovese, producing softer tannins, darker fruit, and notes of mocha, cinnamon, leather, and plum. Smaller plantings exist in Hungary, Bulgaria, Croatia, Slovenia, Greece and Spain.

Outside Europe it grows in California, Washington, Virginia, New York and Canada’s Niagara region, where cooler climates yield lighter, fresher wines and warmer areas produce fuller-bodied, spicier styles. It is also found in Argentina, Uruguay, Chile, South Africa, Australia, New Zealand and China.

This is a wine that is made for cuisine. Roasted pork or lamb, chicken or turkey dishes (especially lighter styles), meatballs in tomato sauce, BBQ food, Camembert or feta, beetroot-centred dishes and lentil stews all work particularly well.

DAVID’S RECOMMENDATIONS FOR DECEMBER

Something Fresh and Fruity
Jim Barry, The Agean, 2023 – £17, Majestic.
Stainless steel and oak combine for citrusy, mineral freshness with subtle herbal notes.

Something Sparkling
Bouvet Ladubay Saumur Rosé Brut – £14.50, Majestic.
Cabernet Franc proves it makes a great sparkle—red fruits, creamy texture, and floral lift.

Something English
Nyetimber Cuvée Chérie – £42, Majestic.
A demi-sec with citrus (lemon, tangerine), honeyed notes, and biscuity finish. Great with desserts or Asian spice.

Something Big and Bold
Chronic Cellars Space Doubt Zinfandel – £14.75, Sainsbury’s.
Cherry, strawberry, liquorice, florals, and a warm, gently sweet finish.

Something Classic
Vik ‘A’ Cabernet Franc 2023, Cachapoal Valley – £19, Majestic.
Chilean expression of Cabernet Franc with strawberry, plum, subtle blackberry and blackcurrant and a spicy finish.

Something Different
Moldovan Rara Neagră, 2021 – £7.99, Aldi.
A great wine at this price point from Moldova, with a fruity, herby and spicy palate – great with cheese or meaty dishes.

We all know the feeling. The silly season is upon us, and time is at a premium. With all the chaos of catering for family and friends, it’s nice to have a simple, delicious recipe at hand for a quick hit of sustenance. So why not keep this one at the ready for a cracking carbonara courtesy of Glenn Pennie, head chef at Edgbaston Priory Club. You’re welcome – Happy Christmas!

INGREDIENTS

• 100g Pancetta or smoked bacon, finely chopped
• 100g Parmesan cheese or pecorino cheese, finely grated
• 3 Eggs
• 350g spaghetti
• Freshly ground black pepper

METHOD

Traditionally you would use guanciale which is pig cheek, but pancetta or smoked bacon works well. You can also use whole eggs or just the egg yolks for a richer flavour.
Start by cooking your bacon or pancetta slowly in unsalted butter so you can render the fat down. Once the fat starts to render and the meat begins to brown start cooking your spaghetti in salted water. While the spaghetti is cooking, mix the eggs with the finely grated cheese and cracked black pepper to make a paste before adding little bit of the pasta water to help prevent the eggs from scrambling.
Take your pan with the pancetta off the heat and add the cooked spaghetti with a little of the pasta water which helps make the sauce creamy. Once the pasta is coated in the oils of the bacon add your cheesy egg mix and mix well. As long as your pan isn’t too hot you should get a lovely creamy carbonara sauce. Enjoy!

If you’ve visited Indico at the original Mailbox site, you know the drill – a menu as long as your arm packed with street food style dishes, small plates and curries. There’s also a thali option which is brilliant if you want to try numerous dishes rather than committing to one main curry option.

We devoured many papadams with the customary pickle, raita, mango chutney and onion combination. What’s not to love? We then opted for a handful of small plates and a thali to share. First up, our favourite thing – pani puri, puffed up crisp hollow pastry cases with a hole in the top that you fill with a potato mix at the table then pour over a little mint water. They’re delicate and fresh and a lovely start to a meal. Word to the wise, pop the entire thing in your mouth in one go else you’ll be in a hell of a mess.

A crunchy samosa chaat with a soft moreish middle of chickpeas, herbs and spices served with an accompanying onion relish was delicious. Lollipop fried chicken had been marinated in a tangy chilli and soy sauce then deep fried on the bone to maximise the flavour and chicken tikka bites were deep fried then tossed in a warming, rich tikka masala sauce.

The Chef’s Special Thali which would be perfect for one person without all the small plates consisted of more papadams, an excellent daal makhani, makai palak – a flavour packed dish of sweetcorn and spinach, aloo pyaaz ke pakora – a crisp pakora with potatoes and onions, spices, herbs and chilli. Then there was rice, a really great naan, raita and a choice of two curries. We enjoyed lamb rogan josh and butter chicken – both were seriously tasty.

The thali sounds like an enormous amount of food when listed but there’s just a small bowl of each so it’s not overwhelming. If you’re out and about in Solihull, it’s definitely worth a look. We assumed wrongly the restaurant would be open during Touchwood shopping hours only, but it’s actually open from 12pm to 10pm, so something to bear in mind.

Tell us about your cooking?

I wouldn’t say I necessarily have a particular style of cooking. I do like more classical styles of food and I think that shows when I create menus. We get a lot of different requests for menus so it’s important to be able to adapt to the needs of guests. 

How did you become a chef?

I never really intended to become a chef growing up. I always enjoyed cooking and my parents always cooked a lot and I would like to go in and taste the food and try to be a part of that. I originally was going to be a mechanic and spent two years studying mechanics before completely switching and then going to study catering! Once I started with that I’ve never looked back. 

What do you eat at home?

If I’m being honest, I don’t cook anywhere near as well at home compared to the food I cook at work. Most nights, it’s something quick and easy. A couple nights a week though my partner and I do fancy something a bit nicer and it helps that we are both chefs! 

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

The best chef for me would be Heston Blumenthal. I think what he does with food is amazing and how he can make ingredients that would never normally go together work so well is genius. I think I’ve always really liked Glyn Purnell as a chef. With him being from Birmingham, opening his restaurant Purnell’s and being able to attain a Michelin star has always been something that has stuck with me. 

Share a cooking tip

It’s less of a cooking tip but something that will help everyone at home! Put a damp cloth under your cutting board before you start doing any prep work. This will stop the board from moving while you’re chopping and give you more control. 

What was your favourite food as a kid?

Growing up I loved home-style cooking, so something like spaghetti bolognese was always a favourite of mine. Even when we would go out for a meal somewhere I can vividly remember always ordering spaghetti bolognese and garlic bread at one specific restaurant that we would go to a lot. 

Food heaven and food hell?

Food heaven for me would either be a spaghetti carbonara or a simple sirloin steak and chips with peppercorn sauce – either of these two dishes could be my last meal. Food hell would be any kind of seafood. Seafood has never really appealed to me, I’ve continued to try new thing as I’ve got older, but that sea taste has never sat right with me. I’ve always really enjoyed cooking seafood and probably the dish that I would go to if I wanted to showcase my skills and my food would always be a fish dish.

What’s the most unusual thing you’ve eaten?

I can’t think of many unusual things that I’ve eaten, but if I had to pick one it would probably be tripe – the stomach lining from a cow. Tripe is a very old-fashioned dish and not something you would see on many menus anymore. 

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

I do think if I had never gotten into cheffing I would have continued down the mechanic path. I’ve always been someone who liked working with my hands.

TRY GLENN’S SUPER EASY SPAGHETTI CARBONARA:

A nice easy recipe for me would be spaghetti carbonara because there’s very few ingredients. All you need is spaghetti, traditionally guanciale which is pig cheek, but pancetta or smoked bacon will work fine, parmesan cheese or pecorino cheese, whole eggs or just the egg yolk for a richer flavour and cracked black pepper.

Start by cooking your bacon or pancetta slowly so you can render the fat down. Once the fat starts to render and the meat begins to brown start cooking your spaghetti in salted water. While the spaghetti is cooking you would mix your eggs with your cheese, I would typically suggest one whole egg or two yolks per person. You want to mix the eggs and enough finely grated cheese to make a paste and once you have made the paste add a little bit of the pasta water to temper the eggs which will help the eggs not to scramble.

Once you’ve done all this the pasta should be cooked and now you just want to add them all together. Take your pan with the pancetta off the heat and add the spaghetti straight into the pan with a little of the pasta water which helps make the sauce creamy. Once the pasta is coated in the oils of the bacon add your cheesy egg mix and mix well. As long as your pan isn’t too hot you should get a lovely creamy carbonara sauce. Enjoy!

Yeah, we know it’s early but we’re embracing the party vibes at Brum Towers thanks to this fabulous little number christened Roll Over Paloma by the mixologists at the new High Line cocktail bar at Resorts World Birmingham. If you really want to wow your friends, go the extra mile and serve with the recommended garnish below – it’s well worth it! But remember to party responsibly.

Ingredients:

• 30ml Peach syrup

• 15ml Fresh lime juice

• 50ml Grapefruit juice

• 25ml Agave syrup

• 50ml Tequila

• 50ml Aquafaba

• 100ml London Essence pink grapefruit soda

Method: 

Add all the ingredients apart from the soda to a shaker filled with ice, then shake and strain into a citrus salt-dusted glass with no ice. Slowly top with soda so it doesn’t fizz over and garnish with jelly grapefruit (see recipe and method).

For a super cool garnish: 

Ingredients 

• 4g Agar-agar

• 350ml Still water

• 150ml Gomme syrup

Method

Add all ingredients to pan and heat. When boiling turn to simmer for 4 minutes, then pour into grapefruit halves and leave to set, cut into segments for garnish.

It’s November, and before we know it Christmas will be here. The shops, of course, have been in full Christmas spirit since the end of August, but this is the month when most of us will give what’s on the wine shelves extra-special attention. So, here’s some of my ideas for what to buy to toast the festive season in style. 

Welcome drinks

The classic choice is obviously Champagne. Elegant, refined and a classic drink for celebrations. As it’s Christmas, you’re probably going to want something a bit special. For that, I’d suggest the Pol Roger Pure Extra Brut NV Champagne from Waitrose (£56). The slightly drier style means you’re rewarded with a fresher, more floral wine with delicate peachy and tropical fruit notes taking centre stage. This will also pair well with canapes and light starters if you are serving them.

But there are other sparkles you could try. For a nice, refined Cava why not try the Roger Goulart Gran Reserva Cava Brut 2019/2020 which you can find at www.drinksdirect.com (£17.95). This has creamy and fleshy fruit aromas, with fresh fruit on the palate, as well as a toasted and nutty finish.

For something a little closer to home, try the Nyetimber Blanc de Blancs 2016 which you can find at www.thechampagnecompany.com (£52). This wine was recently named the best sparkling in the world at the International Wine Challenge competition of 1,000 sparkling wines, as well as receiving a 97-point rating.

For something great value and a little different, pick up a bottle of the very affordable Graham Beck Chardonnay Pinot Noir Vintner’s Selection Brut from Sainsbury’s (£14.50). The South African sparkling was served at Nelson Mandela’s inauguration and Barack Obama’s election party. Expect citrus and white fruit notes, with a nice creamy, nutty and toasty finish.

All of these would be possible options for New Year’s Eve as well! 

The main course

While normally convention would dictate lighter white wines with white meat, the combination of things on the plate for the traditional turkey dinner means lighter whites are going to be completely overwhelmed. So White Burgundy, Australian Chardonnay or Viognier are all good white options. Wines like these, with more body and a touch of oak can stand up better to the flavours on your plate.

A potential White Burgundy option would be the Louis Latour White Burgundy from Waitrose (£18.55). Alternatively, Penfolds Bin 311 Chardonnay 2023 is available from www.secretbottleshop.co.uk for £34.95 or the Matt Iaconis Napa Valley Chardonnay 2021 can be picked up from Naked Wines for £19.99. Alternatively, the Domaine de Saint Ferréol Viognier 2022/23 is £17 a bottle at Majestic.

Often a red is a good choice too. In terms of reds, lighter options would be a Pinot Noir or Beaujolais, but potentially even Rhone reds or a Rioja could work in this scenario, especially if there are additions such as cranberry sauce, rich gravy and pigs-in-blankets.

The Bread & Butter ‘Winemaker’s Selection’ Pinot Noir from Sainsburys (£16) could work well and would also pair nicely with any mushroom-containing vegetarian dishes. If you want to go patriotic, why not give the Barrel fermented Pinot Noir from www.aldwickwine.com (£22) a go. You could just as easily opt for the Château de Pizay Morgon 2022/2023 from Majestic (£15). Alternatively, the heavier Spanish Cune Rioja Gran Reserva from www.ndjohn.co.uk is excellent value at only £17.95. The additional age on the Gran Reserva adds depth but also makes it smoother.

And for the leftover turkey sandwiches, you might want to pick up a bottle of Pinot Noir from Oregon, such as the Erath Pinot Noir 2021/22 from Majestic at £25, or you could go for the Chilean Errazuriz Estate Pinot Noir from Waitrose (£10). Pinot Noir’s bright red fruit and soft tannins complement cold turkey without overpowering it. 

Dessert

Christmas pudding or cheese and biscuits naturally lend themselves to richer, sweeter wines. Try Graham’s Late-Bottled Vintage Port from Waitrose (£19.25) or Royal Tokaji 5 Puttonyos, Hungary 50cl 2017/18 from Majestic at £27. Occasionally at this time of year, the budget supermarkets also have ice wine which can also work well.

Whichever wines you pick, please drink responsibly and let me know if you find any hidden gems!

DAVID’S RECOMMENDATIONS FOR NOVEMBER 

Something Fresh and Fruity

Small & Small Gewurztraminer, 2024 – Naked Wines, £14.99.

Floral, fruity (white, citrus and tropical fruits), classic Gewurztraminer lychee flavours, and slightly off-dry with some nice creaminess on the finish. 

Something Sparkling

Radacini Blanc De Noirs – Morrisons, £7.

An alternative for Prosecco drinkers, coming from Moldovia. Citrus and flesh fruit flavours, with some hints of darker fruit (cherry). 

Something English

Chapel Down English NV Rose (sparkling) – Sainsbury’s, £33.

Notes of redcurrant and strawberry, with a nice balanced citrus note. Some lees aging adds cream and biscuity balance – think strawberries and cream / Eton mess. 

Something Big and Bold

VIK ‘A’ Cabernet Sauvignon 2022/2023 – Majestic, £19.

Big and bold, but still silky and smooth. Notes of ripe blackcurrant, cassis, dried fruits, spice and mocha. 

Something Classic

Gigondas Le Souiras, Clos des Cazaux 2020 – Wine Society, £38.

A big, powerful and complex Rhone red with layers of black cherry, spice, coffee and caramel. 

Something Different

Errazuriz Estate Cabernet Sauvignon – Waitrose, £10.

Red fruits on the nose and palate, medium body, with a subtle finish of chocolate, vanilla, warm spice and a hint of balsamic.

The weather has definitely turned and winter’s coming. It’s time for comfort food, so why not try this great recipe, courtesy of Pete Dovaston from Maneki Ramen, recently crowned best Japanese restaurant in UK. Gyudon is a Japanese beef bowl consisting of thinly sliced beef in a lightly sweet sauce that takes just minutes to make – so there’s really no excuse people!

Ingredients:

• Thinly sliced beef (or leftover roast beef)
• 1 onion, sliced
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sugar
• 100ml dashi or beef stock
• Cooked white rice
• Spring onions or pickled ginger to garnish

Method:

Soften the onion in a pan. Add the soy, mirin, sugar and stock. Simmer for a few minutes. Chuck in the beef – just heat it through. Serve over rice with a bit of garnish. Comfort in a bowl, sorted in 10 minutes!

Tell us about your cooking?

I don’t really think I have a style, I’m classically trained, but I’ve learned a lot of different techniques over the years and always love to experiment and tweak things. I suppose ideas just come to me and my brain works out a way to make it work! Seasons, amazingly fresh and local produce really excite me. I also started foraging many years ago to help with my mental health and it’s now a huge factor in how I approach my cooking. I love being outdoors and just appreciating what is around me and what can be used or preserved. 

How did you become a chef?

My first job was as a pot washer at Mallory Court in Leamington under the watchful eyes of Simon Haigh. I was 15. It had a Michelin star and I just became obsessed with it, the buzz, the routine, how regimented it was. Some of my oldest friends are from back then, and a fair few of them even came to my wedding this year. Proper friends. Within a year I was full-time and loving life.

The chefs who have probably inspired me the most over the years would be Sat Bains, Simon Rogan, Daniel Clifford and obviously Simon Haigh. The list could (and is) huge. Far too many for me to list, but certainly these were the most inspiring when I was young and eager!

Family have always been a huge inspiration for me wanting to cook, and I have fond memories of grandma’s treacle tart, picking blackberries from Abbey Fields and making crumbles. Whenever I was at my dad’s, I was always being shown and taught how to make things from scratch. 

What do you eat at home?

I’m a stickler for beans on toast, loads of butter and some beautifully runny poached eggs. My wife loves it when I do a roast or a risotto. Very few chefs cook properly at home – we hate the washing up! 

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

In the world, I’m not sure. In the UK at the moment, I think Gareth Ward is up there – a third star must come soon. Best in Brum is a difficult question to answer. I love Alex Claridge, his approach to food is fun and intriguing. Kray at 670 is also a bit of a wizard and I love his nods to Birmingham in his menu. 

Share a cooking tip

Always season as you go, build layers of seasoning as you cook and add things, don’t wait until the end. Also, you can always add more, but you can never take away. 

What was your favourite food as a kid?

Jacket potato, tuna mayo, beans and cheese, sweetcorn relish. (judge me all you want) from the jacket potato stall on The Parade in Leamington. Or grandma’s sausage casserole. Dreamy! 

Food heaven and food hell?

I love really buttery, wet, scrambled eggs with loads of salt. But I can also sit down at Ynyshir and indulge in a 30-course tasting menu. Food hell, raw oysters, tripe and deep-fried bugs. 

What’s the most unusual thing you’ve eaten?

Those deep fried bugs in Thailand. You have to try everything once don’t you! 

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

I think if the question was what I would tell a younger me, then it would be to find an extremely well-paid job that was based around the Internet. The world is a much, much bigger place than four walls and an office.

The USP at Six By Nico is that themed six-course tasting menu that changes every six weeks, and until 16 November the theme is Space. There were optional extras outside the tasting menu like an aperitif called Launch Sequence (£11) – a zingy elderflower, salted cucumber cordial and prosecco number, plus a couple of nibbles to kick things off, one of which was up there with our favourite dish of the night. Pommes Anna Chips (£9) – think of the 15-hour crisp layered potatoes that went viral during lockdown served with parmesan cream and a hint of truffle. Perfection.

If we talked you through all six courses, you’d be here all day. Trust us there were no bad dishes, just some we preferred more than others. Every course was inventive, exciting and a bit of an experience. For instance, a dish called Black Hole was eaten wearing headphones and an eye mask. Everyone looked crackers but it was great fun. Biopack – smoked ham hock and chicken terrine was delicious in its own right, but the chefs pushed it further with 12 garnishes ranging from a punchy mojo verde to an intense black garlic ketchup and even grapefruit. Still no catch.

We sampled the cocktail pairing (£40) and the wine flight (£30) which was fun to try, and our waitress was very knowledgeable about the wines particularly, but in truth, next time we’d go for the aperitif followed by a nice bottle of wine. On the subject of staff, everyone we met seemed happy to be there from the lovely manager, Dan to the person that took our coats. It was infectious.

The restaurant was packed which on a Wednesday night doesn’t happen much in Birmingham right now. The clientele was varied in terms of age range – a father and young son, date nights, groups of mates, older couples. Since we couldn’t find a catch, we concluded that this price point and level of experience might just be the hospitality sweet spot.

Local spirits brand, the Warwickshire Gin Company has brought out a delightful vodka that’s been given a unique twist, adding a hint of frankincense to provide a regal, smooth finish. To celebrate the launch of Kingmaker vodka, here’s a nice easy recipe for a passionfruit martini. Utterly delicious, but please enjoy responsibly.

Ingredients: 

• 50ml Kingmaker vodka

• 50ml passionfruit juice

• 25ml passoa

• 25ml lime juice

• 25ml vanilla syrup

Method:

Fill a cocktail shaker with ice, add all the ingredients then shake hard and fast for 15 seconds, making sure there is foam on the top. Strain into a glass and garnish with half a passion fruit or a dehydrated slice of grapefruit. For extra indulgence add 25ml of Prosecco or have separately as a shot on the side.

The grape itself is a cross between Pinot Noir and Cinsault (chosen to combine elegance with hardiness); however, its flavour profile is distinct from both parents. Some would say it shares more flavour and structural characteristics with grapes like Shiraz, Merlot or Carménère. The berries are thick-skinned, and the vines thrive in warm, dry climates thanks to their drought resistance. When fully ripe, it can reach high sugar levels (so expect typically high levels of alcohol – 15% is not uncommon), and it also has high tannin levels due to those thick skins. Developed in the 1920s by Abraham Perold, Pinotage rose quickly in popularity after the first wines appeared in the 1940s.

TRADEMARK VARIETY

Along with Chenin Blanc, Pinotage has become one of South Africa’s trademark wine varieties. And for good reason. Pinotage comes in many styles, from light, fruit-forward reds, through jammy styles, to complex full-bodied wines with dark fruit, smoke, chocolate and robust tannins. As a result, Pinotage doesn’t have one fixed identity, but rather many faces, so there’s often a style to suit everyone. Pinotage’s relative obscurity can in many ways be attributed to its lack of presence outside of South Africa. Look out for examples from Stellenbosch and Paarl though, these tend to be the best examples.

One of the advantages of South African wines is that they do not generally attract the same high prices as typical French or Italian wines, so it is possible to pick up bottles of decent Pinotage for just over £10. Tesco’s Bellingham Pinotage is £11.50, and even the more exclusive Beaumont Jackal’s River can be picked up for £21 at The Wine Box.

The really good examples can be age-worthy and may be able to last 15 or more years with proper storage developing tertiary flavours (like leather or tobacco) and complexity over time. Expect full-bodied, high alcohol wines characterised by dark fruit, spice, leather, chocolate, coffee and silky tannins. Pinotage wines often benefit from decanting, as this helps soften the tannins and bring out the fruit. Pinotage is also used in Cape Blends, where it is blended with other Bordeaux varieties to create some fantastic wines. And there is good news for rosé fans as well, Pinotage makes a nice rosé.

GAINING QUALITY

However, Pinotage can often divide opinion. In the 80s and 90s, some producers over-extracted colour but thinned flavour, creating cheap, diluted wines that put people off. Since then, winemakers have refined vineyard and cellar techniques, massively improving quality. The variation in styles can sometimes also mean that people try one bottle, dislike it, and dismiss the grape completely.

It can also be difficult to grow and can develop high levels of volatile acidity which result in a sort of a nail-varnish or acetone-like aroma which makes it smell like paint, which is not a positive in tasting notes! This is usually the result of poor winemaking rather than the grape itself. To make a good Pinotage takes time and effort. Finally, it is rare to find Pinotage outside of South Africa, so many people have just never encountered it before.

As we celebrate Pinotage Day, whether you’ve never tried Pinotage or are a seasoned expert, I hope you find a Pinotage you like to mark the occasion. You don’t need to spend a fortune – just go a little above the cheapest bottle. Whichever one you pick, please drink responsibly and let me know if you find any hidden gems!

DAVID’S RECOMMENDATIONS FOR OCTOBER

Something Fresh and Fruity

Santodeno Grillo Sicilia DOC Vino Wine – Asda, £6.97.

Aromas of citrus, pineapple, apricot and orange blossom with refreshing acidity. Perfect with seafood.

Something Sparkling

Martial Richard Crémant de Limoux – Naked Wines, £18.99.

I tasted this alongside a well-known Champagne and the difference was virtually imperceptible. Citrus, green fruit and peach on the palate with a creamy, biscuity feel. Floral and mineral notes.

Something English

Brabourne Classic Cuvee, 2019 ­– www.brabournewine.com, £35.

A hidden gem from a small Kent vineyard. Definitely a champagne-beater. Citrus, fleshy fruit, honeyed notes, almond and brioche. Elegant with a strong finish.

Something Big and Bold

i-Latina La Armonia, Vineyard Petit Verdot, 2021 ­– Naked Wines, £23.99.

A big wine! Cherry, blackberry, plum, oak spice and vanilla, full-bodied but balanced and with a luxurious finish.

Something Classic

Paolo Leo Primitivo di Manduria – Waitrose, £14.

Full-bodied but elegant. Dark fruits and cherry with warm spice and savoury notes.

Something Different

Domaine Jones Vieilles Vignes Fitou – Loki Wines, £17.99.

Complex and concentrated with flavours of hedgerow. Black fruits, herby-leathery finish and succulent mouthfeel.

Image credit: Dave Perry Photography

Local lass Bianca Rodrigues-Perry is a self-taught chef and foodie and the face behind

Bia’s Kitchen Show that’s streamed to audiences on YouTube, Spotify, Instagram and Facebook and aims to champion local independent businesses. She’s just bought out a new cookbook with some fab recipes, the proceeds of which are benefiting the charity, Coventry and Warwickshire Mind. To whet your appetite, here’s one from the book for beef carpaccio.

INGREDIENTS

• 50g fillet steak

• 1 tbsp capers

• 2 tbsp extra virgin olive oil

• 10g Parmesan cheese

• Handful of rocket

• 2 tbsp balsamic vinegar

• Salt and pepper to taste

METHOD

Freeze beef until very firm but not rock solid. (About 1-2 hours.) While the meat is in the freezer, chill the plates in the fridge. Once the beef is firm, slice thinly against the grain and place slices on chilled plates. Top each serving with a handful of rocket, capers, tomatoes, and parmesan cheese. Drizzle with vinegar or balsamic and olive oil, and add a pinch of freshly cracked black salt and pepper Serve immediately.

Top tip: Add a drizzle of honey for extra flavour.

Tell us about your cooking?

My style of cooking, and what’s important to me, is probably more Italian grandma than fancy! Italian cooking is all about simple cooking with the best ingredients to ensure they shine. What excites me most is regional food, whether in Italy or any other country, as it always reflects the best of what is available in that place. Often in countries with a real food culture, specific dishes that typify the area are only made there and can be so special.

How did you become a chef?

I trained at UCB in Birmingham in 2010 and then went to Ireland as an apprentice for a year. To be completely honest, that was the extent of my cooking career, but I always really wanted to get back into the kitchen. Opening Tropea meant that I could do that and also allow my obsession with Italian cuisine to be fulfilled.

What do you eat at home?

I love my pressure cooker for braising meat and cooking pulses. We eat loads of fresh vegetables from my allotment. Also, I love a roast chicken!

What was your favourite food as a kid?

I loved Pierogi – they’re Polish dumplings filled with potato and cheese and not too unlike ravioli…

Food heaven and food hell?

Grilled fresh fish on the beach VS raw onion! I react badly to them!

Share a cooking tip

Buy the best quality ingredients you can, treat them simply and finally, don’t forget to season your dishes while you cook

What’s the most unusual thing you’ve eaten?

Lightly smoked puffin in Iceland. It’s a bit like pigeon and very delicious, although I felt pretty guilty afterwards as they are such nice birds.

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

I would be a gardener or a market gardener. I love my allotment and could definitely do that full-time.

Give us a nice easy recipe for our readers to make at home

Ok, here’s a super simple tomato sauce for four people:

• Thinly slice three cloves of garlic.

• Keeping the juice, drain two tins of the best tinned whole plum tomatoes you can find (Sardinian if you can find them (Anderson and Hill in town sells Antonella, which are great). Mutti if you can’t get the Antonella tins. Drain the tomatoes but keep the juice!

• In a wide-bottomed saucepan (the wider the better), gently fry the garlic on a medium heat in three tablespoons of good olive oil. Add a tablespoon of tomato paste and fry that with the garlic until the oil starts to turn red.

• Now add the drained tomatoes, mash them up with your spoon and fry them on the same medium heat. Make sure you are stirring and mashing constantly for about five minutes until they start to break down and much of the liquid has evaporated.

• Add half-a-teaspoon of salt and the juice from the drained tomatoes and reduce the whole mixture until you have a chunky tomato sauce consistency. Taste and season with salt and finish with torn basil leaves stirred through it.

Much larger and more finished than the OG, the restaurant felt designed which isn’t a slur against the Worcester shop, the space is entirely different. Natural materials, exposed brick, cavernous ceilings, statement light fittings, padded seating – it’s stylish, fuss free and comfortable.

The restaurant had just moved to everyday opening when we visited – previously it had closed on Monday and Tuesday. It’s a bold move with lots of restaurants doing the opposite. Every weekday between 12 and 4pm it’s possible to order a smaller portion of any of the large plates for £8.50. A steal.

We kicked off with three small plates. Word to the wise, don’t expect refreshing from the smashed cucumber salad – it was packing some serious heat and spice – ginger, garlic, black vinegar, Sichuan chilli and furikake (Japanese seasoning) while the pork Gyoza was an overall more subtle affair – tasty but less in your face. Karaage chicken was high on the crunch scale thanks to its triple frying while the wild garlic and togarashi (Japanese spice mix) mayo topped it off brilliantly.

There’s no way we’d have managed full-size mains after that, so we opted for small. Roast duck Sichuan was the star of the show. While we can’t begin to describe the intricacies of the flavours going on in the bowl, trust us, it’s well worth trying. The roast duck broth alone was incredible so with all the other bits like crispy duck, soft noodles, pickled radish, greens, ajitama egg, shio tare (Japanese seasoning) and roast duck oil – it was a cracker of a dish. There was not a dribble of broth left.

The Maneki Donburi with Karaage chicken was also a joy – essentially a rice bowl (steamed sushi rice) with charred sweetcorn, sesame bean sprouts, pickled ginger and citrus miso sauce. It was a heady mix of sweet, sour and smoke that was pleasing. We’re salivating as we write which is a first.

Bear in mind we visited on a Tuesday lunch, there was a buzz about the place – a feeling. It’s exciting and different. Of course you can eat Japanese food elsewhere in the city, but this is electric, inventive and ambitious and we’re keen to see where it’s heading next.

Twofold Spirits is a new spirits brand launched by husband-and-wife team, Charlotte and Tom Shepherd, who also own Michelin-star restaurant, Upstairs by Tom Shepherd. To celebrate they’ve created some special cocktails including this cheeky little number. Perfect for a summer sundowner, it uses their special Thai green gin which blends juniper, lemongrass and coriander with the flavours of kaffir lime and coconut – crikey! As always, please enjoy responsibly.

INGREDIENTS

• 10ml Spiced Agave

• 40ml Gin

• 15ml Fresh Lemon

• 50ml Cloudy Lemonade

METHOD

Combine all the ingredients, except for the lemonade, into an ice-filled cocktail shaker. Shake the mixture with ice and strain it into a stemmed glass. Finally, top it off with cloudy lemonade and enjoy!

Perfect on the barbie (or just grill, pan-fry, or bake in the oven if you can’t be bothered) this awesome recipe comes from the head chef of Three Church Road, Gupreet Singh.

Ingredients: 

• 450g Minced chicken breast

• 125g Red onion (finely chopped)

• 60g Red pepper (finely chopped)

• 6g Garlic paste (or minced garlic)

• 12g Ginger paste (or grated ginger)

• ½ Free range egg (beaten)

• 30g Gram flour (besan)

• 10g Fresh coriander (chopped)

• 4g Coriander seeds (lightly crushed)

• 5g Ground cumin

• 8g Ground coriander

• 3g Crushed chillies

• 2g Cracked black pepper

• 10g Salt

Method:

In a large bowl, combine all ingredients – minced chicken, chopped onion and red pepper, garlic, ginger, fresh coriander, gram flour and spices. Add the beaten egg and mix thoroughly until the mixture holds together well.

Divide the mixture into 6 equal portions. Shape each portion into a flat patty. Cook on a grill, pan-fry, or bake at 180°C (fan) for 15 to 18 minutes until fully cooked through and lightly browned.

Serve in a warm pita or flatbread with yogurt-mint sauce and a handful of salad.

Think France and Italy have the monopoly on great wine? Think again! The two largest wine-producing countries may boast a long winemaking heritage dating back to 100 BC, but wine was being made in Georgia while the Roman Empire was still a dream – and some of Europe’s most exciting bottles are now coming from regions you’ve probably heard of.

If you care about wine heritage, it might surprise you to learn that while Châteauneuf-du-Pape earned PDO status back in 1936, Hungary’s Tokaj claimed official recognition nearly 200 years earlier, and Cyprus’s Commandaria was protected as far back as the 12th century.

With centuries of experience, Central, Southern and Eastern Europe produce wines that rival the global powerhouses – often at better value. The region offers everything from traditional method sparkling wines to bold, complex reds nearing 16% ABV.

It’s tempting to stick with the familiar when choosing wine – a trusted label, a grape you can pronounce. But by passing over a crisp Cserszegi Fűszeres from Hungary, a bold Saperavi from Georgia, or a bright, aromatic Xynisteri from Cyprus, you could be missing your next favourite bottle.

Many countries in the region don’t produce enough volume to export widely, so if you visit, plan wine tastings or cellar tours – and bring a case home. That said, some hidden gems are starting to appear on UK shelves if you know where to look. 

Sparkling Wines

Germany consumes the largest amount of sparkling wine (Sekt) per capita in the world; however, finding the best ones can be a little tricky. Alternatively, Hungarian Pezsgő or sparkling wines from Moldova or Romania offer good quality at entry-level Champagne prices or less.

Some good choices here are:

• Radacini (Moldova) Blanc de Noirs. Morrisons, £7.

• Allendorf (Germany) N/V Riesling Sekt Brut. www.thewinebarn.co.uk, £19.60.

• Thummerer (Hungary) Blanc Brut Nature 2017. www.hungarianwinehouse.co.uk, £23.59.

• Blanc de Blancs Brut from Carassia (Romania). www.amathusdrinks.com, £26.50. 

White Wines

For white wines, consider a German Riesling, an Austrian Gewurztraminer, or even a Greek Assyrtiko, all of which are quite obtainable. Going further afield, there are some great whites in Romania, Serbia and Slovenia. You could even reach for a bottle of the Hungarian grape, Juhfark. For something different, I recently attended a masterclass on Cypriot wines – the whites were outstanding and well worth exploring.

Some options here are:

• Incanta Fetească Regală (Romania), 2023. Majestic, £9.00.

• Diamantakis Petali (Greece) Assyrtiko. Lokiwine, £15.99.

• Kozlović Malvasia (Croatia). Lokiwine, £17.99.

• KEO Saint Panteleimon (Cyprus) Xynisteri. Drink Supermarket, £8.99. 

Orange Wines

If orange wine is your thing, then I’d point you firmly in the direction of Georgia. They have been making it for 8,000 years and are very good at it. You might also want to consider Slovenia.

Options include:

• Bedoba (Georgia) Orange 2021. www.georgian-wine.co.uk, £17.50.

• Matić (Slovenia) Postopoma Natural Orange Wine 2023. www.secretbottleshop.co.uk, £20.95. 

Rosé Wines

In Hungary, rosé is taken seriously and enjoyed by everyone – regardless of gender. Look out for local varieties Kékfrankos and Kadarka, or Zweigelt; and wines from Villány, Szekszárd, or Eger. You might also want to explore Austria, Greece, or even Cyprus.

Obtainable options are:

• Bolyki (Hungary) Egri Rosé. www.bestofhungary.co.uk, £12.50.

• Sauska (Hungary) Rosé. www.nywines.co.uk, £14.75.

• Lentsch (Austria) Zweigelt Rosé. Waitrose, £10. 

Red Wines

Red wine lovers will find no shortage of exceptional options throughout Central, Southern, and Eastern Europe. There are some great examples from Georgia, Greece, and even Ukraine. Further north, look for Mavrud from Bulgaria, Bordeaux blends from Slovenia, and fantastic Cabernet Francs from Hungary.

Examples include:

• Tbilvino Saperavi (Georgia), 2023. Majestic, £12.50.

• Dúzsi Tamás (Hungary) Cabernet Franc, 2018. www.hungarianwinehouse.co.uk, £14.99.

• Thymiopoulos (Greece) Xinomavro, 2021/22. Majestic, £15.

• Stakhovsky Ace Saperavi (Ukraine). Lokiwine, £23.99. 

Sweet Wine

It has to be Tokaj from Hungary for sweet wines. These are some of the most complex wines in the world, once described by King Louis XIV as “The Wine of Kings, the King of Wines.” The famous style here is Aszú, but also try late harvest (sweet), Szamorodni (dry and sweet), and Essencia (very sweet) wines.

Some examples are:

• Royal Tokaji (Hungary) Blue Label 5 Puttonyos Aszú. Waitrose, £16.50.

• Royal Tokaji (Hungary) Late Harvest 50cl 2018/19. Majestic, £13.50.

• Tokaji (Hungary) Aszú 6 Puttonyos 2014 – Pannon Tokaj. www.hungarianwinehouse.co.uk, £39.99.

Clearly, the above is just scratching the surface, with whole regions and countries not even mentioned. But as you can see, there is a whole treasure trove of discoveries to be made when you venture outside the staples of Western Europe. 

A Final Word on Ukrainian Wine

Ukrainian wine might not have the centuries-old heritage of its neighbours, but it’s quickly making a name for itself. I recently tasted the full range from the Ukrainian Wine Company and was genuinely impressed – the wines are full of personality, expression and heart.

Right now, supporting Ukrainian producers isn’t just about trying something new – it’s a small but meaningful way to stand with a country facing immense challenges.

So why not raise a glass for a good cause? Whether you’re curious to explore something different or just want to show your support, you can order a mixed case or individual bottles at uawines.co.uk.

DAVID’S TOP PICKS FOR SEPTEMBER 

Something Fresh and Fruity

Small and Small Marlborough Sauvignon Blanc 2024. Naked Wines, £15.99.

Zingy, tropical, and citrusy with green apples, pear, melon, subtle peach, and minerality. It is medium bodied with high acidity and some slightly grassy notes. 

Something Sparkling:

Pol Roger Pure Extra Brut NV Champagne. Waitrose, £56.

The slightly drier style allows greater expression from the grapes to shine through with delicate, light, fresh and elegant flavours of citrus and white fruit which develop into breadcrumb and yeasty notes. This is complemented by hints of rose and clove on the nose. Pure by name, pure by nature. 

Something English:

Nyetimber Blanc de Blancs, 2016 (or 2017). £46.99, Loki Wines.

Nyetimber wines are all characterised by complexity and flavours from extended lees ageing and this one is no exception. The 2016 has had six years on lees and has beautiful brioche, biscuit and subtle nutty flavours as a result, which complement the delicate white and citrus fruit palate which has a touch of florality and minerality to it. 

Something big and bold:

Journey’s End, Griffin 2016. Ocado, £27.25.

This Syrah from Stellenboch packs a beautiful cherry nose with some hints of pepper. On the palette the use of oak gives it weight, which is balanced by a silky smooth texture with flavours of blackberries, ripe fruit and liquorice. 

Something classic:

Morrisons The Best Picpoul De Pinet. Morrisons, £10.50.

An easy drinking simple wine which represents great value bringing fresh flavours of citrus zest, lime, grapefruit along with some minerality and slightly floral notes of honeysuckle. 

Tell us about your cooking?

My cooking is always flavour-led and carefully considered. I just cook the things I like to eat. I don’t just cook something because it’s a ‘classical pairing‘. That said, my execution is always very precise. I started out working on the pastry section, so that never really leaves you. Seasonality is really important – if you can get the ingredient at its peak, you’re guaranteed great quality, and equally, the flavour is unmatched. I still get excited when a piece of meat is slowly rendering on the BBQ. You get those lovely flickers of heat when the fat drops down. The flavour and caramelisation you get from a BBQ just can’t be recreated.

How did you become a chef?

Being a chef was never the dream. I went to a school where they pushed for more academic studies. So, I didn’t even know being a chef was a ‘proper’ job. I just remember speaking to my friends, thinking it was mental that they didn’t do any cooking on a weekend or even enjoy it, for that matter. I realised it could be more than just a hobby, so I left sixth form and started at culinary college. After various work placements, I started at the Man Behind The Curtain in Leeds, where I stayed for four years, learning a lot of what I know.

My family are a big reason that I love cooking so much, my mum would always let me get involved in the cooking and educate us about food, and where it comes from. I became a bit of an egg snob once I learned about battery hens. Just the daily ritual of sitting at the dinner table, talking about your day, was just always something I looked forward to.

What do you eat at home?

At home, sometimes it’s nice to get a bit ‘cheffy‘, especially at Christmas time. But a jacket potato with tuna and green giant sweet corn is honestly 10/10.

Who is the best chef in the world and why? And the best in Brum?

Best chef in the world, I’m gonna say Gareth Ward. Genuinely, I think he changed the way chefs cook and plate food. Best chef in Brum, we’re so lucky there’s loads. I’m gonna say James at Chancers Cafe in Stirchley. The fried chicken is bonkers, and the gaifan is unbelievable with a side of smacked cucumber. Also, shout-out to Luke Tipping, longevity and all that, Simpson’s is beautiful.

Share a cooking tip

If you’re cooking a steak, oil and season it before cooking. Not the pan. You just end up with a smoking pan, and you’ll probably set the fire alarm off.

What was your favourite food as a kid?

Definitely my grandma’s casserole. She would cook it all day while we were at school, and my grandad would make the butteriest mash.

Food heaven and food hell?

Heaven, I’ll go with pizza – P2 from Otto, to be exact. Hell? OMG anything with offal. I know that’s so ignorant, but I just can’t get down with it. Deep-fried monkfish liver, it’s a no from me.

If you weren’t a chef what will you be?

An architect – I love Grand Designs.

It’s a bit of a dichotomy. The décor’s not for everyone. Graffiti is not the friend of the older ladies who lunch set, but neither is Digbeth probably. If you can embrace the leftfield paint job and see beyond the gothic, there’s a foodie experience that’s at least on a par with any restaurant in Birmingham and beyond.

EXPECT GOOSEBUMPS

A welcome note from owner Kray Treadwell read like a love letter to Brum and included references to the music, kindness, warmth of the accent, No 14 bus and the diversity of cultures. A trio of gently spiced beautifully presented nibbles dubbed the Balti Triangle looked like works of art and tasted unbelievable. I don’t know what we expected but it wasn’t this. We won’t list every dish as it’s impossible to do the chef’s skill and inventiveness justice but we’ll say with confidence, expect goosebumps.

GIDDY AND PROUD

If you want to stick a label on it, it’s absolutely in the fine dining camp. It’s Adam’s but more exciting and surprising and we love Adam’s so that’s not a slight. This is fresh and different. What Kray and head chef Sacha can do with a simple hispi cabbage or a humble Jersey Royal is unfathomable. From punchy hoggat to delicately cured cod and an indescribably pleasing chai milk bun, everything we ate made us go quiet. The wine flight made us coo incessantly and the sommelier, Rume was excellent.

As well as the Signature tasting menu which we sampled, there’s a five-course menu available for a steal at £50 – an affordable way to try something incredible. Lots of restaurants in the city are in use it or lose it territory and if this one went, we would be gutted. It made us feel giddy and proud of Birmingham in a way no other restaurant has. Don’t take our word for it. Go.

The two-course 1961 menu consisted of a choice of six starters and six main courses for £20.95. Because the 1961 is listed on the main menu – anything with a gold badge beside it is available – it’s difficult not to be lured by the dishes you can’t have. Human nature’s a funny old thing!

There are some smashing sounding summer dishes like burrata and heritage tomato salad, a sea bass dish and roast rump of lamb that aren’t part of the 1961, but we stuck with it and sampled a beetroot and goat’s cheese salad – wafer thin beetroot slices with earthy goat’s cheese, sweet candied walnuts and merlot vinegar. We’d have liked more goat’s cheese, but it was tasty and summery nonetheless. A mustardy scotch egg did what it said on the tin. The coating lacked a bit of crunch but the meat was packed with flavour and the egg was soft, so happy days.

SPOT-ON

An escalope of chicken al la Milanese served with a mound of rocket and tomato salad hit the spot as did the avocado Caesar salad which we added grilled chicken to. The eggs were a bit hard, but apart from that, what’s not to like? We threw in an Eton Mess to share for good measure which was heavy on the meringue (yes please) and not so heavy on the fruit (not so good).

The restaurant is even better after dark as the rooftops of Birmingham look a tad more attractive by night, with twinkly lights as a distraction, but the number of people enjoying afternoon tea suggested we might be alone in that. Overall, it was a lovely lunch in a nice setting.

Inspired by the beloved dessert, tangy lemon meets rich cream and the nostalgic warmth of a biscuit base, creating a cocktail that’s as dreamy as it is delicious and crafted to satisfy your sweet tooth. Cor Blimey! But please do enjoy responsibly.

Ingredients:

• 40ml – Tempus Two Pinot Gris White Wine
• 30ml – Limoncello
• 30ml – Frangelico
• 30ml – Fresh Lemon Juice
• 25ml – Cinamon syrup
• 25ml – Gingerbread syup
• 25ml – single cream

Method:

Shake all ingredients with ice and double strain into a glass rimmed with biscuit dusting. Garnish with an edible flower for a beautiful finishing touch.Box out:

It seems that Cava has gone out of fashion in the UK, eclipsed by the explosion of Prosecco into the UK market. Our perceptions of Cava are perhaps unfairly based on the belief that it is a cheap sparkling wine with all the connotations which go along with that. But despite these perceptions, Cava is in fact a premium sparkling wine.

Like Champagne, Cava is made using the traditional method, which involves a second fermentation in the bottle. Having had the bubbles imparted by the second fermentation, it is then also aged, which allows the development of additional flavours from contact with the yeast cells. Cava is made with similar strict conditions to champagne in terms of yields, quality control and production standards, and yet does not have the same status.

But let me share with you that there is a whole other world to Cava! A world of quality wines, in a wide variety of styles, some of which rivals the best champagnes. The key to finding quality Cava is understanding the four quality levels used by the Consejo Regulador del Cava (Cava Regulatory Council).

CHOOSE YOUR CAVA

Most of the Cava we see in supermarkets is entry level Cava categorised as Cava de Guarda. The three main grape varieties in most Cavas are the native Spanish varieties Macabeo, Xarello and Parellada, all of which you probably won’t recognise. Most wines in the UK will be a blend of these three grapes. Cava de Guarda is aged for a minimum of nine months, so develops some additional flavour in the bottle. A great example of a Cava de Guarda wine, which is a step above the entry level supermarket offerings is the Cune Cava Brut from Majestic for £13. However, in preparation for this article, I recently blind tasted the offerings from Sainsburys, Tesco, ALDI, Morrisons and ASDA, and I felt the Sainsburys Brut Cava at £5.79 was the best in this price category with more complex flavours from the ageing process.

Cava de Guarda Superior Reserva or Cava de Guarda Superior Gran Reserva wines are aged for a minimum of 18 or 30 months respectively. Grapes come from higher quality vineyards where the focus is more on quality than quantity. In both categories only 10,000kg per hectare of grapes are allowed, 2,000kg less than in Cava de Guarda. And these grapes are more lightly pressed releasing juice which is purer and more concentrated. Many Gran Reserva wines are aged for much longer than 30 months, some for 10+ years. A good Reserva option is the Vilarnau Brut Reserva Organic Cava for £12.80 from Ocado. For a great Gran Reserva, I recommend the Roger Goulart Gran Reserva Josep Valls Cava 2019 for £17.99 at drinksdirect.com

The best quality Cavas receive the category Cava de Guarda Superior Paraje de Calificado. This is an exclusive badge reserved for only the very best vineyards. Here only 8,000kg per hectare of grapes are allowed from vines which are at least 10 years old, all of which must be harvested by hand. Wines must be bottled on site, be only a single vintage and be aged for at least 36 months. In 2024, only 17,000 bottles of Paraje de Calificado were made, of which only 4,000 were exported outside of Spain. To get one of these, you can buy the Juvé & Camps La Capella Cava de Paraje Calificado from Decantalo for a very reasonable £86.77.

Many of these Gran Reserva and Paraje de Calificado bottles are single variety Cavas made from one of the three native Spanish varieties mentioned earlier, or one of the other two permitted white varieties or four permitted red varieties. Rosé Cava can be made in all four quality categories and can be outstanding. Categories can be identified by either a smallish rectangular label on the back of the bottle or a circular label on the top of the cork which will be green, silver, gold or have a letter ‘P’ in it for Guarda, Reserva, Gran Reserva and Paraje wines respectively. The category may also be indicated on the front label.

ORGANIC LEADERS

One of the most remarkable things about Cava, is that the producers are leading the world in organic production of wines. From 2025, all Superior level wines will need to be 100 per cent organic.
While Brut is the most widely sold style of sparkling wine, the warmer weather in Spain means that the grapes ripen to a level where it is possible to make a wine with no added sugar (Brut Nature) without it tasting overly acidic. These drier wines are the purest expressions of the grapes, where you are much more likely to be able to pick up subtle floral notes and minerality. There are also sweet Cava wines, which make great accompaniments to sweet dessert dishes and things like blue cheese.

So why not treat yourself to a Superior level Cava in celebration of International Cava Day? And if you want to learn more about Cava, head over to the alottowineabout.com website where there is a six-part series on Cava.

Something sparkling:

One of the Cavas above!

Something English:

Denbies Surrey Gold – £11, Waitrose.
Floral aromas and green fruit on the nose, with a slightly sweeter taste on the palate with flavours of melon, pear, grapefruit, elderflower and blossom. Uncomplicated, easy drinking and deceptively moreish! Given the sugar level, it might even pair well with some less-sweet desserts.

Something fresh and fruity:

Journey’s End Haystack Chardonnay – £13.50, Ocado.
Strong citrus on the nose, with a softer feel on the palate and some pear, green apple, riper tropical fruits (pineapple) and balanced creamy savoury notes and steely minerality. Not an oaky Chardonnay, but does have a decent finish.

Something classic:

Definition by Majestic Margaux 2020 – £29, Majestic.
A beautifully made Claret. Notes of red berries, violets, smoke and some spice. Medium body, with a satisfying finish with soft well integrated and smooth tannins. This would pair very nicely with chicken dishes.

Something big and bold:

Mouchăo Dom Raffael Tinto 2021 – £14.95, Wine Society.
A beautiful wine at a very accessible price point. Red and dark fruit combined on the palate with rich savoury notes and some spice on the prolonged finish. Smooth and subtle with some nice integrated tannins.

Something different:

Journey’s End The Huntsman – £13.50, Ocado.
A nice blend from South Africa. Medium bodied, with rich aromas of both red and black fruits, cassis and blackberries, as well as some slightly herbaceous notes of green bell pepper and some dried herbs. Complex, rich, smooth subtle tannins, a hint of liquorice and a decent length finish.

Tell us about your cooking?

My style is rooted in refined English fine dining. I’m passionate about crafting dishes that are both elegant and full of bold, unexpected flavour. What drives me is transforming familiar ingredients into something truly memorable. 

How did you become a chef?

I was born into a humble farming family, where early mornings meant feeding cows and long days were spent tending fields. While my mum worked tirelessly outside, I found my joy in the kitchen, helping her cook dinner after her hard day. I was just a child, but those moments – stirring pots, learning to boil rice, watching her hands move with love and precision – sparked something deep in me. As I grew older, I picked up every little detail my parents shared about food. Slowly, I began cooking basic curries on my own. The first time my wife tasted my food, she was amazed. Her encouragement planted a new dream in me – to become a chef.

I started my culinary journey in Chandigarh, Punjab, where I trained with dedication. After moving to the UK, I got an incredible opportunity to work for Gordon Ramsay as a Senior Chef de Partie. There, I discovered the art of British cuisine and sharpened my skills in one of the world’s most demanding kitchens. I later joined Three Church Road as a sous chef and then Jaguar Land Rover group as a hospitality chef before returning home here to St George’s Place as head chef.

What do you eat at home?

Simple foods and a lot of vegetarian options. 

Who is the best chef in the world and why? And the best in Brum?

I am inspired by chef Vikas Khanna’s journey – his life is a powerful example of turning struggles into strength. Born in Amritsar with a clubfoot, he faced many challenges, but with the support of his family and a deep passion for cooking he rose to become a Michelin-starred chef in the USA and gained international recognition. He has cooked for world leaders, authored several books and continues to shine globally. Despite his success, he remains humble and kind. He is also a beloved judge on Indian television’s MasterChef India, and his compassion is seen in efforts like his Feed India initiative. In my opinion, the best chef in Birmingham would be Glynn Purnell. 

Share a cooking tip

To get the perfect Yorkshire puddings always be sure to get that oil smoking hot. 

What was your favourite food as a kid?

Some flavours stay with you forever and for me it’s my grandmother’s home-made rice pudding. The fragrant smell and sweet taste was something I found hard to resist. 

Food heaven and food hell?

My food heaven would be a buttery lobster ravioli in a saffron cream sauce. My food hell would be overcooked liver! 

What’s the most unusual thing you have eaten?

Bheja Fry – that’s goat or lamb brain, delicately cooked with spices, onions and herbs. 

If you weren’t a chef what will you be?

A farmer – that would follow with family tradition.

The lunch menu is made up of hot sandwiches, light bites and cobs. The main menu, available in the evening, is essentially a collection of refined pub classics. We’re drumming this home because we didn’t check before we went and had our eye on the Bearwood Bangers for lunch which wasn’t an option. We were a bit deflated but soon got a grip when we saw the lunch menu.

DRINK UP

If you know 1000 Trades in the Jewellery Quarter, you know the drill. Locally sourced produce where possible as well as a fine drink selection on rotation to keep things interesting. We chose a blackberry Sandford cider from the taps which was heaven served with a couple of ice cubes. Flat not sparkling, it was perfect. The other half slurped a craft lager. There’s plenty of natural wine served by the glass or carafe too.

FOOD GLORIOUS FOOD

The Katsu from the Posh Sandwich menu was a triumph. Chicken thigh rather than breast ensured maximum juiciness while panko breadcrumbs provided a satisfying crunch. The Katsu curry sauce was heady while pickled onions added a sharpness – the balance was spot on. A side of chips was straight out of the top drawer. The Black Country Ploughmans did what it said on the tin – great ham, cheddar, cornichons, slices of apple, grapes, whipped butter and a good selection of bread.

There was a bit of a wait for food, but we didn’t notice until someone apologised for the wait. It’s such a gorgeous spot to sit and natter in the sunshine. It’s relaxed – you order at the bar and grab your own cutlery and condiments, and the staff seemed genuinely happy to be there. The whole place had a feel-good air about it. The happiest of days.

It’s the tenth Birmingham Rum Festival this month. The ticketed event will showcase some of the finest new rums on the market with live music, street food and a bumper new cocktail festival menu.  To celebrate, the Cuban Embassy in Moseley has created this cracking Spicy Margarita to get you in the party mood. Que comience la fiesta! But please continue to enjoy responsibly.

INGREDIENTS 

• 50ml Island Slice Scotch Bonnet Rum

• 1 Lime

• 15ml Agave/Simple Syrup

• 15ml Triple Sec/Cointreau

• 1 Chilli Pepper (optional but why wouldn’t you!)

• 1tsp Salt

METHOD

Rim the glass with lime juice and salt. In a shaker, combine Scotch Bonnet rum, the juice of half a lime, agave syrup and triple sec. Fill the shaker with ice and shake well for 15 seconds. Strain into the rimmed glass filled with ice. Garnish with a slice of Scotch bonnet pepper or a lime wheel.

Compared with the likes of France, Spanish-produced wines can often represent great value. This is certainly true of Rioja (prounounced ‘Ree-o-ha’) wines from Northern Spain. These wines are often compared with Côtes de Rhône red, which attract significantly higher prices. On 9 June, it’s International Rioja Day, so what better time to become familiar with the surprising variation in styles of wine from this region.

Each year approximately 343 million bottles of Rioja are sold, 41 per cent of which are exported. The UK is a key market accounting for just over 30 per cent of all exports, and for good reason. When we think of Rioja, we tend to think of big, bold, red wines available at a very affordable price. Typical Rioja wines are red, full bodied, fruity, oaky and great accompaniments to food. These wines are dominated by the Tempranillo grape, although often the wines are blends with other varieties. But did you know, Rioja is not just producing big bold red wines?

It is also possible to get white, rosé and sparkling Riojas. In fact, of the 14 grape varieties permitted within the Rioja region, nine of them are white varieties and only five are red. White wines account for around 10 per cent of production and rosés for around 5 per cent. White Rioja is typically a wine of good acidity, lemon curd and honeycomb flavours, with some minerally characteristics. ALDI’s Rioja Blanco (Barron Amarillo) at £6.49 is a very affordable easy-drinking example. You might look to try white Rioja if you tend to go for white Burgundy wines or even some more acidic pinot grigios, and your bank account will thank you for it!

The sparkling wines are surprisingly good! If you want to pick one up, Majestic has the Viña Pomal Reserva Blanc de Noirs Rioja Sparkling 2020 at £15 a bottle or £12 on mix six. It has a nice balance of red and white fruits, good citrus acidity and some light spice. 

Not all Riojas are created equal

Spain is one of the few countries in the world that classifies its wines by the amount of time they have spent maturing. Generally, the longer a wine has spent maturing the smoother, more rounded it will be, and the greater the complexity of flavour.

To grasp the categories of Rioja we have four levels to understand. Examples given below are for red Rioja, there are slightly different rules for other styles.

• Rioja without any ageing designation (sometimes referred to a Joven or young wines). These wines are usually wines with less than two years of age, which are likely to have had only very short or possibly no time aging in a barrel. These wines are fresh, sometimes quite acidic, with aromas which are primarily fruit based. Flavours are likely to be of strawberry, cherry, liquorice or violets. Sometimes a wine making technique known as carbonic maceration is used, which increases the fruit flavours and can sometimes add notes of ripe banana, strawberry bubble gum, cinnamon and kirsch. If you want to try one of these young wines, you could pick up a bottle of Campo Viejo Rioja Tempranillo from Tesco for £9 or from most other supermarkets. They are often available on mix 6 or cheaper with loyalty cards.

• Crianza Rioja. These wines must spend at least two years in the winery, of which at least 12 months must be in 225-litre oak barrels. These wines retain some floral and fruit aromas but pick up notes of vanilla, coconut, warming spice and some toasted wood. I recommend decanting these for 30 to 60 minutes to allow some air contact, which will significantly improve their drinking potential. If you are looking to pick up a typical example of a Crianza Rioja, then have a look at the Tesco Finest Vina Del Cura Crianza which you can purchase for £9.

• Reserva Rioja. These wines are selected due to having the right qualities to age and must spend at least three years ageing, including at least one year in a barrel. Aromas and flavours will become more complex over time, with some balsamic and spice notes. A great example of a reserva wine is the Cune Rioja Reserva 2019, it is a mix of Tempranillo, Garnacha, Graciano and Mazuelo varieties and has had 18 months in American and French Oak barrels. You can find it at Majestic or Sainsburys for around £14.

• Gran Reserva. The total maturation period here must be at least five years of, which at least two years must have been in oak and two in the bottle. These wines are much more complex with aromas of dried fruits, clove, nuts and toasty roasted notes. They can also take on aromas of leather, tobacco and forest floor. Decant to allow them to breathe a little before drinking. Majestic has the Viña Alarde Rioja Gran Reserva for around £13 a bottle which is great value. Morrisons also has The Best Marques de los Rios Rioja Gran Reserva at £15 a bottle.

DAVID’S TOP WINE PICKS FOR JUNE

Something sparkling:

Viña Pomal Reserva Blanc de Noirs Rioja Sparkling 2020 – £15 a bottle or £12 on mix six, Majestic. 

Something English:

Candover Brooke Brut NV – £37, https://www.candoverbrook.co.uk/

A beautiful, slightly floral, sparkling wine which has been aged in the bottle for 3.5 years so has developed flavours of vanilla, nuts and toast. The fruit is citrusy with some green apple and a hint of red apple coming through from the Pinot Noir. A lasting finish which is a little minerally/savoury. 

Something fresh and fruity:

Errazuriz Estate Reserva Pinot Grigio 2023 – £11, Ocado.

A special Pinot Grigio from Chile. Smooth, easy drinking, but with a bit of minerality and complexity. On the nose expect pear, apple, melon and citrus and some floral notes. On the palette this is smooth and refreshing, with some hints of tropical fruits (pineapple and passionfruit) but not tart. 

Something classic:

Boekenhoutskloof ‘The Chocolate Block’ – £24, Tesco.

Think dark fruit flavours, with very smooth tannins and a dark chocolate finish. This is a great wine for those who enjoy very deep flavourful wines. Great on its own, or with food.

Something different:

Invincible Numero Um Branco, 2021 – £16, Majestic.

A sophisticated and delicious wine from Portugal. Well balanced, with some passion fruit coming through as well as some very enjoyable oaky sensations. This wine has layers, which mean a long satisfying finish.

Just to be clear we haven’t been paid to say nice things, we just love a pie.

Eighteen pubs across the West Midlands will be serving the pie – which they’ve confidently named the Best Ever Pub Pie – until mid-July. It wasn’t exactly pie weather when we visited and in truth, we’d rather have nibbled a salad, however we took one for the team.

First thing to note is the pie wasn’t on the main menu card – there were other pies, but not Tom’s, so ask at the bar. His face adorned flyers on every table, so it wasn’t difficult. At £20 it’s a bit pricier than Marston’s usual offering, but it’s Tom Shepherd, right?

BEST PIE?

Crucially the beef fat shortcrust pastry was nice and crisp; the shredded beef cheek and shin inside was rich and tender while caramelised onions added a bit of sweetness. There was a layer of potato which we didn’t think added much, but overall, the intense flavour was tremendous, and the accompanying pot of silky red wine sauce was delicious. The mashed potato on the side felt unnecessary and the vegetables could have done with a slick of butter to liven them up, but the pie itself was worth the trip although perhaps not in 24-degree heat.

It’s also worth noting there’s more to the Swan than Tom’s pie. It may have pulled in some new punters like us, but we wager they’ll/we’ll be back. The staff were superb, the place was lively, the bar well stocked and the beer garden was an absolute delight. A hop skip and a jump from Birmingham, it’s a gem.

Tell us about your cooking?

I’d describe my cooking as Tokyo-style ramen with a bit of Brummie soul. I love food that’s thoughtful but not overcomplicated – flavours need to make sense, textures should surprise you, and there’s got to be balance in every bite. I’m big on making sure everything has its place on the plate or in the bowl. I get excited about umami, fermentation, and anything that takes a bit of craft. I’m always learning and always tweaking.

How did you become a chef?

Honestly? It was a bit of a happy accident. I covered a kitchen shift at the pub I worked at, and I just… got hooked. There’s something addictive about the buzz and the pressure. I went on to train in Oxford with Corin Earland, who was at the time chef director at Peach Pubs­ – he taught me the discipline and joy of great food. Then I had the mad luck of working in Tokyo at Les Enfants Gates with Naoki Matazawa. That place changed how I think about ingredients and presentation. It’s been a mix of luck, graft, and just saying “yes” a lot.

What do you eat at home?

When I get home, I’m not knocking out dashi from scratch – I’ll be honest. Sausage and mash hits the spot, properly buttery mash and good gravy. But I do like to sneak in a gyudon or something quick and comforting if I’ve got leftovers in the fridge.

Who is the best chef in the world and why? And the best in Brum?

Best in the world, I’d still say Naoki Matazawa – he just has this precision and flair without being showy. In Brum, there’s serious talent. Brad Carter is doing wicked things. And Andrew Sheridan – what a machine.

Share a cooking tip

Taste everything. It sounds obvious, but I see so many people skipping it. And don’t be afraid of acid – lemon, vinegar, pickles. That little pop can lift a whole dish. Also, read. Just pick up books, watch stuff, go down rabbit holes. And then go cook.

What was your favourite food as a kid?

My nan used to make this roast chicken with proper crispy skin and bread sauce – it still makes me smile thinking about it. That and Angel Delight, specifically banana flavour.

Food heaven and food hell?

Heaven? Tonkotsu ramen, no question. Fatty, rich, warming – you can’t beat it. Hell? Anything overcooked and bland. Or a dry chicken breast. That’s just cruel.

What’s the most unusual thing you have eaten?

Raw horse. No joke. I’d just come off an 18-hour shift in Japan, totally shattered, and met some mates who’d been out drinking all night. It was about 4am and we ended up in this mad little spot where you pay per head and eat as much as you like. A dish turned up on the table that looked like sashimi, so I tucked in without thinking. My girlfriend at the time casually mentions, “That’s horse sashimi.” Honestly? I have no regrets – I’m always up for trying something new. With a bit of soy sauce, it went down alright!

If you weren’t a chef what will you be?

I’d probably be doing something with my hands. Maybe carpentry? I like making things, tweaking and perfecting. Or maybe I’d just be one of those blokes with too many Japanese knives and no real use for them.

We still grieve the closure of Tom’s Kitchen on the same site, but we accept it’s time to move on.

Medicine on New Street has become our go-to meeting place with buzzy vibes, loads of natural light and bang in the centre of town. The Mailbox version is a different beast entirely. It’s tucked away, cosy and feels much more restaurant-y. Largely the Medicine guys kept the Tom’s Kitchen interior – big central bar, lively open kitchen and lots of wood. All very lovely.

There’s a definite brunch vibe and we kicked off with a couple of smoothies – a Very Berry (sweet and delicious) and a Green Goddess (more earthy and virtuous tasting but still gorgeous.)

Among the huevos ranchos and eggs benedict, was an unexpectedly brilliant Korean fried chicken sandwich – only unexpected because it felt a little off-piste. Chicken thigh rather than breast was given a crunchy coating, honey and gochugang glaze, punchy sriracha mayonnaise and a crisp Asian slaw served in the softest of brioche buns. It was really great. A hash brown on the side was soggy so fell a bit flat. It was served on a romesco sauce and honestly, if it ain’t broke don’t fix it.

The Vegan Medicine, which is essentially a vegan version of a full English, hit the spot and boosted the plant intake beautifully. Pumpkin falafel, smashed avocado, kale, mushroom, romesco sauce and a whopping slice of sourdough toast was a joy. We added nicely charred halloumi as an extra. Our only gripe was another soggy hash brown. It’s not the end of the world but if brunch is one of your strengths, you’ve got to be able to serve up a crisp hash brown. Aside from that, the place is independent, reasonably priced and cosy serving cracking food with warm service. It’s a win.

On the way out of the Mailbox, we ran the gauntlet of the Medicine coffee cart but got sucked in big time. We bought our own bodyweight in pastry/cake and took them home to share with the kids. A salted caramel cruffin got the thumbs up, a raspberry pavlova donut was so great it caused a fight, and the carrot and walnut cake was dreamy.

With a version of Medicine Bakery set to open at the Botanical Gardens this month we’re expecting great things.

With the smashing recent warm weather we can all begin to feel that maybe – just maybe – summer’s really not so far away. So, how about celebrating the joy with this refreshing little number from Bethany Gaunt, the bar manager at the Speakeasy-inspired underground bar, Hush. As always, enjoy responsibly.

INGREDIENTS:

• 20ml Vanilla vodka

• 10ml Manzana verde

• 20ml homemade Madagascan vanilla and rose syrup

• 15ml fresh grapefruit juice

• Champagne

METHOD:

To make the vanilla and rose syrup:

Heat 300ml water in a saucepan, once simmering, add four rose tea bags. Let this steep for 10 minutes before taking the teabags out. Then add 600g white sugar and stir until the sugar is dissolved.

Now split a vanilla pod in half, scoop out the seeds and chop the remaining pod case into slices. Add all the vanilla to the rose syrup and pour into a vacuum bag and seal. Put the bag of syrup into a water bath and set the sous vide to 75 degrees for 3 hours.

Once finished, put the syrup into an ice bath. When cool, blend until the vanilla pieces and seeds are extremely fine. Then strain through a chinois.

To make the cocktail:

Add the vanilla vodka, Manzana verde, the rose and vanilla syrup and freshly squeezed grapefruit juice into a Boston shaker. Shake until cool and double strain into a Champagne flute. Top the cocktail with Champagne and gently stir. Express the peel of a grapefruit over the cocktail and garnish with the peel.

Delicious and versatile, Michael’s recipe is awesome served with pasta dishes, tossed with roasted new potatoes – or alongside one of his favourites, steak and chips!

 Ingredients:

• 150g washed wild garlic

• 100g spinach

• 60g lightly toasted pine nuts

• 60g parmesan

• 150g extra virgin olive oil

• 1 lemon zest

• Maldon sea salt

Method:

Place all of your ingredients into a blender. Blend until you have a nice coarse pesto. Season with Maldon sea salt.

In Britain, we have a love affair with white wine. Three of the most popular choices have their very own celebration days in May – Sauvignon Blanc (2 May), Pinot Grigio (17 May) and Chardonnay (22 May) – giving the perfect excuse to make this month a celebration of white wines!

As we flirt with the idea of warmer summer temperatures, retire our winter coats for another year, and see the spring buds begin to flourish into summer flowers, we may also be thinking about transitioning to a lighter style of wine more in keeping with the early summer. So, many of us will be considering filling our shopping baskets with some refreshing white wines.

Sauvignon Blanc is by far the nation’s favourite white wine. This is a highly aromatic and acidic grape which oozes fresh, zingy, tongue-tingling flavours. Depending on how ripe the grapes are, we can expect flavours from citrus, green apple, grapefruit and the British speciality gooseberry, through stone-fruits and even tropical fruits such as pineapple and passionfruit. Many examples have aroma and taste qualities which are floral – elderflower or white blossom, but also slightly herbaceous notes such as grass, asparagus, and green bell pepper which are a result of the Methoxypyrazines contained in this variety. It is also not unusual for feline lovers to detect the familiar aroma of ‘cat pee’ in the wine, which comes from a sulphur bound compound known as 4MMP.

FLINTY QUALITY

As a rule, most Sauvignon Blanc wines are for immediate consumption, especially those from places like Marlborough in New Zealand and South Africa. However, a notable exception to this rule are Sancerre wines, which are more complex, have a minerally or flinty quality and which can age well. Generally, these wines are made in stainless steel tanks or old oak barrels and so have little to no characteristics of having been oak aged. It is, however, possible to find oaked Sauvignons, from places such as Bordeaux, the USA and Australia. Sancerre is a very marked contrast with New Zealand, so if you are not a big Marlborough fan, you might want to try a Sancerre instead. On the other hand, if you can’t get enough of that New Zealand Sauv, then just maybe you should look out for a Spanish Albariño as an alternative.

If the high acids in Sauvignon Blanc are too much for your constitution, you may well want to consider Pinot Grigio as an alternative. This Italian tipple is less aromatic and therefore tends to get more flavour from the winemaking process, than from the grape itself. Pinot Grigio is usually light, refreshing and dry in style, with characteristics of green or citrus fruits, and sometimes peach, some minerality and depending on where it was made and almond notes. All of this makes it the ideal patio wine: easy drinking, delicious and uncomplicated. Like Sauvignon Blancs, most Pinot Grigios are going to be produced for immediate consumption rather than ageing.

SUMMER MEALS

Pinot Grigio is a great wine for get togethers but also particularly pairs well with white meat, sea food dishes, as well as salads, making it the ideal wine to serve with light summer meals. It is also possible to make a more sophisticated style of wine from this grape, which is usually labelled Pinot Gris and even sweet wines made from grapes, which are harvested later. In terms of other varieties, you may want to try if you like this style, you may want to opt for Soave, another native Italian style made from the Garganega grape.

Chardonnay has an extraordinarily bad reputation in the UK, largely based on a lot of very heavily oaked cheap Chardonnays of the 80s and 90s, from places such as the USA and Australia. While there are certainly still a few cheap, overly oaky chardonnays out there, generally winemakers are now making much more subtle wines with these grapes. Many are now unoaked. Like Pinot Grigio Chardonnay, is non-aromatic, so tends to take on the flavours of the wine making process. Flavours can range from citrus and green fruits, through to peachy and even pineapple-like flavours. The grape usually produces much more golden coloured wines. Oaked wines may have toasty, vanilla and nutty notes as well.

SPARKLING FORM

Of course, if you prefer a different take on your chardonnay, you may want to consider consuming it in sparkling form. Chardonnay is one of the most popular grapes used in sparkling wine making and can be found in many Champagnes, English Sparklings, South African Cap Classiques, Crémants, and even in some Cava, Prosecco and Franciacorta. Chardonnay often contributes some floral notes, citrus flavours and enhances aging potential. If you like a little oak in your chardonnay, you may want to also try white Rioja for something similar.

So, with three options to celebrate in May which ones will you choose? As always, whether you celebrate one or all three, please drink responsibly.

DAVID’S TOP WINE PICKS FOR MAY

Something sparkling:

Krone ‘Borealis’ Cuvée Brut 2022/23, South Africa – £15, Majestic.

A nice refreshing and light sparkling from South Africa, which combines delicate fruit flavours of melon, stone fruit and pineapple, with subtle minerality and biscuit flavours on the finish.  

Something fresh and fruity:

M&S Garganega Pinot Grigio – £7, Marks & Spencer.

A good typical example of a Pinot Grigio with white fruit, subtle acids, notes of lime, peach and almonds. A nice easy drinking wine, which is very affordable. 

Something big and bold:

Paolo Leo Primitivo di Manduria, 2022 – £13, Waitrose.

A rich, full bodied and well-balanced wine with black fruit notes of blackcurrant, blackberry and black cherry. Strong oak influences of smoke, spice and earthiness to finish. 

Something classic:

Tesco Finest Pouilly Fume – £16.50, Tesco.

A Sauvignon Blanc with some character and complexity. Flavours of lime, gooseberry, and green apple meet minerality and cream, to create a very enjoyable mouthfeel. 

Something English:

Three Choirs Classic Cuvee Sparkling Wine – £18.69, Hay wines.

A sparkling wine from one of the lesser-known varieties – Seyval Blanc, with a touch of Pinot Noir. Think white and citrus fruits with some nice brioche, bread and biscuit notes. 

Something different:

Honey Drop Chenin Blanc 2023/4 – £14.99, Majestic.

Stone fruit, tropical fruit, and honied notes, give way to creamy layers of smoke, vanilla, and with complex coconut and butterscotch on the finish. This is a wine which seriously delivers and which deserves to be savoured.

Tell us about your cooking?

My cooking style currently is an extension of some of the incredible restaurants and chefs I have worked with, most importantly Tom Shepherd, my current chef patron, who I have known for more than 11 years and who I supported at the restaurant’s launch in 2021 as sous chef. My cooking style is very seasonal and ingredient led, with flavour taking the forefront of the focus, ensuring everything really packs a punch with flavour! 

How did you become a chef?

I entered a professional kitchen at a young age with a part-time job as a KP. I thoroughly enjoyed the atmosphere and being able to work with amazing produce. I have always loved and have been interested by food. This is how my culinary journey started. I then went to work at Michelin star restaurants such as Restaurant Sat Bains, Adams and I was Tom’s sous chef at Upstairs when we won our Michelin star just four months after opening. Sat and Tom have been massive influences for me and my career and so many more in the industry I look up to that have created incredible restaurants. Some of my most inspiring visits have been, The Ledbury, Moor Hall, Row on 5.  

What do you eat at home?

An unhealthy amount of milk chocolate Hobnobs. 

Who is the best chef in the world and why? And the best in Brum?

A very difficult question for me as I don’t think there is any one chef that’s the best! They are all very different and incredible in their own style. For me, based on how many young chefs have been influenced and developed and the impact on our industry, I would have to say Gordan Ramsay. Best in Brum (slightly biased) would have to be Tom Shepherd, I have been lucky to be a part of Tom’s journey during the restaurant and his career and it has been inspiring to me as a younger chef coming through the industry and similar kitchens. 

Share a cooking tip

My tip is for cooking meat. Rest your meat for around the same time as you cooked it, this really retains all the important juices and flavour of your meat. 

What was your favourite food as a kid?

Spaghetti Bolognese and fajitas – still one of my favourite dinners now.  

Food heaven and food hell?

Heaven is spicy buffalo chicken wings with blue cheese sauce. My hell is fermented fish – the worst food experience of my life! 

What’s the most unusual thing you have eaten?

I was very fortunate to eat at D.O.M, a special restaurant in Brazil where I experienced ants – very unusual but interesting. 

If you weren’t a chef what will you be?

If ‘chief milk chocolate Hobnob tester’ wasn’t available at the time, then a job in the motorsport industry for sure, A racing car driver!

The menu is much more interesting than we remembered and so much more than merely steak. Yes, you can get your red meat fix in various guises but there are plenty of veggie and fish options too. And plenty of cocktails… hicc.

A dish of crisp salt and pepper calamari was great particularly when dunked into an intensely smoked garlic and lemon aioli, while hot honey chicken wings had my man cooing like Homer Simpson. Roquito hot honey was the right combination of hot and sweet while slaw and watercress injected a bit of freshness and crunch.

A Black Angus sirloin which the menu suggested medium rare was cooked to perfection served with a brilliant bearnaise sauce, crispy fries and a wedge of iceberg with bacon and mustard dressing. We’re eternally confused by a wedge, but it added a nice cool crunch, nonetheless.

Spinach, feta, lemon and garlic filo pie was light and summery with a crispy top – think spanakopita vibes. It was served on a whopping mound of sauteed vegetables and in fairness we looked like we needed some greens. We opted for fries instead of new potatoes which were super.

The portions were fairly hefty but if you like a bit of sweetness at the end of a meal, we recommend a mini dessert served with a cocktail or coffee. Alright cocktail. A salted caramel profiterole and an espresso martini hit the spot nicely. We’ll not leave it so long next time.

A more sustainable option than lamb, hogget is a sheep aged between one to two years. Opting for hogget or mutton means the sheep have had the time to mature at pasture, so the meat has more fat and a greater depth of flavour.

Ingredients: 

• Herdwick Hogget rack and shoulder (bone separate)
• 100g garden peas
• 100g broad beans
• 1 bunch of mint
• 50g goat’s curd

For the sauce: 

• 2 shallots
• 4 cloves garlic
• 3 sprigs rosemary
• 1ltr chicken stock
• 150ml Madeira
• 150ml red wine
• 75ml brandy

Method:

Prepare the lamb shoulder and brine in a 10 per cent salt brine for 24 hours. Cook it for a further 24 hours at 78 degrees after the brining process, make sure you wash the shoulder for at least 20 minutes before cooking. Once cooked, carefully flake it down and roll it into a ballantine (sausage shape) allow to set in the fridge and then slice it into 1cm thick slices ready to fry in pan later.

For the sauce, roast the lamb bones for 40 minutes, take out and drain excess fat. In a large pan, fry the shallots, garlic and rosemary, add the bones and fry for a further 2 minutes. Deglaze with all the alcohol and reduce to a glace, add stock and cook down until desired consistency. Pass through a sieve ready to serve.

Roast the lamb rack for 8 to 10 minutes at 180 degrees, allow to rest for 10 minutes. While the meat is resting, ensure your sauce is hot and begin to cook the peas, broad beans and fry lamb shoulder disc. Once cooked begin to assemble on a plate and finish off with a few spoonfuls of goat’s curd.

As we begin to emerge from spring and begin thinking about the prospect of better weather in just a few months’ time, International Malbec Day on 17April offers a timely reminder that Malbec is the natural pairing for steak and other BBQ foods, when we eventually get outside again.

Malbec has small berries, which are dark in colour and have thick skins. The resulting wines tend to have a characteristic purple colour and bright magenta rim. And we Brits love them! The UK is the second biggest importer of Argentinian Malbec in the world.

A BRIEF HISTORY

It is thought that the Malbec grape was first widely adopted in France, where it had become famous as early as Medieval times. There are a number of stories around how Malbec was introduced to France, one of which was that it was introduced by a Hungarian peasant of the same name.

The British love affair with Malbec dates back to the 12th century. Imports of Malbec grew significantly around this time, as a consequence of new trading routes developing when Eleanor of Aquitaine married the English prince who would eventually become King Henry II.

Despite the popularity of the ‘black wines’ of Cahors and Bordeaux in Medieval times, production today is much more limited. The word Malbec is thought to be closely related to the French words ‘mal bouche’ or bad mouth, which reflects the somewhat negative views and lack of love the French have for the grape.

During the 1850s, almost all of the vines of Europe were affected by a pest known as phylloxera, which pretty much wiped Malbec out in South-West France. This, combined with significant frosts of 1956, largely sealed the grape’s fate and it fell out of fashion. Given it is quite a difficult grape to grow, and the French didn’t particularly like it anyway, most vines were replaced with other varieties. It is, however, still one of the red Bordeaux blend varieties, where it is used mostly to add colour.

Thanks to French botanist Michel Pouget transporting Malbec cuttings to South America in the 1850s, today the largest plantations of Malbec can be found in Argentina, where it is usually grown at altitude. Some vineyards are among the highest in the world, located at over 3,300m above sea level. At this altitude the intensity of the sunlight enhances the aromas and flavours of the resulting wines. It also helps create polymeric tannins, which are much softer and rounder, rather than astringent and bitter. The sun helps fully ripen the berries, allowing sugar levels to get very high, and this can result in some very high alcohol wines. Argentina now accounts for around three-quarters of the world’s Malbec plantations.

ABOUT THE WINES

Perhaps one of the reasons the Brits love Malbec is that it is possible to pick-up well-made wines for very good prices. Argentinian styles tend to be easy drinking and fruit dominated with black cherry, raspberry, plum and blackberry flavours depending on the climate in which it has been grown. They often have notes of vanilla, tobacco, cocoa and violet. There are of course still Cahors Malbecs, which tend to be more leathery, tart, and more acidic with black plum, black pepper and spicy notes. Both will benefit from serving just below room temperature, decanting and serving in a large glass to allow them to breathe. Of course, there are examples of rosé style Malbecs and even white and sparkling Malbecs as well.

Despite the obvious pairing with steak, Malbec can also match well with strong (especially blue) cheese, aubergine dishes, meaty fish, smoked foods, and French styles with duck. So, as you dust off the BBQ and prepare for summer, why not look for some International Malbec Day offers in preparation? And however you choose to enjoy your wine, please drink responsibly.

DAVID’S TOP WINE PICKS FOR APRIL

Something sparkling:

Codorniu Vintage Organic Cava Brut – £10, Tesco.

Cava is one of the most underrated sparkling wines and this Codorniu Vintage is a good example of a well-made entry-level Cava. Flavours of ripe white fruits, with good acidity, notes of brioche, dried fruit and nuts. A fine mousse and a long finish. 

Something fresh and fruity:

Chosen by Majestic Riesling 2023, Rheinhessen ­– £9.99, Majestic.

Rieslings have a fairly poor reputation, but this one is fresh, vibrant and has notes of stone fruits and honey which makes it the perfect pairing to Asian dishes. 

Something big and bold:

Abbotts & Delaunay ‘Les Fleurs Sauvages’ Malbec 2021/22, Languedoc – £11.99, Majestic.

An old vine French Malbec with concentrated and bold red and black fruit flavours and some liquorice and spice on the finish. 

Something classic:

Zuccardi Serie A Malbec 2022 ­– £15, Tesco.

A full-bodied Malbec with black cherry, plum and subtle raspberry aromas, plus some chocolate on the finish. Spicy notes, but very accessible smooth tannins making it deceptively easy drinking. 

Something English:

Chapel Down, A Touch of Sparkle – £15.99, Waitrose.

Tropical, citrus and floral aromas – think pineapple, grapefruit and elderflower. A nice mousse which is persistent. Nice earthy minerality and herbaceous nettle finish. 

Something different:

Sainsbury’s Sicilia Doc Grillo, Taste the Difference – £9, Sainsburys.

Fresh, fruit palette with strong citrus flavour, tropical fruit notes and mild floral aromas of jasmine. A great wine to pair with light pasta, chicken salads or sushi dishes.

This is one of our favourite spring cocktails from the guys at the Sky Bar & Restaurant, Resorts World. It’s a fruity little number and it’s a load of fun popping the mix in with a syringe! As always, please enjoy responsibly.

INGREDIENTS 

• 50ml Tanqueray gin
• 30ml lemon juice

For the Bramble Mix:

• 15ml cucumber syrup
• 10ml Crème de cassis
• 5ml blueberry liqueur

METHOD 

Fill an old-fashioned glass tumbler with ice. Pour in the gin and lemon juice. Prepare all Bramble Mix ingredients into a plastic syringe. Garnish with a skewer of blackberries, raspberries and a strip of cucumber. For added theatre, allow your guests to insert their own hit of the Bramble Mix, using the syringe upon serving.

Tell us about your cooking?

For me, it’s seasonally based. We look at what’s in season and go from there. My cooking is quite classical and influenced in part by my family in Italy. As a kid, I spent the six-week summer holidays in Benevento near Campania with my Italian family. They have a lot of land with sheep, goats and a vineyard. The produce is incredible and everywhere you walk you can just pick ingredients. It surrounds you. Also, you’ve got to make sure what you’re offering is good. People don’t have much spare income. You’ve got to kind of bend and adjust to the market and situation. It won’t work otherwise. At Cuubo, Wednesdays and Thursdays are quiet so we’re introducing a couple of offers for those days. 

How did you become a chef?

My other half had a hair salon and I was a hairdresser for seven years. I got into cooking quite late at age 26 and learned everything at Simpsons. I’d had no formal college training so when I had a trial at Simpsons, they must have seen something in me. 

What do you eat at home?

I’m terrible at home! Fags and coffee! My oven has blown up, so I have no oven or hob. That aside, after 12 hours cooking, I honestly can’t be arsed. We have the odd Caribbean takeaway which feels a bit healthy. 

Who is the best chef in the world and why?

The best chef in the world is Jordi Roca – he’s a pastry chef at El Celler de Can Roca (in Girona, Spain) and is amazing. In Birmingham it has to be Luke Tipping. He trained me and was the best person to learn under unless I passed him a burnt garnish. Let’s just say I developed a thick skin… 

Share a cooking tip?

Don’t be afraid of food – it’s mostly common sense. And season your water. Taste the water you’re about to cook your food in. Simple. 

What was your favourite food as a kid?

Italian all the way. Bread, olive oil, parmesan and salami. I think I’ve been spoilt with food from a young age so I’m a bit of a nightmare. 

Food heaven and food hell?

Food heaven would be simple spaghetti, pomodoro sauce and parmesan. I love proper traditional Italian food, simple ingredients done really well. I suppose food hell is supermarket food. We’ve been brainwashed into thinking £9 for a ready meal at M&S and Waitrose is acceptable. I guess it’s about food that’s not cooked properly. Just give it a bit of love. 

What’s the most unusual thing you have eaten?

Cow’s head. In Italy, my 80-year-old uncle came home with a cow’s head for my nan to cook. She fried it up whole and it was just weird. It’s the only thing my nan has cooked that I haven’t enjoyed. She used to cook pig’s head slowly for 20 hours which was amazing, but fried cow’s head? No… 

If you weren’t a chef what will you be?

I don’t know what else I could do. Chief taster maybe?

The people who introduced Jacuzzi’s flamboyant décor to the capital have given Birmingham the Big Mamma treatment too. On the site of what was the cavernous Vinoteca, La Bellezza fills the space in a way that its predecessor didn’t.

Packed with oversized chandeliers, sumptuous drapes, thousands of backlit colourful bottles and a ladies’ loo that doubles as a shrine to Francesco Totti, it’s quite the spectacle. There’s also a serious pizza oven on display that reaches 400 degrees and cooks a beautifully blistered pizza in 80 seconds.

Cocktails are a big thing and in the case of the Jumbo Mamma, literally so. On our visit there were regular renditions of happy birthday in Italian. A candle stuck in a boozy tiramisu while being serenaded? Lovely. It’s that sort of place. It feels a bit special and perfect for a crowd celebrating something. Anything.

And what of the food? Warm focaccia was perfection – soft with a crisp crust and a hint of oregano. We piled oozing smoky stracciatella on top and hey presto, heaven. Pulled pork croquettes with an anchovy mayo were probably the star of the show. Crunchy on the outside, melt in the mouth tender and packed with flavour on the inside plus the anchovy (don’t let that put you off) mayo was delicious.

We went simple with polpette al sugo. The beef meatballs were succulent and moreish while a San Marzano tomato sauce with a generous handful of basil was superb. We ordered crunchy roast potatoes on the side which were okay but nothing to write home about while a piccola finocchio salad of little gem, roasted fennel and walnuts absolutely wowed.

Ravioli allo Strachitunt consisted of home-made fazzoletti (triangle shaped ravioli) filled with ricotta and parmesan served with a creamy Strachitunt (raw milk blue veined cheese) sauce. Due to the cheeses, the dish was served warm rather than piping hot and tasted brilliant – incredibly cheesy but brilliant.

We couldn’t face the huge lemon meringue pie the restaurant is becoming famous for, so instead shared a profiterole which is also a whopper as it turns out. Crunchy choux cut in half and filled with soft Mr Whippy style ice cream was drenched in a hot chocolate sauce. It tasted as you’d expect, blooming lovely.

Before our visit we worried the restaurant might be a bit style over substance and happily, we were wrong. It’s a massive asset to the city’s food scene and well worth a look.

With Lent almost upon us, and no doubt many committed Brummies putting chocolate to one side for 40 days, why not treat yourself to one final little sweet hurrah with this delicious recipe, packed with white chocolate and pineapple goodness.

Ingredients 

• 125g sugar

• 140g egg yolk

• 400g white chocolate

• 50g butter

• 600ml double cream

• Splash of water

• Pre-baked tart case

• Pink peppercorns

• Pineapple prepared into dices

• 50g sugar

Method

Add 50g sugar to 2 tbsp of water in a pan over medium heat. Allow sugar to melt and bring to a boil and wait for it to turn dark amber in colour. Remove from heat, toss in the pineapple chunks until coated in the caramel then set aside until cooled

Add egg yolks into a mixing bowl. Add sugar into saucepan with a splash of water, heat to a soft ball then pour into the mixing bowl of egg yolks while whisking with electric mixer. Continue to whisk the eggs until they become light and form a sabayon (light sauce). Melt the butter and chocolate together over a bain-marie and fold into the sabayon.

Whisk the double cream in a mixing bowl until you get soft peaks, fold into it the sabayon mixture and then using a piping bag fill your pre- baked tart case. Add the pineapple chunks in caramel to the top of the tart. Garnish with the crushed pink peppercorns. And enjoy!

This simple and delicious cocktail comes from the guys at the Warwickshire Gin Company, a local independent distillery that boasts a collection of award-winning spirits. Honeybee Cocktail uses one of our favourites – Pugilist Honey Rum – which is part of the range named in honour of Warwickshire’s own boxing legend Randolph Turpin. As always, please enjoy responsibly.

Ingredients 

• 50ml Pugilist Honey Rum

• 10ml lime juice.

• Sicilian lemonade to taste

Method 

Put two or three large ice cubes into a tall glass. Add the rum and lime juice then top up with the lemonade. Stir gently, garnish with a slice of dried lime and enjoy!

Barbe-Nicole Ponsardin is better known as Veuve (Widow) Clicquot. In 1805, French law prohibited women from running businesses, but it made an exception for widows. Despite the challenges of the Napoleonic Wars, Veuve Clicquot not only turned around her husband’s failing wine business by smuggling champagne into Russia but also persuaded Tsar Alexander I to drink only her champagne.

Barbe-Nicole’s most significant contribution to modern champagne was the creation of the process known as ‘riddling’. Champagne is a base wine, to which sugar and yeast are added, causing a secondary fermentation in the bottle, trapping carbon dioxide and producing bubbles. In the early 1800s, champagne producers removed the remaining sediment from the secondary fermentation by pouring the wine into a clean bottle. This was a wasteful process that often damaged the wine.

BREAKTHROUGH

Barbe-Nicole realized that if the bottle was slowly rotated and turned upright, the sediment would sink to the neck of the bottle and could then be removed using the natural pressure. This breakthrough transformed champagne production and significantly sped up the process. She was also likely the first to make rosé champagne using the process of blending, known as d’assemblage. Champagne is still one of the few wines regions which allow rosé wine to be created by blending red and white wine.

Another champagne widow, Louise Pommery, is credited with creating the ‘brut’ style of champagne. In 1874, she crafted a champagne with just eight grams of residual sugar – far less than the 300 grams typically used at the time – to appeal to the British market, who she observed favoured dry ciders. This innovation led to the creation of the ‘brut’ style that accounts for about 90 per cent of champagne sales today.

BRUT NATURE

Widow Mathilde Emilie Laurent-Perrier took this one step further, producing a completely dry champagne (Grand vin sans Sucre), what we now call ‘brut nature’. Like Barbe-Nicole and Louise Pommery, her strong business acumen turned her deceased husband’s failing champagne house around.

Lilly Bollinger is widely acknowledged as having transformed champagne into the more refined, complex wine we appreciate today. Her Récemment Dégorgé (‘Recently Disgorged’) champagne, made by allowing the wine to age in contact with the sediment (‘lees’) from the secondary fermentation, imparted the toasty, brioche, biscuity flavours that have become synonymous with quality champagne. Today, all genuine champagnes are aged at least 15 months before release, and at least 12 months on the lees.

HEROINES LEGACY

There are many more heroines of champagne we could mention: Jeanne Krug, a nurse for the Red Cross who established an infirmary, school, and Protestant temple in the Krug cellars during World War II; Camile Orly-Roederer who saved the Roederer champagne house from bankruptcy and launched the infamous ‘Cristal’ champagne in 1945; and Apolline Henriot who founded the Henriot champagne house, to name just three.

Today this legacy of remarkable, tenacious and innovative women lives on with the likes of Vitalie Taittinger (Tattinger), Séverine Frerson (Perrier-Jouët), Elise Losfelt (Charles Heidsieck), Julie Cavil (Krug), Charline Drappier (Drappier) and others who are producing some of the best prestige champagnes and driving carbon-neutral and organic wine production.

As we celebrate International Women’s Day, it seems appropriate to raise a glass of champagne and toast the incredible women who have made, and continue to make, it the symbol of luxury it is today!

DAVID’S 6 OF THE BEST FROM FEMALE WINEMAKERS 

In honour of International Women’s Day, this month’s wine recommendations are all from female winemakers.

Something sparkling:

Drappier Premier Cru Champagne – £39, Majestic.

In celebration of modern women winemakers, this Drapper premier cru champagne showcases the very best of toasty, brioche flavours with a creamy mousse and aromas of pear and vanilla. 

Something fresh and fruity:

Emma Marris Sauvignon Blanc 2024, Marlborough – £11.99, Majestic.

Fresh and zingy with notes of lime, green apple, lemongrass and subtle florals. Refreshing, but with a degree of complexity. 

Something big and bold:

Finca Constancia Entre Lunas Organic Tempranillo – £13.95, Cheers Wine Merchants.

A nice blend of both red and dark fruits, with hints of chocolate, coffee and smooth tannins on the palette. 

Something classic:

Bread & Butter ‘Winemaker’s Selection’ Chardonnay 2022/23 – £16.99, Majestic.

Rich, fuller bodied, with a buttery, creamy mouth feel. Citrus fruit, apple and toast on the palette. 

Something English:

Nyetimber Classic Cuvee – £42, Sainsbury’s.

The best of British, Nyetimber is widely acclaimed as one of, if not the, best English wine producers. Expect a delicate mousse, flavours of yellow apple, melon, mayer lemon, honied notes, brioche and mild cooking spices.  

Something different:

Bread & Butter Pinot Noir – £16, Sainsbury’s.

A grape variety that tends to divide the crowd. Expect a lighter style of red wine which is fresh with cherry, raspberries and cranberries, with some subtle toasty oak.

Tell us about your cooking?

I think that my style is cooking food simply with good flavour and texture served with good flavoured sauces – don’t over complicate it – give customers tasty food. I am excited by the young chefs coming through with new ideas and techniques and new ingredients from across the world, also seeing people that I have worked with and influenced doing well. 

How did you become a chef?

I became a chef through necessity as my mother passed away when I was young, so I learned to cook from watching her as a young boy and following the things that I had seen being cooked at home. Then trying them for myself with mixed results! I then started experimenting making simple food cakes, scones and also cooking Sunday roast dinners.

This led to my school form teacher getting me an interview in a local hotel in Leamington Spa. I began washing up on Saturdays, watching the chefs cooking for large numbers of guests for weddings, events and functions as well as food for the restaurant. This fascinated me seeing big numbers being catered for.

I then helped in the Still Room making tea and coffee for lounge service and room service and washing glasses for functions. Washing up glasses on weddings was always a treat as the restaurant manager would always give me a sneaky glass of Champagne from the wedding toast (a great treat for a 14-year-old). I still love the taste of Champagne.

The hotel manager offered me an apprenticeship within the kitchen and I had a great grounding working in all sections of the kitchen, learning about fish, meat, poultry and game, pastry and event catering. I worked at that hotel for seven years in total.

I went to South Warwickshire College in Stratford-upon-Avon going to college on a day release course for four years (a lifetime later I am back in Stratford!). 

What do you eat at home?

At home, I cook simple tasty dishes. After a busy day it’s good to eat simple. One of my go-to dishes is the Captain’s fish fingers, baked beans and creamy mash. 

Who is the best chef in the world and why?

One of the best chefs in the world for me is Raymond Blanc. His food is full of flavour and simply presented and he is a great mentor to many chefs. I ate one of the best meals of my life at his restaurant at Le Manoir aux Quat’Saisons. Luke Tipping and Andreas Antona at Simpsons in Birmingham are two of the best in town. I have dined at Simpsons since their early days in Kenilworth many years ago and the food is always different and unique. 

Share a cooking tip?

My tip would be, if what you are making goes wrong keep at it and don’t give up – practice is the key to success. 

What was your favourite food as a kid?

My favourite food growing was hearty beef stew, lots of veg as beef was very expensive and big suet dumplings in a rich gravy. Perfect! 

Food heaven and food hell?

Food heaven is roast saddle of English spring lamb, cooked pink with a rich sauce.

Food hell – I’m not a fan of caviar… 

What’s the most unusual thing you have eaten?

Crocodile, zebra and horse. 

If you weren’t a chef what will you be?

If I wasn’t a chef, I have no idea what I would be, but definitely something working with people in a creative way.

The interior didn’t exactly envelop us in the cosy way we might have liked. The no-nonsense wooden furniture does the job – no more no less. I suspect the vibe is cosier by night with candles and festoon lighting.

The menu is interesting and almost everything appealed. We launched into bruschetta with roasted peppers, garlic, capers and little mounds of whipped ricotta which tasted much more glorious than our description sounds. It was quite a hefty portion and in truth it would have been a decent lunch on its own. A plate of this with a glass of something chilled would knock spots of most lunches in the city, but in the interest of giving you a more comprehensive view of the place we ordered more. Someone’s got to do it.

Pumpkin arancini with guanciale (dry cured pork cheek) and carbonara sauce had a nice crisp outer with a gooey moreish middle – the comfort food we craved. As was a dish from the specials menu which was a proper winter warmer hailing from the 14th century – Peposo. Essentially a beef stew cooked for hours with red wine, peppercorns and garlic, it was more brilliant than we could ever convey here. Served with crunchy potatoes and sourdough for mopping up the rich sauce, there was so much to love. If it’s still on the menu when you read this we highly recommend.

We also had high hopes for the pasta and ordered ravioli which was wafer thin and stuffed with ricotta and smoked potato served in a parmesan sauce. It wasn’t pretty – all a bit beige – but it was skilfully packed with an intense smoky flavour. However, in our layman’s view, the smokiness of the filling and the saltiness of the parmesan meant we could have done with some zingy dressed greens or a handful of fresh herbs to balance it out a bit.

Dessert would have been a step too far in our quest for comfort, but they all sounded dreamy. We left very happy with our carb fest, promising to be back for dinner very soon.

Let’s face it, great food is symbolic of love. So, for Valentine’s day why not show that special person just how much you love them by knocking up this awesome dish from Mimmo Ruggiero, the head chef of La Bellezza. 

Ingredients for the Genovese sauce 

• 3 types of onions (this is very important!): 2 red onions, 1 white onion, 1 yellow onion

• Meat: Pork or beef cuts such as pork shoulder, shank, knee, or cheek. Use any fatty scraps you have on hand. This dish is all about utilising every part of the animal.

• 1 glass of red wine

• ½ tablespoon of tomato paste

• Salt and pepper to taste

• 1 bay leaf

Method: 

In a large pot, sear your chosen meat cuts over medium heat until browned, pour in the glass of red wine and let it simmer until reduced, leaving behind a rich flavour. Cut the onions into large chunks and add them to the pot. Stir well.

Add the tomato paste for a touch of colour and mix it in thoroughly, then reduce the heat to low and let the mixture simmer gently for 5 to 6 hours, stirring occasionally to ensure it doesn’t stick. Show it some love! Add salt, pepper, and a bay leaf during cooking to enhance the flavours. Once the sauce reaches a creamy rich consistency, it’s ready.

Now cook your favourite pasta, ideally ‘Ziti’, and toss it with the Genovese sauce.

Image by Dave Perry Photography

A new Speakeasy Bar has just opened its doors, immersing guests back in time to the Prohibition era of 1920/30s America. To celebrate, bar manager Bethany Gaunt of the awesome Hush in Leamington Spa has created this marvellous cocktail that’s inspired by and named after the slang term used at the time for feisty and fiery women. Please note the actual version of the cocktail made in the Hush bar is even better as the Ancho Reyes Verde is infused with Gochujang, but that requires a water bath and who has one of those at home! As always, please enjoy responsibly.

Ingredients:

• 40ml El Jimador Reposado Tequila
• 10ml Cointreau
• 10ml Ancho Reyes Verde
• 10ml Yuzu purée
• 15ml Lime juice
• Smoked sea salt rim

Method:

Before making the cocktail prepare the glass with Smoked Maldon sea salt for the rim. Use a freshly cut wedge of lime to run round the edge and push into the salt. Use a napkin to tidy the rim and remove any salt that has fallen into the glass.
Add all the wet ingredients to a Boston shaker, plus ice and give it a hard shake. Double strain the cocktail into the prepared glass and serve with a wedge of lime on the edge of the glass.

As far as I’m concerned, there are two important dates in February and they both occur within 48 hours of each other. On the 14th it’s Valentine’s Day, and just two days later is International Syrah day. And, while we typically associate Valentine’s Day with sparkling or Rosé wines, Syrah is actually a great choice to accompany your Valentine’s meal.

ABOUT SYRAH

The Syrah grape is likely a grandchild of Pinot Noir and has small egg-shaped deep purple berries and thick skins. It also has high levels of both sugar and acid. All this means that it is capable of producing rich fruity, bold, tannic wines with high levels of alcohol. Typical flavours/aromas tend to be of blueberries, blackcurrant, blackberries, black cherry, plum, violets, bacon, chocolate, pepper, liquorice, and tobacco.

Apparently, this grape is full of antioxidants and so may well be looking after our hearts when consumed in moderation. What else would you expect from a Valentine’s wine?! And depending on the style of the wine, it is usually a good choice to pair with game, red meat, mushrooms and cheeses. It can even handle a little spice. So, if your Valentine date includes steak frites, roasted meat, something with mild Asian spices or a cheese board, this might just be a great wine of choice.

BLENDING IN

There is a misconception which some people have that blended wines are lower quality ones. While it is true that many poor-quality wines are blends, some of the best quality wines in the world are in fact blends as well. Syrah is frequently blended with Grenache, Mourvèdre and other varieties to produce wines such as the infamous Châteauneuf du Pape, Côte-Rôtie, and Côtes du Rhône wines, as well as with Sangiovese and other varieties to produce the so-called ‘Super Tuscan’ Italian wines. In this context Syrah helps to add body and structure to the wine (or more weighty mouth feel), as well as black fruit flavours.

A GRAPE BY ANOTHER NAME

It might surprise you to learn that the Syrah and Shiraz grapes are in fact the same grape. Syrah tends to be more widely used in France, where the styles of wines are slightly acidic, medium bodied and slightly savoury. In contrast, due to the warmer climate, Shiraz wines tend to be rich, bold, fruity styles of wine. Generally, whether a wine is labelled Syrah or Shiraz will indicate which of the two styles it has been made in.

SURPRISING SPARKLE

Speaking of Shiraz wines, it is possible to get hold of sparkling Shiraz. These wines are usually from Australia and tend to have a fruity, full-bodied style and often have a slight sweetness (while still being dry in style) which balances out the tannin. These wines can be made using the champagne method or the prosecco (tank) method of wine making, which will give them slightly different flavour profiles.

So, whether you are celebrating your Valentine’s Day with someone special or opt to celebrate Syrah day instead or as well, why not take a look at my Top Picks of the Month…

DAVID’S TOP PICKS OF THE MONTH

Something sparkling:
Morrisons The Best Crémant De Limoux ¬– £12, Morrisons.
Green apple, citrus notes of lemon curd, biscuit, honey and subtle floral notes of white blossom. Slightly creamy with a nice feel on the palette.

Something fresh and fruity:
Villa Maria Reserve Sauvignon Blanc – £11, ASDA.
This classic New Zealand Sauvignon Blanc has notes of passionfruit, lemongrass, lime, guava and melon. Some well-balanced acidity, minerality, and a good length finish.

Something big and bold:
Penfolds ‘Koonunga Hill Seventy-Six’ Shiraz-Cabernet Sauvignon 2019/21 ¬– £16,99, Majestic.
Think dark fruits such as plum, blackberry, blackcurrant and blueberry, subtle red cherry, chocolate, vanilla, and spice. This will definitely tick the big and bold box.

Something classic:
Chapoutier Les Meysonniers Crozes-Hermitage 2022 – £22.99, Majestic.
If you’re looking to splash out on some classical Syrah, this is a good example from a great winemaker, without the very eye-watering prices of the Northern Rhone. Crozes-Hermitage wines tend to represent good quality to price ratio. This one has notes of black fruits – cherry, plum, blackberry, with white pepper and spice notes.

Something English:
Chapel Down Bacchus, 2023 – £13.50, The Wine Society.
Aromas of elderflower, herbaceous nettle notes, green apple, lime, melon, pineapple, grapefruit and gooseberry, fresh acidity, and a light delicate finish. Fans of crisp refreshing Sauvignon Blanc may well like this one.

Something different:
Jacob’s Creek Sparkling Shiraz NV – £8.99 Waitrose
For those who want to try a red sparkling Shiraz, this is a typical example of the style. This one is a prosecco (tank) method wine. Think red fruit flavours such as raspberry, citrus notes, hints of spice and pepper, with a slightly creamy flavour but with the sensation of bubbles and a berry flavour on the finish.

In October last year, comedian Tom Towelling was presented with the Breaking Talent award at the Birmingham Comedy Festival during an evening of laughs at a packed out Glee club. Tom treated the audience to his unique brand of physical and musical comedy impressing the judges who say they were wowed by his “showmanship, unpredictability and impressive musical segments” which included a surprise rendition of the National Anthem.

Of Tom’s win, the Birmingham Comedy Festival team said: “It’s tough to select a winner when the standard of acts coming out of the region is so high. But the judges agreed that Tom’s approach to comedy was exciting, unexpected, buzzing with energy and showed great potential, making him a worthy winner.”

EYES ON THE PRIZE

On receiving the prestigious Mug of Victory, pictured, Tom says he felt ecstatic: “It’s really great to see the Birmingham comedy scene thriving. I’m really grateful for the award, I’m so chuffed. Birmingham Comedy Festival has been such a massive part of my comedy journey; it provides an opportunity to take risks and a forum for comedians. It’s been such a gift.”

Tom approached the competition with some jeopardy not knowing exactly what he might do on stage, which isn’t completely out of character. He explains: “There’s some uncertainty there. All the routines I’ve worked on before, but to an extent I’m guided by the atmosphere of the room when it comes to going into a particular bit. I move between set pieces – the set pieces bring everyone along.”

Tom is in good company as previous winners of the Breakthrough Talent award include Josh Pugh, Celya AB and Andrew McBurney. He’s also not new to winning awards having picked up the Musical Comedy Award last year at the Bloomsbury Theatre in London where he made multiple entrances and sang a song about the King. Now in its 16th year, 12 acts competed for the prestigious prize but it was Tom who was triumphant.

GOING SOLO

Tom was in various sketch troupes at university before starting the double act Good Kids with his mate Kieran Flynn known for their songs and sketches in which they had some success. He dabbled with stand-up over the years and started pursuing it more seriously in early 2023 and became a regular at Deep Fried Comedy at the Dark Horse in Moseley.

He describes his style as ‘deliciously rich and creamy’ and says he’s an admirer of John Kearns, Lara Ricote and Daniel Kitson. Immediate plans include working his material into an hour-long show which Tom can take to other festivals and eventually the Edinburgh Fringe. We can’t wait to see how Tom develops.

We couldn’t make the launch party so popped in the next day. If the staff were jaded from a busy launch, they didn’t show it. If anything, the success of the party added to their already considerable excitement. Our waiter, Ryan was brimming with unbridled enthusiasm which was genuinely joyful.

Cow and Sow is focused on meat and that’s reflected in the carnivore-heavy menu. If you’re in a group with a non-meat eater there are vegetarian options too. We went all-in with the Cow and Sow sharer – crunchy salt and pepper pork rinds, baby back pork ribs, potted ox cheek with truffle, pigs in blankets, poached and charred pineapple, olives and pain de champagne with whipped butter.

The standout picks were the intensely sweet and charred pineapple and the sticky, sweet, salty pigs in blankets, a seasonal addition so they’re for the chop this month. We’re wondering whether to start a campaign to keep them on the menu for good as they were superb.

Then a perfectly pink succulent 35-day aged sirloin hit the spot nicely served with a bearnaise. We love a bearnaise sauce, often wallop the lot and have to ask for extra, but it wasn’t the best we’ve tried. The chips on the other hand were excellent. We tried the ‘normal’ chunky chips as well as a beef dripping version for comparison. You won’t be disappointed by either.

Porchetta with mulled cider poached apple, carrot puree, sprouts, chestnuts and a spiced cider jus was absolutely superb. We also sampled something called a crispy onion blossom which is a bit mad but brilliant. It’s essentially a whole onion coated in batter and deep fried so the onion layers fan out like a flower topped with black garlic dip. It’s as big as your head, sweet, crunchy and moreish. It’s too much for two people as a side – the restaurant recommends it for four, but we were intrigued so had a good crack at it.

All-in-all, Cow and Sow is a fab addition to Birmingham in a corner of the city that’s fast becoming a destination for foodies. Restaurant manager, Jordan cut his teeth at Hotel du Vin before moving to Gaucho, so he knows his stuff and the city well. That experience teamed with a lively, efficient team and great food, is the best start. Show them some love this month when there’s usually a lull for hospitality.

Tell us about your cooking?

I believe that my cooking explores the realms of versatility combined with the authenticity of ingredients. What excites me is the adrenaline rush of being able to refine and produce a dish from something basic to extraordinary. Keeping its originality in mind which makes its resourcing very important. 

How did you become a chef?

By accident or fate… I think that it was written for me. Despite my parents’ numerous efforts of trying to persuade me to become a doctor or engineer, I ended up in a hotel management college where I realised my passion was in cooking and that is where I find my peace and my language of expression.

I trained at places like Centaur Hotel Delhi, Le-Meridian Delhi and Hilton New Delhi but professionally started working in 1998 as a chef in India Habitat Centre, Lodhi Road, New Delhi, where I was the only female chef among the team of 104 male chefs or colleagues. It was a tough fight to start with, but I gave my heart and soul to prove my mettle and secure my place in their hearts and the team.

The family has always been important during my 26-year career. Initially, it just started as a basic job to earn money and support the family financially, but then with time the passion deepened and the hunger to prove and make myself better and better kicked in. Also, I was very influenced by my friends and colleagues finding work abroad, so when I told my mother she said I think you should give it a try – that is how I came to the UK. After marriage, my husband supported me in my career and profession. 

What do you eat at home?

My favourite food is simple Indian lentil and rice with vegetables – in India we call it dal chawal and sabji. 

Who is the best chef in the world and why?

My personal favourite chef Vikas Khanna, due to many reasons like his simplicity and originality, the way he humbly relates to food, culture and emotions. No one does it better, he produces spectacular masterpieces with the basic ingredients.

Is the customer always right?

It is a tricky question, and the answer depends on the situation – there is no black and white because our main motto is to keep the guests happy, we try and make the scenario right for them. As a team we try and ensure every guest who walks through our door has a good time and walks out with a happy face. 

What was your favourite food as a kid?

I loved the rice and choley that were prepared at traditional Indian weddings 

Food heaven and food hell?

An ideal service begins with everything and everyone in place: deliveries are on time, the team is fully prepared with mise en place ready, and a full house of reservations awaits. This creates the perfect environment to focus on guest satisfaction. If even one of these elements is missing it can make things chaotic as it is harder to concentrate on delivering a seamless experience to guests.

Having all these components aligned allows us to provide the level of service that keeps guests happy and coming back.

Share a cooking tip?

Keep your knives sharp and tools clean. 

What’s the most unusual thing you have eaten?

The most unique thing I tried was rabri ka parantha [the traditional Indian snack flavoured with thickened condensed milk, cardamom, saffron, and nuts] in Chandni Chowk, Delhi in the paranthe waali gali. It was just magical to even see it take shape with rabri being in soft, semi-liquid form held and rolled in solid dough – a real art! The chef was making 20 different varieties of paranthas, it was scrumptious. 

If you weren’t a chef what will you be?

If I had not become a chef, I would have been a pilot. It was my dream to fly high… although I still am – but just with my imagination.

Like many people, you may have decided that after indulging and possibly overspending during Christmas and New Year, January is the time to cut back on wine. You may be reasoning that reducing your intake of fermented grapes will lead to both a healthier body and wallet. And like many, your New Year’s resolutions may include participating in dry January.

Research suggests that 88 per cent of New Year’s resolutions fail within the first two weeks of January. So, I’d like to present an alternative which might put you in the 12 per cent of people who actually make a resolution and stick to it. Let’s call it, ‘semi-dry January’ (pun intended!). My proposition is that instead of cutting out wine altogether, buy better wine, but less of it.

Let me clarify. What I am suggesting is instead of buying two bottles of your usual wine, buy one that costs a bit more. So, two-times the quality for one-and-a-half times the price!

Would it surprise you to know that the £10 of wine in your weekly shop only has around £2 worth of wine in it? Factoring in the bottle, cork, label, shipping, duty, the supermarket’s profit margin and VAT in January 2025 that is roughly what the wine in your bottle will have cost to produce. But in a £15 bottle of wine, the wine it worth about £4.54 – a 216 per cent increase in value. And in a £20 wine, a 300 per cent increase in value. Like chocolate, typically the better the quality the longer it will take to drink and the less you need. 

Drinking at the right temperature

However, some people often feel that they cannot really taste the quality difference. Often this is because it not at the right temperature. Generally, white wines tend to be served too cold and may need a little time to warm if they have been chilling in the fridge prior to serving. With red wines we tend assume ‘room temperature’ is best, but actually somewhere between 12 and 18 degrees is optimal, with fuller bodied wines being towards the higher end. 

Decanting the wine

Another reason, especially with red wines, is that we don’t allow the wine to ‘breathe’. Aerating the wine helps to release gasses built up in the bottle and to enhance the fruit flavours and soften the tannins. High quality wine tends to need a bit longer to allow this to happen. This is one the reasons that we decant wine.

This simply involves transferring the wine out of the bottle where there is little exposure to oxygen into a vessel with more space for air to come into contact with the wine. You don’t need an expensive decanter; you can use a glass jug and achieve pretty much the same effect. Thirty to 60 minutes decanting can make a world of difference.

If you get the temperature right and decant your red wines, you should taste the improvement in quality. Hopefully then, your wallet, waistline, liver and palette are all going to thank you for paying a little bit more but buying less when it comes to wine.

So, whether you decide on a dry, semi-dry or exuberant approach to wine in January, please drink responsibly and remember ultimately whatever the wine costs, the best wine is the one you enjoy drinking! If you do decide to drink, you may want to consider the wines below…

DAVID’S NEW YEAR TOP PICKS TO TRY

Something sparkling:

Graham Beck Rose Brut, £17 Waitrose

Expect red fruits, such as cherry, raspberry and other red berries, with a creamy and citrusy mouth feel.

Something Fresh and Fruity:

Babich Black Label Sauvignon Blanc, £18.99 Loki

A step up from a generic New Zealand Sauvignon, more complex, with lime, gooseberry, grassy and floral notes.

Something Big and Bold:

Tenuta Ulisse Masseri Primitivo 2022, from https://thewinerackni.co.uk/

An elegant Primitivo from Abruzzo with wild berry flavours, sour cherry, plum, blackberry, dark chocolate and smooth tannins.

Something Classic:

Clos Saint Vincent Saint Emilion Grand Cru, £20 Sainsburys

Expect dark fruit notes of blackberry, black plum, cherry, some tobacco, vanilla and some subtle earthy, leathery and smoky flavours.

Something British:

Alwick Estate Barrel Fermented Pinot Noir 2022, £22 from https://aldwickwine.com/

Not your typical light bodied pinot noir, this one is more medium bodied, with cherry and red fruit characteristics, earthy flavours and some vanilla from the barrels, and some subtle tannins.

Something Completely Different:

Navajas Rioja Crianza Blanco 2018, £13.29 from https://haywines.co.uk

Expect orchard fruits such as apple and pear as well as a good body and woody, nutty notes from oak ageing.

Try this cracking twist on the classic Cosmopolitan, incorporating a dash of the exotic with the sweet and tangy gorgeousness that is passion fruit! And not just because it’s January, please enjoy responsibly.

INGREDIENTS

• 25ml Absolut Citron
• 25ml Passoa Passionfruit Liqueur
• 12.5ml Lime
• 12.5ml Cranberry juice
• 12.5ml Passionfruit juice
• Garnish with orange peel

METHOD

Add ingredients into a shaker with Ice. Shake well. Double strain into a martini glass. Enjoy!

Ingredients:

• 1 kg lamb mince
• 2 medium white onions
• I tsp saffron
• 6 cloves of garlic, pasted
• 100gms butter, melted
• ½ tsp black pepper
• ½ tsp rose water
• ½ tsp sumac
• Salt – to taste

Method:

Mix all the dry ingredients with lamb mince. Puree the onions and then strain discarding any water. Mix with the garlic paste and rose water then add to the mince, kneading till all the ingredients are combined.

Divide the mince into 5 portions, shape onto skewers and cook over charcoal grill or barbecue whilst basting with the melted butter. Cook until meat is tender then enjoy with lavash bread or rice.

If we weren’t constrained by a word count, it would read, ‘Tropea is perfect. Do yourself a favour and go.’ We do have a word count, so prepare for some gushing.

Firstly, the place is effortlessly cool while simultaneously feeling cosy – no mean feat. The focus is on being a great local restaurant. The vibe is chilled, the staff are brilliant and the food is utterly superb. Small plates are where it’s at and the restaurant recommends six to seven between two. We happily did as we were told while tucking into a carafe of Italian white.

FOOD GLORIOUS FOOD

Among multiple contenders, the food is the star of the show. Focaccia with sundried tomato and rosemary was perfection – think crunchy salty crust with a light soft middle. Arancino stuffed with butternut squash, sage and oozing provolone cheese was ridiculously good. Burrata served at the ideal temperature achieved peak creaminess and was elevated further with a grilled red pepper sauce, basil oil, hazelnuts and a sprinkling of sea salt. Gnocchi with gorgonzola, confit sweet red onion and walnut silenced us – that’s all you need to know.

MELT-IN-THE-MOUTH

Tagliatelle with shredded duck white wine ragu served with a hefty handful of parmesan prompted child-like cooing and a Tuscan ribollita – cavolo nero and white bean stew with chunky croutons – was dreamy. Melt-in-the-mouth pork cheek braised in sofrito and orange with a potato rosti and savoy cabbage cooked in wine completed the savoury line-up beautifully. Dessert was a toss-up between tiramisu, canoli and pannacotta. Tiramisu with two spoons won – a fittingly delicious end to a top-notch lunch.

Tell us about your cooking

Being born and raised in Naples, I am deeply connected to my Southern Italian heritage, so my cooking is filled with Mediterranean traditions, but with a twist and a touch of innovation. I love bold and contrasting flavours, using an array of spices and rich sauces like ragù and béchamel.
Naturally I love working with our fantastic suppliers at Big Mamma – having such excellent Italian produce is always such a privilege, while pairing them with seasonal British ingredients to elevate a simple Italian dish is very interesting. These classic recipes with fun additions are something we have tried to create at La Bellezza – such as our homemade pici served in a rich, but spiced lamb and San Marzano ragu.

How did you become a chef?

My culinary journey began at the age of eight, thanks to my grandmother. She invited me into the kitchen to help prepare family meals, immersing me in every aspect of the process and igniting my curiosity about cooking. By the time I was 13 my passion for the kitchen was blossoming, leading me to apply to a culinary school. I moved to Tuscany, where I learned many of the techniques I still use today. My greatest influences have undoubtedly been my grandmother and a few pioneering chefs who made their mark on television, such as Antonino Cannavacciuolo. During my summer jobs in Naples, I had the privilege of learning from true masters who taught me the art of pizza dough making. These mentors not only imparted their culinary skills but also instilled in me the dedication, commitment, and patience required in the kitchen – qualities that are essential, especially when you consider that pizza dough can take up to 36 hours to rise!

What do you eat at home?

Pasta, pasta, pasta! In all its shapes! There’s nothing quite like a rich ‘pasta al forno’ to get cosy in the winter. One of my absolute favourites is Pasta alla Genovese. This dish holds a special place in my heart, but it requires a significant amount of time to prepare, so often it is best made on a relaxed Sunday as the perfect lunch to enjoy with friends and family.

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

Massimo Bottura of Osteria Francescana is a chef I admire hugely. He is always evolving and remains at the forefront of the culinary world as a true pioneer, not just within Italian cuisine but globally. I also have great respect for Luke Tipping. While I haven’t yet had the chance to dine at Simpsons, I deeply admire his work and would love to experience his cooking.

Share a cooking tip

I have never shared this before, it’s a treasured family secret! But to make her version of Genovese, my grandmother added a pinch of baking soda to make the onions creamier. This little trick not only enhances the texture but also elevates the overall flavour.

What was your favourite food as a kid?

Pizza has always been my favourite! I could never say no to a classic Margherita topped with mozzarella di bufala and plenty of fresh basil.

Food heaven and food hell?

Heaven is all about pizza and pasta. Hell is when Italian recipes are misinterpreted or distorted. I love when people embrace Italian cooking, but you really do need to stick to traditions. Take carbonara, for example, it’s all about those simple, wonderful ingredients: guanciale, eggs, Pecorino Romano, and black pepper. When people toss in chicken and heavy cream, it might make for a creamy dish but it totally misses that authentic vibe.

What’s the most unusual thing you’ve eaten?

Probably crickets in Mexico!

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

A career that involves working closely with people. Being surrounded by others is essential to my ideal job. I thrive in environments where I can connect, collaborate, and create memorable experiences, much like I do in the kitchen.

A delightful mix of chocolate and coffee liqueur with added notes of toasted almonds, apricot, vanilla and a hint of toffee – what could be more Christmassy. As always, please enjoy responsibly.

Photo credit: Picture by Harrison Charles Design

Ingredients

• Absolut Blue Vodka
• 50ml Mozart White Chocolate Liqueur
• 25ml Galliano Espresso Liqueur
• 25ml Disaronno Velvet

Method

Start by filling a martini glass with ice to chill. Next, fill a Boston shaker with ice, add all the ingredients and shake vigorously for 30 seconds, strain into the chilled martini glass, dust with cocoa powder – and enjoy.

Christmas is all about the love. This year why not show your loved ones just how much you care with some delicious, homemade cranberry sauce rather than the miserable stuff in a jar. And this powerful little winter berry is considered a superfood, a great source of vitamins and antioxidants, helping keep your nearest and dearest healthy this festive season.

Ingredients

• 100g light muscovado sugar
• 100ml orange juice
• 250g pack fresh cranberries (or frozen if you prefer)
• Large pinch ground allspice
• Large pinch ground cinnamon

Optional to make it proper festive:
• 25ml port
• 25ml cider vinegar

Method

Tip the ingredients into a pan, stir and bring to the boil. Then simmer for around eight to 10 minutes until the cranberries are tender but still holding their shape. The sauce will thicken as it cools. It should keep in the fridge for about a week. On the day, bring to room temperature before serving.

As the festive season begins to get into full swing, it’s time to think about wines that will elevate our celebrations and bring joy to our tables. For both Christmas and New Year’s Eve, wine plays an integral role, not just as a celebratory tipple but as a complement to seasonal foods and traditions. So, whether you’re toasting to family on Christmas Day or ringing in the New Year, here are some fantastic wine options to enhance your festive gatherings.

Christmas Traditions and Wine

The classic Christmas meal is a lavish spread of roast turkey, stuffing, rich sides, and indulgent desserts, all of which pair beautifully with a range of wines. Reds with depth and character, such as a good Rioja or Bordeaux, are classic choices to match the weight of the meal. White wines with bright freshness, like a Sauvignon Blanc, can add a refreshing contrast to rich foods. And, of course, no Christmas feast is complete without a bottle of something sparkling to kick things off.

Wine Pairing Ideas for Christmas Dinner

To choose wines for a Christmas meal, consider both the flavours and the variety of dishes. Roast turkey, with its lean texture, pairs well with both medium-bodied reds and rich whites. If you fancy splashing out a bit then Burgundy Pinot Noir complements the turkey without overpowering it, while a Chardonnay can balance the creaminess of sauces or side dishes. For the festive puds and desserts, a sweet dessert wine like Sauternes or a rich, fortified wine like a Tawny Port is an excellent way to finish the meal.

New Year’s Eve: Ringing in 2025 with Style

New Year’s Eve calls for a bit of glamour and is often a celebration focused on quaffing and canapés rather than full meals. For New Year’s, think bubbles. Rosé Champagne is an excellent choice for pairing with snacky foods, particularly shellfish. If you are looking for a great value alternative, then pick up a bottle of Crémant – it’s basically Champagne but from a different region in France. My favourites are Crémant de Loire or Crémant de Jura.

KATIE’S 5 FESTIVE WINE RECOMMENDATIONS

1. Sainsbury’s Taste the Difference Chablis ¬– £13 (Perfect for turkey, goose and creamy side dishes)

This Chablis is a classic choice that brings elegance and versatility to the table. Chablis, from the Burgundy region, is known for its crisp acidity and mineral-driven flavours, which make it an excellent pairing for lighter meats like turkey or goose, as well as creamy potato or root vegetable sides. The wine’s fresh citrus and green apple notes cut through rich flavours, keeping the palate refreshed throughout the meal. If you’re serving a traditional Christmas turkey, this Chablis will be a winning choice to balance the feast.

2. M&S Found Touriga Nacional – £8 (Perfect for roast beef with hearty sides or nut roast)

M&S’s Found range includes this excellent Touriga Nacional, a grape known as the backbone of Portuguese wines. It delivers excellent value and depth with flavours of dark berries, plum and subtle spices. The wine pairs beautifully with the stronger flavours of roast beef or a vegetarian nut roast, as well as side dishes like spiced red cabbage or roasted root vegetables. Touriga Nacional has a medium to full body, with soft tannins that bring warmth and depth to a winter meal, making it a stand-out choice for Christmas dinner.

3. Waitrose No.1 Côtes du Rhône Villages – £12 (Perfect for turkey, ham and root vegetables)

Côtes du Rhône Villages wines are celebrated for their versatility, and this one from Waitrose is a fantastic example. Rich yet well-balanced, this red combines notes of ripe red fruits with hints of herbs and spice. The soft tannins and medium body make it a lovely pairing with turkey, stuffing and cranberry sauce, as well as gamier meats like ham or lamb.

4. Sainsbury’s Taste The Difference Crémant de Loire – £12 (Perfect for your New Year’s Eve party)

An elegant blend of Chardonnay and the local Chenin Blanc variety, both grapes are well-suited for making traditional method sparkling wine. This wine has a zesty freshness combined with a complexity on the palate that will fool any of your guests into thinking it cost double the price!

5. Morrison’s The Best 10-Year-Old Tawny Port – £15 (Perfect for traditional Christmas pudding or cheese boards)

This is an own-brand steal made by one of the top Port-producing dynasties. Rich and sticky sweet with flavours of raisins and toffee, it’s fantastic chilled down in the fridge (although beware, it makes it much more quaffable at 20 per cent abv!) and a brilliant foil to puds and cheeses.

Tell us about your cooking

My culinary journey reflects a profound connection to mother nature, respect for top quality produce and commitment towards the art of cooking. I truly believe that if you cook with the best ingredients, you’ll produce the best dish and provide a great culinary experience. My dishes are clean, modern, light and fresh and I like to use techniques that will extract maximum flavour from the key ingredients. Knowing where produce comes from is important to me – where possible I like to source ingredients locally.

How did you become a chef?

I was born in Mumbai and my earliest food memories were visiting the coastal town of Mangalore each summer. We used to cook fresh fish on the BBQ and were surrounded by lush green paddy fields filled with cocoa, vanilla, and peppercorn trees. It was a family effort to harvest all these ingredients and it was here I found my passion for fresh, high-quality and seasonal produce. My mother had a huge influence on my decision to pursue cooking as a career. I have fond memories of her cooking delicious dishes at home from humble ingredients.

After moving to the UK, I completed a degree in hospitality and have now worked in the industry for 21 years. I first joined D&D Group in 2009, working as a chef de partie at London’s La Pont de la Tour. I trained under Lee Bennet, who is currently global culinary director for the Gordon Ramsay Group. I honed my craft under chef Lee, also moving to Singapore with him to learn about Asian cooking styles.

I completed stints in restaurants and hotels in Singapore and Mumbai, before moving back to London and re-joining D&D in 2022. I ran restaurants including German Gymnasium, Skylon and returned to Le Pont de la Tour, before moving to the West Midlands to take up the role of executive chef at Orelle.

What do you eat at home?

Simple meals based on rice, pulses, and legumes. I do a lot of fermentation at home, including cultured milk, kombucha and fermented savoury crepes, which are really good for your gut. I love to bake my own breads at home, I have had a sourdough bread culture for over 12 years that I’ve preserved, I bring it along wherever I move.

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

I was very fortunate to work alongside chef Jason Atherton who has achieved the pinnacle in culinary gastronomy and currently holds two Michelin stars. I also admire my mentor chef Lee Bennett – we still travel around trying new restaurants together today. I think the best chef in Birmingham is Luke Tipping from Simpsons. I was lucky enough to cook for him at Orelle and he welcomed me to Birmingham. It was great to chat to him about the region’s food scene.

Share a cooking tip

Brine your meat or fish to improve the flavour and texture. Make up a brine using a 10:1 ratio (1litre water to 100g salt) and then you can add flavours such as garlic, spices or strong herbs like thyme or rosemary. Another important tip is to taste everything!

What was your favourite food as a kid?

Mum’s home cooked Sunday roast lunches were part of childhood. We used to have savoury crepes, chicken curries, seafood and rice pudding. I also have fond memories of her preserving delicious jams and jellies and making sorbet or ice cream.

Food heaven and food hell?

Heaven is a dish cooked with the simplest and freshest of ingredients. Hell is anything with mock meats – to me plant-based diets should be made of ingredients in their freshest forms.

What’s the most unusual thing you’ve eaten?

Bugs in Thailand. It’s a delicacy there, so I had to try them. I also had cod sperm on my tasting menu in Singapore.

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

I couldn’t think of being anything but a chef!

Other than a pre-show glass of fizz, we’re newbies to the restaurant. Floor to ceiling windows offer up a gorgeous view of Centenary Square and the décor is devoid of chintz in favour of simplicity and modernity which sums up the place actually. It’s not fancy in the best of ways.

The menu’s succinct and appealing – fuss free food done well we hoped. Brunch is served all day which felt very civilised. We veered from our usual eggs benedict in favour of a punchier chorizo harissa version of the classic. Toasted ciabatta, spinach, mushrooms, chunks of chorizo and two perfectly poached eggs with pimped up hollandaise sauce hit the spot. At £12 it’s reasonable too.

In a city spoilt for choice in the burger genre the Bostin Brum Burger was okay – two smashed patties, sesame seed bun, great burger sauce, pickles, onion and lettuce served with fries for £14.50. It wasn’t bad at all, just don’t expect Meatshackers or OPM. However, the unexpected star of this show were the loaded fries which we ordered as an extra – don’t judge. A generous portion of crunchy fries, covered in the kind of nacho cheese sauce you want to hate, but would bathe in if you could, teamed with a sticky sweet BBQ sauce and crisp Southern fried chicken fillets was superb. At £8.50 it was a steal.

Situated in Symphony Hall, B:Eats isn’t the first spot that springs to mind unless you’re visiting the venue for another reason, but it’s worth popping on your radar particularly as the chaos of the German market gets going. Rather than spending a small fortune on sub-standard street food (bah humbug), you’ll do well to fuel up on a tasty plate of loaded fries before entering the fray. Happy Christmas!

The natural colour for these macarons will be a creamy beige but go bananas and make them as colourful as you like. Then just fill your shells with your favourite ganache or buttercream filling and try not to over-indulge!

Ingredients

• 5 egg whites
• 150g caster sugar
• 150g ground almonds
• 150g icing sugar
• Optional food colouring

Method

Add the caster sugar to the egg whites in three parts and whisk until stiff peaks form. At this stage, slowly fold in any food colouring you may be planning to use.
Next, sieve together the ground almonds and icing sugar.
Fold the meringue into the almonds/icing mixture in stages until a ribbon texture forms, before piping your round shells onto a lined baking tray.
Leave to rest for 20/30 minutes and then bake at 135 degrees Celsius for 17/18 minutes before removing and allowing to cool.
Pair your shells, fill with your filling of choice ¬– and enjoy!

The awesome mixologists from 1565 Bar & Terrace at Park Regis Birmingham have created a unique new range of signature cocktails inspired by a love of Birmingham. From our glorious canals and rich history of chocolate to Ozzy the Bull at New Street Station, the new menu pays tribute to Brum’s most iconic spots.

So, from Platform One, why not check out this cheeky tequila-based number, with orange and fresh strawberry puree. But don’t go off the rails and get too carried away – always enjoy responsibly. Toot toot…

Ingredients

• 50ml Tequila Reposado
• 15ml Cointreau
• 15ml Simple syrup
• Freshly squeezed lime
• Strawberry puree
For the garnish you’ll need crushed strawberry powder, sugar and a strawberry

Method

Using a pint glass and a cocktail shaker, fill pint glass two-thirds with ice. Add all ingredients, cover with cocktail shaker and shake until mixed and smooth.
Create a mix of crushed strawberry powder with fine sugar. Dampen the rim of a short glass with lime juice and dip into the powder and sugar mix to cover the rim
Carefully pour the cocktail mix into the short glass using a strainer.
Make a single cut into a whole strawberry and add onto the rim as garnish

Beaujolais Nouveau Day is an annual event celebrated on the third Thursday of November, marking the release of the year’s first wine. The tradition began in the 1950s when winemakers in the Beaujolais region, eager to sell their newly harvested wine, promoted the release of a fresh, light red wine made using carbonic maceration—a winemaking technique that produces fruity, low-tannin wines, ready to drink soon after fermentation and has typical flavours of banana, candyfloss and bubble gum!

The event gained international attention as Georges Duboeuf, a key figure in promoting Beaujolais Nouveau, transformed the celebration into a worldwide race to get the first bottles to markets across the globe. Parties, parades, and celebrations accompany the release, especially in the UK, France, Japan, and parts of the United States. Despite remaining significant in Japan, it’s fair to say that the popularity of Beaujolais Nouveau has waned over the years and has somewhat damaged the reputation of the region, which produces some fantastic and affordable wines.

The trend nowadays has shifted toward more refined and expressive wines from the region, focusing on the higher quality appellations like Beaujolais Villages and the Beaujolais Crus. The star grape variety of the region is Gamay, which unusually for such a popular wine, has not made its way outside France like other grapes such as Merlot and Pinot Noir. It makes wines with fresh acidity and soft red fruit flavours but also has the potential to be age-worthy and complex. It also offers great value when compared to the wines of neighbouring Burgundy vineyards made from Pinot Noir.

QUALITY LEVELS

Beaujolais wines are categorised into three main quality levels, each representing a step up in complexity, terroir expression, and ageing potential.

1. Beaujolais AOC: This is the broadest appellation and accounts for the bulk of the region’s production. Beaujolais AOC wines are typically light, easy-drinking reds with fresh fruit flavours of strawberry, raspberry, and cherry. These wines are best consumed young and are often enjoyed slightly chilled, making them perfect for drinking as an aperitif and for social occasions.
2. Beaujolais Villages AOC: Representing a step up in quality, Beaujolais Villages wines are produced in 38 designated villages located in the northern part of the region, where the soils and climate provide more complexity and structure. The wines are still fruity and fresh but often exhibit deeper concentration and a longer finish. They can age for a few years, developing subtle earthy and spicy notes over time. Beaujolais Villages wines are a great middle ground for those looking for something more substantial than a simple Beaujolais AOC but not as demanding as a Cru.
3. The Crus of Beaujolais: At the top of the quality pyramid are the 10 Beaujolais Crus. These wines come from specific villages in the northernmost part of the region, each with its own unique terroir. The Crus are known for producing more complex, structured wines with significant ageing potential. Unlike Beaujolais AOC and Beaujolais Villages, the Crus do not include the word ‘Beaujolais’ on the label – just the name of the village. Here are a few of the cru labels to look out for and their styles…

• Saint-Amour: Often light and floral, Saint-Amour wines are approachable but can also show some spiciness and depth with a few years of aging.

• Moulin-à-Vent: Considered one of the most age-worthy Crus, Moulin-à-Vent wines are full-bodied and structured, with dark berry, spice, and mineral notes that develop complexity over time.

• Fleurie: One of the most popular Crus, Fleurie produces elegant, aromatic wines with floral notes of violets and roses, making it a quintessential expression of Beaujolais charm.

• Morgon: Known for its fuller body and earthy, mineral-driven profile, Morgon wines often have flavours of dark fruits, cherries, and plums. These wines can age well, developing more complexity with time.

• Brouilly: The largest of the Crus, Brouilly wines are light to medium-bodied, with juicy red fruit flavours and a lively acidity. They are perfect for early drinking.

KATIE’S 4 BEAUJOLAIS PICKS 

Jean Loron Beaujolais Nouveau – £13.95, Fraziers Wine Merchants

Partake in this year’s Nouveau tradition with this award-winning wine from a traditional producer.

Chosen by Majestic Beaujolais Villages – £11.99, Majestic

Part of Majestic’s updated own-brand range, this is a textbook example of the style, juicy and fruity with soft tannins.

Georges Duboeuf Fleurie – £13.50, Tesco

A classic and elegant floral style with aromas of violets, iris, roses and red berries.

Regnie Cuvee Tim – £14.99, Waitrose

A fuller-bodied fruity style from one of the lesser-known crus. Try with roasted meat or game.

When Jay visited, the dining room wasn’t the finished article, but when we popped in last month, it oozed minimal chic with creamy walls, wishbone chairs and gold details. Some reviewers have claimed the restaurant’s not finished and there’s artwork still to be hung, but we reckon it’s intentional minimalist perfection.

On that theme, they’ve kept things small in the menu department too. The wine list’s short but includes enough to satisfy – a Sicilian Rosato hit the spot – and the menu is succinct. We ate from the lunch listing (£38 for three courses). There’s a tasting option if you really want to sample the Cuubo magic (£75).

We kicked things off with onion soup. It sounds dull but was anything but – creamy, smooth and moreish with genius additions like burnt sourdough crumbs adding an intense toasted flavour as well as pine nuts and a healthy dose of chopped chives which enhanced the onion flavour. It’s wonderful and we don’t say that lightly.

Rich, unctuous pork belly with skin ranking high on the crunch scale served with bacon cream, punchy nduja oil and a zingy fennel salad was a treat. Dan’s spent time at Simpsons so we knew standards would be high, but still, we were blown away at this point.

A beautifully cooked cod fillet was served with borlotti beans, tomato, courgette, a nduja sauce packed with heat and flavour finished with herb oil impressed, as did a brilliant beef dish. Braised slowly, the meat was so tender it was falling apart wrapped in a Romaine lettuce leaf served with a deep, glossy beef sauce, sweet shallots, bacon and creamy potato straight from the top drawer.

Dessert is not my thing but the other half convinced me to order one so he could try two. He didn’t get much of a look in as a dish of chilled lemon custard with salted ricotta rice cream with little gems of pistachio, biscuit and a tang of fennel was unbelievable. The other half polished off a superbly rich chocolate delice with almond, sweet poached pear and a fresh yogurt sorbet.

I’m not sure what we expected but it wasn’t this despite having read Jay’s review. If you live in Harborne, well done you. If you don’t, it’s worth the journey. We’d travel a significant distance for food this great.

Tell us about your cooking

I use a traditional Brazilian gaucho style of cooking – selecting different cuts of fresh and succulent meat which is then seasoned and slowly roasted over a charcoal fire.

How did you become a chef?

When I was 18, I started working in a restaurant and fell in love with the Brazilian gaucho style through watching a chef prepare this type of cuisine. I worked in several restaurants with different chefs and learned a little from each one.

What do you eat at home?

Everyone in my house loves eating a variety of meat and fish. We try to sit down as a family as much as we can to enjoy eating together.

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

It’s impossible to pick just one! I believe that each chef has their own essence and their own way of preparing food that creates something special and unique.

Is the customer always right?

Yes! But there are some exceptions…

Share a cooking tip

Don’t be afraid of seasoning your meat well – there’s nothing worse than a bland, tasteless steak! It’s also very important to take care of the temperature of the meat so that it comes out succulent, tasty and cooked to preference.

What was your favourite food as a kid?

Definitely a good lasagne

What’s the most unusual thing you’ve eaten?

Fish soup with milk

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

An electrical engineer

What do you recommend from this evening’s menu?

Picanha asada a su punto – a cut of steak with fat that melts in your mouth.

This recipe from John Almeida of SOKU is a perfect autumnal pick-me-up. It’s a favourite Portuguese dessert called Leite de Crème that’s very similar to crème brulee. It consists of a Portuguese custard that you can flavour with anything. Make sure to caramelise the top with some Demerara sugar for that extra texture.

Ingredients

• 1ml Whole milk
• 70g Caster sugar
• 40g Cornflour
• 120g Liquid egg yolk
• 2 Vanilla pods

Method

Bring the milk with the vanilla pods to a boil. Make sure you scrape the pod too. Mix the sugar with the egg yolk and cornstarch. Add a bit of milk while mixing to temper the mix. Pour everything back into the pan and cook until it thickens and the flavour from the cornstarch is gone. Leave in the fridge to set. Sprinkle some sugar on top and pass the blowtorch to caramelise the sugar.
Happy eating!

There’s no dedicated parking but if you’re driving, the huge train station car park is a short walk.

The food is billed as classic American style BBQ cooked over natural coal and wood. Cooking is low ‘n’ slow resulting in tender, smoky meat. There are a couple of veggie options, but the focus is meat as you’d expect.

We found the starters and accompaniments suited us better than the main courses. For instance, sticky, zingy chicken wings were delicious and devoured by everyone at the table. Cauliflower bites – deep fried florets with a yoghurty ranch dressing were also superb.

The main courses were a bit large for us which we know is a positive for a lot of people. We left so much food that the waitress came over to ask if something was wrong. It wasn’t – all the food was perfectly tasty. The pulled pork and the shredded beef were both tender and smoky while pickles and sauces were top notch. Hot dogs were somewhere between a frankfurter and a ‘normal’ sausage and had a nice bit of heat served with crispy onions and mustard in a brioche bun.

As an American inspired restaurant, it works a treat and does what it says on the tin. It’s not fine dining but it’s a lot of fun. There are plenty of cocktails and mocktails to whet your whistle too. If you love this kind of food, and lots of it, Dick’s will hit the spot. We might go back and work our way through the starters like a US-style tapas. That would be great.

Over the past few decades, Argentina has transformed its wine industry from one primarily focused on domestic consumption to an internationally recognised producer of high-quality wines. Central to this evolution is the Malbec grape, which has become synonymous with Argentine wine. But the story of Argentine winemaking goes beyond just Malbec. With a variety of other grapes like Torrontés, Pinot Noir, and Bonarda, Argentina offers a diverse wine landscape that reflects its rich terroirs and innovative winemaking spirit.

Malbec, originally from France, particularly the Cahors region, found a new lease on life in Argentina. While it struggled in France due to its sensitivity to frost and pests, Malbec thrived in Argentina’s high-altitude vineyards. Brought to Argentina by European emigrants in the mid-19th century, Malbec has since become the country’s flagship grape. The dry, sunny climate of Argentina, especially in Mendoza, allows Malbec to ripen fully, developing its characteristic dark, ripe fruit flavours, smooth velvety tannins, and spicy finish.

MAJESTIC BACKDROP

Mendoza is undoubtedly the heart of Argentina’s wine industry, producing nearly 70 per cent of the country’s wine. It provides ideal growing conditions for the Malbec grape. The backdrop of the majestic Andes mountains provides high altitude and wide temperature fluctuations between day and night. This helps to retain freshness and develop complex flavours in the grapes.
If you’re a real Malbec lover, you should look out for Mendoza’s sub-regions, such as Luján de Cuyo, Tupungato and the Uco Valley, as each offer unique microclimates that contribute to the diverse expressions of Argentine Malbec. In Tupungato, for example, higher altitudes and cooler temperatures lead to wines with more freshness and floral notes, while in Luján de Cuyo, Malbecs are often richer and more full-bodied.

In the UK, Malbec has surged in popularity over the last decade. British consumers have embraced Argentine Malbec for its bold flavours and versatility, which make it an excellent accompaniment to a variety of foods. A classic pairing is with Argentine steak, where the robust structure of Malbec complements the rich, savoury flavours of the meat. However, it also pairs wonderfully with grilled vegetables, hard cheeses, and even chocolate desserts with sweeter styles. While Malbec might be the star internationally, Argentina’s wine repertoire is diverse. The country boasts a range of climates and terroirs, allowing for the cultivation of various grape varieties.

SIGNATURE VARIETY

Torrontés is Argentina’s signature white grape variety, and it offers a refreshing contrast to the bold reds the country is known for. Grown primarily in the high-altitude vineyards of the Cafayate Valley in the Salta region (up to 3,000 metres above sea level!), Torrontés thrives in the warm, sunny days and cool nights. This grape is known for its aromatic profile, often drawing comparisons to Sauvignon Blanc or Gewürztraminer, with floral and fruity notes such as rose petals, jasmine, and citrus.

Torrontés is often enjoyed on its own as a light, aromatic wine, perfect for sipping on a warm day. It also pairs well with spicy foods, making it an excellent match for dishes like Thai curry or spicy Mexican cuisine, where its crisp acidity and fruity flavours can stand up to bold spices.

In the cooler climate of Patagonia, particularly in the regions of Neuquén and Río Negro, Pinot Noir has found a comfortable home and is well worth seeking out. Patagonia’s cooler temperatures and long growing season allow Pinot Noir grapes to develop slowly, leading to wines with great balance, bright acidity, and a complex flavour profile that includes red berries, earth, and subtle spices. It pairs beautifully with dishes such as roasted chicken, mushroom risotto or even salmon.

Bonarda, originally from Italy, is Argentina’s second most widely planted red grape after Malbec. It is primarily grown in Mendoza and San Juan. For a long time, Bonarda was used mainly in blends, but it is now gaining appreciation as a varietal wine. Argentine Bonarda is characterised by its deep colour, medium body, and flavours of red fruits, herbs, and sometimes a hint of spice. It’s an incredibly versatile wine that pairs well with a wide range of dishes. It’s excellent with pasta in tomato sauce, pizza, or grilled sausages.

KATIE’S 4 ARGENTINE CORKERS

Trivento Golden Reserve Malbec – £16 from Sainsbury’s
From one of the top sub-regions in Mendoza, Lujan de Cuyo, this step up from the standard Trivento is well worth the extra pounds. It is aged for 12 months in oak barrels giving the wine a distinctive spicy character.

Tesco Finest Torrontes – £8.50 from Tesco
A great-value way to taste something different from Argentina, this is a crisp and zingy dry white with flavours of lychee, orange peel and citrus.

Pasarisa Patagonia Pinot Noir – £12.99 from allaboutwine.co.uk
A delicate, floral Pinot Noir with soft cherries and strawberries on the nose but plenty of body from ageing in French oak.

Santa Julia Reserve Valle de Uco Bonarda – £10.99 from Waitrose
Lighter and fresher in style than Malbec with flavours of black cherry and soft tannins.

It’s October, it’s Halloween, it’s time for something spicy. Check out this delightful rum cocktail from the mixologists at Shakespeare Distillery. It’s a simple but beautiful mixture of their award-winning Jester Spiced Rum, spicy ginger beer and zingy lime. As always, enjoy responsibly.

Ingredients

• 50ml Jester Spiced Rum
• 2 Lime wedges
• 100ml Ginger beer
• Angostura bitters

Method

Add a squeeze of lime to the glass and then fill with ice. Pour in the ginger beer, add 2-3 drops of the Angostura bitters, then slowly pour in the spiced rum to float. Add a lime wedge for garnish and enjoy!

We’ve seen the before shots and what dynamic duo Sarah Robinson and Bex Wilkins achieved in just eight weeks of renovation is staggering. The vibe is classic country pub inside with the prettiest of gardens outside. Business is booming, probably helped along by the garden and sunshine colliding.

We sat inside – it was too hot outside – and as we visited on a Sunday the menu’s a bit different to the usual lunch menu. Devon crabcakes from the specials menu kicked things off in great style – crisp outer and generous on the crab served with a squeeze of lemon and a punchy shellfish mayonnaise. A delicious mackerel pâté included some chunks of mackerel rather than a completely smooth affair which we loved. Served with a contrasting pickled cucumber and crunchy sourdough toast, it’s one to shout about.

A full-on roast beef with all the trimmings on one of the hottest days of the year might have been misguided, but to call this beauty a mistake would be wrong. The Aubrey Allen beef rump was pink and delicious accompanied by a big yorkie, crunchy roast potatoes, a generous slug of rich gravy, some greens and glazed carrots. We ordered a side of cauliflower cheese which we thoroughly recommend.
A more summery, perfectly pan-fried bream with new potatoes, green beans and a zingy chive butter sauce hit the spot too while a shared chocolate delice with honeycomb finished lunch on a sweet high.

In truth, the place is the kind of local you dream about. Customers are greeted like old friends and the place is buzzing with a mixed bag of people – families with babies, groups of mates, couples, the odd local propping up the bar. Everyone’s welcome and the impressive food and drink are the icing on the cake. Bravo!

Tell us about your cooking

My style is simple, fresh ingredients done in a street food style. It’s traditional Vietnamese street food, but with a British twist. Food has always been big in my family and recipes have been passed down through the generations. However, the food at Seafood City is all about diving right in, putting your bib aprons on and getting your hands messy so that you can enjoy seafood in an unpretentious way, enjoying the riches of the sea in the simplest way possible. 

How did you become a chef?

I kind of fell into cooking. I worked in front of house for a while then took a job in the kitchen at District One in Putney in London which is a Vietnamese street food restaurant. I just fell in love with cooking. I’d always loved eating and trying different flavour combinations, but when I experienced life in the kitchen my eyes were opened. It was always dynamic – the early morning shifts baking bao buns and fresh baguettes, the marinating, grilling and brining of the meat for maximum tenderness and flavour. It was exciting! 

What do you eat at home?

Mainly Vietnamese food – I just love it or an Indian curry.

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

The best chef in the world is Jamie Oliver. A British guy taking on another country’s cuisine is brave and some might not agree with the authenticity, but I appreciate adapting to suit a market. I can’t say the best chef in Birmingham, but the restaurant I love more than any other is Ken Ho next to the Hippodrome. The service is – let’s say – not amazing, but the food is 10 out of 10.

Is the customer always right?

No. If you want to please everyone, you please no one. You have to be confident and think ‘this is what we offer. This is our food’. 

Share a cooking tip

Use the freshest ingredients you can.

What was your favourite food as a kid?

Banh Mi which is essentially a French baguette – there’s a lot of French influence in Vietnam. The baguette is filled with pate, ham, pickled carrot, mayo. The flavour profile is spot on. The way the ham is marinated, the pickled tones. It’s amazing. Try it!

Food heaven and food hell?

Heaven is a well-made traditional Balti curry with fresh naan. Hell is anything bland with no flavour.

What’s the most unusual thing you’ve eaten?

On a trip to Vietnam, I ate a beating snake’s heart in vodka. It just tasted of vodka and slipped straight down.

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

A stand-up comedian. I like instant feedback, so I think that would be good.

The summer is nearly over (sob!) but we’re not ready quite yet to bid it farewell. So, please join us as we enjoy one final summery huzzah with this delicious little dessert. Next stop Christmas…

Ingredients

• 300g gingernut biscuits
• 100g butter
• 1-2 tsps vanilla extract
• 300g mascarpone cheese
• 300ml whipped double cream
• 400g strawberries
• 50-100g sifted icing sugar

Method

To make the base, put the biscuits in a food processer and blend until crumbled. Meanwhile, gently melt the butter in a large saucepan and leave to cool slightly. Transfer the crumbs into the pan and mix thoroughly. Tip them into a loose bottomed cake tin, press down firmly to create an even layer. Chill in the fridge for an hour to set firmly.

Chop the strawberries lengthways. Place the strawberries against the inside wall of the cake tin, with the bottom of the slices directly on the biscuit base.

Whip the double cream in a bowl until it starts to thicken. Place the mascarpone in a bowl and soften. Add the icing sugar and vanilla extract, mix thoroughly until smooth. Gently fold in the whipped double cream.

Tip the mixture into the cake tin in two or three parts. With each part, add to the centre then push the mixture firmly to the edges to secure the strawberries and fill in the gaps against the side of the tin. Refrigerate ideally overnight but for at least three to four hours until the filling is firm.

Remove from the fridge. Remove from the tin – place the base on top of a flat-bottomed tumbler or tin can, then gradually pull the sides of the tin down. Place the cake onto a serving plate and pile the remaining strawberry pieces or a mixture of summer berries on top. Serve at room temperature.

For me there is something uplifting about tearing the foil, loosening the wire cage, then easing out the mushroom-shaped cork. Let the cork fly and you get a better pop, but please don’t point the bottle at your guests ¬– the cork leaves the bottle at about 40mph!

In the modern world of wine, you are spoilt for choice. There is Italian Prosecco, Spanish Cava, English Fizz and great new world options from places like South Africa and Australia. Of course, this leaves out one country that really knows what it is doing when it comes to making sparkling wines and that is France. Champagne, which is arguably the most famous fizz of all, is produced in huge amounts and is enjoyed all over the world. However, most Champagne is an expensive option so if you are looking for something less demanding on your pocket then look no further than Cremant.

LIGHTER

Cremant is a regional sparkling wine that is produced across no less than eight wine regions in France. It is bottle fermented in a very similar way to Champagne but with a couple of important differences. Firstly, the grapes used to make it vary depending on the region that it comes from and secondly it is not aged as long as Champagne before it is released. Whereas most Champagne is aged for at least two or three years, most Cremant is only aged for nine months.

Given the number of different regions and grapes used there is a large variety of styles of Cremant but the wines are generally lighter and fruitier with less of the bready and pastry like notes that you often find with Champagne. The earlier release, with the associated savings in storage costs also means the wines are in most cases less expensive.

There are four regions that lead the way when it comes to Cremant. Alsace, nestled on the Eastern side of the Vosges mountains, is the leading producer. More than 25 per cent of Alsace production is Cremant and over 38 million bottles were sold in 2022. Here the wines are made using Pinot Blanc and Pinot Gris and are slightly fuller bodied.

VERSATILE

In close pursuit are Burgundy and the Loire. These two famous regions produce a similar amount of Cremant to each other. In Burgundy the wines are based on Chardonnay and Pinot Noir and in the Loire on Chenin Blanc. Then finally there is Bordeaux. Yes, much better known for red wines, Bordeaux has however been producing sparkling wines for a long time. Here the wines are generally made using Semillon but other grapes, like Cabernet Franc, Muscadelle and even Merlot are sometimes blended for additional complexity.

Cremant is also as versatile as it is good value. It’s perfect on its own as an aperitif but even better alongside smoked salmon canapes. It’s brilliant with food too. Try Cremant alongside fish and goat’s cheese starters, salmon en croute or classic fish and chips. Then when it comes to cheese these wines are fabulous with soft and creamy options like Brie, Langres and for a truly indulgent treat try the triple cream Brillat-Savarin! You can also use Cremant in a range of sparkling wine cocktails.

FABULOUS 4 TO TRY

Cave de Tuckheim , Cremant d’Alsace – Made by one of the biggest producers in Alsace this is brilliant value for the quality. Like apple pie in a glass! £13.99 at Waitrose.

Simonnet Febvre , Cremant de Bourgogne Brut ¬ From the famous Chablis producer comes this Chardonnay dominant fizz. This has fine bubbles and heady citrus notes. £15 at Tesco.

Domaine de Landreau , Cremant de Loire Brut – An elegant bubbly made using a blend of Chenin Blanc and Cabernet Franc. This is aged for a longer period of two years which adds nutty notes of hazelnut and almond to the base of apple and lemon balm. £17 at Tivoli Wines.

Etoile de Timberlay , Cremant de Bordeaux – This insanely good value fruit forward fizz is made with Merlot , Semillon and Cabernet Franc and at £10 from Marks & Spencer you just can’t go wrong.

Tell us about your cooking

For me, it’s all about showing respect for the ingredients. Before the products came to me, someone had to work very hard to produce them. It’s about showing respect not just for the ingredients but also for their producers. I like to mix different styles of cooking, pick different ingredients from the places I travel to and just experiment. Ultimately, it’s about well-balanced food packed with flavour.

How did you become a chef?

It all started when I was 14-years-old and I knew I would need to know how to cook to fend for myself once I moved out of my parents’ home. Little did I know I was about to find my passion for the culinary world and become addicted to it. Understanding the hard work that goes into each product to achieve the best always fascinated me. That’s how it all started for me, watching my grandparents sustainably grow and nurturing every crop to provide for themselves and the family back in Portugal. Such a childhood opened the doors to creativity which led to exciting new beginnings.

I went through culinary school in Portugal and worked in diverse places to discover what route I wanted to follow. Fine dining was always in the background of what I wanted to do. When I moved to England to do my degree in Culinary Arts Management at University College Birmingham, I came across some great opportunities in the fine dining world. Places like The Wilderness and Opheem were probably the highlights until I started to work at Soko Patisserie.

What do you eat at home?

I like to vary – anything like curry, stir fry or some good traditional Portuguese dishes. A cheeky Ramen and sushi Deliveroo once in a while. I always keep some ice cream in my freezer.

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

There are too many great chefs in the world that I look up to. Currently, for me in the patisserie world, I would have to say one of them is Amaury Guichon. In Birmingham, I can’t answer that – but in Portugal, no one beats my grandma’s or mother’s cooking. However, I will have to mention my pastry mentor Bharat Chandegra with his work ethic and amazing products.

Share a cooking tip

Always season your ice creams or ganaches with a bit of salt. Salt is a flavour enhancer and trust me it will make all the difference in the world.

What was your favourite food as a kid?

I wouldn’t be a good Portuguese if I didn’t say a good Pastel de Nata. However, eating a freshly picked tomato from my nan’s farm with a sprinkle of salt with my sister every summer will always be a fond memory of my childhood.

Food heaven and food hell?

Food heaven – Petiscos! Portuguese tapas on a late afternoon with a nice chilled bottle of white wine with a table full of friends and family. Food hell – Anything that involves Marmite!

What’s the most unusual thing you’ve eaten?

Not so unusual in Portugal, but one of my favourites would be chicken gizzards slow-cooked with beer, wine and port and loads of piri-piri and aromatics. A nice cold beer to go with that, please.

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

I don’t see myself doing anything else apart from being a chef! I think it’s something that just runs in my blood and will always be something that will influence my life. But if not that, maybe the next Cristiano Ronaldo… haha!

Give a nice easy recipe for our readers to make at home using those lingering items in the store cupboard

This recipe is one of my all-time Portuguese favourite desserts and super easy to do at home. It’s called Leite de Crème and consists of a nice Portuguese custard that you can flavour with anything. Make sure to caramelise the top with some Demerara sugar for that extra texture.

To make Leite de Crème, you will need:

• 1,000g whole milk
• 170g caster sugar
• 40g cornflour
• 120g liquid egg yolk
• 2 vanilla pods

Bring the milk with the vanilla pods to a boil (scrape the pods). Mix the sugar with the egg yolk and cornstarch. Add a bit of milk into the mix while mixing to temper the mix. Pour everything back into the pan and cook it until it thickens and the flavour from the cornstarch is gone. Leave in the fridge to set. Sprinkle some sugar on top and pass the blowtorch to caramelise the sugar.

Happy eating!

Far from the American diner blandness is new kid on the block, Qavali which has popped up in its place and whose owners have transformed the restaurant into a dramatic, dark Indo-Persian restaurant with bags of charm.

They’ve kept the curved banquette seating and upholstered them in racing green as well as adding lots of striking art and greenery. Even the ladies loo has had the Qavali treatment with ornate basins and gorgeous taps. While the décor’s worth a look, the food and drink are the main draw.

We visited at lunchtime so stayed off the booze, but there are plenty of non-alcoholic options. We slurped a punchy little – and we mean thimble-sized – mocktail called Akbar and Alphonso. The combo of mango and ginger was a thing of beauty. If we’re being picky we’d increase the size slightly.

The menu is varied – yes, you’ll find your butter chicken and tikka faves but also more inventive dishes. First up the usual drill with papadums served with three chutneys – one heady with coriander, one spicy number and a sticky sweet version.

There’s a tempting Qavali Grand Platter for £94 which would be a great way to sample lots of dishes, but we refrained this time. Instead, we ate a starter of falafel which sounds simple, but not all falafels are equal apparently. We’ve eaten some dry, tasteless versions in the past, but these spheres were packed with flavour, herbs and a bit of heat served drizzled with yogurt with some truly great houmous on the side. We didn’t expect to be wowed by falafel but there you go.

Peshwari Chapli kebab, although nice, didn’t get us excited. The lamb tasted lamby and a zingy salad on the side was fresh and lively. Butter chicken on the other hand did get us excited. The sauce was an absolute triumph that we scooped up hungrily with a warm naan and then smothered on a Multani paneer tikka dish which was seriously good in its own right, but with the added sauce, perfection.

In truth, the place feels more suited to dinner than lunch – having said that the service was speedy so you could easily have a very good lunch in under an hour. It just feels like an after dark place in the best of ways – glamorous décor, great lighting and a well-stocked bar.

We’ll be back, there’s a platter with our name on it.

Move over Aeprol, the latest spritz on everyone’s lips seems to be the Limoncello version. It’s the perfect summer cocktail – light, bubbly and reminiscent of the Italian southern coast – but just so you don’t embarrass yourself, Francesco Putignano, group bar development manager at leading Italian restaurant, San Carlo, shows us how it should be made.

Ingredients

• 60ml prosecco
• 50ml limoncello
• 30ml soda water
• Fresh thyme sprig

Method

Fill a wine glass with ice. Pour over the limoncello and top up with the prosecco and soda. Stir and garnish with the thyme sprig.

In France wine tourism in Bordeaux, Burgundy and Champagne has always been popular and due to Chateauneuf-du-Pape’s fame the Côtes-du-Rhône is also a favourite. So, when Wendy Gedney, once a wine teacher at University College Birmingham, decided she wanted to start a wine tourism business why did she head to the little-known Languedoc-Roussillon region?
For centuries Languedoc-Roussillon had been the bulk producer of rustic and oft times poorly made wine destined to quench the nation’s thirst when water was unsafe to drink. It wasn’t until the 1980’s that the wine makers of Languedoc started to wake up to the jewel they held in their hands and we have Australia and California to thank for that.
At the time New world ‘varietal wines’ were being released onto the European market. Until then we were used to buying wine by provenance rather than grape variety. You bought a Chablis not a Chardonnay, a Bordeaux not a Cab Sav but overnight the ‘new kids on the block’ had found a way of making wine accessible and that was the kiss that woke the sleeping princess.

WINE-MAKING RUSH

Losing market share France introduced the Vins de Pays category and Languedoc-Roussillon embraced it to make the first Vins du Pays d’Oc in 1987. Whereas AOC rules restrict and protect name and style, Vins du Pays is much more flexible allowing innovation and creativity. Think Terroir v Territory. The release of this label coincided with the rush of people from all over the world wanting to become wine makers. Most were looking for a place where their vision of wine making could be expressed, where the land was affordable and where organic farming would be easier. For lots of people Languedoc was that place.

Following their dream and bringing passion and commitment with them they bought up small parcels of land and resurrected old vines that had fallen out of favour such as Carignan. Many of them also made new plantings and almost every French grape variety you can think of was planted there. Some made simple, ‘cheap and cheerful quaffers’ appealing to the price sensitive market and those who like the familiar name of an international grape variety. Others sensitively nurtured the traditional Languedoc varieties, coaxing the best wines they could from them. Today Languedoc-Roussillon is the most diverse wine region in France where just about every style of wine can be found, much of it organically grown in a beautiful landscape and made by impassioned people.

MEDIEVAL BACKDROP

Languedoc is the undiscovered France even though it’s the largest vineyard in the country. Many people go there to visit Carcassonne, a town Ryanair flies to from many UK cities. They taste the wine, meet the friendly people and look out across the ramparts of the medieval town to the swathe of vines peppered with ancient villages wishing they could discover the place. This is why Wendy started her vineyard tour business Vin en Vacances here 15 years ago. She runs day trips to all of the wine districts that surround Carcassonne as well as a tour that includes a wine tasting cruise along the Canal du Midi. Alongside winery visits many of the tours include tastings of olive oil, artisanal vinegar and vermouths as well as visits to beautiful villages, an abbey with a wine connection and a couple of the Cathar castles.

Of course, wine is at the heart of every tour which is a great way to discover the region and the wines styles. In general, the red wines are full bodied, spicy and often peppery with flavours of black fruits whereas the whites are more difficult to pin down as there isn’t a typical style made here. You will find everything from rich, full bodied, oak fermented wines, to mineral, deeply complex, lean styles to simple fruity ones. Rosé drinkers who prefer it bone dry and fruity with refreshing acidity will love a Languedoc rosé and fizz lovers have Crémant de Limoux or the more simple style of Blanquette de Limoux to choose from.

If you’re into sweet wine you’ve come to the right place. Vin Doux Naturel is a wine making method invented in Languedoc in the 1400’s and Wendy’s favourite is Muscat de Saint-Jean de Minervois. The favours of fresh grapes, the nose of roses in bloom and its crisp acidity make it the perfect match for a chunk of blue cheese drizzled with honey. Something to enjoy whilst sitting in the Languedoc sunshine.

OUR TOP TASTE PICKS

Baron De Badassiere Carignan – Loki Wine £10.99
This red made from 100 per cent Carignan grapes is a rich and full-bodied wine, sourced from the estate’s vineyards in the Pays d’O, and it perfectly captures the essence of the Languedoc. It has been aged for 12 months in oak barrels, which impart a subtle hint of vanilla and toasted oak flavours. In the glass, Baron De Badassiere Carignan has a deep ruby colour with purple highlights.

Gérard Bertrand ‘Hampton Water’ Rosé 2022/23, Languedoc – Majestic £17.99
Hampton Water is the result of a collaboration between rock star Jon Bon Jovi, his son Jesse Bongiovi and iconic winemaker Gérard Bertrand. This elegant rose combines the winemaking skill of Bertrand with the glamour of America’s favourite summer retreat. Every year it receives rave reviews from top wine critics. Its fresh berry and citrus flavours make this a perfect pairing for a fresh goat’s cheese salad or seafood platter.

Katie Jones, Me & Monsieur Jones Blanc – Naked Wines £11.99
Katie and her Monsieur Jones were set on showing Angels that whites can hold their own here and boy have they gone and done just that! She added a smidgen of Muscat to their traditional Grenache and Macabeo blend – but don’t be fooled, there’s none of the sweetness that usually comes hand in hand with Muscat here. This is an aromatic, fresh, fruity and seriously easy-drinking wine.

Few things taste as good as sweet, juicy British strawberries. Why not combine with this easy-peasy recipe for shortbread for a delightful summer dessert? Go on, you know you want to…

INGREDIENTS

For the shortbread

• 250g plain white flour
• 200g unsalted butter (chilled)
• 100g icing sugar
• 2 egg yolks (free range)
• 1 tsp vanilla extract

For the coulis

• 300g raspberries
• 300g strawberries
• 2 tbsp icing sugar
• 1 lemon

For the decoration

• 300g strawberries
• 300g double cream

METHOD

Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Line a baking tray with baking paper.
In a bowl add the butter, sifted flour and work the mixture with your fingertips to form crumbs. Make a well and add sifted icing sugar, the egg yolks and the vanilla extract. Mix the ingredients together until combined and forms into dough. Wrap in cling film and leave to rest in the fridge for at least 30 minutes.
After the dough has chilled, remove from the fridge and knead for 5 minutes. Roll the dough out to 5mm thickness and using a circular cutter, stamp out the biscuit shapes. Place on the lined baking tray and chill again in the fridge for 30 minutes. Bake the biscuits in the preheated oven for 10 to 12 minutes then transfer to a cooling rack.
For the coulis, put the raspberries and half of the strawberries into a food processor and add the icing sugar and juice of the lemon. Process until pureed. Pass through a sieve into a bowl.
Whip the double cream, then on a serving plate place a shortbread, whipped cream and sliced strawberries. Top with another shortbread and if you want to be really indulgent, repeat with strawberries and cream. Otherwise finish with a dollop of cream and a strawberry. Dust with icing sugar, spoon some coulis around the shortbread stack and garnish with more fresh strawberries.

Tell us about your cooking

I’m really just about natural cooking that’s honest, not fussy and or too complicated. Things like cooking meat and fish on the bone. Cooking with three ingredients, but ingredients that are simple, really good quality ones. Easy-going and relatable food. I sometimes say I cook from the hip – I put great, simple ingredients in a pan and make it the best I can.

How did you become a chef?

I was a pot-wash at school and used to work evenings. I thought chefs were rockstars. I was quite fussy when I was younger and didn’t really eat very much of anything. But when I did start trying food, it really opened my eyes to what food was and it really interested me. It sparked my passion. I went on to study at University College Birmingham and had some great stages in places like Purnell’s and Simpsons before getting the chance to work under chef Lionel Levy at the Hotel InterContinental Marseille – Hotel Dieu. That was an amazing time and taught me a lot. As did Brad Carter. I wouldn’t be the chef I am today if it wasn’t for him, Glynn Purnell and Luke Tipping – Brummie chefs who I worked with early in my career. They inspired me when younger to go into fine dining and cooking came naturally. Now, I’m always cooking to the best of my ability.

What do you eat at home?

I do love a crumpet, so I’d like to make my own at some point. My favourite topping is scrambled egg. When eating out I love a good pub roast and a good curry.

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

Very difficult to answer, there are too many! Best in Brum, I can’t answer that – but they know who they are!

Share a cooking tip

If doing a one pot, poach chicken in stock. Remove when cooked and wrap in foil. Throw your veggies in to cook then remove. Reduce the sauce and add spices and then cook with noodles. Add everything back in and serve. Great for sharing and minimal washing-up.

What was your favourite food as a kid?

I was very fussy. I pretty much lived off chips for most of my youth!

Food heaven and food hell?

Food heaven would be a custard slice and a whole pot of tea. Hell is Heinz baked beans.

What’s the most unusual thing you’ve eaten?

Ants at Carters! Tasted great though… but they are ants!

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

Probably unemployed. There’s nothing else I would want to be doing! That said, I would have loved to have been a fighter pilot. Maybe, in my next life…

We hadn’t been to either the Harborne or Mere Green restaurants before, so thought it was time to pop along. We chose Harborne for no other reason than it’s closer, but as a chain the experience is presumably the same.

First up, the intriguing name has nothing to do with the food and is the nickname of one of Andy and Pranee’s children. Now grown-up, they no doubt shun the moniker, Giggling Squid. The décor is girlie and pretty – lots of faux blooms and pastels and a bit different to your average Thai restaurant – something Pranee wanted to achieve.

The menu is hefty and in the interest of trying as many dishes as possible – not because we’re greedy but for your benefit, you understand – we chose a series of small plates. We were in for a quick lunch and the small plates suited that. All the dishes arrived at the same time and fairly promptly.

The two seafood dishes were the stand-outs, with the One Bite Salmon dish in particular being superb. A mouthful of salmon with heady flavours of ginger, lemongrass, lime and chilli drizzled with a salty-sweet dressing wrapped in a betel leaf tasted just great. The other winner was a succulent Samui butterflied prawn dish with a delicious zingy citrus sauce.

Chicken satay was a bit underwhelming while duck spring rolls were tasty and a new caramelised pork belly dish achieved the perfect flavour trio of sweet, sour and heat. Giggling wings did what they said on the tin – sticky, sweet and meaty – while the Golden Money Bags were a hit, filled with Thai spiced chicken and plenty of herbs – particularly good when dunked in a sweet chilli sauce.

We regretted not ordering a zingy papaya salad to balance the richness and sweetness of the other dishes, so our advice would be to lose the satay in favour of something a bit fresher on the palate.

All-in-all, it’s a nice place – the environment is lovely, and the staff were enthusiastic and warm. There’s stiff competition for great Thai food in the city and while we might not travel for Giggling Squid, as a local restaurant it does the job sweetly.

Tell us about your cooking

My cooking is totally inspired by my surroundings, I like to call it proper country food. We work really closely with our community of local farmers and estate owners and the menu is written around the best that each season has to offer – be that wild fallow shot a mile from the front door and skinned by my apprentice, or squirrel to help a local estate manage their woodland, world-class farmed meat supplied by our neighbours at Paddock Farm, who rear grass fed Herefords or Tamworth pigs that respectively graze and rout near the pub.

How did you become a chef?

I went to school in Chipping Campden in the Cotswolds and started working in kitchens as a kitchen porter because it was warmer and better paid than my paper round! I really enjoyed the environment and went full-time after school in what was supposed to be a gap year before university. After initially ‘falling’ into the industry I came to the realisation that it had become a career that I would pursue. I spent time in South Africa which was a great source of inspiration to me – the restaurant at Le Quartier Francais had a distinctive style using local, sometimes unusual ingredients with a strong focus on the indigenous game. It made sense to highlight all the amazing produce available in the Cotswolds when we returned to England.

What do you eat at home?

Simple, seasonal dishes. My wife Solanche always says that when we first met l was working in an Italian restaurant and that it made me an attractive proposition… so I don’t stray too far from those early dishes!

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

I know and have eaten with a lot of the Birmingham chefs, so that’s a really tough one. I love eating at Carters, and obviously Aktar Islam has just become Birmingham’s first two Michelin-starred chef. My old sous chef John Bluck is head chef at Grace and Savour and very talented. And I’m really looking forward to eating with Ash and Erin at Riverine Rabbit in Stirchley soon. The best chef in the world is incredibly tough and personal. I think it depends on your mood, there are restaurants that can be inspiring and luxurious and those that are for family. Food can be so powerful and evocative, and for me, the best chef was my grandmother, or Pauline as she would have preferred to be known.

Share a cooking tip

Make a big batch of homemade wild garlic pesto and Aglio e Olio (garlic, chilli and parsley) and keep it in Kilner jars in the fridge under a little olive oil, the olive oil seals it and it will keep for months and is perfect fast food with dried pasta.

What was your favourite food as a kid?

Dad’s self-proclaimed ‘poor man’s risotto’, which wasn’t a risotto as you know it now. It had long-grain rice cooked with the chicken carcass from the weekend roast and any vegetables we had to hand.

Food heaven and food hell?

Heaven is my grandmother’s strawberry trifle. Hell would be smoked kippers, not great early in the mornings when I worked breakfast shifts in hotels.

What’s the most unusual thing you’ve eaten?

I’ll eat almost anything, the strangest would definitely be reindeer penis at Restaurant Frantzen. It had been cured and grated as a seasoning, rather than a dish with texture thankfully.

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

When I was at school we had a careers test which suggested a gamekeeper or working in conservation, both of which I would have definitely enjoyed. As a youngster living in the countryside, the outdoors was always attractive to me, helping my dad with odd jobs or beating for an informal shoot on the farm that we lived on the edge of.

Give us a nice easy recipe for our readers to make at home that makes use of those lingering items in the store cupboard.

We always seem to have a jar of lentils in the cupboard and lots of dried spices. Boil the lentils for 10 to 15 minutes until soft with a little bite, heat butter and oil sweat off an onion, garlic and chillies (or use chilli powder) add cumin, cardamom, cinnamon and garam masala. Add a tin of tomatoes and tomato paste. Simmer for a few minutes before adding the lentils and combining together and season with salt. If you have fresh coriander it’s even better.

This version is vibrant blue with an elegant shimmer. At its heart there’s a dry touch from the gin coupled with a delicate and perfectly complementary sweet orange and lemon flavour. This is the way gin is supposed to be drunk!

INGREDIENTS:

• 60ml Tanqueray gin
• 25ml Blue curacao
• 50ml Aquafaba
• 25ml Lemon juice
• 15ml Sugar syrup
• 3 Saline drops (more accurate than a pinch of salt)
• Tsp of edible blue glitter

METHOD:

Add all the ingredients to a shaker filled with. Shake and then strain into a glass. Garnish with two flowers and enjoy responsibly.

We arrived to a joyful hubbub, lots of chatter and much laughter. Kicking off with the customary glass of prosecco – when in Rome and all that – we nibbled a bowl of plump green olives and a basket of Italian bread with a tangy sundried tomato paste and a rich olive tapenade. A nice start.

There are some dishes new for summer (ha), one of which blew our socks off – carpaccio of tuna. Wafer thin sashimi grade tuna with a zingy sesame and lime dressing, capers and chunks of sweet orange was delightful. Then an old favourite, a comforting spaghetti carbonara. A bowlful of smoky, cheesy, unctuous loveliness. What’s not to love?

A gnocchetti pasta melanzane e salsiccia – Sardinian style pasta (shaped like gnocchi hence the name) with an aubergine and sausage ragu was delicious. The sauce was a rich tomato number with a big hit of fennel coming from the sausage. We loved it but accept it’s an acquired taste. It was a mammoth portion that could have fed the entire table but apart from that, it was a cracking dish.

We were piggy and shared a dessert. A mint tea or a digestiv would have been a better idea given the amount of food we’d eaten, but a millfoglie was winking. The Italian version of millefeuille, crisp puff pastry with a simple vanilla laced Chantilly cream. It was tasty and pleasing to finish with something sweet but not wow inducing.

We hadn’t been to San Carlo for years before this visit – certainly pre-pandemic and we’d forgotten how well they do this restaurant stuff. They would, wouldn’t they? Charming staff, no nonsense tasty food, good vibes and a great wine list – simple.

The British version of asparagus is absolutely the best on the planet but it’s a pretty short season and only available from May to July, so don’t delay. Not only does it taste awesome, but it’s also jam-packed with high levels of vitamins A and C, potassium, iron and calcium. When cooking, simplicity is the key, so why not try this lovely little recipe from celebrity chef Matt Tebbut.
Top tip: We’re sure you already know this, but remember to prepare asparagus simply snap off the woody ends wherever they naturally break and you’re good to go.

Ingredients:

• 4 asparagus spears
• 100g ricotta
• juice of ½ lemon
• 2 spring onions
• 1tbsp chopped fresh mint leaves
• 1 small green chilli, chopped
• olive oil
• 1tbsp honey
• salt and pepper

Method:

Mix the ricotta with the lemon juice and a pinch of salt and black pepper. Set aside.
Cut the prepared asparagus into quarters and add to a large pan of boiling, salted water. Blanch for 2 minutes until just tender.
In a bowl, toss the asparagus with spring onions, mint, chilli and drizzle of olive oil.
Spread the ricotta onto a dish, drizzle over the honey and spoon over the vegetables.
Serve and enjoy!

We popped in for lunch and found much more than pub grub and a pint. With a mixed crowd including solo diners working on laptops, yummy mummies with bairns in buggies and groups of mates tucking in, it was a lively affair despite being an average Wednesday.

ECLECTIC MIX

The menu’s equally mixed. Classic pub dishes like burgers, pizza, sandwiches and fish and chips feature alongside poke bowls, sweet potato quinoa with harissa flatbread and wild mushroom tagliatelle with truffle. It reads like an identity crisis, but we reckon the menu is just reflective of the local crowd. We thought we’d sample the traditional and the more inventive dishes so we ordered a pizza and a poke bowl.

The chicken teriyaki version of the poke bowl was a triumph with sweet chunks of mango, creamy avocado, crunchy radish, sushi rice, succulent teriyaki chicken along with the usual edamame and seaweed. It was a zingy colourful bowl full of goodness packed with flavour and texture.

ALL ABOUT THE BASE

Then for a fiery chilli and nduja pork pizza. Fresh red chilli and punchy nduja pork punctuated the oozing cheese while the charred blistered crust was perfection. We highly recommend dunking the crust into the Japanese mayo that came with the poke bowl.

There are two-for-one deals on certain dishes on a Monday, Tuesday and Wednesday which put the price of lunch on a par with a substandard coffee shop chain and we know where we’d rather be. Support local and all that jazz not out of charity but because it’s blooming good.

This cheeky number come from the mixologists at the Verve Lounge, a new cocktail bar on Mailbox canal that opened last month in the home of the old Bobby Brown’s nightclub. The Venetian takes the Spritz to a whole new level by combining two key Italian spirits and showcasing how they can sing a song that will fill the streets of Venice. But as always, please enjoy responsibly.

Ingredients:

• 25ml Amaro Montenegro
• 15ml Italicus
• 10ml Lemon juice
• 10ml Earl Grey Tea syrup
• 50ml Prosecco

Method:

Mix together the Amaro Montenegro, Italicus, lemon juice and Earl Grey tea syrup into a mixing cup with ice. Stir to dilution and strain into an ice-filled wine glass. Top with Prosecco and garnish with orange peel.

Spring heralds the start of British watercress season. Grown in flowing spring water the peppery plant clings to the bed’s gravel base, absorbing minerals and vitamins. Packed with more than 50 minerals and vitamins and super-rich in iron, watercress boasts great health benefits and even has its own special celebration – the Alresford Watercress Festival which this year marks its 20th anniversary on 19 May. The Watercress Company, the UK’s biggest grower of watercress, has developed some delicious new salad recipes perfect for bright spring days stretching into summer – including this tasty little number. So go on, give it a whirl…

HOT HONEY SALMON AND WATERCRESS SALAD

Serves 2
Prep time: 15mins
Cook time: 20mins

Ingredients
• 80g watercress
• 2 salmon fillets
• 1 lemon, quartered
• 1 avocado, sliced

For the Hot Honey:
• 50ml honey
• 2 garlic cloves, halved
• 1 to 2tsp chilli flakes

For the quick pickled red onions:
• ½ red onion, thinly sliced
• 2tbsp vinegar – white wine or apple cider
• ½ tsp salt
• 1tsp sugar

Method
For the hot honey – warm the honey gently in a small pan. Add the garlic and chilli flakes and allow to infuse. Once fragrant and spicy, remove from the heat. For the red onions – in a bowl or jar with a lid, add the sliced onion. Pour over the vinegar before sprinkling in the salt and sugar. Give it a mix, or shake, to combine and let it sit while you prepare everything else.
Brush one side of the salmon with the hot honey. Lay it coated side down in a hot pan and cook for 5 to 6 minutes. Brush the topside with a little more of the honey, flip and repeat.
To assemble the salad – split the watercress between two plates. Add ½ the avocado to each plate. Top with the salmon fillets and a spoonful of the red onion. Drizzle everything with a little more of the hot honey. Serve with the lemons, squeezing fresh lemon juice over everything.

Tell us about your cooking

My cooking style is simple. I work with different key ingredients to keep the dish simple and tasty. Presentation is crucial with simplicity.

How did you become a chef?

Since childhood I was very fond of street food and home cooking. I used to help my mom in the kitchen, and I was trained in the Radisson hotel. My mom played an important role as she taught me home style cooking and introduced me to the world of our culture’s cuisines.

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

My mom is the best chef in the world. She was my first teacher who taught me that cooking is an art and it can only be done from the heart and with love. People can have techniques but not the love that comes from within. In Birmingham all our chefs are the best because all are working with passion.

Share a cooking tip

Always taste the dish in between as the taste changes during cooking time, so check that the right flavours are coming through.

What was your favourite food as a kid?

Samosa chaat – a traditional Indian dish made from boiled potatoes, lentils, spices and samosas.

Food heaven and food hell?

Food heaven is eating Aloo Paratha in the mountains of Indo-Persia and hell was when I ate chilli samosa in 50c temperature.

What’s the most unusual thing you’ve eaten?

Frog.

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

A cop.

TRY DEEPARK’S RECIPE FOR DELICIOUS PERSIAN KOOBIDEH KEBABS 

Ingredients

• • 1kg lamb mince
• • 2 medium white onions
• • 1tsp saffron
• • 6 cloves of garlic, pasted
• • 100gm butter, melted
• • ½tsp black pepper
• • ½tsp rose water
• • ½tsp sumac
• • Salt to taste

Method

Mix all the dry ingredients with lamb mince. Puree the onions and then strain discarding any water. Mix with the garlic paste and rose water then add to the mince, kneading until all the ingredients are combined.

Divide the mince into five portions, shape onto skewers and cook over charcoal grill or barbecue while basting with the melted butter. Cook until meat is tender then enjoy with lavash bread or rice.

From the outside the restaurant looks a bit soulless – kerb appeal is not its strong point – but on the inside it’s a winner and that’s what counts, right? Bright, characterful, warm and welcoming, it’s a delight.

The menu’s large featuring Malaysian dishes alongside Chinese options. We opted for a mixture. A platter of starters to share included crunchy vegetable fritters delicious dunked in a hot chilli dip, chicken satay skewers with a top-notch peanut sauce, punchy rendang beef spring rolls and pandan fried chicken. Wrapped tightly and cooked in banana leaf, the chicken was incredibly succulent. £9.90 per person.

NOSTALGIA TRIP

Nasi Lemak with chicken took us back to a trip to Langkawi where we ate something similar most days. Served on the bone, the chicken was superb with a generous helping of moreish perfectly spiced sauce, coconut rice, a fried egg, sambal chilli, peanuts, anchovies and pickled vegetables. The combination of heat with sweet coconut and sharp pickled veg was seriously good. The rice was marbled with something blue which was a bit off putting, but it tasted great. Sweet and sour chicken didn’t break the mould, but if it ain’t broke don’t fix it. It was really good and free from the cloying sauce that seems commonplace, it tasted fresh and delicately flavoured.

BAO BUN BOOM

A bao bun with shredded duck and hoisin sauce was a surprise. We ordered it merely to sample rather than because we thought it’d blow our socks off, but it was brilliant. The soft pillowy bun was filled with gorgeous flavours and textures we didn’t expect. We’re planning another trip dedicated to working our way through the entire selection.

We were warned the food might take 15 to 20 minutes if we ordered from the ‘signature dishes’ part of the menu which felt like a good sign – everything we ate felt freshly and thoughtfully prepared. Obviously, that should be a given but it’s not always the case. We’d highly recommend.

INGREDIENTS: 

For the cupcakes:

• 175g butter

• 175g self-raising flour

• 175g caster sugar

• 1/2tsp baking powder

• 1/2tsp vanilla extract

• 3 large eggs

For the icing: 

• 175g butter

• 1/2tsp vanilla extract

• 3tbsp milk

• 350g icing sugar

METHOD: 

Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake cases. Put all the cupcake ingredients into a large bowl and beat until smooth then divide evenly between the paper cases. Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.

For the icing sugar, put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Then beat in the remaining icing sugar and the remaining milk.

When the cakes are cool, spoon the icing into a piping bag fitted with a star nozzle and pipe swirls of the icing on top of each cupcake. Decorate with shaped marshmallow for ears and pink sweets for the bunny nose.

We know it’s supposed to be spring but at the time of writing it’s bloomin’ cold and we fancied something warming. This rich and spicy rum cocktail from the mixologists at Shakespeare Distillery using their awesome Jester Spiced Rum did just the trick. Superb, but as always please enjoy responsibly.

INGREDIENTS: 

50ml Jester Spiced Rum

25ml Cointreau

25ml blood orange and ginger syrup

25ml pineapple juice

2-3 lime wedges

METHOD: 

Add 2 or 3 lime wedges into a small cocktail tin, followed by the syrup, and muddle together. Add the Jester Spiced Rum, Cointreau and pineapple juice then fill tin with ice and shake (we recommend 20 times). Finally, strain into a chilled coupe glass, garnish with orange peel, sit back… and enjoy!

Tell us about your cooking

I love casual dining; conceptual restaurants that stand on their own two feet even when sitting within a luxury lifestyle hotel. Throughout my career I’ve been exposed to different cuisines – fine dining to street food, banqueting to coffee shops – and I really enjoy the exposure and experience of all these outlets coming together under one roof to deliver all-round excellent food and drink.

How did you become a chef?

I was never much of a cook at a young age – I was interested in becoming a firefighter. I’ve never been academic, so to raise some cash as a teenager I started pot washing and was quickly exposed to a kitchen environment. It wasn’t an easy ride from that point, but I’m proud now that I stuck with it and found a real passion for quality ingredients, designing dishes and giving guests an elevated culinary experience.

What do you eat at home?

The one thing I’ll say about chefs is that we don’t cook out of work! I am very partial to a lasagne and chips – who doesn’t love carbs on carbs? And a dirty burger will always have a special place in my heart.

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

We lost a lot of excellent chefs last year, including Michel Bourdin, Nico Ladenis and Bill Granger and I always feel this gives us an opportunity to look back and reflect on our inspirations through our career, of which there are so many for me that I couldn’t choose one. We’re lucky in Birmingham to have the number of Michelin-starred restaurants that we do and I’m grateful to my colleagues and pals Aktar Islam, Brad Carter, Andreas Antona and Adam Stokes who really push the boundaries.

Share a cooking tip

Taste, taste, taste! It’s something I drill into my children at home as much as the team in the kitchen.

What was your favourite food as a kid?

Chocolate eclairs. I was allowed them as a treat from Druckers, which was a patisserie.

Food heaven and food hell?

Simple comfort food is my heaven – shepherd’s pie on a Sunday afternoon or a bowl of pasta. While I love eggs as an ingredient to make something tasty, I’m not a fan of the texture of poached or fried.

What’s the most unusual thing you’ve eaten?

Sea urchin in a restaurant called Niechel in Spain that was run by a British husband and wife. We got chatting and by the end of the night I had joined the rest of the chefs in the kitchen!

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

I’d like to think I’d have pursued my dream of being a firefighter but now, as I’m here in my mid-40s and reflecting on my career, I wouldn’t change a thing.

Give us an easy recipe readers can make using those lingering items in the store cupboard

Jazz up frozen chips. Put a family-size portion into a mixing bowl, add two teaspoons of vegetable oil, two pinches of salt, your choice of dry herbs like paprika or chilli flakes, and give them a good shake. Bake as normal for a really tasty tray of chips.

Seared’s tagline is ‘Pub with Global Grub’ which we had reservations about. Rather than a single-minded specialist food offering, Seared’s menu is globetrotting from the Caribbean to India and there’s jeopardy in that. The danger is a ‘Jack of all trades, master of none’ outcome, but having met the people at Greene King, we trust it’s not their first rodeo.

Interiors are fresh and zingy. There’s a cracking bar area and an upgraded drinks menu with increased new world beers, wine and cocktails and decent alcohol-free options too. The bar still has the pool table and cosy nooks that the locals enjoy just with added va va voom.

The dining area feels more modern bistro than country pub and the menu, as expected, is big and wide ranging. A section of small plates quickly became our favourite thing – specifically a punchy sticky Korean fried chicken (£4.95) and a delicious lamb kofta (£5.25).

HEFTY HELPING

There were a few sharing options like a plate of loaded nachos (£7.95) that would have fed four people – ideal for tucking into with a bunch of mates and a few drinks. Then there were sharing platters from around the world, including A Taste of the Middle East, India, Caribbean, South America and the Mediterranean. We didn’t sample these, but plenty of them were winging their way from the kitchen looking mighty fine. At £24.95 they looked like great value.

Slow cooked Korean beef rib coated in a BBQ glaze was falling off the bone tender served with sharp kimchi and a crunchy slaw (£15.95). It was also served with a hefty helping of fries which felt out of place. A South American rump steak skewer served with Texan BBQ sauce (£13.95) was punctuated with charred padron peppers served on grilled veg and with a side of fries. Cooked pink, the steak was succulent and tasty and the crisp skin on fries hit the spot.

We visited on a Monday a couple of weeks after opening and the place was encouragingly busy. There were still a few finishing touches happening, but other than that, it felt pretty polished. A few dishes on the menu were sold out, but I guess it takes time to get to grips with ordering patterns and volumes. Our lunch was fairly meaty, but there were plenty of plant-based dishes too and a dedicated gluten-free menu. The danger of being a Jack of all trades we initially feared doesn’t actually matter. Seared isn’t promising fine dining, it’s a lively pub serving great value, tasty food with a fab drinks offering.

Some combinations are just meant to be. Like love and chocolate. Why not show your special someone just how much you care by knocking up these lovely little homemade chocolate cookies. And to go that extra mile (and why wouldn’t you on Valentine’s Day?) you could even shape them into little hearts… you’re welcome!

Ingredients

• 250g butter, softened
• 350g light soft brown sugar
• 2 large eggs
• 350g self-raising flour
• 100g cocoa powder
• 200g chocolate chips or chopped chocolate chunks

Method

Beat the butter and sugar together in a bowl until light and fluffy, then beat in the eggs one at a time. Sift over the flour and cocoa powder and beat into the butter mix, then fold through the chocolate chips. The mix can be made up to two days ahead and chilled.
Preheat oven to 190C/170C fan/gas 5. If the mix is at room temperature, place evenly spaced spoonfuls on parchment-lined baking sheets, allowing 2 tbsp for each cookie. If the mix is fridge cold, you can roll it into 40g balls before baking. Bake for 12-15 minutes until spread out and crusty around the outside. Leave to cool slightly and enjoy warm or leave to cool completely. Best served with a glass of fizz!
For extra indulgence, the biscuits can be dipped in the melted chocolate of your choice before being allowed to cool. And then let love take over…

Ingredients

• 50ml gin
• 25ml Triple Sec or Cointreau
• 25ml lemon juice, plus lemon zest twists to serve
• 15ml tsp sugar syrup
• ½ egg white (optional)

Method

Add all the ingredients, including egg white if using, and ice to a cocktail shaker. Shake until the outside of the shaker feels very cold. Fine strain into a chilled martini or coupe glass unless using egg white, in which case first discard the ice, then return the drink to the shaker and shake again until the egg white is frothy. Once poured, garnish with a twist of lemon zest and enjoy responsibly.

Tell us about your cooking

My cooking style is simple food cooked from my heart, my mind and my memories. Understanding your ingredients is very important to be able to produce great taste and flavours. What excites me is keeping a traditional dish as your base and then mixing and matching the spices – underpinned with an understanding of what it does to the taste, flavour, and the body – until you get something interesting and playful that makes sense. 

How did you become a chef?

I was a very fussy eater as a child, so my family – especially my aunt – would try different twists on my usual meals to try and encourage me to eat. Because of her, I became fascinated and intrigued by the process of cooking, the ingredients used and the taste that was created – and I became more involved with cooking at home. This gave me an amazing opportunity to learn about eastern spices, herbs and recipes at an early age. After school and college, I undertook a diploma in hotel management which gave me opportunities to work in 5-star hotels in India where I learned from some of the greatest chefs of Indian cuisine. 

What do you eat at home?

Something simple and fresh. Nowadays, I have to cook food from various cuisines to satisfy my eight-year-old son as he likes trying different cuisines. His favourites at the moment are Chinese and Korean. 

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

I admire chefs like Alain Ducasse who operate dozens of restaurants without compromising on quality. Also, Pierre Koffmann and the Roux family for the love and passion they have for their craft. However, in my personal experience the very best chef in the world is the legendary grand master chef of Indian cookery Imtiaz Qureshi (who I was lucky enough to work under). In Birmingham, I think Glynn Purnell and Luke Tipping are incredibly exciting chefs, and Dan Lee is most definitely one to watch. 

Share a cooking tip

Nutritious and healthy food needs time both before and during cooking. For example, the soaking of rice and lentils is very important. The longer it takes time to grow in nature the more time it needs to do good for you. And using all your senses to taste and adjust your dish at every stage is important. 

What was your favourite food as a kid?

Momo! A meat dumpling encased in flour pastry, steamed, and served with a light soup. This is a Tibetan influence in Nepali cuisine eaten with dale chilli (a type of chilli found in the Himalayan ranges near Nepal and Darjeeling) and served with roasted tomato chutney. 

Food heaven and food hell?

Heaven is fresh home cooked food, especially vegetarian dishes, eaten with loved ones. Hell would be something overcooked and reheated, with no life (prana) left in it.

What’s the most unusual thing you’ve eaten?

Goat testicle. I absolutely would not recommend! 

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

Maybe a schoolteacher in my hometown in Kalimpong, Darjeeling, Northeast India. Or, a painter – my portrait and abstract works won some awards when I was growing up.

While there’s access from The Grand, there’s a separate entrance on Barwick Street and under the expert guidance of executive chef, Adam Bateman, Isasc’s stacks up as a restaurant in its own right.

The restaurant’s mantra, ‘inspired by New York, 100 per cent Brum’ is reflected in a menu packed with burgers, wings, hot dogs, mac and cheese and the like. However, a new menu that launched just before our visit revealed a lighter side too. We dabbled with both.

First up, a bowl of olives with zingy pickled fennel and a Cosmopolitan – a really nice start. Next, chicken wings with a blue cheese dip. For context, since Bonehead flung open its doors across town and started bossing wings, nothing compares. While the Isaac’s version was tasty and perfectly succulent with a nice hit of spice, they were playing second fiddle. A wingless wing i.e. cauliflower is available too.

Smashed avocado and salmon tostada was fresh and light benefitting from zesty lime juice, chilli and popping jewels of pomegranate, while a 10oz ribeye was perfectly pink on the inside, charred on the outside and seriously tasty. Truffle fries provided a moreish earthy crunch.

Then came a dish of fried chicken served atop a giant potato waffle with a fried duck egg and a delicious BBQ sauce. The fried chicken was top drawer with a crunchy flavour-packed coating encasing soft, moist meat ­– it played second fiddle to no one. The oozing duck egg added another dimension while the waffle which was a bit tough felt surplus to requirements. Aside from that, it was great dish.

If, like us, Isaac’s hasn’t been on your radar, it’s well worth a trip and might just become one of your new faves.

We love prawns and sweet potato at Brum Towers and this awesome recipe for Chermoula Prawn Curry with Sweet Potato Chunks only takes 20 minutes to make, is heart-warming and healthy – in short, a perfect January dish. For a vegetarian or vegan alternative, just swap the prawns with your favourite protein alternative.

INGREDIENTS – Serves two

• • 300g sweet potatoes
• • 120g king prawns
• • 350g green beans
• • 30g flat leaf parsley
• • 1 tsp Chermoula spice blend*
• • 1 carton of finely chopped tomatoes
• • 2 garlic cloves, chopped garlic
• • 80g spinach
• • ½ vegetable stock pot

*consists of: 

• 2 tbsp ground cumin

• 1 tbsp. ground coriander

• 1-1/2 tsp chili powder

• 1-1/2 tsp sweet paprika

• 1 tsp ground cinnamon

• 3/4 tsp ground allspice

• 3/4 tsp ground ginger

• 1/2 tsp cayenne

• 1/2 tsp turmeric

METHOD

First, peel and dice the sweet potatoes and place on a baking tray with a drizzle of oil, season with salt and pepper and then roast in the oven at 180 degrees for 30 minutes, turning halfway through. Next, chop the green beans and then fry them with a drizzle of oil and the Chermoula spice for two minutes. Add in the chopped tomatoes, garlic and stock. Simmer on a medium heat for three minutes. Add the prawns and spinach and cook for another four minutes. Meanwhile, roughly chop the parsley.

Dish up the Chermoula prawns with the roasted sweet potato and sprinkle the parsley to serve!

After all the excitement of Christmas feasts and New Year parties, January can feel like a bit of a downer for many. This Tiramisu cocktail has been specially created by the mixologists from Sky Bar at Resorts World and is guaranteed to put a spring back in your step. As always, please enjoy responsibly.

Ingredients: 

• 25ml Bacardi Carta Oro

• 25ml coffee (or a shot of espresso)

• 15ml Kahlua

• 15ml cocoa syrup

• 10ml sugar syrup (1:1 caster sugar and boiling water)

• 50g mascarpone

Method: 

Put all the ingredients in a shaker. Shake until chilled (30 seconds). Double strain carefully into a coupe glass and garnish with a dust of cocoa powder and a lady finger biscuit.

Ten years on, the place still had the warm local restaurant vibe we enjoyed first time around and crucially, the food we sampled was universally delicious.

Let’s face it, Harbonites are not short of places to eat with oodles of restaurants on their doorstep, but Henry Wong is one of the OGs – an institution that locals of multiple generations think of fondly. We were invited to sample the menu so obviously we obliged – rat up a drainpipe springs to mind.

The joy of Chinese food is over ordering as is our wont and sharing lots of different dishes. We went classic with a stonking pork Yuk Sung. There’s something special about the cool crunch of lettuce teamed with warm, soft pork that works and this was an excellent version.

Then duck pancakes – we’re nothing if not predictable. We’ve eaten a lot of average duck pancakes in our time and this wasn’t one of them. Attention to detail even down to the slick presentation with edible flowers and carefully shredded moreish duck was spot on. The hoisin sauce was just sweet enough and didn’t tip over into sickly territory which is rarer than it should be.

Sweet and sour chicken was fresh and tangy with plenty of vegetables. Crispy shredded beef was sticky, sweet and spicy – a heady trio, while our favourite dish (i.e. the one we fought over) was king prawn with garlic and chilli. The prawns were tender and seriously tasty with a hefty punch of the hot stuff. Finally, the crisp pork belly was unctuous and melt in the mouth tender – everything it should be.

We were a party of four and this amount of food plus steamed rice, noodles and prawn crackers felt about right – although bear in mind we’re a hungry bunch. The restaurant has changed hands, but we found it just as great in terms of atmosphere, service and food as it was 10 years ago. We probably won’t leave it so long ’til next time.

Did you always want to be a chef?

No is the basic answer. I was brought up in restaurants as my dad was a chef, so we always lived above them. Dad was always working so I had a poor upbringing in that respect, but it gave me a good insight into how restaurants work. It wasn’t until I was 20 that I became interested in cooking. I had a misspent youth after leaving school and in a desperate bid to get me into a proper job, my dad rang around all the restaurants in the area. I ended up working at the Plough and Harrow on the Hagley Road, which was kind of like the Simpson’s of its time.

How would you describe your cooking?

Very natural, very seasonal and free flowing. We buy good ingredients and treat them simply. There’s nothing in the menu that wouldn’t be in season – we like creating natural marriages. We don’t put things together to look good, we put them together because they taste good. We don’t go singing and shouting about ourselves – it’s about quality and it shines through. We’re not the cheapest restaurant in the area but people will always buy quality.

What do you enjoy most about being a chef?

I love the thought of cooking something beautiful and the reaction from customers enjoying what I do. I also enjoy nurturing young talent and bringing through promising young chefs is really what it is all about. It’s very important to me that they are given the opportunity and the right avenues if they have the potential and are good enough.

Which chefs do you admire?

I admire any chef that can hold their own in the kitchen and spend 18 hours a day working. I’d say I admire the profession. Alain Ducasse is obviously legendary and Simon Rogan from L’Enclume is an inspiration. I really love his approach to food, his simplicity on the plate. He’s been successful without losing his true goal whilst training some incredibly talented chefs.

How would you sum up the food scene in Brum?

There’s a wealth of restaurants and eateries in the city and there’s so much diversity on offer, from the Balti to Michelin stars and there’s award-winning street food, too. It’s a great place.

What do you cook for yourself at home?

Very simple stuff. We eat a lot of salad and when the kids were younger, we’d make pizza and lots of pasta. It’s so important with a family to bring them up with a healthy diet full of fresh foods. One of the good sides of the job is that I was able to take them to school, pick them up and have dinner with them.

What is your favourite comfort food?

I do 90 per cent of the cooking at home so I find food comforting when the family like it too. I do a chicken, leek and smoked bacon pie which pleases everyone as it’s enjoyable and comforting.

There are few things more refreshing than a Mojito and this awesome little number from the team at Sky Bar & Restaurant in Resorts World is no exception. The butterfly pea flower infused white rum is slightly sweetened with lychee and Italicus liqueur. Then, as the mint and fresh lime is introduced, the magic happens. Not just a pretty face, this drink tastes every bit as exquisite as it looks. Even though it’s Christmas, please enjoy responsibly.

Ingredients

• 30ml butterfly pea flower infused Bacardi Carta Blanca
• 10ml Italicus Rosolio di Bergamotto
• 20ml lychee liqueur
• 20ml lychee syrup
• 20ml lime juice
• 6 mint leaves
• 50ml grapefruit peel infused butterfly pea flower tea

Method

First is the infusion of Bacardi Carta Blanca rum with butterfly pea flower tea. Simply add 2.5g of butterfly pea flower tea to one bottle of Bacardi and leave overnight.
Second is the prep for the butterfly pea tea infusion – 2.5g of butterfly pea flower tea is steeped with two medium size grapefruit peels and 2.5 grams of sugar in 600ml of near boiling water for 10 minutes.
Lastly is the drink. The first six ingredients are built in a Bravura Hiball glass over crushed ice, then top with grapefruit peel infused butterfly pea flower and garnish with a mint sprig, dehydrated lime wheel and rice paper butterfly.

The festive period is a time of celebration, filled with family traditions, delicious food, and, of course, wonderful wines. Whether you’re toasting with a glass of bubbly while opening presents or sipping a rich, red by the roaring fire, there’s a perfect wine to complement every moment of your Christmas celebrations. This month we’re giving you some recommendations for the perfect Christmas wine for every occasion.

Let’s kick things off with the humble mince pie

One of my favourite festive treats served warm with a delicious glass of sweet sherry. Leave the Harvey’s Bristol Cream to your gran and instead opt for the sweet and sticky Pedro Ximenez. It’s a naturally sweet style of sherry which is rich and unctuous with flavours of raisins, walnuts and caramel – the perfect accompaniment to mince pies!

Wines to pair with classic Christmas canapés

You’re hosting the annual Christmas party with friends and family. The guests are invited, the decorations are in place and the canapés are ordered. So which wine to pair? Something sparkling to get the party started of course! You could stick to the classic choice of Champagne but how about some English sparkling wine instead?
Our homegrown wines have gained global recognition for their quality, and though this is often reflected in the price, you can find excellent options that won’t break the bank. Look supermarket own-brand versions, such as Morrisons The Best English Sparkling Brut Vintage. It’s a cracking price for a vintage wine and rumoured to be made by one of England’s top producers. Its refreshing character and fine bubbles will pair beautifully with most nibbles, from smoked salmon blinis, salty crisps and mini quiches.

The main event

It’s Christmas Day, you’ve been slaving away at the stove since dawn and are ready to tuck into a delicious feast. Turkey and all the trimmings is a versatile option when it comes to wine pairing. You could opt for a red or white (or indeed both!). A classic choice would be a rich, buttery Chardonnay. You could venture off the beaten track a little with a top quality, cool, coastal Californian version. With notes of ripe stone fruits and a subtle oak influence, Wild Boy Chardonnay from Au Bon Climat in Santa Barbara would do just nicely and the psychedelic label is a good talking point for the table.
The old pairing rules state white wine with white meat but by the time you’ve added some roasted root veg and lashings of gravy, a lighter-style red like Pinot Noir could be just the ticket. Burgundy is the home of Pinot Noir, and some of the lesser-known villages like Rully can offer decent value for money.

Christmas pud or cheese board?

You’ve finished dinner and it’s time for dessert. Christmas pudding arguably is boozy enough by itself but if you do want to enjoy a tipple with it, you need to match its richness and complexity. A tawny port is a fantastic choice, and Tesco Finest’s 10-Year-Old Tawny Port is an affordable and delicious option made by one of the top port producers. This fortified wine has extra alcohol added to it during the fermentation process and boasts a luscious blend of caramel, dried fruits and nuts which harmonise perfectly with the flavours of Christmas pud. Serve the port slightly chilled to enhance its vibrancy and contrast with the warm pudding’s sweetness.
If you’re more of a cheese lover, you could stick to the fortified theme and pair with port. I enjoy a late-bottled vintage style as a good all-rounder with different types of cheese. You could also consider a Bordeaux-style blend of Cabernet Sauvignon and Merlot from Australia. The wine has plenty of acidity to contrast the fat of the cheese and the structured tannins are melted away by the saltiness.

KATIE’S FESTIVE WINE PICKS

Morrisons The Best English Sparkling Brut Vintage 2010 – Morrisons £19
An absolute steal for a wine which has 13 years of ageing. Lovely creamy brioche notes with a crisp, citrus finish. The perfect crowd-pleaser for parties.

Au Bon Climat Wild Boy Chardonnay, Santa Barbara, California, USA – Nickolls & Perks £36
Christmas is the time to push the boat out and sample some delicious top-flight wines. This is a Burgundian-inspired Chardonnay with a lovely balance of stone fruits and a touch of toasty oak. Terrific with turkey!

Joseph Drouhin Rully, Burgundy, France – Waitrose £21.99
Textbook Burgundian Pinot Noir. Soft and juicy with aromas of raspberries and strawberries and a smooth finish. Goes well with duck, turkey or goose.

Triana Hidalgo Pedro Ximenez Sherry, Jerez, Spain – £15.99 (mix six price) Majestic
This gorgeous dessert wine is packed full of flavour, with raisins, molasses figs and nuts. Great with a mince pie or simply drizzled over good quality vanilla ice cream. It’s the perfect festive treat!

Tesco Finest 10-Year-Old Tawny Port, Tesco £14.50
My favourite style of port, best served lightly chilled with a cheese board to graze on. This own-brand version is great value for money.

Pop them in a decorative bowl or stuff them in a stocking, there are few more Christmassy fruits than clementines and tangerines. They can also make a fantastic little festive cake, so why not try this scrumptious recipe. Personally, we prefer to use tangerines for their richer, sweeter flavour. 

Ingredients 

• 250g soft unsalted butter
• 250g runny honey
• 250g self-raising flour
• 200g ground almonds
• 1 tbsp vanilla bean paste
• 6 large eggs
• 4 tangerines
• 100g icing sugar

Method 

• Grease a two-litre, non-stick bundt tin with butter.
• Add the softened butter to a food processor with the honey, flour, almonds, vanilla paste, a pinch of sea salt and the eggs. Add the finely grated zest of two tangerines and then mix all the ingredients together until smooth.
• Pour the mixture into the bundt tin and bake in a preheated oven to 180°Cfor 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave for a few minutes, then turn out on to a wire rack and leave to cool completely.
• For the all-important drizzle, sift the icing sugar into a bowl and stir in some freshly squeezed tangerine juice to make a thick drizzle. Pour or spoon over the cool cake. Slice and enjoy!

When we say single-minded, we mean it. It’s fried chicken and a handful of incredible sides and that’s it. Simple? Well, sort of except it must take a truckload of vision, precision and skill to make something seemingly simple so memorably marvellous.

This marvellousness, packaged up in a small, dark dining room accented with neon was filled with the sounds of Depeche Mode and Joy Division. We might have been the oldest people in the place and certainly the least pierced, but what of it? It was a joyful experience despite the literal darkness.

The friend and I bit into a Buffalo wing at the same time and both our eyebrows shot skyward. Don’t expect the sort of sweet skinny wings you might be used to as these bore no resemblance. They were deeply delicious and meaty with a pleasing sharpness. We ordered six of the little fellas between two of us – you should go for nine.

Onto the burgers and the friend went with a no-nonsense Bonehead original which came with garlic mayo, lettuce and gherkins served in a soft toasted bun. All the burgers are made using thigh, not breast, meat resulting in peak juiciness encased in the crunchiest coating we’ve ever eaten. I went with one of the specials, the Bavarian – Bonehead fried chicken with sauerkraut, mustard mayo, curry ketchup and smoked cheese. The subtle curry flavour, tart sauerkraut and smokiness of the cheese combined to make the already tasty chicken sing.

Wash your top-notch chicken down with a jar or two from the impressive craft beer menu packed with both boozy and non-alcoholic variations. We slurped a zero per cent alcohol Speigl recommended by our waiter which was bang on the money.

If you’re not a meat eater, check out the cauli wings and/or cauli burger plus all of the sides are veggie – we recommend the waffle fries, all crisp and fluffy dusted with punchy Bonehead seasoning dunked in garlic mayo.

The restaurant is walk-in only – we had no problem getting a table as a duo, but a large group might be a different story. Perhaps check with the restaurant for quieter times if you’re a group, but honestly, if you must wait a while, do it. It is totally worth it!

For wine enthusiasts, the world of wine can be both captivating and overwhelming. With an array of options from different regions, grapes, and price points, it’s easy to get lost in the aisles of supermarkets, wine shops and online retailers. While big-name premium wines often steal the spotlight, there are hidden gems and budget-friendly alternatives that deserve recognition.

This month, we explore some of the best-kept secrets when buying wine, with a focus on affordable alternatives to some of the world’s top wines.

Explore Lesser-Known Regions
While Bordeaux, Burgundy, and Napa Valley may be synonymous with high-quality red wine, there are lesser-known wine regions producing exceptional bottles without the premium price tag. Consider exploring regions like Portugal’s Douro Valley, Spain’s Ribera del Duero wines, or Chile’s Colchagua Valley for excellent wines at a fraction of the cost.

Seek Out Lesser-Known Grapes
Instead of always opting for the usual suspects like Cabernet Sauvignon or Chardonnay, venture into the world of lesser-known grape varieties. You might be pleasantly surprised by the unique flavours and affordability of wines made from grapes like Godello from Spain, Grillo from Sicily, or Carmenere from Chile. These wines often provide excellent value for money and get you out of your comfort zone trying new wines.

Opt for Second Labels
Many prestigious wineries produce second labels, offering wines made with the same care and attention to detail as their flagship counterparts but at a lower price point, perhaps using slightly younger vines, less concentrated grapes or using different wine-making techniques to their main wine. These wines can be an insider’s secret for those seeking exceptional quality without breaking the bank, particularly if you love Bordeaux wines.

IF YOU LIKE THIS… TRY THIS!
Let’s delve into seven wine recommendations that offer tremendous value compared to their premium counterparts:

1. Alternative to Champagne – Don’t dismiss Cava from Spain, which is made using the same traditional method as Champagne. It may have garnered a negative reputation in the past, but look beyond the two main brands and you can find some gems!
Try: Vilarnau Gaudi Organic Cava Brut Reserva, Penedes, Majestic £11.99 on mix six

2. Alternative to White Burgundy – A bottle of chardonnay from the prestigious region of Burgundy in France can set you back hundreds of pounds for a bottle. Margaret River in Western Australia is known for its premium, European-style wines at a snip of the price. Forget the heavily-oaked styles of the 90s, these wines are subtle and elegant.
Try: Howard Park Miamup Chardonnay, Sainsbury’s £12

3. Alternative to Red Burgundy – Pinot Noir from Burgundy’s Cote des Nuits sub-region is some of the most expensive wine in the world. It’s an enigmatic grape that can be tricky to grow and to get right. Instead take a trip further south to the region of Beaujolais. These delicious, light-bodied and fruity reds are made from the Gamay grape. Top tip: look for one of the 10 ‘cru’ villages for the best quality, such as Morgon, Fleurie and Brouilly.
Try: Georges Duboeuf Fleurie, Tesco £13.50

4. Alternative to Bordeaux – This is a region where the second labels of top producers can show off the magic of the left bank for excellent value for money. For the wine recommended below, see if you can find any 2010 vintage – it’s a corker!
Try: Chateau Citran ‘Moulins de Citran’, Haut Medoc, Majestic £16.99 mix six

5. Alternative to Chablis – Chablis is a classic wine, but depending on the vintage it can come with a hefty price tag. If you’re in search for an elegant, mineral-driven white, try some of the other cool-climate countries of northern Europe, such as this lovely native Austrian grape.
Try: Specially Selected Gruner Veltliner, Aldi £7.29

6. Alternative to Sancerre – Sancerre is a premium sub-region of the Loire Valley, and along with Pouilly-Fume, is the spiritual home of Sauvignon Blanc. Thousands of miles away in the Leyda Valley in Chile, cooling ocean breezes from the Pacific Ocean provide the grape with the perfect home away from home and the wine drinker with fantastic value.
Try: Leyda Single Vineyard Garuma Sauvignon Blanc, Tesco £11

7. Alternative to Amarone – Amarone is one of the top wines from Northern Italy, with big, blockbuster flavours and plenty of concentrated flavours, which all-to-often also comes with a hefty price tag. Travel the length of Italy all the way to the heel of the boot and find the rich, full-bodied wines of the South. Primitivo from Puglia is a particular favourite of ours!
Try: Morrisons The Best Primitivo £8.75

Shaky Pete’s Ginger Brew is a frosty, frothy beer cocktail described as a ‘turbo-shandy for the discerning drinker’. It’s boozy enough to give you a buzz, but tall enough to refresh – making it the autumn tipple that we’re loving right now! But of course, we’re enjoying responsibly, as should you.

Ingredients:
• 35ml gin
• 50ml homemade ginger syrup
• 50ml freshly squeezed lemon juice
• 100ml quality ale

Method:
Place the ginger syrup, lemon juice and gin in a cocktail shaker with ice and shake vigorously. Strain through a sieve into a frozen beer stein and top up with your favourite ale.

Tell us about your cooking

I would describe my style as ‘fusion cuisine’. This is a cuisine that combines elements of different culinary traditions that originate from different countries, regions or cultures. As a Malaysian, I grew up in a multi-cultural country where the food reflects the multi-ethnic make-up of the population. During my time in Malaysia, I realised that food is a beautiful way to connect people from different cultures and origin. This influenced my decision to become a chef focusing on fusion cuisine.

How did you become a chef?

I was inspired by my mother to become a chef. I loved the innovative way that she cooked when creating new dishes – blending different cuisines, experimenting with new ingredients, spices and techniques to create dishes that are not limited by traditional dishes. Every Malaysian’s home must have its own unique dishes created by the mother which you can’t get anywhere else.

What do you eat at home?

As a Malaysian-born Chinese, I can’t live without rice. Rice with different dishes is my daily diet

Who’s the best chef in the world and why?

Gordon Ramsay. His passion, work ethic and self-confidence has no doubt inspired the world. He is not only a chef, but also a leader, a mentor – many of his protegés have gone on to shine on their own and very brightly.

Is the customer always, right?

No, but no matter if the customer is technically right or wrong, always listen to the customer feedback and concerns and make sure they feel heard. Every complaint is an opportunity to collect valuable feedback.

What was your favourite food as a kid?

All types of snacks. In Malaysia, even the snacks are multi-cultural!

Food heaven and food hell?

My food heaven is anything with seafood. Food hell can be anything prepared by a chef that has lost passion for cooking.

What’s the most unusual thing you’ve eaten?

Ant eggs. They taste a little bit sour and have a creamy and nutty flavour.

Share a cooking tip

The secret technique to roast the crispy pork belly is to apply a layer of white vinegar on the pork skin to enhance its crispiness. The critical part is to ensure the honey roasted pork is thoroughly marinated by repeatedly ‘bathing’ the roast pork using the honey glaze every 15 minutes and returning to the oven.

What do you recommend from this evening’s menu?

Our house roasted crispy pork belly and honey roast pork.

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

I would have loved to play badminton for a living. I still try to play as often as possible. Even though I did not become a badminton coach, my son did!

The Black Swan, once a cosy pub with a massive car park, has been given an extensive makeover. The result is a large rear extension housing a beautiful dining room, plus a garden area carved out of what was once parking. There’s still parking out back but on a less invasive scale. The cosy pub out front remains and was packed with character and punters when we visited. The dining room’s easy, relaxed and cool with a French bistro vibe overlooking a patio with colourful parasols.

Our waiter was utterly charming, smiley and knowledgeable. We didn’t need much persuading to dive into a carafe of rose – the perfect amount for two at lunch or as our waiter suggested, perfect if your preferences differ enabling you to indulge in one of each flavour. We didn’t but it’s a good point.

We expected the menu to be comforting pub classics and there’s certainly an element of that, but it’s much more inventive than pub grub. For instance, a starter of perfectly oozing burrata with sweet tomatoes and a punchy lovage and basil pesto was served with a shot of essence of tomato to be sipped alongside the food – it was intense and enhanced the dish. Simple but effective.
Then there was beetroot done three ways – candied, roasted and worked into a sweet gel served alongside cubes of deep fried goat’s cheese in breadcrumbs, guacamole and balsamic cream. It sounds a bit confused when written down like that, but tasted brilliant and looked pretty.

Our main courses were a bit more ‘pubby’ in terms of size as well theme, but still delicious such as tender, rich short rib of beef with dauphinoise potatoes, greens and a tasty gravy and a flavour packed fishcake topped with a soft poached egg and a lovely buttery sauce with welcome tartness from capers. Desserts are not our thing, but a pistachio souffle winked vigorously. The waiter gave us a tip and suggested switching the accompanying chocolate ice cream with the honeycomb variety and it was superb.

So enjoyable was lunch, we left Henley feeling envious of the locals. For context, we have a tired pub at the end of our road which is nothing like the Black Swan so we’ve caught ourselves day-dreaming of a similar overhaul. There’s no sign of it so far, but we live in hope.

In recent years, the wine world has witnessed a remarkable shift in preferences, with a surge in popularity of orange wines and a broader embrace of the natural wine movement. This shift represents a departure from conventional, often heavily processed, wines to a more ancient and holistic approach to winemaking that emphasises minimal intervention, a return to traditional techniques, and a celebration of authenticity.

Orange wines, also known as skin-contact wines or amber wines, are not wines made from oranges but are essentially white wines made like red wines. What sets them apart is the extended contact between the grape skins and the juice during fermentation. The duration of skin contact varies but can range from a few days to several months, depending on the winemaker’s preferences. This process not only adds colour but also imparts flavours and aromas that are absent in conventionally made white wines. Expect notes of dried fruits, tea leaves, and exotic spices, along with a pleasantly grippy texture from the tannins found in the skins.

MAKING HISTORY

The practice of making orange wines harks back to ancient winemaking traditions. In fact, before the advent of modern winemaking techniques, this was the standard approach. Before the arrival of temperature-controlled stainless-steel vats, fermenting white grapes with their skins was common practice in regions like Georgia and Armenia, where the wine was buried in clay vessels called ‘qvevri’ for extended periods. This process allowed the wine to develop a tannic structure and an amber hue.

Orange wines form part of a larger movement towards natural winemaking, which essentially means intervening with the winemaking process as little as possible. One of the defining characteristics of natural wines, including some orange wines, is their minimal use of sulphites. Sulphur dioxide (SO2) is a common additive in winemaking, used as a preservative to prevent oxidation and microbial spoilage.

However, many natural winemakers choose to minimise or eliminate its use. This decision aligns with the desire to create wines that are more authentic and less manipulated. While low sulphite levels can make natural wines more approachable for those sensitive to sulphur, they also mean that these wines should be consumed relatively quickly.

CLOUDY OUTLOOK

Another distinctive feature of natural wines is their lack of filtration. Conventionally produced wines are often subjected to heavy filtration to achieve clarity and stability. Natural wines, however, embrace a certain cloudiness or haze, which is a result of not filtering out the tiny particles and sediment. This minimal intervention approach preserves more of the wine’s character and can even enhance the overall drinking experience, but it is certainly an acquired taste!

Natural wines are often closely linked to biodynamics. This is a holistic approach to wine which follows the teachings of an agriculturalist called Rudolph Steiner. Biodynamic winemakers believe in pruning and harvesting their grapes by the phases of the moon and burying cow horns filled with manure to use as fertiliser!

So how about some food pairings? Orange wine is certainly an unusual tasting experience, but the flavours and textures can work brilliantly when paired with food. Try with autumnal root vegetables like roasted butternut squash, pumpkin or parsnips to complement the earthy flavours of an orange wine. It can also work well with Mediterranean and Middle Eastern-inspired dishes such as moussaka, tagine, houmous and falafel. For cheeses, try with a creamy Brie as a contrast or a strong blue, as orange wines tend to have good acidity to balance out the saltiness.

KATIE’S 4 ORANGE/NATURAL WINES TO TRY 

Forza della Natura Orange Wine, Sicily, Italy – Waitrose, £9.99

A great entry into both orange wine and natural wine with this skin contact, unfiltered wine from Sicily. It’s made from organic Cataratto grapes which are native to the region and has flavours of melon, peach and nectarine.

Tbilvino Qvevris Rkatsitelli, Georgia – Majestic, £13.99 or £11.99 on mix six

Want a taste of history? This wine takes us back to the ancient way of fermenting in clay pots. The grape variety Rkatsiteli is one of the oldest in the world. It’s an amber style wine with notes of apricot and pear.

Heinrich Naked Red, Burgenland, Austria – The Sourcing Table, £17

The best types of natural red wines in my opinion are fruity and easy drinking. This biodynamic wine is a blend of three local grapes, Zweigelt, Blaufränkisch and St Laurent and is bright, light and juicy!

Macerao Naranjo Orange Wine, Chile – Waitrose, £8.99

Want to dip your toe in first? This is a “not-too-funky” skin-contact wine made from Moscato grapes. It has a lovely bit of texture and a hint of honey without being too complicated or heavy.

The interior’s fresh with an attractive tiled floor, foliage and lemons hanging from the ceiling and a huge show-stopping pizza oven in an open kitchen. Staff were friendly and enthusiastic – the place had been open for six weeks when we visited so early days, but there are more sites across Birmingham so it’s not completely new.

It would have felt wrong not to sample the pizza given the impressive oven, so we ordered two. The base was brilliant – soft, charred and blistered – just how we like it. The best-selling Paradiso pizza was heavy on the toppings ranging from sweet beetroot cream and fresh chilli to wafer thin chicken and 24 carat gold leaf – yes that’s right. All in all, it tasted great. The sweet beetroot cream which sounded odd, worked a treat with the heat of the chilli. There was a tonne of mozzarella so if you like an especially cheesy pizza, this is for you. The gold leaf is a bit gimmicky but perhaps that’s the point – it’s a bit of fun and probably very Instagrammable.

Then there was the Capricciosa with fresh artichoke hearts, punchy olives and salty ham. Again, it was seriously cheesy. There were three dips for scooping up the moreish crust – garlic, tomato and chilli. Beware, the chilli version might just blow your head off! The waitress recommended chips loaded with grated truffle and parmesan. We wouldn’t normally order chips with pizza, but we were convinced and they were great, especially with a dollop of the garlic dip.

As well as pizza, there’s pasta and a brunch menu served until 3pm full of appealing dishes like burrata with hot spicy honey, a super green omelette with feta, spinach and chilli flakes and croissants loaded with smoked salmon, poached egg and mascarpone.

It’s worth mentioning there’s no alcohol at Paradiso and there’s no bring-your-own option which is not an issue but it’s good to know in advance. We sampled a Sober Gin and tonic which was good plus there’s non-alcoholic wine and beer, too.

In the context of the incredible pizza available in the city, the offering at Paradiso isn’t top drawer. Having said that, the dough is definitely up there. It’s early days – there’s time to polish the experience and we’ll certainly be back to sample brunch.

The Shakespeare Distillery in Stratford-upon-Avon has just launched a new Raspberry and Hibiscus Vodka that has a light, refreshing citrus base. To celebrate, the distillery’s expert mixologist, Sam, has created this fresh and fruity cocktail. As always, please enjoy responsibly.

INGREDIENTS 

• 50ml Raspberry and Hibiscus Vodka

• 20ml peach schnapps

• 100ml canberry juice

METHOD 

Fill a highball or rocks glass with ice. Add vodka, peach schnapps and cranberry juice. Garnish with fresh raspberries or a lime wedge and a sprig of mint.Boxout:

Image credit: Picture by Ossie Goldhill

Tell us about your cooking

I always dreamed of working in three Michelin-starred restaurants but came to terms with the fact it wasn’t making my heart happy. It taught me so much, but food that gives you a hug and seasonal, quality ingredients that you don’t have to mess around with, makes me happy.

How did you become a chef?

I did well at school but remember teachers being disappointed about my career choice, saying I was going to waste all my hard work. To prove them wrong, I started my training at University College Birmingham. My first job was in a sports bar flipping burgers and steaks 300 times a night – at least it taught me how to cook a steak, wash up fast and listen in service. I worked in a big hotel under head chef Charlotte Foster, who I’ll always be grateful for, before landing a job at Harvey Nichols and then going to work in Yorkshire and being asked to join the junior culinary team for England. The run-through kitchen was in Birmingham, where Leo Kattou of Simpsons restaurant offered me a job. Chef Luke Tipping, Andreas Antona, Leo and everyone who worked there are real influences.

What do you eat at home?

After an 18-hour shift, it’s either beans on toast with the plastic sausages and the most mature cheddar going, or a plate of momma’s finest pasta that still gets left in the microwave for me!

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

Besides my Nonna, it’s Italian three Michelin-star chef Massimo Bottura. The guy is a legend. Best in Brum? If I really have to go there, the pizza chef at Otto’s has my heart. The sous chef nick-named ‘Cheese’ at Purnells cooks meat and fish like I’ve never seen – and he even texts me the greatest dish ideas at 3am!

Share a cooking tip

There’s power in resting meat, and fish and garlic is queen. Also, experiment. It’s okay to close the recipe book and do what you feel is right.

What was your favourite food as a kid?

Mom’s amazing picnics. We’d make a den in the garden and enjoy the best charcuterie, cheeses, scotch eggs and even those horrific processed sea food sticks! And dad would make the biggest Cadbury’s hot chocolate with a custard cream.

Food heaven and food hell?

Heaven is spaghetti vongole and a wedge of tiramisu or a Greek souvlaki, Greek salad, and a chunk of watermelon. As for hell, I am a drama queen with spice, so anything hot and spicy is no-go.

What’s the most unusual thing you’ve eaten?

Alex Claridge from the Wilderness restaurant gave me ants on my ice cream… delicious in all honesty!

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

A glass blower. I think it’s incredible and if cheffing all goes pete-tong, maybe I’ll give it a shot.

Give us a nice, easy recipe our readers can make at home using some of those lingering items in the store cupboard

Everyone’s got dried pasta, a bit of cheese and a pepper grinder. Cacio Pepe is one of my favourite dishes. Boil your pasta, drain and save two ladles of the water. Emulsify Parmesan off the heat to make a creamy sauce. Add as much pepper as you want. If you’ve got a lemon, grate and squeeze that in there and go and pour yourself a glass of Amerone.

It turns out our worries were needless because aside from the logo on the signage and menus, you wouldn’t know the difference. The place hasn’t lost any of its charm – if you picked up the restaurant and popped it back down in Barcelona’s Gothic quarter, it would slot right in and no doubt it would be packed every night.

MOUTH-WATERING

It’s small, so expect a bit of a squeeze but the kind you’d relish if you were on a city break somewhere more exotic than Brum. Despite two lively chefs working from an open kitchen the size of a small car, the food is brilliant. It’s not fancy but it is delicious. Simple sounding dishes like bread with olive oil and tomato are elevated to mouth-watering and that’s some skill.
We cooed over plate after plate of food such as oozing, crisp cheese croquetas, perfectly charred padron peppers, juicy garlicky prawns, punchy patatas bravas and a rich flavour packed cassoulet of chickpeas. Dishes range from £2 for smoked anchovies to £9 for a more substantial plate and we recommend three to four dishes per person. In truth we could have grazed the afternoon away working our way through the entire menu, but work got in the way…
Perhaps the drinks menu could do with a bit of attention – in fact the place has a ‘bring your own’ vibe that we can’t really explain as it’s not, so please don’t rock up with a couple of bottles under your arm! It’s the kind of place we’d lap up if we were on holiday and it’s on our bloomin’ doorstep. Whether you pop in and grab a stool by the floor to ceiling windows or hunker down in a cosy corner, you’re in for a treat. Use it or lose it Brummies – this little foodie addition should be a keeper.

As summer officially draws to a close we’re ever hopeful for some late seasonal sun – and we think this delightful, refreshing little number is a perfect end of day sun-downer. It’s delicious and non-alcoholic so everyone can enjoy it together. With thanks from the team at Aluna in the Mailbox for this recipe for their Mixed Berry Mojito.

INGREDIENTS
• 3 blackberries
• 3 raspberries
• 3 blueberries
• 8 to 10 mint leaves
• 30ml lime juice
• 30ml strawberry syrup
• apple juice

METHOD
Place the berries into a sling glass. Add the mint leaves. Muddle berries and mint together – you can use a spoon to do this. Add lime juice and strawberry syrup. Add crushed ice. And churn – again, you can use a spoon to do this. Top with apple juice. Garnish with a raspberry, blueberry, blackberry and mint sprig.

Part of the San Carlo group of restaurants, Fumo isn’t new on the scene, but it’s been a while since we visited. Also, our options were limited as finding a restaurant open on a Monday in Brum is like trying to bag tickets for the Eras tour. If you’re celebrating any occasion on a Monday, godspeed. A sign of the tough times hospitality and indeed diners find themselves in.
Cicchetti – Italian medium plates rather than small – is the name of the game at Fumo and the menu is massive. We quaffed Champagne while we got to grips with it which helped immeasurably. One thing to note is the dishes aren’t much smaller than your average main course. The restaurant suggests five or six dishes between two people which turned out to be a lot of food.

SLOW COOKED

Also worth noting, we chose a handful of the heavier dishes on the menu such as magnificent gnocchi with gorgonzola, rich tasty lasagne and a melt in mouth slow cooked short rib of beef. They were great, but there are plenty of lighter plates too. The beetroot carpaccio was superb, served with goat’s cheese and topped with herby crunchy breadcrumbs. Nicely cooked halibut with samphire, tomato and chilli was knock out and the pollo Milanese was perfect with a squeeze of lemon.
The staff were fantastic and without prompting, clocked it was a celebration and brought out a plate of desserts with a candle and a birthday message penned in white chocolate. A nice touch. Having ended up at Fumo partly by default, it turned into one of those memorable lunches that drifts into late afternoon limoncello territory leaving us with happy hearts and full stomachs. What else do you need?

Wine, with its rich history and complex flavours, has always held a certain allure. However, certain misconceptions surrounding this beloved beverage persist, leading to confusion and missed opportunities for wine enthusiasts. Let’s bust some myths and enhance your enjoyment of the good stuff!

Myth 1 – I’m allergic to sulphites
One common myth is that people are allergic to sulphites, often blaming them for headaches and allergic reactions. Sulphites, which occur naturally in wine, serve as a preservative, preventing oxidation and maintaining wine’s freshness. While some individuals are sensitive to sulphites, wine contains far fewer sulphites than other everyday foods like dried fruits or processed foods.
In reality, reactions to wine are more likely related to histamines or other compounds present in the wine. If you experience adverse reactions, consider taking an anti-allergy tablet with a pint of water before drinking. If you are polishing off the bottle though, nothing can help you with that hangover!

Myth 2 – Serve red wine at room temperature
Do you keep your wine in your kitchen? With all the bright spotlights and temperature fluctuations when cooking, it’s probably the worst place for it. Serving wine at the appropriate temperature significantly impacts its taste and aroma. For red wines, such as Cabernet Sauvignon and Merlot, an ideal service temperature is between 15 and 18°C. This range allows the wine’s bold flavours and tannins to shine without overwhelming the palate.
You don’t need a wine cellar to store your wines, just somewhere cool and dark like a garage or cupboard is ideal. We tend to serve our white wines too cold. If you drink straight from the fridge, your wine will just taste of ‘cold’, which is perfectly fine for a glass of plonk after a long day but if you are spending a little more or drinking something more full-bodied like a Chardonnay then wait 15 minutes or so to allow it to warm up a little before drinking. You will find that the flavours are greatly enhanced! Experts recommend between 6 and 10°C to serve your white wine.

Myth 3 – This wine has great legs!
The question of ‘legs’ comes up time and time again at our wine school tastings. You may have noticed when swirling your wine around the glass that you see drips or tears falling around the sides. This is often referred to as the ‘legs’ of the wine, and some people think that if a wine has thicker legs then it is of higher quality. The reality is that it is simply down to the higher sugar or alcohol content of the wine in question. All wines have legs and you can’t measure quality by them!

Myth 4 – You should always decant red wine
Decanting wine serves two primary purposes: separating sediment in old wines and more importantly, aerating the wine. Not all wines benefit from decanting for long periods of time, particularly old wines which are very delicate and unstable but most bold red wines like Cabernet Sauvignon and Shiraz tend to benefit the most. To decant, stand the bottle upright for a few hours before pouring it gently into a decanter, leaving any sediment behind. You don’t need any fancy equipment for this, you could just use a carafe or even a Pyrex jug! The process allows the wine to breathe – react with the oxygen in the air to fully develop its flavours, enhancing your overall wine experience.

Myth 5 – More expensive wine tastes better
Wine tasting is such a personal, subjective experience and if you like a cheaper wine more than a than an expensive one, enjoy it!

KATIE’S 4 TO TRY THIS MONTH

Sainsbury’s Taste The Difference Discovery Colletion Lugana, Lake Garda, Italy (Sainsbury’s, £12 a bottle)
A delicious, easy-drinking and refreshing white wine from the beautiful Lake Garda in northern Italy. It goes great with creamy risottos or fish dishes.

Honey Drop Chenin Blanc, Swartland, South Africa (Majestic, £13.99 or £9.99 mix six)
Creamy tropical fruit notes and touch of vanilla from oak ageing, this is a top-notch white wine from one of South Africa’s most exciting wine regions. Try it with roast pork.

Specially Selected Ribera del Duero, Spain (Aldi, £7.49 a bottle)
This cracking red wine is from one of Spain’s best up-and-coming wine regions. Made from the same grape as they use in Rioja but more deep and powerful in style due to the harsher, desert-like conditions of the Ribera region.

Wynns The Siding Cabernet Sauvignon, Coonawarra, Australia (Tesco, £15 a bottle)
Full of ripe blackberry and cherry fruit with a touch of smoky spice and great structure from the tannins. Ideal for your roast dinner or a steak.

Well, the restaurant is a stunner. Someone has worked hard on the interiors, no doubt thrown a lot of money at it, and it shows. There’s a fabulous bar area with stylish scalloped edge seating and striking floor to ceiling windows.

However, while we love this city almost as much as our own children, it’s not pretty by day from this vantage point – just lots of grey rooftops. But as the sun goes down and the golden hour kicks in, it absolutely makes sense and after dark , with Brum twinkling below, it’s even better.

The food on the other hand is a winner any time of the day or night. From a menu full of French classics and some dishes with a modern take, we ate like royalty. The absolute star of the show was a starter that sounded simple, looked a million dollars and tasted incredible – dressed Brixham crab with avocado, apple, sourdough and sunflower seeds. The crab was rich and salty, the apple sweet and zingy and the whole thing together was the best start to dinner we could have hoped for.

Chicken ballotine with leeks, pomme purée, mushroom and truffle jus was knockout delicious. Succulent chicken, a great sauce, earthy flavours and perfect pomme purée – what’s not to love? It was a hefty serving, but we managed. A dessert of chocolate madeleine, hazelnut, whipped pannacotta and salted caramel ice cream hit the spot too – think intense praline flavour with a hint of salt. It also looked pretty as a picture. The cheese was a bit of a drab end to dinner. It felt like it had been chucked on to a plate fresh from the fridge so rather than oozing, the soft cheeses were hard. The tawny port was welcome though.

Our visit was for a special occasion and despite our moaning about the grey rooftops, we’d do it all again. It’s pretty expensive – on a par with Brum’s top restaurants – but it’s a bit different and the food and service are excellent. Our advice if you want to make the most of being up high is to go for dinner just as the sun sets.

 Image credit: Copyright Faydit Photography

Tell us about your cooking

The style of patisserie I create is based on the modern, American way as opposed to a more classic French style. I love creating desserts which make people question whether or not they are real-life, or in fact ‘edible art’, but that also taste incredible. 

How did you become a chef?

I started off as a kitchen porter while studying at college and worked my way up through the ranks to become head chef of an award-winning hotel in Cornwall at age 23. After working in some demanding kitchens, I fell out of love with the ‘hot side’ and wanted to explore the pastry section. I taught myself everything I know about pastry, mainly from watching videos, reading books and practice. 

What do you eat at home?

I like simple, traditional meals – shepherd’s pie is a favourite – but I also enjoy Mexican dishes and can’t say no to a takeaway.    

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

Cédric Grolet would take the award for ‘best chef’ if you were basing it on public popularity, but in reality I believe the best pastry chef in the world is probably working away in a kitchen somewhere, serving sensational desserts to lucky customers, just without the social media following. 

How is your restaurant adapting to the current climate?

Things are difficult for everyone, we aren’t oblivious to that, we just keep trying to create delicious treats that the public can’t say no to! 

Share a cooking tip

Be meticulous. With pastry you can’t take shortcuts or ‘wing it’, you have to be thorough and precise. Follow a recipe to the T, and the likelihood is it will work. 

What was your favourite food as a kid?

Turkey Twizzlers were always popular in my house, until a certain celebrity chef banished them! 

Food heaven and food hell?

Heaven is a huge bowl of fizzy sweets. Hell would be a box of macarons from anywhere other than the Edible Art Patisserie Macaron Boutique! 

What’s the most unusual thing you’ve eaten?

I have tried all sorts of weird and wonderful things, but shark has to be the most unusual for sure. 

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

I studied at university to become a PE teacher, so if the kitchen hadn’t won me over I would have probably stuck with that. 

Give us a nice, easy recipe our readers can make at home using some of those lingering items in the store cupboard

Believe it or not, a simple recipe to make at home could be a basic French meringue-based macaron.

Just make a French meringue with five egg whites and 150g of caster sugar until stiff peaks form.

Next, sieve together 150g of ground almonds and 150g of icing sugar. Fold the meringue into the almonds/icing mixture in stages until a ribbon texture forms, before piping your round shells onto a lined baking tray.

Leave to rest for 20 to 30 minutes and then bake at 135 degrees Celsius for 17 or 18 minutes before removing and allowing to cool. Pair your shells and fill with your favourite ganache or buttercream filling.

The Belfry Hotel & Resort recently launched its own signature gin, 1960, named after the year that the Belfry was founded. It’s a lovely blend of home-grown botanicals and flowery notes from the roses and lavender in the resort’s courtyard and honey from their very own Belfry Bees. To celebrate, the top mixologist to Jen Burton, the resort’s Brabazon Bar manager, has created this cheeky little cocktail, called the Perfect Serve. As always, please enjoy responsibly.

INGREDIENTS

• 50ml 1960 Belfry Gin
• 25ml Rose syrup
• 25ml Lemon juice
• Elderflower tonic
• Sprig of fresh lavender
• Slice of lemon

METHOD

Fill a gin glass with plenty of ice, add in the gin, the rose syrup, and lemon juice and stir.
Top up with elderflower tonic and garnish with fresh lavender and a slice of lemon

June is the month when the tennis season really kicks off, starting with the Rothesay Classic Birmingham at the Edgbaston Priory Club followed by Wimbledon at the end of the month. And, of course, that means strawberries and cream! For a real treat try this gorgeous summer tart – you can make your own pastry but why not cheat, like us, with some shop bought stuff!

INGREDIENTS 

• • 375g pack all-butter shortcrust pastry
• • 600g small strawberries, hulled and halved
• • 2-3tbsp strawberry jam

For the crème pâtissière:

• • 350ml whole milk
• • 1 vanilla pod, split lengthways
• • 4 large free-range egg yolks
• • 100g golden caster sugar
• • 25g plain flour, plus extra for dusting
• • Finely grated zest of a lemon

METHOD 

Roll the pastry out on a lightly floured surface to the thickness of a pound coin. Use to line a deep, 23cm fluted, loose-bottomed tart tin. Trim the excess and prick the base all over with a fork. Chill for 30 minutes.

Meanwhile, make the crème pâtissière. Put the milk and vanilla pod in a large pan, bring to the boil, then turn off the heat. In a large bowl, whisk the yolks and sugar for 10 minutes until voluminous, then beat in the flour and lemon zest. Strain the warm milk slowly into the egg mixture, whisking continuously. Clean the pan, then pour the mixture back in and gently bring to the boil, stirring constantly until it has thickened. Take the pan off the heat, cover the surface of the crème pâtissière with baking paper and leave to cool.

Preheat the oven to 180°C/fan160°C/gas 4. Line the pastry case with baking paper and fill with baking beans or rice. Place on a baking sheet and blind-bake for 15 minutes. Remove the beans/rice and paper, then cook for a further 10-15 minutes until golden. If the edges look too dark, cover with foil. Leave for 5 minutes, then transfer to a wire rack to cool completely.

To assemble the tart, place the cooled tart case on a serving plate. Spoon the crème pâtissière into the tart case, spreading it evenly and level off with a spatula.

Slice the hulled strawberries into threes or fours. Fan the strawberry slices out over the cream working from the inside out until the the tart is covered.

Using a pastry brush, lightly brush over the strawberries with the strawberry jam just enough to give the strawberries a light glaze and sheen. And serve!

Tell us about your cooking

My style is loose, I like to be relaxed in my kitchen. I like to feel at one with my equipment, obviously I am closest to the grill as I have been cooking on a parilla for a number of years.

How did you become a chef?

Back home, I had a different line of work and I used to work at my family’s seafood restaurant during the weekends. This influenced me greatly and made me fall in love with fresh ingredients and coal fired cooking. My uncle was my biggest inspiration. We used to go out fishing together at night and we would catch squid, lobster, octopus, sea bass, sardines, prawns and small swordfish. We would then prepare, cook and serve these fresh on the very same day. Since then, I followed my passion for cooking and have been at Fiesta del Asado for almost a decade.

What do you eat at home?

I BBQ a lot at home when the weather is good. When it’s not, there’s nothing better for me than a good salad with some grilled lamb and olives. 

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

I don’t take too much notice of others, for me it’s my relationship with my team and the dishes I cook that I concentrate on. What others do is not my concern.

Share a cooking tip

Always rest your proteins after cooking, whether meat, fish or shellfish, and use a good quality finishing salt. 

What was your favourite food as a kid?

Greek salad with grilled halloumi and souvlaki. These take me back to my childhood and remind me of family holidays where my Mum would cook traditional food. 

Food heaven and food hell?

Heaven is the Fiesta empanadas, while hell is lentils. Instead of ‘eat your greens’, for me it was ‘eat your lentils’. I never enjoyed the earthy flavour or texture of these. 

What’s the most unusual thing you’ve eaten?

That would be buffalo. A couple of years ago we were travelling back home from Wales and stopped off at a farm shop. Here I noticed buffalo at the butchers and picked some up to cook at home on the BBQ. Whilst cooked to perfection, the flavour was not to my liking. The buffalo had a sweet, earthy taste and whilst it was lean, the flavour wasn’t as strong as beef. 

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

Rich!  

TRY ARIS’S’S RECIPE FOR PIZZA DOUGH

Aris says: “In my opinion this is the best pizza dough in the world. It’s not my recipe and I can’t remember where I got it but it’s amazing and I have been using it for years. 

First you need to make the poolish pizza dough – and the ingredients for this are:

• 200g of water

• 5g of honey

• 5g of yeast

• 200g of OO flour

Mix by hand for 15 minutes, leave out for 15 minutes uncovered, then cover and leave out for 1 hour.

Then refrigerate for 16 to 20 hours. 

To complete the dough:

First, place the poolish in a bowl and add 300g of Manitoba flour. Then mix 300g of water with 20g of salt. Add 200g of OO flour to the poolish and Manitoba then combine with the salted water until all is used and mix by hand until the dough starts to even out. Oil it lightly and rest for 15 minutes then fold until a ball forms, being careful not to over-work the dough. 

To cook:

Split the dough into two, 270g balls depending on size required. Evenly flatten the dough by pressing the air towards the edge, when you get to the edge press down to seal the air in.

Don’t use too much flour as it burns, then place it on a sheet of baking paper. Using something flat, scoop it up and place straight onto a hot tray in a preheated oven that’s as hot as possible. 

For the tomato sauce:

Simply place 400g of good tinned whole Italian plum tomatoes in a bowl with salt, ripped basil and olive oil.

This traditional Sicilian dish from Chris Emery, the head chef at Orelle, is perfect for a warm summer’s evening. It is best served at room temperature, or even cold, with warm bread but can be added to spruce up any cupboard or fridge leftovers and is especially delicious on top of any toasted bread for a quick take on bruschetta.

Ingredients 

• 2 aubergines

• 1 white onion

• 1 tin of chopped tomatoes

• 1tbsp cumin powder

• 1tsp smoked paprika

Method

Dice the aubergine and onion – fry in a pan with a drizzle of olive oil on a high heat until golden brown. Add the spices and cook for around 1 to 2 minutes. Finish by adding the chopped tomatoes, cook around 5 to 6 minutes, season to taste.

When it comes to pairing wine with your BBQ food there are a few general rules to keep in mind. Firstly, consider the intensity of the dish. If you’re grilling a rich, fatty cut of meat, such as a rib-eye steak, then a full-bodied wine like Malbec is a great option. If you’re grilling lighter meats such as chicken, or fish, then a crisp, fresh white wine like Sauvignon Blanc or Riesling, may be a better choice.

Also consider the seasoning or rub. If your flavours are spicy, you might want to go for a wine with a touch of sweetness to balance it. If you have aromatic flavours then you need a wine that will match up to it. If you’re a fan of red meat, then a Malbec is an excellent choice. This wine is full-bodied and has plenty of tannins, making it a great pairing for rich, smoky flavours. Malbec is also a versatile wine that can complement a variety of different meats, including beef, lamb, and even pork.

RED OR WHITE?

Not all Malbec wines were created equally however. It started in the southwest of France in a region called Cahors, and is also used as a minor blending grape in the red wines of Bordeaux. It made its way over to Argentina and is now one of the country’s most famous exports (well, maybe after Messi!). The warm, dry climate of Mendoza is perfectly suited to the Malbec grape and the altitude of the Andes helps to keep the grapes cool for balance.

For those who prefer white wine, Sauvignon Blanc is a great option for a summer BBQ. It’s a crisp and refreshing style with plenty of acidity that can help cut through the richness of grilled meats like chicken and pork as well as summer salads. It is also a very aromatic style which can work well with Thai-inspired flavours like sweet chilli, ginger and coriander. The Loire Valley in France is home to some of the most prestigious wines made from this grape, including Sancerre and Pouilly-Fume, but you can also pick up some better-priced examples from Touraine. Try a glass with some grilled halloumi skewers for a match made in heaven!

ROSÉ DELIGHT

Rosé is the quintessential summer wine, and there’s no better pairing for a summer BBQ than a Provence Rosé. This wine is light and refreshing, with plenty of fruit flavours that can complement a variety of different dishes and most importantly, dry! When it comes to pairing Provence Rosé with food, think pink.

It’s a perfect pairing for grilled seafood, such as prawns or salmon but it can also work just as well with grilled veggies and salads. Look for a bottle from the Côtes de Provence region of France, which is the birthplace of this iconic wine, but there are some bargain copycat styles to be found as well from the broader Mediterranean region.

If you’re looking for a red wine that’s a bit lighter than a Malbec, then Pinot Noir is an excellent choice for your summer BBQ. You can lightly chill it down to between 10-15C to bring out the fruity flavours and highlight the fresh acidity of the wine. New World examples are more medium-bodied and have a silky texture that can complement grilled chicken or pork ribs. Pinot Noir has a bright juicy red fruit flavours that pair well with grilled vegetables and salads.

KATIE’S 4 TO TRY

Catena Malbec, Mendoza, Argentina – £13.99 or £9.99 mix six, Majestic

A textbook Malbec from the legendary Catena family. Rich soft plum flavours and smooth tannins. Perfect with a juicy burger!

Taste The Difference Touraine Sauvignon Blanc, Loire Valley, France – £9, Sainsburys

Vibrant green apple, lime and gooseberry flavours with a twist of acidity. The perfect foil to lighter meats or a salad with some vinaigrette.

Mirabeau Pure Rosé, Provence, France – £15.99, Waitrose

Dry with strawberry and raspberry notes and a hint of rhubarb. This wine has a lovely texture which will go perfectly with seafood.

Tesco Finest Central Otago Pinot Noir, New Zealand – £13, Tesco

Possibly the most powerful expression of Pinot Noir from some of the world’s most southerly vineyards. Bright, juicy cherry flavours with a balanced acidity and smooth tannins. Lightly chill and serve with BBQ ribs.

The restaurant’s Argentinian twist on a roast would be the saviour of Sunday, meaning we wouldn’t be hankering after our own roast at home. We’re nothing if not modest.

For those not in the know, the Fiesta is an Asado restaurant based on the Hagley Road. With it’s Argentine-heritage, this means we were looking forward to some unctuous, slow-cooked meat. And given it’s owned by the same top-quality team behind the famous Lasan restaurant, expectations were inevitably high. The restaurant’s welcoming and lively with an open kitchen from which wafted some saliva inducing aromas. A great start.

Now let’s be clear – the meat was very, very good. But if you order one thing from the menu, order the croquette selection. Actually, order more than one plate because they are moreish as hell and they come in threes so you’re likely to fall out with your loved ones if you stick with an odd number. Crunchy on the outside, soft on the inside, there’s a rich black squid ink version, a tasty truffle filled morsel and salty Iberian ham to whet your appetite and honestly, we could have ordered a truck load and still wanted more. Perfect with a glass or two of Chardonnay. When in Buenos Aires and all that, we opted for a very reasonably priced and utterly delicious bottle from Ulenta Estate and have vowed to leave the car at home next time.

Next up, confit short rib of beef with a Malbec sauce. The beef was ridiculously tender falling off the bone and packed with flavour while the sauce was the perfect foil. Roast chicken rolled with sage and onion stuffing tasted top drawer, however the velouté wasn’t what we recognise as a velouté. It tasted really good but was the texture of mayonnaise which felt a bit odd. Potatoes were crunchy and fluffy and actually, all the veggies shone particularly the roasted sweet carrots and gooey cauliflower cheese made with Provolone cheese.

Pudding is obviously a must to complete any Sunday lunch. The youngsters plumped for some traditional churros tossed in cinnamon sugar which were very tasty but would have benefited from a thicker, warm chocolate sauce. Rather more successfully, the more aged members of the party shared a classic oozing chocolate fondant which topped off a very fine afternoon. We’ll be back to sample the famous steaks pronto.

Tell us about your cooking

It’s innovative and has a strong French foundation. Using fresh local produce and foraging for ingredients is what excites me the most about cooking. For example, using the first Girolle mushrooms of the late summer season in a wild mushroom broth to accompany my slow cooked oxtail bon-bon. 

How did you become a chef?

I actually became a chef by mistake! I came to the UK from Spain when I was 18 and got a job as a kitchen porter. Eventually I got offered an apprenticeship which allowed me to gain experience with prepping and cooking food. I went on to work with the Roux brothers for nine years and spent time in their Michelin-star restaurants in London, Wales, France and the US. I joined the Belfry two years ago.

What do you eat at home?

As a family we eat simple foods – I’m more than happy cooking something like an omelette. Other favourites are fresh pasta and antipasti and cured meats.

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

In the world for me, it’s Ferran Adria, a Catalan chef who was the owner at El Bulli, not far from where I grew up near Barcelona. Although El Bulli is no longer a restaurant, Ferran has opened his own cookery school. The best Birmingham chef is Tom Shepherd. Just four months after opening his restaurant, Upstairs by Tom Shepherd, he received a Michelin star which is an amazing achievement.

Share a cooking tip

Make sure you check your ‘mise en place’ (that’s pre-prepare all your ingredients, have them out and make sure you have worked out all of your timings before you start). This will help to keep everything on track and make the whole experience a lot more enjoyable. Secondly, taste, taste, taste! People don’t do this enough when cooking.

What was your favourite food as a kid?

Growing up in Spain my favourite food was a dish called Arroz a la Cubana. It’s a simple dish of boiled rice, two fried eggs and tomato sauce made from canned tomatoes, onions and garlic sautéed in olive oil. 

Food heaven and food hell?

Heaven is an aged Iberico ham with fresh tomatoes. Hell has to be liver – the texture and smell massively puts me off! 

What’s the most unusual thing you’ve eaten?

That would be tripe. I can categorically say that the texture is not for me. I’ve also tried a fisheye – the worst bit is when you bite into it and it explodes! 

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

When I was younger, I used to play for the academy at FC Barcelona and if I carried on playing, who knows where I would be now. I’m not talking about the next Messi, but I would have enjoyed playing semi-professionally!

TRY JAVIER’S CHICKEN SUPREME RECIPE

An impressive dish that you can make home with ingredients that you’ll probably have at the back of the cupboard is a Chicken Supreme. Pair this with fire roasted almonds, sweet potato mash, braised baby gem lettuce and a smoked garlic jus and you’ve got a dinner party style dish. You can find an easy recipe to follow below.

For 2 People

1 Whole Chicken (Corn fed)

•              Butcher the chicken by separating the breasts and wings from the carcass and keep a side (you can ask your butcher to do this for you and ask him to give you the bones for making the sauce)

•              Season the breast with salt and cook skin side down in a pan until golden, flip it over and colour it slightly on the other side. Roast in the oven together with the chicken wings for 20 minutes. Until it reaches a temperature of 75C.

20g Smoked Almonds Nibbed (you can substitute for Flaked Almonds)

•              Toast the almonds lightly until golden and set aside.

Braised Baby Gem

•              1 baby gem lettuce

•              30g unsalted butter

•              15g shallots (finely chopped)

•              1 carrot (small diced)

•              1 celery stick (small diced)

•              1 garlic clove (minced)

•              1 sprig of thyme

•              500ml chicken stock

•              Salt to taste

Wash the lettuce to remove dirt and cut in half lengthwise. Sweat down the prepared vegetables then add the butter and chicken stock. Add the baby gem and cover with tin foil. Bake in the oven @180C for 15 minutes. Once ready spoon the veg on top and keep warm.

Sweet Potato Mash

•              1 large sweet potato

•              30g soft unsalted butter

•              2g Maldon salt

Bake the sweet potato in the oven @180c until soft. Let it cool down slightly and peel off the skin. Mash or blend in a food processor with the soft butter and salt until smooth.

Spinach Puree

•              100g baby leaf spinach (washed)

•              50ml double cream

•              Pinch of grated nutmeg

•              Salt to taste

Cook the spinach in salted boiling water until tender. Drain and squeeze out the excess water. Bring the cream to the boil and thicken until it coats the back of the spoon, add the nutmeg and drained spinach. Cook for 2 minutes and blend well. Keep warm.

Smoked Garlic Jus

•              1 chicken carcass or 500g of chicken bones

•              1 head of smoked garlic

•              2 shallots

•              1 carrot

•              1 stick of celery

•              2 sprigs of thyme

•              30g tomato puree

•              50ml brandy

•              5ml sherry vinegar

•              2l water

Roast the bones in the oven until golden brown together with the smoked garlic. Roughly chop all the vegetables and caramelise in a pan until golden. Add the tomato puree and cook for a few minutes. Deglaze with brandy and reduce until evaporated. Add the bones and cover with water. Cook for at least 4 hours. Strain the liquid and reduce by 1/8 to intensify the flavour. Add the sherry vinegar and season to taste.

Tucked around the corner from the RBSA gallery, Lasan is as gorgeous as we remember. Big mirrors, banquet seating and dreamy lighting make for a chic comfortable brasserie vibe.

The food is the main event and right up our street. We shared a platter to start which we highly recommend. It included morsels of deliciousness like clay oven chicken – succulent and nicely spiced along with perfectly cooked cubes of mahi salmon; meaty, charred sarson prawn and tender chunks of Bihari beef kebab that melted in the mouth. An accompanying zingy salad with punchy pickled cucumber worked a treat as did the duo of chutney – mint and red pepper. There’s a veggie version too which looks awesome.

At our indecisive best, everything about the menu appealed so we were happy to be led by our waiter. He made some great choices. Sikandari lamb shank was marinated in Kashmiri spices then slow roasted and shredded. Tender and smoky, the lamb was served with a brilliant dhal makhani and fresh raita. It was a hefty dish given we’d just devoured a platter and we probably could have shared, but it was seriously good. Methi chicken was pan fried served on a moreish bhuna with spinach and fenugreek – a complex warming sauce that we found best mopped up with a perfect naan.

Not something we’d normally order, we then threw in a curve ball with Gobi Angari – tandoor roasted cauliflower sauteed with nigella scented onion masala and can confirm never has a vegetable tasted so brilliant.

The food isn’t too hot – it’s more complex than that in a wonderfully warming way. We won’t be ditching Dishoom as we’re suckers for the black daal, but we will be eating at Lasan a heck of a lot more. There’s room in our life for both. Go.

As the UK goes Coronation crazy this month, this cheeky little red, white and blue cocktail from the chaps behind That Gin Company seems more than appropriate. A refreshing summer drink that’s perfect for the May bank holiday, you can always replace the lemonade with soda if you fancy something a little less sweet. To properly impress with a dramatic layered effect, remember the golden rule that the liquid with the highest sugar content will always sink to the bottom.

Happy Coronation day everyone, and as always, please enjoy responsibly.

Ingredients:

• 30ml grenadine
• 90ml lemonade
• 30ml vodka
• 30ml blue curacao

Method:

Pour the grenadine syrup over ice. Add the vodka to the lemonade and slowly pour on top of the grenadine then slowly pour the blue curacao to finish – then simply enjoy!

However, the addition of super chef Leo Kattou to the kitchen and a more cohesive menu running from day to night tempted us back.

The place is still shrouded in scaffolding which isn’t a restaurateurs dream, but once inside it’s a little haven of loveliness – the lighting is winning, everyone/thing looks gorgeous, the staff are charming and while the restaurant’s small, the team has made it work beautifully.

It’s our first visit since Leo joined on the back of a long and successful stint at Simpsons, and while he isn’t trying to turn Laghi’s into the Michelin-starred Birmingham icon, the food is brilliant. For instance, oozing creamy burrata with caramelised fennel, toasted pine nuts and a drizzle of olive oil. Shredded pork in a crisp coating topped with sweet matchsticks of pear, bitter chicory and a punchy mustardy sauce.

Or, how about rich carbonara with plenty of salty nuggets of bacon running through topped with oodles of grated cheese. Perfect cod with a crunchy hazelnut and truffle pesto crust served with earthy roasted Jerusalem artichokes and finally, a pork chop – unfathomably succulent, packed with flavour and served with a cep sauce so great we’d buy it by the bottle and slurp it through a straw on the daily. I couldn’t tell you about puds because we’d really had our fill by then, but I can recommend a fiery little digestiv called Willy Chilly which will send you off into the night with a warm fuzzy glow.

If it’s a neighbourhood restaurant that owner, Luca and the team were after, they’ve nailed it. It’s the sort of place you really want on your patch, preferably within walking distance from home. We’ve heard some criticism of it being pricey but, honestly, I think for the quality, the service and the experience, it’s reasonable. We went the whole hog and scrimped on nothing, but it’s the kind of place you can pop in and enjoy a delicious plate of food and a bottle of wine and leave just as happy.

Our knee jerk reaction on social media as we left the restaurant was ‘a proper neighbourhood restaurant with a big heart’ and we stand by that in the sober light of day. It’s superb.

This fabulous recipe for Chooza Makhani chicken dish comes from the talented Divesh Anand, the head chef a Five Rivers A La Carte in Walsall

Ingredients 

• 1kg fresh tomatoes
• 2 tbsp tomato paste
• ½ kg diced chicken breast
• 250g butter
• 1 cup vegetable oil
• 2 tbsp cashew nut paste
• 20g Khoya (Curd) – or use condensed milk a substitute
• 1 ltr single cream
• ½ tbsp Kasoori Methi
• ½ tbsp coarse black pepper
• 1 tbsp Garam Masala
• 2 tbsp honey
• Coriander, finely chopped
• Red chilli powder as required

Method

Make the Makhani gravy first. Boil the tomatoes, then sieve out the tomato skin and seeds. In a separate pot put some vegetable oil, add ginger and garlic paste and cook until slightly brown. Add the boiled tomatoes, cook until the oil separates from the mixture. Add remaining spices, butter, honey and a small amount of water. Cook for up to 10-15 minutes. Add the single cream and cook for a further 20 minutes Now add chicken pieces and cook through. Garnish with fresh cream and fresh coriander Serve with steamed Rice or Tawa Roti/Tandoori Naan.

Apparently, this cocktail got its name because it was as powerful as the French 75-millimetre light field gun, known for its accuracy and speed and popular in World War 1. It’s certainly got a kick and it’s bloomin’ delicious, so remember to enjoy responsibly.

Ingredients 

• 20ml lemon juice

• 10ml sugar syrup

• 50ml gin

• Champagne

Method 

Pour the lemon juice, sugar syrup and gin into a cocktail shaker then fill up with ice. Shake well and strain into a chilled Champagne flute. Top with a little Champagne, leave to settle, then fill up with more bubbly. Stir gently and garnish with a strip of lemon zest.

Tell us about your cooking

My style is innovative and contemporary. I have a vast knowledge of traditional Indian cooking methods and recipes and bring an exciting fusion in marrying authentic Indian cuisine with contemporary plating that’s on trend. 

How did you become a chef?

I have always had a passion about great food from a young age and was encouraged to follow this by my family. I pursued my hobby and instantly knew – when I enrolled for an internship at the Oberoi Hotel Group – that I was born for hospitality! You have to be cut from a certain type of cloth to succeed in this sector, and especially a vibrant kitchen. I rapidly grew through the ranks and have had the pleasure of catering for many celebrities, government officials and VIPs in my career. 

What do you eat at home?

I am obsessed with Indian cuisine but enjoy exploring and broadening my knowledge on world cuisine. I particularly like Thai and Italian and will experiment at home from time to time. 

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

There are many great chefs in the world, but Gaggan Anand, for me, is the best among the modern Indian cuisine sector. As for Birmingham, I haven’t been here long as I arrived from UAE in summer of last year, but working very closely with executive chef Rashpal Sunner here at Five Rivers, I understand why he has been so highly acclaimed in the Birmingham scene. 

What was your favourite food as a kid?

No brainer… Nihari Gosht, served on the bone, which will be a new addition and feature on our new a la carte menu – a must try! 

Food heaven and food hell?

Heaven is black daal because it’s wholesome, flavoursome, affordable and reminds me of my childhood and home comforts. As for hell, when I came to this country I discovered beans on toast – it’s so plain! But if you spice it up with masala I might be willing to give it another go… 

What’s the most unusual thing you’ve eaten?

When in Paris, I had to try snails. They were well marinated in a fresh garlic puree. Very unusual for me, but I was pleasantly surprised. 

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

Tough question! I really can’t imagine life doing anything else, although I do enjoy travelling – so maybe a pilot? I am very lucky that I can share my passion and love for food and travel while doing it. This is my fourth country where I can showcase my culinary style after India, Qatar and the UAE.

It’s Valentine’s Day and love is in the air. You’ve been planning to pop the question for ages but still a little nervous that you may not get a yes. Ease things along by serving up this gorgeous little piece of chocolate heaven… you can thank us later!

Ingredients 

For the chocolate cake 

• 25g cocoa powder, plus extra for dusting

• 3 tbsp boiling water

• 100g caster sugar

• 100g self-raising flour

• 1 level tsp baking powder

• 2 large free range eggs

• 100g margarine, plus extra for greasing

• 2 tbsp brandy

For the mousse 

• 300g dark chocolate (no more than 40 to 50 per cent cocoa solids), broken into squares

• 450ml whipping cream

Method 

Preheat the oven to 180C/160C Fan. Grease an 8-inch cake tin and line the base and sides with baking paper.

Firstly, for the cake, add the cocoa powder to a large bowl, add the boiling water and mix to a paste. Add the rest of the dry ingredients, then the eggs, followed by the margarine and beat until smooth. Spoon the mixture into the cake tin, level the surface and bake in the oven for 20 to 25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch. While the cake is still hot, brush the brandy over the top of the cake. Leave the cake to cool in the tin.

Next, for the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water. Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little. Whip the cream until soft peaks and then carefully fold in the melted chocolate until smooth and not streaky.

When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm. Dust with cocoa powder and then add anything you like on top, but you can’t go wrong with some berries and some more cream.

Over Christmas, the chefs couldn’t make enough dough to feed demand and they completely sold out numerous times. They’ve just had their busiest week to date in January when hospitality is usually in tumbleweed territory.

So, what’s all the fuss about? Well, it’s not rocket science, more like hard graft, vision, attention to detail and no doubt deep pockets. Opening a restaurant right now is not for the faint-hearted. The place is small but mighty focusing on excellent, reasonably priced pizza and sharing boards plus a cracking drinks menu with some quality cocktails. We recommend getting your lips around a rhubarb and ginger bramble on a Friday lunch-time.

The pizza features gloriously puffed-up blistered crusts for dunking into a choice of dips – we went for a punchy aioli packed with garlic. There’s also chimichurri and salsa verde. Toppings are plentiful – the Napoletana was loaded with creamy Fior di Latte mozzarella, anchovies, olives, capers and fresh basil. Not everyone’s cup of tea but right up our strada while the best seller, Salami Napoli with fresh chilli and mozzarella sang.

Sandwiched between the delicious toppings and brilliant base was a substantial flavour-packed tomato sauce – no insipid watery nonsense here. There’s also a choice of bianca pizzas without tomato if that’s your bag. Meanwhile, my mate said the rocket salad was the best he’d ever eaten – a surprising sentence for him to utter, but still, I knew what he meant. Rocket’s rocket, but the sweet balsamic dressing and cheeky parmesan shavings gave it a significant bit of oomph. Attention to detail again.

The location’s interesting too. A couple of doors down from Loki and opposite Chapter, Smoke + Ash is nestled in what is becoming a foodie hotspot. There’s a collective feel about the street, a support network and pleasing chatter of full pedestrianisation that will only add to the good vibes of the area and provide a further boost to business.

If you love pizza, go. If you don’t love pizza, we can’t be friends.

So, why not maintain your impressive health drive by cutting down the booze in February too. We’re making it a bit easier with this spicy little number from the mixologists at Andalusian-inspired tapas bar, Alioli. You’ll need to make a mulled spiced syrup first but it’s well worth the effort.

Ingredients 

For the Mulled Spiced Syrup 

Mix up the following and pop to one side

• 150ml pomegranate juice

• 25ml cinnamon syrup

• 200ml cane sugar syrup

• 25g pomegranate molasses

For the Main Event 

• 50ml Lyre’s dark cane non-alcoholic rum

• 25ml spiced wine syrup

• 15ml lime juice

• 50ml cloudy apple juice

Method

Pour ingredients into a shaker with cubed ice. Shake and double strain into an old-fashioned glass full of ice. Garnish with an orange wedge and two green olives.

Tell us about your cooking

I would describe it as quite unique as I’m Asian and most of my cooking style has an Asian influence and obviously a Western influence as well. I like to bring together different types of cooking techniques from various cultures.

How did you become a chef?

I was trained in Malaysia where I did a diploma for two years. I then arrived in the UK to study for my degree which took three years and since then I’ve trained at Simpsons. Ever since I was young, I was influenced quite a lot by Jamie Oliver – as a chef he’s known world-wide, including in Malaysia.  I like that his cooking style is homely, comfort food which inspired me especially as a young kid not knowing how or what to cook. Looking at his dishes reminds me of how much I liked cooking back then as a child.

What do you eat when at home?

I eat a lot of Asian food at home and occasionally Western. Even though I’ve been here for three years, I still miss my Asian dishes which tend to centre around rice.

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

There’s so many good chefs that it’s hard to say who’s the best in the world but a chef who does inspire me is a French pastry chef called Cédric Grolet whose desserts have his own unique style.

The best chef in Birmingham has to be Luke Tipping – he has inspired and influenced me a lot when it comes to Western cooking.

Share a cooking tip

Try not to burn anything! When it comes to cooking rice there is a certain ratio you need to get right, as in Asia we cook without using weighing scales

What was your favourite food as a kid?

It was almost like a soup which featured pork cooked in Chinese herbs and spices. It isn’t something you find in the UK but it’s a very heart-warming soup that I still like to cook at home.

Food heaven and food hell?

My food heaven is street food. My food hell is food that is not cooked properly.

What’s the most unusual thing you’ve eaten?

I’m not a big fan of raw seafood or insects, which are used in a lot of South East Asian dishes. 

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

If I wasn’t a chef, I would be working in the finance industry.

You don’t have to be committed to absolute abstinence or a dry January to enjoy this delicious non-alcoholic take on a whiskey sour. Made with Assam tea leaf, the infusion has a strong character with woody, caramel notes – so you might just trick the senses that you’re tucking into the real thing…

Ingredients 

For the infusion:

• 1 tsp Assam tea leaves

• ¼ tsp vanilla extract

The rest:

• 25ml lemon juice

• ½ egg white

• Sugar syrup to taste 

Method

To make the tea infusion, pop the tea leaves into a jug and then add 150ml of boiling water, stir and then strain through a fine mesh sieve into a second heatproof jug. Add the vanilla and leave to cool.

Pour 50ml of the cooled tea infusion into a cocktail shaker, add the lemon juice, egg white, sugar syrup and a handful of ice and shake vigorously.

Strain into an ice-filled tumbler, then garnish with a slice of lemon and a cocktail cherry to serve.

Like Marmite, Brussels sprouts are a deeply polarising food, although if you reckon you hate them, it’s probably because you’ve been emotionally scarred by the overcooked monstrosities you were served at school. When prepared with a little care and cooked properly, sprouts are utterly delicious and trust us, they’re not just for Christmas. They’re bang in season this month, so why not try knocking up this simple, healthy and delicious little side dish with pancetta…

Ingredients

• Salt

• 900g/2lb 4oz Brussels sprouts, trimmed and loose leaves removed

• 2tsp olive oil

• 225g/8oz pancetta, cut into cubes

Method

Bring a saucepan of salted water to the boil and add the sprouts. Cook for 8 to 10 minutes, or until tender, then drain in a colander. Heat a frying pan over a high heat until hot. Add the olive oil and pancetta cubes and fry for 5 to 7 minutes, or until the pancetta is crisp and golden brown. Add the drained sprouts and stir together to warm through. Serve immediately.

The interiors are simple. Dark wood, colourful prints, maps of the island and a bar that screams beach vibes. There are nine restaurants in the TCT stable and while we can’t speak for the other eight, we didn’t want to leave the Birmingham eatery. We can’t think of anything directly comparable in the city focusing on Sri Lankan food of this quality and inventiveness. It’s also reasonably priced – for instance, cocktails start at £6 – plus it’s fast enough to squeeze into your lunch hour.

Since one of us would eat meat at every meal of every day, we were both surprised by the universal appeal of an unassuming pumpkin curry called the Fat Sister. It was superb – the coconut sauce, gentle spice and soft sweet pumpkin blew us away. If you have one dish, make it this. Having said that, it’s not a one dish sort of place. Part of the joy is sampling lots of little plates. Like the black Pork – melt in the mouth pork belly slow cooked in a heady mix of spices for which we’ve got someone called ‘Granny Gertie’ to thank.

Chicken curry on the bone was a bit tricky to eat with my clumsy companion showering me in sauce. It’s probably the hottest dish of the bunch in a good way and absolutely worth the struggle. Then there was Cheesy Colombo – generous cubes of fried cheese in a sticky sweet and hot sauce. It’s fried cheese – what’s not to love? Kale and radish sambol added a zingy freshness with radish, grated coconut tomatoes and lime while beef brisket kotthu was rich and unctuous.

Two to three dishes per person is recommend – we went for three plus a parotta roti which was probably one dish too many, although eliminating one would have been like Sophie’s Choice. We didn’t book but we arrived early so managed to bag a table. The restaurant did fill up swiftly around us so perhaps best to book.

Tell us about your cooking

I cook food I grew up with and love to eat. Good honest food done really well. There aren’t too many ingredients – I’m beyond the stage of using 300 ingredients just for the sake of it! 

How did you become a chef?

I was 17 and getting drunk and generally being stupid and my mum and dad got me a job working all hours in the local pub, so I didn’t have time to misbehave. I used to watch Ready, Steady, Cook and get inspired. I moved to work under Michael Caines and seriously worked my arse off. 

What do you eat when at home?

I love to eat healthily. Thai stir fry, Moroccan-inspired food, good old cottage pie. I like sticking big pots in the middle of a table and everyone dives in. 

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

With something like 12 Michelin stars it’s got to be Thomas Keller. The best in Brum is a tough one. Birmingham’s so diverse. How do you compare Aktar Islam’s cooking with Glynn Purnell’s for example? They’re so different. 

Is the customer always right?

If someone has dietary requirements we’ll happily accommodate those, but if Doris comes in without any prior notice asking for a seven-course vegan tasting menu or a cheese and ham omelette that isn’t on the menu, then no. 

Share a cooking tip

Put unpeeled garlic cloves between two metal bowls and shake around. The skin just slips right off. In the restaurant where we might need 50 cloves at a time it’s great but it works just as well at home with two or three cloves. 

What was your favourite food as a kid?

M&S crispy chicken breasts with sweet and sour sauce and rice. Also, my mum’s Sunday roast. 

Food heaven and food hell?

Heaven is a Five Guys burger – double bacon, cheese, onion, mustard mayo with cajun fries. Hell is a bowl of cockles or similar. 

What’s the most unusual thing you’ve eaten?

Ants. They were minging. 

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

A fitness instructor and nutritionist. I’ve always been big into keeping fit but during lockdown I’ve really focused on it. I’ve lost two stone and feel great.

There are challenges to creating an identity at Emporio Artari, more so than Lucarelli given it’s essentially in a shopping centre. However, they’ve made the best of it with privacy screens and a well-positioned bar, so it feels like you’re entering a restaurant rather than the atrium of a mall, and the buzz of Touchwood actually added to the lively vibe. The bar’s a thing of beauty and the crockery and accessories add personality.

The restaurant serves cicchetti (small plates), sharing platters, panini, pasta and on weekdays, an Italian afternoon tea which we sampled. Cocktails are a big thing, so we went for the bellini version rather than mere tea. Sandwiches aren’t the neatly sliced cucumber fingers you might expect from an average afternoon tea, but more inventive open sandwiches with punchy flavours such as mozzarella, tomato tapenade and olive – we could have snaffled a whole plate of these.

Parmesan mousse, ham and honey mustard are salty in the very the best of ways and moreish. Butternut squash pate and truffle pecorino cheese are smooth, balanced, sweet and earthy all at the same time. While smoked salmon, stracchino cheese and rocket were very good too, roasted mushroom, Asiago cheese and smoked ham was less so with one left on the plate – there’s always one.

Sweet treats were plentiful and pretty as a picture. There was a lemon mousse cake, strawberry and pistachio parfait, Amaretto and white chocolate soft sponge and a torta cappuccino. They all tasted great, but among the soft moussey textures we craved a bit of crunch. That came in the form of an absolutely knock out Aragostina, a crisp pastry shell with Amarena cherry and Chantilly cream – the top pick of the sweets. There was also a traditional scone with jam and cream that felt a bit surplus to requirements.

Afternoon tea is £25 per person which feels like a steal, the bellini version is £34.50 and Champagne afternoon tea is £35. As a convenient and indulgent pit-stop to break up a shopping trip, we reckon you can’t beat it.

This Christmas no one will remember the gin and tonic. But they will remember the Partridge and Pear Sour cocktail you made with St Maur elderflower liqueur and your favourite gin. A sweet and sour, beautifully balanced silky Christmas classic, it’s easy to make and pairs nicely with savoury canapés and those hot, herby sausage rolls.

The partridge is provided by Percy, St Maur’s partridge brand mascot. For the pear puree used in this recipe either make your own, purchase an expensive specialised cocktail ingredient, or as we have done here, nip down to the supermarket and buy a pouch of 100 per cent pureed pear baby food. Cheers! (And remember to enjoy responsibly.)

Ingredients: 

• 35ml elderflower liqueur
• 35ml dry gin
• Freshly squeezed juice from half a lemon
• 1 egg white
• 7.5ml pear puree

Method:

Put all the ingredients in a shaker and dry shake. Add ice and shake again, then strain into a chilled martini glass. That should be enough for two. Garnish to decorate and serve.

Having said that, if you’re going to go out for Sunday lunch we recommend making it as different from home as you can and the historic Nailcote Hall is that – think low beams, big open fireplaces, cosy features and dark wood plus some seriously friendly staff. To give it some context, the last time we ate at Nailcote Hall was pre-Covid, yet Glynn, the restaurant manager remembered us – I don’t know if that’s because Glynn is incredibly good at his job or we behaved so badly we left our mark. We’re going with the former.

The dining room is slightly old-fashioned in a charming way that suits Sunday lunch. There’s a trolley with a silver cloche hiding perfectly cooked beef and turkey that’s wheeled around the dining room and carved at the table. There’s a rack of pork carved in the kitchen as the rack makes it slightly tricky to do on the trolley and if you ask nicely, you can have more than one type of meat. The gravy and roasties are spot on and there are enough side dishes to feed an army, including Yorkies as big as your face, cauliflower cheese, red cabbage, mashed sweet potato, carrots, green beans, savoy cabbage, broccoli and more.

We’d already snaffled starters of smoked salmon and pate before the main event, so we were in button-popping territory, however we still managed a pud. Apple crumble and custard was just like Nan used to make, while white chocolate cheesecake with raspberry sorbet was delicious.

It’s not fine dining – it’s traditional and homely in the way Sunday lunch should be. Team that with tables full of families, some of three or four generations hunkered down catching up over lunch and you’ve a winning feel-good Sunday in our book. I might just be converted! Two courses costs £36 and £40 for three.

Tell us about your cooking

My style of cooking is very much ingredient led. The way I like to cook is to take the best produce we can find, respect it and let it do the talking. What excites me is the quality and variety of produce that we get in at Orelle. My menu has been designed to showcase the best of British produce and celebrate the stories behind locally sourced ingredients. 

How did you become a chef?

I became a chef when I was 16 after going to catering college, but I knew it was what I wanted to do from the age of five. Both of my grandmothers were a strong influence on me. One was a baker, and I spent a lot of time with her, the other was a very proud lady who would always host dinner parties, and I would run around her feet and get in the way! I’ve worked at some incredible restaurants including The Alice in Oxford and Jason Atherton’s Michelin-starred Pollen Street Social in London and The Clocktower in New York, and I’m excited to be bringing my own menu to Orelle. 

What do you eat at home?

On my days off I like to cook simple food that my partner likes to eat, which is usually classic British dishes. We love a good pie, and if I’m off on a Sunday it has to be a roast dinner! 

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

Chef Daniel Humm is a huge inspiration, not only has he won three Michelin stars at his restaurant Eleven Madison Park in New York, but he has achieved this with an entirely plant-based menu, showcasing huge creativity. He is also widely respected for his charity work. Birmingham’s reputation for good food is continuing to go from strength to strength. I’ve recently moved to the city so I’m excited to be able to try more of our fantastic restaurants. 

Share a cooking tip

Over lockdown I really got into growing my own produce and I would encourage anyone to try the same – the flavour and enjoyment you get from picking and cooking fresh ingredients from your own garden is incredible. 

What was your favourite food as a kid?

My parents both had busy jobs so growing up I literally lived on frozen meals. My all-time favourite was chicken nuggets, chips and beans. 

Food heaven and food hell?

I’m surrounded by food heaven every day but my number one has to be freshly baked bread. For food hell, that’s a difficult one as I eat pretty much everything, but I would have to say steamed cabbage! 

What’s the most unusual thing you’ve eaten?

I tried scorpion on holiday in Egypt when I was about 13 – it really didn’t have a great flavour and was a bit bland! 

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

Going back to my love for produce, I would say a farmer. That stems from the enjoyment I got from growing produce over lockdown, I got a new-found respect for it.

TRY CHRIS’S DELICIOUS CHICKPEA PANISSE RECIPE

Ingredients:

• 85g Chickpea Flour
• 35g extra virgin olive oil
• 350ml tap water
• Salt to taste

Method:

-              Boil the water and the butter together, pour half the water and butter mix into the chickpea flour and mix to a smooth paste

-              Pour the paste into the remaining water and cook for 4-5 minutes medium heat

-              Pour into baking tray lined with cling film and refrigerate until set

-              Punch out with a round cutter and deep fry for 2-4 minutes until golden brown

The holidays are coming… whoop, whoop! You don’t want to peak too soon but my-oh-my it’s worth trying this delicious little number from those talented mixologists at Sky By The Water, Resorts World. It’s a gorgeous take on the fruity little classic Sex on the Beach. As always, please enjoy responsibly.

Ingredients 

• 25ml peach and orange bloom vodka

• 20ml Ketel One vodka

• 10ml myrtle liqueur

• 5ml Cointreau

• 30ml cranberry juice

• 20ml orange juice

• 10ml grenadine syrup

• 10ml rose syrup

• 15ml lemon juice

• Top London Essence Pineapple soda (1/3 of a btl)

Method 

Fill a long glass with cubed ice, add all ingredients other than the pineapple soda. Stir to quickly mix the ingredients and top with pineapple soda. If you’re really going for it, finish by garnishing with one black and one red tuille, a raspberry and a flower.

Interiors are basic but stylish – young, fresh, nothing fancy. The food is king and there are zero gimmicks – a handful of dishes with top notch ingredients with suppliers listed and a succinct drinks list with plenty to wet your whistle.

There are small plates and pasta dishes. We went for a couple of small plates and two pasta dishes between two which was perfect. Stacciatella aka the gooey middle bit of mozzarella served with herby oil and quartered figs was sensational. Zingy, fresh, tart, sweet – so much to love. We recommend scooping it up with warm focaccia. We also polished off a generous selection of punchy, peppery charcuterie.

Shredded pork shoulder ragu with pappardelle was rich and brimming with flavour. Then for Trentina’s social media hit, spinach, ricotta and duck egg raviolo. It was like nothing we’ve eaten before. It’s essentially one big pasta parcel filled to the brim with creamy oozing deliciousness. If you think texturally it sounds like it would be a bit soft, it is, but it doesn’t matter, it’s heavenly. Regardless of the fact it’s utterly gorgeous, there’s some chatter about it not being on the menu beyond the end of October. We assume it’s a PR stunt. If not, we’re taking to the streets.

In summary, Trentina’s everything you want from a local restaurant including being flippin’ good value – for instance the spinach, ricotta, duck egg pasta is £8.50, the pork ragu £9.50. If we lived in the Jewellery Quarter we’d be tempted to pop in for a bowl of pasta and a Monte and tonic multiple times a week…

Tell us about your cooking

My cooking style could be known as any or all of these: rustic, country house, hearty and wholesome. Developing recipes for our menus is very exciting, although waiting to see how our customers receive these creations can be a tense time. If the dish works and is complimented that’s fantastic – if not, then it is removed from the menu.

How did you become a chef?

While I was at secondary school, I had several part-time jobs – an early morning milk round boy, a green grocer’s boy and a butcher boy. I met a friend who had a part-time job at Jonathans Restaurant and I was introduced to one of the two Jonathans, the owners. They were looking for a washer-up and that quickly became another of my part-time jobs!

While working there, Jonathan Bedford suggested that I become a chef. There weren’t any vacancies at the time but I was offered a part-time waiter position instead and I loved it. When I left school, I was offered a trainee chef position at Jonathans – I was trained on the job and at Halesowen college, and by the age of 17, I was promoted to joint head chef. Years later I moved on to work and live overseas – I worked in the US, France, Corsica and the Channel Islands. 

What do you eat at home?

It’s a very basic diet as I still spend lots of hours working at the restaurants. My staple food loves are ancient grain breads with cheese and homemade chutney, vegetable stews and casseroles and, when I have a little more time at home, I love cooking Indian foods. My weak spot is puddings though – fresh fruit crumble is just irresistible! 

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

That’s a difficult question to answer as it depends on so many different aspects. The chef I respect the most is Marco Pierre White. He really knows his stuff from the type of cookware to use, utensils, ovens, storage preferences, fast cook, slow cook… 

Share a cooking tip

Let your food cook down as they do in Caribbean cookery. Over a low heat, stir a little and allow your chopped onions, garlic, fresh herbs and spices to really get to know one another in that pot. This can be the base to a curry, a hot pot, a stew or a pie filling, and remember to add lots and lots of love to it. 

What was your favourite food as a kid?

My mom’s stews with bread and her Yorkshire puddings on Sundays. 

Food heaven and food hell?

My heaven is organic, well-prepared and lightly cooked vegetables au natural. My hell is fast processed foods filled with sugars and salts. 

What’s the most unusual thing you’ve eaten?

When I was working at Jonathans, Jon Bedford gave me some raw pigeon breast to try and I wasn’t impressed. 

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

I’d probably be an antiques dealer working and living in Paris.  

PAUL’S NICE AND EASY BIRYANI RISOTTO 

This is Paul’s go-to recipe is for a biryani / risotto:

•             Use a heavy bottomed saucepan and put in one large onion and four cloves of garlic roughly chopped, plus three carrots scrubbed or peeled and sliced

•             Begin to slowly fry this in two tablespoons of cooking oil on a low heat, then add one can of tomatoes chopped or whole, stir in well and leave to simmer for five minutes (stirring every now and then)

•             Put any of your favourite herbs in, about one teaspoon full, and if you like chicken, slice two chicken breasts and add to the pan

•             If you prefer not to include meat, use a peeled and sliced butternut squash instead, but stir and fry on a slightly higher heat, then add one measure, say a teacup, of washed rice

•             Keep stirring and frying, then add two measures, say two teacups of cold water

•             Stir everything well, turn up the heat and bring to the boil, then lower the heat to a simmer

•             Finally, add two crushed vegetable stock cubes, stir again, put a lid on the saucepan and leave to simmer for approx 25 minutes

•             You’ll need to then season to taste. Bon appetite!

The decor is stunning and like nothing else in Brum. Big, bold, stylish it’s like a ski chalet on steroids with pale wood, open fires, glamorous lighting and a show-stopping, well-stocked central bar. The place suits a crowd – there are lots of big tables and banquettes as well as cosy corners for pairs like us. The large menu skips around a bit from Bavaria to the Middle East via Puglia to North West England. As you’d expect there’s alpine-inspired fodder like fondue as well as schnitzel, bratwurst and pickles, but also kebabs, pasta, hummus, burrata and a Sunday lunch menu featuring Cheshire chicken and Lancashire beef.

We hunkered down with a gin cocktail and a beer flight along with a plate of moreish sticky honey and mustard glazed bratz with pickled chilli along with three haus breads. The trio included a sourdough, a pistachio and cranberry version and an utterly delicious Pilsner, stilton and caramelised onion bread that we could have grazed on all day.

The mains were a bit hit and miss. A Black Forest chicken burger felt like it had been hanging around for a while. The bun was good, but inside the buttermilk chicken was a bit dry and a slice of gouda, lettuce leaves and celeriac slaw had seen better days. By contrast a lamb Kofta was excellent – vibrant and punchy with bags of herbs, zingy freshness with nicely cooked spiced lamb served on a flatbread. It seemed a bit random given the ski chalet vibe but it was absolutely knockout. Crunchy fries were great, too.

The desserts look fantastic particularly a baked Alaska. We’ll save it for next time. Don’t expect fine dining but do expect an experience, an excellent drinks menu and mostly hearty tasty food. (We were gifted a voucher that part paid for our lunch.)

Low in calories yet high in valuable vitamins and minerals, especially rich in folate (vitamin B9), the mighty beetroot can help cleanse the liver and lower incidences of heart disease. It’s bang in season this month and paired with creamy goat’s cheese, it makes for a lovely light supper.

Ingredients 

• 4 raw beetroots

• 2 x 100g goat’s cheese rounds

• 6 tbsp olive oil

• 3 tbsp red wine vinegar

• 1 tsp sugar

• 1 tsp thyme leaves

• Rocket

Method

Mix the oil, vinegar, sugar and thyme in a shallow dish and season well. Peel, then thinly slice the beets before adding to the mix and marinating for at least one hour, or preferably overnight

Halve the goat’s cheese rounds, season then place on an oiled baking tray and grill on high heat for a couple of minutes until golden and melting.

Divide the sliced beetroot between four plates. Top with the rocket, a round of goat’s cheese and then drizzle with the marinade. Serve with some crusty bread – and enjoy!

 Among the many little joys of our sadly departed Queen was this simple, two-ingredient cocktail – gin and Dubonnet. Dubonnet is a ruby-red fortified red wine infused with herbs and spices and quinine, a very bitter ingredient that gives the drink a bit of an edge.

So, join us as we raise a glass to a life well lived and a monarch the like of which we will never see again. 

To make:

Pour one part gin and two parts Dubonnet over lots of ice. Stir. Add a lemon or orange twist, if you wish.

Tell us about your cooking

My food takes a lot of influence from my travels. I spent five years living and travelling around Asia, so it has a big influence on my dishes. I try not to complicate things, making the most of the ingredients I can source.

How did you become a chef?

I’d always been interested in food from a young age. My interest increased from trying foods from different countries and watching cookery shows on TV. I don’t have any professional training, everything I’ve learnt has come from watching others and teaching myself.

What do you eat at home?

Mostly Asian-influenced food if I’m cooking, but I try to go out and try different restaurants as much as I can.

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

So many to choose from… I admire what René Redzepi (of Noma in Copenhagen) has been doing over the years to develop so many new ideas and techniques in cookery. As for Birmingham, I think Brad Carter’s food is top notch and he’s become a great ambassador for food in the city.

How is your restaurant adapting to the current crisis?

When we closed the second time, we started making and delivering meals around the city and further afield – we had a couple of orders going to Scotland and one to Northern Ireland! We decided to move to a smaller site, making use of the downtime to refurbish that. It turned out to be the best thing we could have done.

Share a cooking tip

Make sure you have everything ready before you start cooking (mise en place, as the French say). it will make everything go a lot smoother.

What was your favourite food as a kid?

Fish finger sandwiches.

Food heaven and food hell?

Not a massive fan of livers or kidneys and I really can’t stomach durian. Apart from those, I pretty much love to eat everything else.

What’s the most unusual thing you’ve eaten?

In South Korea, I had a dish called sannakji which is basically raw octopus, except it is cut still alive onto you plate and it continues to wriggle around for a good 10 minutes. Not easy to pick up with chopsticks either!

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

I began studying sound engineering and production at university before dropping out to work as a chef, so probably something to do with music.

The interiors are right up our street with high ceilings, bistro type furniture, great lighting and cool colour combos. Outside, planters are colourful despite the drought and when we arrived, a local florist was dropping off fresh flowers for the tables. Attention to detail. Everyone we met seemed to love their job brimming with enthusiasm, knowledge and joy.

The wine list is extensive featuring 200+. In the interest of sampling a few without getting giddy, we opted for a Pink Punk Wine Paddle showcasing three roses including a slightly sparkling wine made in East London with a Croatina grape from Lombardy, the Romanian ‘Har’ and an Australian Riverland Nero D’avola. The white version also known as the Acid Hound Wine Paddle featured an Aussie Clare Valley Reisling (our favourite), a Loire sauvignon called The Holy Snail and a Pilota from the Basque Country. Each paddle includes 50 ml of each, so it’s a great way to sample a few wines before you invest in a bottle.

Wine is clearly big, yet food is not an afterthought. There are small plates and bar snacks, sharing plates and more substantial mains. We chose three small plates between two plus a couple of mains. First up, Neal’s Yard cheese croquettes arrived looking a bit meh, but, and it’s a big but (there’s a song in there somewhere), the little balls of rich, comforting, deliciousness were worth fighting the other half for. Possibly the cheesiest thing we’ve ever eaten. A salad of fennel, cantaloupe, radish and cucumber with a lime and soy dressing was a refreshing, zingy contrast to the croquettes and worked a treat. Creamy smoked burrata served with a sharp tomato and caper salad was a joy although beware the croutons if you value your teeth. Juicy cod with a crisp skin was served with a generous mound of sweet peperonata and a punchy anchovy dressing while pork tenderloin with chickpea puree, salsa verde and blackened hispi cabbage hit the spot too.

Although Vinoteca is a chain – there are six sites in London – it doesn’t have a chain feel. Pizza Express this is not. Apparently, owners Charlie and Brett know every employee’s name and the evident joy, enthusiasm and attention to detail filters down from the pair. Honestly, we could have stayed all day. For clarity, our trip was gifted without any pressure to gush.

As summer draws to a close are you missing that cocktail by the pool? Extend the denial for a little bit longer and knock yourself up a little splash of holiday in a glass with this cheeky little frozen number. It’s one of the simplest cocktails to make using white rum and as with all cocktails use the finest ingredients that you can get your hands on and drink responsibly.

Ingredients:

• 2 measures of rum
• 1 measure strawberry liqueur
• 1 measure of lime juice
• 6 strawberries
• Ice cubes

Method:

Prepare a Martini glass by rubbing the rim with a lime wedge and then with granulated sugar.

Add all ingredients in a blender. Add 1 or 2 tablespoons of sugar if you like your drinks extra sweet.

Blend until smooth. Pour in the prepared glass.

If you don’t like fancy, it’s probably not for you. If you do like fancy, stick around. From start to finish – and we finished so late we probably outstayed our welcome – we were charmed. Credit to the staff who were still happy (on the outside at least) as we quaffed another Calvados. On the inside they were no doubt planning dinner service and hoping this was the last.

We hate the term fine dining – it sounds pompous, and Adam’s is not pompous. It’s classy, inventive, warm, special. Once inside and beyond the bar area, it doesn’t feel like Brum. You could be anywhere. To be clear, we obviously love Birmingham but there’s something a bit magical about Adam’s décor that’s transformative. That sounds knobby, but we’re not sorry.

We’ve sampled enough tasting menus to know that we prefer ordering our own food, so one of us ate from the set lunch menu and one from a la carte. We criticised one of the nibbles last time we visited, but not this time. The preamble to lunch was a hit. The signature beetroot and goat’s cheese macarons are a regular for a reason. They hit you with flavour then dissolve on your tongue like magic. There was a wondrous ox tongue nibble that was too good to start analysing plus a mussel with a punchy pickled cucumber sauce that was truly delicious.

From here on in with a slug of Burgundy in our brains, we probably should have been making notes, but we were having too much fun, so we’re picking our stand-out dishes among a collection of gorgeousness. Number one and it doesn’t sound stand out, but trust us, was lightly salted cod with mushroom, artichoke ad dashi broth. This was packed with flavour and we could have slurped the dashi broth on its own – sharp, salty, sweet all at the same time, I guess that’s balance, something you can’t put your finger on. Just sheer enjoyment.

Next was goosnargh duck breast and liver with granola, beetroot and blackberry. Again, this was about balance, rich tender meat, sweet granola, sharp blackberries. Really clever. There was an incredible chicken dish plus a leek parcel with black truffle, hazelnut and custard that blew our socks off. The cheese board was immense and pudd was a triumph. Our only gripe and we’ve said it before, we urge restaurants to pick a new name for whipped pork fat. Can’t touch the stuff. It’s like calling butter churned bovine breast milk or similar.

The wine list is quite punchy price-wise, but we found a very good Rully premier cru at the more sensible end of the list and we can wholeheartedly recommend the Calvados. Go.

Tell us about your cooking

Having grown up in the black country, I used to have a lot of wholesome home cooked meals and that’s what I bring to my menus. Simple, great food with the best quality ingredients. Food that makes you feel warm and happy inside. 

How did you become a chef?

I started training in 2001 and I’ve never looked back. I have worked in all sorts of kitchens from pubs to hotels and even in a teepee! My biggest influence is my grandfather who was a chef in the army – as a child I used to read his recipe books and I was fascinated. He is the reason I wanted to be a chef. 

What do you eat at home?

My partner and I like eating Asian-inspired food, so a stir fry or rice dish is always a winner.

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

I like and respect too many chefs for me to say who the best in the world is! The best in Brum though for me is Brad Carter. His passion for British produce and a mixture of new and classical techniques is top notch.

How is your restaurant adapting to the current crisis?

Opening a new restaurant/cafe during this difficult time does have its hurdles to overcome but it’s all worth it to be able to provide great food in an iconic venue such as Symphony Hall.

Share a cooking tip

My tip is simple. BUTTER! Butter makes everything better!

What was your favourite food as a kid?

Sausage and mash with onion gravy. It doesn’t get better than that on a cold winter evening. 

Food heaven and food hell?

Heaven would be a beautifully cooked ribeye steak. Hell would be anything with banana!

What’s the most unusual thing you’ve eaten?

That would be deep-fried crickets!

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

I’d love to have been a farmer. I do love a flat cap!

LEE’S RECIPE FOR DELICIOUS IRISH SODA BREAD

Ingredients 

• 250g plain white flour
• 250g plain wholemeal flour
• 100g porridge oats
• 1tsp bicarbonate of soda
• 1tsp salt
• 25g butter (cut up into pieces)
• 500ml buttermilk

Method

Preheat oven to 180c, dust a baking sheet with flour, mix all your dry ingredients in a large bowl, then rub in the butter, add your buttermilk, and mix together quickly. Bring the dough together using your hands and shape it into a flat round loaf.

Place the loaf on to your baking sheet and score a deep cross on the top of the loaf using a knife.

Bake for 35mins or until the bottom of the loaf sounds hollow when you tap it.

Leave the loaf to cool and cover with a clean tea towel. This helps to keep the crust soft.

Once cooled, serve with lots and lots of salted butter!

INGREDIENTS 

• 50ml Olmeca Tequila Reposado
• 15ml Cointreau
• 15ml Grand Marnier
• 30ml Agave Syrup
• Squeeze of fresh lime