Heat-at-Home Restaurant Meal Kits

With national and local lockdowns and various tier restrictions over the past 12 months, many of us have been enjoying fantastic takeaways and heat-at-home meals to recreate that joy of restaurant food in the safety and comfort of our own homes.

There have already been a few great articles highlighting some of the fantastic kits and deliveries from Birmingham and its surrounding area’s independent food scene, (one of the best being from Laura at Bite Your Brum here: http://biteyourbrum.com/ramblings/at-home-food-and-drink-kits-in-birmingham/ ).

We have found ourselves also wanting to experience some places we either miss going to, or would have enjoyed traveling to from further afield. To that end we’ve had heat at home kits delivered from far and wide and are considering what to have next!

Here’s a list of places still on our not-so-short shortlist.

Restaurants offering National Delivery Heat-at-Home Meal Boxes and Kits

Lisa Goodwin-Allen at Northcote

This is an opportunity to experience beautiful gourmet menus by Lisa Goodwin-Allen in the comfort of your own home.

Northcote’s freshly-prepared gourmet menus are hand-crafted by Lisa and a small brigade in Northcote’s kitchen each week using the finest seasonal ingredients. Their dining boxes are prepared and packaged for you to finish at home.

Demand is high and it’s best to sign up to their emails to be notified when boxes are released.


Hame by Adam Handling

Image result for hame adam handling

Adam and his team put their heads together and created ‘Hame’ – the Scottish word for home – to offer a taste of his restaurant experience from the comfort of your own house.

You can also opt for one of their classic cocktails and matching wines to complete the perfect home dining experience.


Made in Oldstead Food Boxes by Tommy Banks

Image result for food boxes by tommy ban banks

Made In Oldstead is a premium, at-home dining experience from Tommy Banks and the team, offering three and five-course menus for delivery across the UK. The weekly food boxes go on sale every Wednesday for delivery the following Friday


Simon Rogan at home

Offering weekly three course heat-at-home dining experiences, in addition to special seasonal celebration menus, cooked for you to enjoy in the comfort of your own home. 

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A great range of extras, such as British cheese and bespoke wine pairings, can also be added to the order.  At home, follow simple step-by-step videos demonstrating how to prepare the dishes.

Numbers are limited each week, so we recommend you pre-order as far in advance as possible.


Adam Reid – The French 

Modern British cooking with a north west accent from Mancunian chef Adam Reid, two time winner of Tv’s Great British Menu and holder of 4 AA rosettes.


The Wild Rabbit

Head Chef Nathan and his team, have crafted a delicious three course menu, celebrating some of their most popular seasonal dishes, expertly prepared to be finished and enjoyed at home.


Rick Stein – Stein’s at Home

Three course meals for two ready for you to simply finish at home. Delivery UK wide. A range of menu boxes with classic restaurant dishes covering both fish and meat options for you to enjoy at home. Recommended wines available to add to your order.

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Peel’s on Wheels – By Michelin starred Peels at Hampton Manor.

If you had a Michelin starred chef at your disposal, what would you want? POW! Peels do the hard work to make your dinner magic. Foodie meals delivered to your door with wine options to enjoy.

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Aktar @ Home – By Aktar Islam

Aktar’s mission is to allow you to enjoy exceptional home cooking by a Michelin-starred chef in the comfort of your own home with a choice of Indian traditional curries or a classic British Sunday roast. As simple as that!

Image result for aktar at homeYou can also now sample a selection of the world class ingredients with the new Meat Box– offering premium dry aged steaks and a selection of traditional Argentinian sides to cook at home.  


Andy Low n Slow

A varying and exciting menu from Andy. Texas Inspired BBQ and Modern Mexican cooking using Native Breed Meat & Seasonal Produce. Digbeth Dining Club since 2013, Meatopia since 2017, Independent Birmingham Best Street Food Trader 2019, Twice YBF’s Finalist

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Norma feasting boxes

Enjoy delicious feasting style dishes from Norma, in the comfort of your own home. Using the finest seasonal ingredients.


Cafe Murano – Angela Hartnet 

Every month Angela designs a sophisticatedly simple menu of classic Italian dishes for our Cafe Murano at home menu box. The boxes offer 4 courses of Cafe Murano classic dishes delivered nationwide every Friday

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D&D at home 

D&D have curated a selection of At Home kits so you can enjoy the taste of Bluebird, Sartoria, German Gymnasium, Orrey, Radici and Butler’s Wharf Chop House in the comfort of your own home.

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Lake District Farmers

Lake District Farmers was founded in 2009 by the late Ray Armstrong to facilitate a quality driven and sustainable supply chain for family run fell farms in The Lake District. Now offering meal boxes from Jason Atherton / Marcus Wareing and others from time to time alongside some great fresh produce 

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Atul Kochhar – Kaniska at Home

Kanishka Mayfair is now offering Michelin Starred Chef Atul Kochhar’s signature cooking to deliver or takeaway.

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Tapas Fusion

Chef Mark Prescott of The Roux Brothers brings his contemporary Fusion Tapas to your home. Expertly cooked and delivered every Thursday, Friday & Saturday


PACO Tapas

Why not experience Bristol’s Michelin starred PACO’s Chef’s Menu at home. A selection of their best tapas dishes to be finished at home with comprehensive instructions to guide you through the cooking. The boxes can be picked up from the restaurant or delivered to your door. Available Wednesday to Saturday.

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Hickory’s Smokehouse

Hickory’s pitmasters have created a Hickory’s At Home menu packed with their favourite smokehouse dishes, all smoked low ‘n’ slow in their Ole Hickory smokers, then chilled & packed ready for you to heat & eat at home.

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A platform bringing together a number of restaurants offering their own specially created meal kits to be finished to enjoy at home.


Finish & Feast inc Tom Aitkins, Thomas Frake (Masterchef champion 2020), Marianne Lumb (AMEX London Restaurant Festival Chef of the Year)


10 Greek St

Winter Duck Pie



A platform for a number of restaurants


Tacos Padre

Padre is a taqueria in Borough Market serving tacos and Mexican small plates alongside margaritas and mezcal, now offering kits for you to recreate their favourite dished at home


OXO Tower by Harvey Nichols

Newly launched for 2021 the team at OXO have created the ultimate ‘at home’ experience to bring enjoyment to those winter evenings. They’ve put together an a la carte menu of OXO’s favourites, complete with a simple guide on how to prepare your banquet. Delivered nationally or available for collection here at the restaurant.


& Home by James Knappett

& Home by James Knappett is the first at-home fine dining experience from James Knappett, bringing a celebration of fine dining and a taste of his two Michelin-starred restaurant Kitchen Table to your own home.

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Dishoom Bacon Naan Kit

The much-loved breakfast dish, now available as an ‘at-home’ cookery kit, complete with all the ingredients (and the know-how) to create Bacon Naan Rolls in your own kitchen at any time of day. This kit contains everything required to enjoy two Naan Rolls, plus an extra naan dough ball for experimentation. With Chai spices and loose-leaf tea to make delicious Dishoom chai for two.

Bacon Naan Roll on a plate


Finish at Home by Jose Pizarro (Tapas)

José believes that tapas is for all, and that home cooks don’t have to be scared off by the idea of cooking lots of dishes – it’s all in the prep & keeping it simple. Now you can enjoy the food based on his philosophy at home.


Lyle’s of London

The aim with these meal kits is to bring the philosophy and values of Lyle’s to your home. Sourced from farmers and producers who follow ethical and sustainable practices, Lyle’s buy what is best in any given season. Not wasting any byproducts, they find ways to incorporate them back into the food. They value a simple and clean aesthetic, but the time, work and technique that goes into these ingredients is anything but simple.

Load image into Gallery viewer, Lyle's Menu Box (Serves 2)


Home by Nico

Delivered direct to your door, HOME-X is more than just a box. With access to restaurant quality chefs, delivering ready-to-plate dishes, with menus to be enjoyed by all, a wine club for you to host your own tastings every month, the perfect Sunday roast and so many more. 

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Lima London

Bringing innovative flavours from Peru to London since 2012, LIMA offers a unique dining experience. Menus are naturally vibrant with flavour and colour, celebrating the best of Peru’s world-renowned Andean delicacies, fresh ceviches, healthy superfoods and nikkei flavours.

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Ynyshir – Gareth Ward

Offering wines, merchandise and meal kits for special occasions


And a few of the highlights of options for Birmingham and surrounding area:


You’ll need to follow Glynn on social media for menus and details of how to order (@yummy-brummie)

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Ox & Origin

Local to Birmingham and Central London only. Weekly menus etc via their Instagram 


Emma’s Delicatessen

For changing menus of fab food to collect in Telford area and deliveries to Telford and Birmingham 

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OPUS to You 

Probably our favourite we’ve had so far and usually our go-to option to check out the current menu.

Image result for opus to youCollection from restaurant and local deliveries only 


You can also read our review and laugh at our plating efforts here: https://outinbrum.com/2020/06/14/opus-to-you-a-heat-at-home-weekend-treat/


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670 Grams – Lockdown Heat at Home

Cardboard box with 670 Grams logo with foil trays and plastic tubs out of the box with all the ingredients for the meal in them

Chef Kray Treadwell opened his restaurant ‘670 Grams’ in early summer in the Custard Factory, Digbeth. The restaurant is named after the weight of his daughter when she was born four months premature. We weren’t able to make it to the 16-seater restaurant before the winter lockdown so we’ve had to do the next best thing and try one of their heat-at-home meal boxes.

The week we wanted it for he was offering a vegan meal box – that’s not the restaurant’s norm, but we thought we’d give it a go, after all we’ve always got emergency pepperamis on-hand should the lack of meat make us feel faint. Not that we knew it at the time but Chef Kray would earn himself the title of the Michelin Guide’s Young Chef of 2021 just two days later – no doubt this accolade will make tables at his restaurant even harder to come by when lockdown ends.

I think you can tell a lot about a chef by what they’re able to produce with only plant-based ingredients, and the food we ate was interesting and tasty.  Forgive the plating, we tried our best but I’m sure the restaurant make a better fist of it!

White tea cups filled with strawberry coloured clear liquid on silver teardrop saucers

We started with a shot of strawberry kimchi ‘soup’.  It gave an initial impression of summer freshness but became progressively more savoury, maybe even with fermented funkiness, with lingering fruit and slight heat on the sides of the tongue.  Super unusual but not unpleasant.

Golden samosa with bhaji and green chutney

Next was a more conventional course of dahl samosa, rice bhaji, and spring onion chutney.  The bright chutney tasted vibrant and green, with a ginger heat and tang from the onion.  The samosa and bhaji were lightly spiced and had some crunch.

White crisping noodles on green thai broth in a bowl

On from here more East Asian flavours with Thai green crispy noodles with daikon and finger lime.  The green liquor had good heat and was fragrant with coriander and lemon grass, on crispy noodles and soft earthy daikon.

Red puree with crackers

The tomato, smoked bread, and crispy wontons were tasty with tomato sweetness, but it could’ve done with a couple of more crackers to offset the soft texture.

Crispy green capers on top of golden breadcrumbed potato slice on white sauce

Perhaps my favourite course was the potato kiev, with truffle ajo blanco and crispy capers.  The breaded potato was crumbed with a slight crunch but the truffled ajo was so delightful I could eat it with anything, the salty capers cut through its richness.

Bean curd shaped in to a teddy bears head atop rice pudding in a bowl

The Teddy Bear bean curd was fun, and the coconut rice pudding wasn’t too sweet, with the pineapple giving it a top-end piña colada feel.  I particularly loved the lotus pretzel and they look really interesting as petit fours.

Can’t wait to get to the actual restaurant!

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Eastern Flavours – Western Technique: Makan Tabao from HK

Logo gold text and design on bright red background reading Makan Tabao HK - Eastern Flavours - Western Technique

In prior years Deliveroo may not have been where one would naturally have gone for fine food, but since the pandemic and attendant closures many venues have entrepreneurially reached beyond their usual platforms to keep their ovens burning, and to continue delighting us with their food.

From this Wednesday 13th January one of our favourites, Harborne Kitchen (HK), will start to offer a new exciting delivery – Makan Tabao, eastern flavours with a western technique. HK’s Head Chef Tom Wells spent 6 years in Singapore and, inspired by his time living there, he has been busy working with Sous Chef Dave and Chef Owner Jamie Desogus developing the Makan Tabao concept. Why the name, you ask? They tell us that Makan is a traditional Singaporean greeting that also translates as ‘eat’, and Tabao translates as takeaway.

We were lucky to get a sneak peak, and taste, of the Makan Tabao offering (yes a freebie before they opened to the public, see our reciprocity promise here). Of course coming from the HK stable it’s a refined and quality centric offering – no MSG and E-number colouring here. The menu is compact but has something for everyone from vegan to committed carnivore, with starters from £6 and mains from £8.

Two cardboard takeaway containers one with chicken skewer the other with pork ribs

For starters we had the chicken yakatori with ponzu and sesame, and the smoked pork ribs with red miso and preserved plum. The chicken was succulent, with a barbecue flavour, garnished with sesame seeds, and served with a tangy ponzu sauce with nutty sesame oil. The pork ribs were lightly smoked and the preserved plum and miso dressing was sweet and fruity.

Round ramen takeaway container showing noodles, boiled egg, seaweed, slices of pork belly and spring onion

The Pork Belly ramen is a meal on its own without needing sides, starters, or dessert (not that it stopped us). The pork was tender with the fat rendered down, an unctuous joy. The noodles were perfectly cooked and the broth full to the brim with umami, with a runny boiled egg adding its rich yolk, and spring onion a punch of freshness. We also had the Malaysian beef rendang. The beef was falling-apart soft, with a good heat, and packed with fragrant spices.

Takeaway carton showing white turnip pieces dressed with slices of almond red crushed Szechuan peppers and chopped chives

As a side dish we had the salt-baked turnip with almond and Szechuan pepper. Turnip isn’t usually a go-to side for me but here they were elevated with fragrant Szechuan peppercorns, rubies on the alabaster turnips. I could happily have eaten just the turnips for a main meal. We also had a generous portion of delicious egg-fried rice, nothing like the burned greasy offerings that so often are offered up by late-night takeout joints.

Two small round takeaway containers one with white sago pudding topped with passion fruit the other lime cheesecake topped with ginger crumb. Pots on Makan Tabao gold logo on red.

For thorough research, we obviously tried the desserts. The sago pudding was creamy with strong coconut and notes of vanilla, and topped with a sharp tropical hit of fresh passionfruit. The lime cheesecake was lip-puckeringly tart with a delicious sweet crumb. A fine end to a fine meal.

For those of you missing restaurant trips, Makan Tabao is a great home alternative – this isn’t just takeaway South / East Asian food, it’s excellent quality that you’d be happy having served to you in any restaurant.

Makan Tabao officially launches on Wednesday 13th January. It will be available to order click and collect or delivery via Deliveroo between 5 – 9.30pm Wednesday to Saturday.

Find them here:


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LAND and The Pineapple Club Collaboration for Veganuary

Land Restaurant Logo (the word LAND and two leaves on a twig)
The Pineapple Club Logo, a stylised pineapple in green angular lines on a lush pink background

This Veganuary the teams from The Pineapple Club and LAND Restaurants are teaming up to bring the Vegan experience to your home!

The Pineapple Club which opened in September 2020 is teaming up with the Great Western Arcade’s popular Vegan restaurant LAND. Veganuary or Vegan January, promotes veganism by encouraging people to follow a vegan lifestyle for the month of January.

Owner of The Pineapple Club Samuel Boulton said “We have many members of our team who are Vegan so we’ve always had a focus on this for our food. Being over the way from LAND we’ve tried their food many times and they are honestly at the top of the Vegan food game. We love what they do, so for us this was a obvious collaboration”

Veganuary boxes start at £35 per person, these will include one savoury and one sweet dish prepared by LAND and a drinks package of your choice from The Pineapple Club.

Drinks will include a choice of WineFreedom Wine, a cocktail selection prepared by The Pineapple Club or a wine/cocktail pairing selection with an aperitif. Of course all are vegan friendly!

The first Vegan and Gluten Free menu launches on the 4th January with two courses:
Roasted Cauliflower – Satay Sauce – Coriander Pesto – Chilli Jam Vanilla & Black Pepper Panna Cotta – Blackberries – Miso Caramel – Oat crumble

You can learn more by following on social medias. Facebook and
Instagram @PineappleBrum and @land_restaurant

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The Oyster Club

We ate our last meal out ahead of the first national lockdown at The Oyster Club, on the night all bars and restaurants were ordered to close as soon as they could (for posterity the link to that speech on 20th March is here).  We were pleased to be able to visit again, albeit because of CV-19 restrictions just the two of us rather than with our group of friends, and we booked in just before the second national lockdown was announced.  We hope that Adam and the team don’t start seeing us as harbingers of doom!

Gold and blue frontage of The Oyster Club Restaurant

The restaurant is chic.  The bar is on the upper level and is bright, perfect for dinner with friends, a working lunch, or after work drinks.  The double height lower level allows for more formal dining, including a large space which has a glass partitioned view to the kitchen, and can be closed off to act as a private dining room. A great place for a romantic meal, or for a celebration.

Three Oysters in their half shells on crushed ice

Given we realised that this would be (almost) our last meal cooked for us for a month at least, we went all out starting the meal with three Oysters.  Birmingham is as land-locked as a place can be in the UK and there are only a few places oysters are frequently found so if you’ve never tried them then this is the place to go – rumour has it there’s an oyster happy-hour early on weekdays just after work.  Plump and cool our three oysters were prepped and served with a Japanese dressing in their pearlescent shells, fresh as an ocean breeze.  

White crab meat in a ring dressed with avocado puree, burned sweetcorn, and grapefruit
Smoked haddock scotch egg cut in half with runny yolk

For my starter I had the dressed white crab, topped with crispy chicken skin, burnished sweetcorn, grapefruit, avocado and sourdough croutons.  A delicious combination of textures, each element adding a pop of flavour.  We also had the smoked haddock “scotch egg”, crispy crumbed with a runny yolk, and smoky fish – Brum went scotch egg crazy a few years ago but this wins top alternative for me.

Fat skate wing burnished gold with creamy chicken sauce, mushrooms, and green chopped spring onion

For mains, while there are meaty options we both had fish given there are few places in Birmingham it’s reliable – my top picks would be the Michelin places, Opus, and Harborne Kitchen.  We had the fattest skate wing I’ve ever seen, sweet white meat with a glossy roast chicken sauce, and shimeji mushrooms adding an umami hit.  We also had the roasted turbot on the bone, again a generous portion with velvety beurre noisette and soft cockles.  On the side we had tenderstem broccoli with hazelnuts and garlic, and “The Perfect 12” chips: golden and crisp, fluffy inside.

Twelve golden chips on side plate stacked like Jenga and a plate with turbot, greens, and clams

We had the “Pink Lady Apple” for dessert; an elevated apple pie.  Fine crisp filo pastry sandwiched smooth crème patisserie and cooked apple, topped with cinnamon ice cream, and raw apple offering a hot of sharp freshness.  To finish, alongside our digestif cocktails we were served petit fours of chocolate, sesame and hazelnut, and cubes of plum jellies which tasted like the plums had just been plucked from the tree.

Tower of filo pastro, vanilla cream, apple, and topped with cinnamon ice cream

Dinner here excluding drinks will cost around £50 a head.  It’s one of the few restaurants in Birmingham that offer à la carte dining of this quality.

4 petit fours, 2 purple cubes of plum jelly, and two round chocolates topped with chopped nuts
Posted in Area: Central Shopping, Area: City Centre, Area: Colmore Business District, Birmingham Restaurant, birmingham restaurant review, birmingham review, Cuisine: English, Cuisine: Fine Dining, Cuisine: Fish, Cuisine: Modern Mixed, Price: Get your dad to pay - above average, restaurant review, Venue type: Restaurant | Tagged , , , , , , , , , , | Leave a comment

Fine Dining at Birmingham College of Food

Aperol spritz and negroni cocktails

You’ll be hard-pressed to dine in one of Birmingham’s better restaurants without finding somewhere in the establishment someone who has learned their art in The Birmingham College of Food at University College Birmingham (UCB). Offering courses for students from 17 and up UCB has had full university status since just 2012 (ah, such a simpler time that wonderful Jubilympic year) but it celebrated its 50th anniversary just two years ago, and its history goes back to Victorian times (great article here if you’re a local history geek).

To ensure that their budding chefs, bakers, and front of house staff are ready for the real-world beyond their training, the College of Food run a fine dining restaurant that’s open to the public, and has a menu which is a complete bargain, just £26 for two courses or £30 for three courses. We’ve been meaning to go for a couple of years but as it books up well in advance for its lunch and dinner sittings which operate just Monday to Friday, we’ve not managed to make it but were invited by UCB to give it a go before the second lockdown and jumped at the offer – so this was an unusual freebie, see our Reciprocity Promise here.

Three small bread rolls in a basket with butter pats

The front of house team greeted and seated us, and lecturer Liz who was overseeing front of house explained to us that those staff in black shirts were on their very first evening shift in the restaurant, and that we’d be seeing the lecturer and other staff instructing the juniors as they served us. Similarly the kitchen was staffed with a mix of chefs for whom this was their first service, and some that had been studying at the college for two years. It added a fun element knowing that we were guinea pigs for this new team but in all honesty the food was excellent and the service was, if not flawless, absolutely charming. The students were engaging and helpful, some nervous, some chatty, and managed wonderfully with the COVID-19 secure style of service.

I started with a well-made Negroni cocktail (just £4.50!) and we nibbled the freshly baked bread while we took in the menu. The cheese and onion bread was my favourite, but the wholemeal and semi-brioche were equally artful in their execution; all light as a feather and full of flavour.

We ate here on the evening of 4th November, so literally the last service before lockdown two kicked in, so we went all out with cocktail, three courses, and wine, of course!

Champagne risotto with cubes of butternut squash and edible flowers and parmesan tuile
Cabbage leaf stuffed with guinea fowl in a mushroom jus and topped with a lattice of piped fried potato

For starters we ate the champagne risotto, and the guinea fowl choux farci. The risotto was creamy and well-seasoned with multiple textures of butternut squash, and a snapping parmesan and almond tuile. It was a pretty dish with edible flowers, glossy bright risotto, and earthy mushrooms cutting through the richness. The guinea fowl was minced and seasoned and stuffed into a shining cabbage leaf. It was flavoured with fennel (I think), and served on a heady sauce of shimeji mushrooms and shallot purée. I would have happily been served either of the starters in any restaurant, and there’s no doubt that the kitchen here is confident and knows what it’s doing.

We were recommended a Lebanese Chateau Musar cabernet sauvignon, stuffed full with black fruit flavours, to drink with our food. If you’ve not had it before I thoroughly recommend it, and sold here at £35.95 it’s basically at its retail price rather than restaurant price.

Pink duck breast with blackberry, candied beetroot circles, a duck croquette, pommes anna potatoes and veg, with a red cassis sauce and gravy

For my main I had the blossom honey and lavender glazed Gressingham duck. The duck was spot on medium, and the glaze delivered the promised honey and lavender without being heavy handed (which is a risk when working with lavender – no one wants a mouthful of soapy perfume). The pommes anna tasted appropriately calorific (everything is better with butter), and candied beetroot married well with the duck, and the cassis sauce added some drama to the plate. The duck croquette was golden and crispy. The French trimmed rack of lamb was also cooked perfectly medium, and it was served with unctuous slow-cooked lamb shoulder, all brought together with a glossy sauce.

French trimmed lamb with pressed slow cooked shoulder of lamb with an apricot puree and gravy plus veg

Chocolate desserts for me must scream chocolate, and the Alunga chocolate mousse delivered. Velvety mousse, interestingly presented, was served with passion fruit marsh mallow – I could add spoonfuls of this sweet passion fruit fluff to every dessert I eat. We also had the blackcurrant mousse with autumn spiced pear, and a remarkable apple and tarragon granita that really freshened me up after such a sumptuous meal.

Toblerone box shaped chocolate mousse with a square of fancy chocolate, a scoop of chocolate ice cream, mango pieces, and passion fruit marsh mallow

I’d imagine you’ve got the drift by now that we had a super meal and service, and will rush back there as soon as we’re able to! With a bit of lockdown luck they’ll be operating a Christmas menu between 2nd and 11th December and there are tables available for their festive menu for lunch and dinner and I’m sure it’ll be an absolute treat. You can find more details about that here, and you can find their normal offering here.

Thanks to lovely lecturer Liz for the warm welcome, and to the front of house staff (Emma, Ella, Tawanda, and Kesha) that looked after us. We had a super evening and can’t wait to come back!

Posted in Area: City Centre, Area: Colmore Business District, Area: Jewellery Quarter, Birmingham Restaurant, birmingham restaurant review, birmingham review, Cuisine: English, Cuisine: Fine Dining, Cuisine: Modern Mixed, Price: Average, Venue type: Restaurant | Leave a comment

Vietnamese Street Kitchen

A new city centre site of popular restaurant Vietnamese Street Kitchen is due to open at Birmingham’s iconic Bullring next month.

Independently owned and family run, the new VSK restaurant joins the Resorts World venue and replaces the (now closed) Brindleyplace venue. 

Due to open in November, the new Bullring site will be set over 2 floors and includes an upstairs cocktail bar as well as large dining space below. There’s also a heated outdoor terrace to accommodate the new tier two restrictions. 

Diners will be able to enjoy authentic Vietnamese cuisine as well as light bites, drinks and takeaway options in a vibrant, colourful setting inspired by the family’s heritage.

Work is underway to convert the space previously occupied by the Handmade Burger Co chain that closed at the start of the year. The new venture will create over 30 jobs for Birmingham. 

Vietnamese Street Kitchen’s Operations Manager Oliver Ngo says the move is a dream come true for the family, having been looking to open at the Birmingham landmark for some time.  

He says: “We’re delighted to add to our restaurant portfolio, especially during 2020 – a difficult time for the hospitality industry and our fellow Brummies. The decision to move from Brindleyplace to Bullring makes sense in the current climate, with less people working in offices, but actually I’ve been looking to have a restaurant in Bullring for some time. It’s exciting seeing it all coming together.

“I’m Birmingham born and bred and love our city – I want to contribute something outstanding to it as well as showcase the joy of Vietnamese food. Guests can expect fresh food, innovative drinks and friendly service, whether they’ve popped in for a long lunch or an after-work cocktail. 

“I’m Birmingham born and bred and love our city – I want to contribute something outstanding to it as well as showcase the joy of Vietnamese food. Guests can expect fresh food, innovative drinks and friendly service, whether they’ve popped in for a long lunch or an after-work cocktail. 

“We’re assembling a great team back and front of house and the renovation work with Faber Designs – the same interior design company behind Adam’s, Harborne Kitchen and Folium – is coming along nicely. We’re sure this is going to be really special and nothing like what the Bullring as seen before.”

Vietnamese Street Kitchen will join only a handful of other independently owned venues in and around Bullring Birmingham, including Indian Streatery Express.

Oliver says cooking was always a passion in his family and recipes for popular dishes, such as customer favourite Beef & Lemongrass Curry, have been passed down through the family, with four generations of recipes giving Vietnamese Street Kitchen a totally unique menu.

The focus of the new menu is sharing – street food and small plates will create a Vietnamese tapas-like experience for guests. Loved classic such as Pho and Bun Cha Ha Noi will be available too.

Vietnamese Street Kitchen is due to open to guests early November 2020 and bookings will be live ahead of opening.

Oliver concludes: “In the current climate we hope people will support a local business trying to evolve and bring something innovative to the centre of the city. It’s an exciting time for us and we look forward to welcoming guests old and new.”

Posted in Area: Central Shopping, Area: The Bullring, Cuisine: Vietnamese, Price: Average | Tagged , , | Leave a comment

The Vanguard is no more….. Long Live The Pineapple Club

Much loved Jewellery Quarter bar and meadery The Vanguard, have confirmed they will not be reopening after lockdown…………. However, they have also announced they will be reemerging from their forced metamorphosis period into a brand new and even more exciting venture – The Pineapple Club Cocktail Bar & Beer Boutique!

It’s not just a new name either, Sam and the team will be relocating to shiny new two floor premises in the City Centre. Located in the ever popular Great Western Arcade, their new home will be taking over what was previously the Victorian Cafe

The Pineapple Club will be a new offering from the company, promising a very different experience. Samuel Boulton, Managing Director has stated “We really love what we have put together at The Vanguard. We’ve won so many awards and reignited a forgotten drink (mead) but for some time we realised our dreams have outgrown our existing space so much that an upgrade was in order”. The focus of The Pineapple Club will be pushing boundaries and challenging norms, using their team of experts to make every aspect as good as it can be. “There are a number of great venues in the city but all too often even the best have not offered everything consumers want under one roof. We have brought these attributes together in our own way, alongside some unique offerings that cannot be found elsewhere in the city” said Samuel. 

OiB Santis Kitchen

Upstairs will be home to a bold, contemporary art deco inspired bar and restaurant, the brainchild of award-winning interior designer Maisie Violet Ree’s. Serving up to 80 guests, the offerings will include an exciting range of carefully crafted cocktails along with a brunch and small plate menu delivered by Santi Plazas (ex sous chef of El Boracho Tapas). Don’t be expecting just your classic tapas dishes though! Santi promises a curated mixture of Colombian dishes from his home country, alongside Spanish tapas, some Italian offerings from Santi’s roots there, and British flavours to ensure they are not limited in their joint creative visions.

The bar will also serve 200 Degree’s Coffee along with locally sourced pastries, perfect for early mornings or work meetings.  

The ground floor will be home to a shop that focuses on an extensive bespoke range of the very best craft beers, real ale, spirits, liqueurs and (of course) mead , which you’ll be able to see some of Sam’s favourite mead ageing in it’s in-house barrel. The shop will be open from 10am Monday – Saturday, staffed by the amazing team who will be on hand to answer all of your questions.

OiB Pineapple Shop

Every six months the drinks menu will be updated, offering unique drink servings based around a specific concept. The current menu promises to transport you straight to Miami Beach, with flavours which will leave you feeling nostalgic for moments you may have never experienced. Keep your eye out for “The Biscayne Blue” a blend of Bombay Sapphire Gin, Original English Mead, Elderflower and botanical cordial in a glass garnished with a beautiful, vibrant blue edible paint.

To celebrate the exciting news, Sam kindly provided us with a kit to have a go at creating our own OutInBrum interpretation of this which we felt needed accessorising with a “beach” and parasol

OiB Attempt at Biscayne Blue

The Pineapple Club is poised to open in the next few months (lockdown permitting) as Birmingham’s newest and most Instagram-able venue to date! It will be open from 10am ‘til late Monday – Saturday.

You can learn more by following The Pineapple Club on

Facebook https://www.facebook.com/pineapplebrum or

Instagram https://www.instagram.com/pineapplebrum/

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Opus to You, a heat-at-home weekend treat

In non-lockdown times, given the happy chaos of our jobs and personal lives, we invariably eat out several times a week and lunch is usually on the go and eaten al desko. So lockdown is the first time in a decade that our meals have been almost 100% homemade. As restaurants and other vendors adapt to the new normal it’s great that we can now get restaurant quality food for those special occasions. Like Saturdays.

With several previous restaurant heat-at-home meal successes under our belts, we were excited to have a go at the new offering from city stalwart and one of our favourites, Opus Restaurant. The team at the two AA rosette awarded restaurant have just started ‘Opus to You’, offering weekly heat-at-home meal kits including everything you need for a special night in. As well as complete meals their delivery and collection service is also offering wine by the bottle and case, beers and spirits, and plenty of produce from fruit and bread flour to cured meats.

We got in early and ordered on their inaugural weekend, with a vegetarian three course menu of beetroot textures with goat’s curd, mushroom wellington, and lemon tart. We did wonder whether we’d be able to do justice to the food or whether it would look like someone had thrown it on the plate, however I’m pleased to report that having followed the preparation and plating guide provided I think we did a good job and I’d have been happy to have been served it at any restaurant.

The starter of beetroot textures included golden and pink beets, lightly pickled and spiced noodle style beets, and cubes of bright purple beets. These were complimented with creamy and slightly sharp goat’s curds. To finish the dish, there were sweet and crunchy candied walnuts, and watercress dressed in a vinaigrette with a light onion flavour (maybe chives?). It made for a beautiful looking plate of food, and was plentiful. The textures were interesting and for me the onion of the watercress dressing really brought the dish together.

For mains we’d chosen the vegetarian option of mushroom wellington. Again we had some trepidation about cooking at home a wellington style dish, given the risk of the pastry collapsing, but it couldn’t have been easier and turned out great. The pastry was burnished gold and crispy, and the mushroom centre was earthy and moist. It sat on top of a silky onion puree and was served with blackened hispi cabbage which had been cooked in some delicious stock which had a very subtle note of maybe fennel. Again this dish plated beautifully and was perfectly sized.

We ordered two bottles of wine to drink with dinner. The first was, unusually for us, a rosé. A light Italian Bardolino Chiaretto provided just enough tang for to counter the lightly pickled beetroot and the creamy goat’s curds. With our mains we drank a light Napa Valley Pinot Noir which had the right body for our veggie option.

The pudding was the easiest of the courses to plate. The lemon tarts had crisp pastry, despite a day in the fridge, and had sharp and creamy centres. Raspberries were ripe and fragrant and the Chantilly cream wasn’t too sweet. We found the dregs of a bottle of limoncello in the cupboard and polished that off with dessert.

If you’ve not done any heat-at-home nights yet then do make sure you read the instructions from the restaurant you’re using as they all differ. There are clear instructions on the ordering website for Opus, here: https://www.opusrestaurant.co.uk/opus-to-you/. In short, you need to order by Monday 7pm for delivery or collection the following Friday or Saturday. The meals are currently £35 per head, or £30 for the veggie option.

We loved our Opus to You dinner and will doubtless repeat the experience, perhaps with other friends once the lockdown rules are sufficiently lifted to allow it. Well done and good luck to Opus and all the other entrepreneurial venues that are working out how best to keep us fed over the coming months!

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Bistro @ B31

Brummy restaurateurs have found brilliantly innovative ways to continue to keep cash rolling in during lockdown, with many of them conscious that even after lockdown begins to ease that their normal business models won’t work because of requirements for distance between customers and the physical size of their premises. We applaud their innovation and have tried to use them once or twice a week to continue to support them. Where possible we’ve tried to have produce like bread and cheese delivered from some of our favourite independent sellers rather than resort to only the supermarket.

We’re also sparing a thought for businesses which were in the process of being set up, like Bistro 31, whose owner Clint Smith was on the verge of signing for a unit in Longbridge just before lockdown began. While their plans for a bistro serving in-house and takeaway food have been somewhat waylaid they have been running a delivery service (the Bistro Club) for NHS staff and people who were shielding – they’ve recently extended their offering to everyone in a 6 mile radius which covers much of the city and its suburbs.

They offer delivery of meals and desserts twice a week with the menu changing each week. You can order mid-week family meals like beef and sweet potato lasagne and Thai red curry, and desserts such as milky bar doughnuts and Eaton mess. For the weekend there are fun and tasty themed kits (think Mexican, Greek), plus full roasts and fry-ups.

This weekend we’ve had their Saturday night Mexican feast, and a lazy Sunday morning full fry-up which came to a very reasonable £40 for two people. For those of you that haven’t yet ordered any heat-at-home meals we can recommend Bistro @ B31 and a few more which we’ll list in another article.

Basically, with heat-at-home meals, you’re provided with everything you need to recreate (near) restaurant quality meals at home, including pre-prepped food ready for the oven, and instructions on how to reheat and serve. While we can’t wait to get back to seeing our favourites restaurateurs and sharing dining experience with our friends, this is a good alternative. You could even have a shared Zoom dinner party with everyone ordering the same food and prepping and eating together.

We started our Mexican fiesta dinner with charred corn and cheese polenta croquettes with lime and sour cream dressing. The outsides were crisp and the inside soft and cheesy, great with the fresh-tasting sour cream. The Havana potatoes provided an earthy cumin-punch. I particularly liked the blackened chicken enchilada, and beef brisket chilli tacos. The pork tenderloin burrito was very tasty with an interesting barbecue sauce – maybe a hint of cinnamon? I couldn’t quite put my finger on the spice mix.

We accompanied our dinner with the sounds of “The Mariachis” on Spotify, a mariachi cover band – we love a themed cover band! Thankfully we didn’t have any Tequila in the house otherwise Sunday would’ve been a write-off, and we potentially would have not been able to manage the full fry-up brunch we’d also had delivered from them. Bacon, egg, sausage, tomatoes, mushrooms, beans, black pudding hash brown cake, and poached eggs – all prepped and box just requiring an over re-heat. The poached eggs were spot on, albeit requiring an extra 30 seconds reheat in our domestic microwave compared to the instructions.

All in, we thought the delivery a great success, and will definitely use Bistro @ B31 over the coming weeks. You can find details of upcoming menus and instructions (including weekly deadlines) for ordering on their Facebook and Instagram pages and we’ve found them very easy to deal with.

We look forward to dining in Bistro @ B31 over the coming months, as they’re still planning to get the unit refurbished and ready for guests to enjoy it as soon as is possible.

Bistro @ B31 on Facebook

Bistro @ B31 on Instagram

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