COLMORE FOOD 2026 FESTIVAL
THE FOOD & DRINK
THE ENTERTAINMENT
THE DISTRICT DISHES TO TRY AT HOME
to the Colmore Food Festival 2026 magazine!
Colmore Food Festival has always been about more than food. Of course, the quality, creativity and diversity of the food and beverage on offer from the fantastic venues in Colmore matters enormously, but so too does what the festival represents: people coming together, urban places being animated, and the district showing its true character.
As Deputy Board Chair of Birmingham Colmore and lead of our Colmore Culture Working Group, I’m immensely proud that this year’s festival sits firmly within our wider ambition to bring the district to life, not just for this week, or next weekend, but at any time of day or night. Culture, food, drink and shared experiences are powerful tools in shaping how a place feels, how it’s used, and how people connect to it.
This magazine is designed to be both a guide and an invitation. Across these pages, you’ll find recipes from some of the talented businesses who define Colmore’s food scene, alongside people profiles, trader and entertainment listings and practical information to help you make the most of the festival. It celebrates the skill, creativity and personality behind the businesses that give the district its distinctive flavour and the festival it’s unique offering.
Colmore Food Festival reminds us that Birmingham’s streets and squares are not simply routes or backdrops, but places to linger, discover something new and enjoy being part of the city –whether you’re grabbing lunch between meetings, planning your weekend, or arriving for an evening out.
I hope this magazine inspires you to explore, to taste, and to spend time in the district, supporting the fantastic people who make Colmore what it is, both during the festival and long after it has ended.
See you at Colmore Food Festival on Victoria Square on Friday 3 and Saturday 4 July!
Alex Tross Deputy Board Chair, Birmingham Colmore
Lead, Colmore Culture Working Group
YOUR 2026 TRADERS
Colmore Food Festival celebrates the best of the vibrant food and drink scene in Colmore, with this year’s festival featuring a mix of independent favourites, well‑known restaurants and much‑loved local institutions, showcasing the area’s reputation as one of the city’s best dining destinations.
Open from 11am–7pm on both Friday 3 and Saturday 4 July, Colmore Food Festival remains free to attend and continues to champion affordability accessibility through capped pricing and taster‑sized portions, allowing visitors to sample a wide range of flavours without breaking the bank.
For information, visit colmorelife. co.uk/colmore-event/colmorefood-festival-2026
FESTIVAL RAIL TRAVEL DISCOUNTS
Gold Sponsor West Midlands Railway is helping visitors and groups travel to Colmore Food Festival, with book direct fares and group travel discounts. Visitors can avoid booking fees, by booking through the West Midlands Railway app or website, and those travelling in groups of 10 or more can benefit from a 26% saving with the operator’s Group Travel discount. Visit westmidlandsrailway.co.uk/ tickets-discounts/discounts/ grouptravel
Adams
Albert’s Schloss
Asha’s Restaurant
Cow & Sow
Cylla
F1©Arcade
Hookways
Hotel du Vin
House of Chaii
Isaac’s
Jamaya
Java Roastery
Kuula Poke
La Bellezza
La‑Pop!
Loki Wine
Lulu Wild
Newhall Street Tavern
Plates by Purnell’s
Primitivo
Purecraft Bar & Kitchen
Regina’s Bar & Restaurant
Sabai Sabai
Six By Nico
The Alchemist
The Queens Head
Tiger Bites Pig
Trillium
Vagabond
Wayland’s Yard
Zambrero
YOUR 2026 ENTERTAINMENT
FRIDAY SATURDAY
11:00-11:45 – Live Music – Acoustic Duo – Chloe and Sean Chloe and Sean are an acoustic duo performing original arrangements of acoustic classics and reworked chart hits.
11:45-12:00 – Ambient Entertainment
12:00-12:15 – Compère & Guest Opening
12:15-13:00 – Live Music – Keep Off The Brass
The best Brass toting Brummies out there! Comprising of some of the finest musos in the region, Keep Off The Brass is an exciting new mix of 3 piece brass band and live DJ –totally unique and exclusive to the city.
13:00-13:15 – Compère & Ambient Entertainment
13:15-14:00 – Live Music – Steel Pan Band
Steel pans bring the sound of Caribbean sunshine! Our trio, dressed in brightly coloured Jamaican shirts and complete with an optional decorative palm tree, will have your guests dreaming of the Antigua sunsets with their with their melodic renditions of chart hits, and pop classics.
14:00-14:30 – Compère & Ambient Entertainment
14:30-15:15 – Live Music – Jukebox Request Show
15:15-16:15 – Compère & Ambient Entertainment
16:15-17:00 – Live Music – Acoustic Duo – The Tovey Brothers
17:00-17:15 – Compère & Ambient Entertainment
17:15-18:00 – Live Music – Interactive Chinese Dragon & Bhangra workshops
The show is performed by a team of experienced dancers who manipulate a long flexible giant puppet of a dragon / lion using poles positioned at regular intervals along the length of the dragon, simulating the elegant movements of a river spirit.
18:00-18:15 – Ambient
18:15-19:00 – Live Music from Albert’s Schloss
Renowned for its high energy, immersive entertainment, blending cabaret, and theatrical performances to create an unforgettable party atmosphere. With dazzling performers, crowd engaging acts, and infectious energy, they’re the perfect finale to the festival bringing the event to a memorable close and leaving guests on a high.
DOWNLOAD OUR NEW APP FOR LATEST FESTIVAL UPDATES
Scan the code and download the brand-new Colmore Life app to discover exclusive Colmore Food Festival restaurant offers, trails and events taking place across Colmore. All trader food festival menus will be available to browse before and during the festival exclusively on the app. Available to download for free on the App Store or Google Play.
11:00-13:00 – Kids’ Disco
13:00-13:15 – Compère & Ambient Entertainment
13:15-14:00 – Immersive Entertainment – A Celebration of Birmingham Flash Mob
Debuted at The International Day Of Birmingham this was a true celebration of all things Brum. A theatrical and immersive spectacle featuring singers, dancers and much more! Expect music featuring the Prince of Darkness Ozzy Osbourne, Brum legends ELO and a tribute to The Peaky Blinders.
13:30-14:00 – Live Music – Keep Off The Brass
14:00-14:15 – Compère & Ambient Entertainment
14:15-15:00 – Live Music – Got 2 Sing Choir
15:00-15:15 – Ambient & Compere
15:15-16:00 – Live Music – Boogie Woogie Piano and Drums Duo
16:00-16:30 – Compère & Ambient Entertainment
16:30-17:15 – Live Music – Keep Off The Brass
17:15-17:30 – Compère & Ambient Entertainment
17:30-19:00 – Live Music from Albert’s Schloss
SATURDAY DEMO KITCHEN SCHEDULE
12:00-12:40 – Cow & Sow
13:00-13:40 – Vagabond
14:00-14:40 – Glynn Purnell
At the live demo kitchen, Glynn will be showcasing dishes from Trillium including Whole Grilled Tamworth Pork Chop with bacon sauce, bell pepper and smoked almond dressing, alongside grilled courgettes with wild garlic, parsley and hazelnut pesto.
15:00-15:40 – The Alchemist
16:00-16:40 – La Bellezza
17:00-17:40 – Dirty Martini
Ollie is a passionate bartender at Dirty Martini Birmingham, known for his expertise in both classic and contemporary cocktails. Dirty Martini is one of Birmingham’s leading cocktail bars, celebrated for its vibrant atmosphere, handcrafted drinks and premium spirits.
COLMORE FOOD 2026 AT HOME FESTIVAL
From refined dining rooms to neighbourhood favourites, Birmingham’s food scene is bursting with culinary talent, and Colmore sits right at its heart.
Over the next 14 pages, some of the city’s most exciting chefs and restaurants share a collection of recipes inspired by the flavours, creativity and passion that define their kitchens.
From comforting classics and elegant fine dining dishes to bold global flavours, these recipes bring a taste of Birmingham’s hospitality scene into your own home.
Whether you’re an experienced cook or simply looking to try something new, these dishes are designed to inspire, impress and celebrate the people behind some of the city’s hottest tables.
LA‑POP!
38 Islington Row Middleway, B15 1LD la-pop.co.uk
RASPBERRY & LIME LOLLY
Ingredients
210g granulated sugar
Finely grated zest of 1 lime
300ml water
500g raspberries, rinsed
2–3 tablespoons freshly squeezed lime juice
Step by step
1. Put the sugar, lime zest, and 100ml of the water in a small saucepan.
2. Bring to a simmer.
3. Simmer until the sugar has dissolved.
4. Put the raspberries in a food processor.
5. Add the lime syrup and the remaining 200ml water.
6. Blend to a purée.
7. Add 2 tablespoons of lime juice and taste.
8. Add more lime juice if needed.
9. Pour into ice lolly moulds, leaving 5mm at the top.
10. Insert sticks and freeze.
DISHOOM
One Chamberlain Sq, B3 3AX dishoom.com
MASALA CHAI
Ingredients
SERVES 4
1 litre water
2 tbsp loose Assam or Darjeeling tea, or 3 English breakfast teabags
12 slices of fresh root ginger
1½ tsp black peppercorns
12 cardamom pods
2 cinnamon sticks
5 cloves
50g granulated white sugar
500ml whole milk
BLACKLOCK
4
WHITE CHOCOLATE CHEESECAKE
Ingredients
100g crème fraiche
275g cream cheese
500ml double cream
260g white chocolate buttons
250g digestive biscuits
150g unsalted butter
White chocolate bar, grated into large curls
Step by step
1. Mix the tea, ginger and spices with 1 litre of water, heat and simmer for around ten minutes.
2. Add the sugar and milk and return to the heat for 10 minutes. Stir or a skin will form, this can be strained off at the end. Taste to see if the chai is to your liking. Add more milk if preferred or tea for a stronger flavour. Patience will be rewarded!
3. Strain, discard the solids, and serve immediately.
Step by step
1. In a mixing bowl, beat the crème fraiche and cream cheese together until soft. In a second mixing bowl, semi whip the double cream and then melt the chocolate over a bain marie until it’s 37 degrees. Fold the chocolate into the cream cheese mix, and then fold in the semi whipped cream.
2. Melt the unsalted butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, being careful to keep the pieces of biscuit reasonable large and then stir them into the butter until coated all over.
3. Assemble the cheesecake by spreading the biscuit base into the bottom of a serving dish, then add the cheesecake mix topped with white chocolate shavings.
4. Leave to set in the fridge overnight.
NEWHALL STREET TAVERN
ARANCINI
Ingredients
Risotto
100g risotto rice
20g butter
50g parmesan
1 shallot
1 clove garlic
Half a veg stock cube
350ml water
80ml white wine
50g cream cheese
Black pepper and salt (to taste)
Coating
75g breadcrumbs
2 whole eggs
50g mozzarella
20g plain flour
Step by step
1. Sweat the onion and garlic in butter and add rice and cook for 2 minutes.
2. Add the wine and cook until it evaporates.
3. Add the stock diluted in the water, add salt and cook for 12 minutes.
4. Remove from heat and stir in parmesan and cream cheese. Once melted, allow to cool overnight (or freeze for 2/3 hours).
Then mould into 30g balls and crumb:
5. Add a small ball of mozzarella to the middle of the ball before crumbing
6. Then flour, egg and breadcrumb. Deep fry for approximately 4 5 minutes until golden brown.
Marinara sauce
1 can whole peeled tomatoes
1 tablespoon of tomato paste
1 medium shallot
2 cloves of garlic
1 teaspoon of dried oregano
1 teaspoon of dried basil
2 tablespoons of olive oil
Salt and pepper to taste
1. Slowly sweat the shallots and garlic down in olive oil with no colour
2. Add the tomato puree and cook out
3. Add the tomatoes salt and pepper
4. Bring to a boil add the herbs cook out till a thick coating consistency for 30 40 mins, then puree.
To serve:
Place 2 spoons full of marinara sauce on the base of the plate, add 3 4 arancini balls and grate parmesan on top.
EIGHTEEN
18th Floor, 103 Colmore Row, B3 3AG
103colmorerow.com/eighteen
CAULIFLOWER STEAK, ROCKET PESTO, POMEGRANATE SALSA & CRISPY ONION
Vegan Ingredients
Cauliflower Steak
1 cauliflower
1g curry powder
0.5g turmeric powder
1g smoked paprika powder
2g salt
1g pepper
10 ml olive oil
Vegan rocket pesto
30g rocket
50g extra virgin olive oil
15g vegan parmesan
20g pine nuts
7g garlic
5g lemon juice
Salt and pepper to taste
Pomegranate salsa
30g pomegranate seeds
10g chopped shallots
15g golden raisins
5g parsley
10ml cider vinegar
Sprinkling of crispy onions
Salt and pepper to taste
Step by step
Cauliflower steak
1. Wash the cauliflower and trim the sides slightly. Cut a thick slice, keeping the root intact so it holds together and does not break. Blanch the cauliflower for 5–6 minutes, depending on the size. Once ready, transfer it straight into
an ice cold bath to stop the cooking process.
2. Once cooled down, marinade with mixture of salt, pepper, curry powder, turmeric powder, smoked paprika and olive oil.
3. Sear the cauliflower on both sides until coloured and finish it in the oven until heated through and fully cooked, add a vegan pesto on the bottom of the plate, followed by cauliflower & pomegranate salsa on top. Finish with crispy onions.
Vegan rocket pesto
4. In a blender or food processor, add rocket, pine nuts, olive oil, garlic, lemon juice, vegan parmesan, salt and pepper to taste.
Pomegranate salsa
5. Mix pomegranate seeds, chopped shallots, golden raisins, parsley, olive oil, cider vinegar, salt and pepper to taste.
F1©ARCADE
2 Chamberlain Sq, B3 3AX f1arcade.com/uk/birmingham
LAMB KOFTA
Batch Lamb Kofta Mix
Portion size: 50g per kofta
Ingredients
1kg lamb mince
200g shallot, finely chopped
100g red pepper, finely chopped
100gh parsley, finely chopped
20g garlic, minced
20g paprika
20g cinnamon
10g cumin
10g chilli flakes
20g seasoning
1. Combine all ingredients in a mixing bowl and mix thoroughly until evenly combined.
2. Portion the mixture into 50 g koftas.
3. Shape onto skewers and chill until required.
Ingredients
150g lamb kofta mix (see above)
50g Labneh
30g red onion, finely sliced
1g parsley, finely chopped
10g rocket
1g sal
1g Sumac
1 lime wedge
20g pomegranate seeds
10ml pomegranate molasses
Micro mint to garnish
Step by step
1. Chargrill the lamb koftas until cooked through (75 degrees) and nicely coloured.
2. Spoon the labneh into the centre of the plate and spread into a neat circle.
3. Place the kofta skewers on top of the labneh as shown.
4. Toss the sliced red onion, rocket, parsley, salt, sumac, and a squeeze of lime juice together.
5. Arrange the salad in front of the kofta.
6. Finish with pomegranate seeds, a drizzle of pomegranate molasses, and micro mint.
BISTRO DU VIN
Hotel du Vin, 25 Church St, B3 2NR
hotelduvin.com/locations/birmingham/bistro
POUSSIN BASQUAISE
Ingredients
1 poussin, spatchcock
1 red pepper
1 yellow pepper
1 green pepper
100g chopped tomatoes
80g chopped shallots
2 garlic cloves
Thyme
Bay Leaf
10ml brandy
30ml cooking wine
Step by step
1. To prepare the sauce, heat some oil in a large pan. Add to the pan the chopped garlic, bay leaf and thyme and gently cook for 1 minute. Add the sliced shallots and diced peppers and cook on a low heat for 20 minutes, until the mix is very soft and slightly caramelised.
2. Add the brandy, followed by the white wine. Reduce the liquid by half before you add the chopped tomatoes.
3. In a large frying pan, heat some oil and seal the chicken on both sides until golden brown. Season with salt and pepper.
4. Transfer the chickens and the warm pepper sauce and into a deep tray double tin foil into 180 degrees oven and cook for 20 minutes.
5. Serve in a bowl, using basil tips to garnish.
MADELEINE
The Grand Hotel, Colmore Row, B3 2BS
thegrandhotelbirmingham.co.uk/madeleinebar
CROQUE MADAME
Ingredients
Sliced sourdough bread
100g unsalted butter
50g plain flour
500ml whole milk
5 cloves
1 onion
2 cloves of garlic
1 bay leaf
300g finely grated Comte/Gruyere cheese
3 cornichons sliced
2 slices of serrano ham
Salt, ground white pepper & cracked black pepper
Chives (finely chopped)
Neutral oil for frying
1 egg
Step by step
1. Heat the milk with the cloves, garlic, onion and bay leaf until just simmering then leave to infuse for 20 minutes.
2. Melt 50g butter until it just begins to foam then add the flour and mix to combine, continue to cook for a couple of minutes.
3. Add the milk a ladle at a time and cook for 1-2 minutes in between each addition ensuring you mix well to ensure the sauce remains smooth.
4. Once all the milk is added and the sauce begins to simmer, season with salt and ground white pepper to taste (start small and continue to taste to ensure you don’t over season) then allow the bechamel sauce to cool.
5. Once cool spread the cooled bechamel on one side of the sourdough and sprinkle with a little grated cheese, lay the serrano on the top and scatter with sliced cornichons and top with another slice of sourdough.
6. In a pan melt the remaining butter until it begins to foam and lay the sandwich down fry until golden brown and then flip. Whilst the bottom is gently frying top the sandwich with another layer of bechamel and cover with grated cheese.
7. Bake at 175°C for 8 10 minutes until the sauce and cheese are bubbling and melted. (To add a ‘cheffy’ flair you can gratinate the top with a blowtorch or under a grill once it comes out of the oven).
8. Whilst the sandwich is cooking heat a small amount of oil in a pan and crack an egg into it.
9. Fry the egg slowly on a low heat until the yolk is warm but runny and the white is fully cooked.
10. To serve place the sandwich on serving plate and top with the fried egg, season with flaked sea salt and cracked black pepper and garnish with chopped chives.
103 Colmore Row, B3 3AG
www.24stories.co.uk
CURED HAKE WITH CLAMS & BEURRE BLANC
Ingredients
10g tobiko
4 x clams
5g chopped chives
5g chive oil
30g steamed broccoli
30g steamed samphire
150g hake
5g olive oil
10g cooked shallot
Splash of white white Lemon balm
Beurre Blanc Sauce
1 white onion
Thyme Bay
100ml cream
1 lemon
Step by step
Prepare the hake
1. Cure the hake fillet in a 50:50 mix of salt and sugar for 30 minutes.
2. Rinse thoroughly under cold water to remove the cure.
3. Pat dry and store chilled, ready for service.
Beurre Blanc Sauce
4. In a pan, gently sweat finely chopped white onion with thyme and bay leaf.
5. Deglaze with white wine and reduce.
6. Add cream and continue to reduce until the sauce reaches a coating consistency (should lightly coat the back of a spoon).
7. Strain if needed and keep warm.
Clams preparation
8. In a hot pan, sauté shallots until softened.
9. Add clams and cook until they begin to open.
10. Add a splash of lemon juice.
11. Pour in the prepared beurre blanc sauce and combine.
12. Finish with chopped chives and adjust seasoning with salt.
Cook the hake
13. Pan fry the cured hake until golden on the outside and just cooked through.
Plating
14. Spoon the clam and beurre blanc mixture into the center of the plate. Add the steamed broccoli and samphire.
15. Arrange the clams neatly around the sauce.
16. Add a drizzle of chive oil.
17. Place the pan fried hake on top.
18. Finish with lemon balm and a touch of tobiko for garnish.
PLATES BY PURNELL’S
119 Edmund St, B3 2HJ
platesbypurnells.com
AUBERGINE CHIPS
Ingredients
Spiced flour
1000g Plain flour
50g Onion powder
50g Smoked paprika
25g Garlic powder
25g Table salt
• In a large bowl combine all ingredients, use to coat aubergine chips before deep frying
Honey and truffle dressing
150g Honey
50g Soy sauce
20g Chopped truffle
5g Truffle oil
• Place all the ingredients into a small pan and gently heat whilst stirring to combine. When combined remove from the heat and store in a squeezy bottle until required.
Slice the aubergine into 4 then cut each slice into 4 long chip shaped cuts.
6 aubergine chips per portion
Step by step
1. Mix some water with the spiced flour to make a thick, smooth batter.
2. With the cut aubergine coat in some of the spice flour.
3. Then add the floured aubergine to the batter.
4. Once coated in the batter add to a frier at 180c.
5. Once fried and golden add to a bowl stacked high.
6. Drizzle with the truffle dressing, finished with salt and chives.
THE QUEENS HEAD
GUINNESS BURGER
Ingredients:
2 beef patties
1 brioche slider bun
100g of grated cheese
Half a potato
1 spring onion
150g fries
Guinness glaze
1 can of Guinness (approx 330 ml)
250g of light brown sugar
170g honey
Step by step
1. Season and grill the two beef patties until a minimum core temp of 75 degrees.
2. Toast the brioche bun.
3. Rosti – grate the potato and squeeze all excess water out, add to a bowl with the grated cheese, sliced spring onion and season mixing all together. Add oil to a pan and heat, when the pan is hot add a golf sized ball of the mixture to the pan and flatten. Cook both sides until crispy and golden brown, this should be crisp and cheesy when pulled apart.
4. For the Guinness glaze, pour the Guinness, brown sugar, and honey into a medium saucepan. Whisk gently until the sugar dissolves.
5. Add cheese to each pattie and melt then build the burger.
ROSA’S THAI
2 Chamberlain Sq, B3 3AX rosasthai.com
MINCED CHICKEN SALAD (LARB GAI)
Ingredients
3 garlic cloves, finely chopped
3 shallots, finely chopped
3cm (1¼ inch) piece of galangal, thinly sliced
1 lemon grass stalk, thinly sliced
2-3 tablespoons vegetable oil
250g (8oz) minced chicken
1 teaspoon dried chilli powder
Pinch of salt
2 tablespoons lime juice
1 tablespoon nam pla (Thai fish sauce)
1 tablespoon crushed roasted rice
1 lime leaf, shredded
Handful of coriander leaves, roughly chopped
Handful of mint leaves, roughly chopped
1 spring onion, sliced
To serve
Chilled wedges of iceberg lettuce
Step by step
1. Mix together the chopped garlic, shallots, galangal, and lemongrass in a bowl.
2. Place the oil in a wok set over a high heat until it is extremely hot. Add the garlic mixture and stir-fry for about 2-3 minutes until golden brown.
3. Add the minced chicken and continue to stir fry for about 2 minutes until the chicken is cooked through.
4. Take the wok off the heat and add the chilli powder, salt, lime juice, fish sauce, roasted rice and the lime leaf.
5. Stir in the coriander, mint, and spring onion.
6. Mix well and taste – it should be a delicious balance of spicy, sour and salty.
7. Serve with lettuce on the side. The traditional way to eat this dish is to wrap the meat in the lettuce and enjoy!
If you’re not in the mood to cook, you can find this dish and many more at Rosa’s Thai.
WAYLAND’S YARD
42 Bull St, B4 6AF
waylandsyard.co.uk/birmingham
FRIED CHICKEN CRUMPETS
Ingredients (Serves 2)
Crispy Chicken
2 skinless butterflied chicken breasts
200 ml buttermilk
2g garlic powder
1g cracked black pepper
2g smoked Parika
12g breadcrumbs
50g cornflakes
Crumpets
4 crumpets
4 eggs
Splash milk
1g dried thyme
1g crushed chilli
Pinch Salt
30g butter
10ml cooking oil
6 rashers of smoked streaky bacon
Chilli Jam
200 soft brown sugar
1 red pepper
15g red chilli
7g smoked paprika
75g Cider vinegar
Coffee Maple Syrup
250g maple syrup
75ml filter coffee
Garnish
1 spring onion
1 red chillie
Small bunch chives
Step by step
1. Make your chilli jam at least a day ahead. Remove stalks and seeds from the peppers and chillies, roughly chop, then add to a pan with the remaining ingredients. Bring to a simmer and reduce by half. Cool for 20 minutes, blend until smooth, then chill until needed.
2. Marinate the chicken. Mix the buttermilk with the seasoning, coat the chicken well, cover and refrigerate overnight.
3. Crumb the chicken. Blitz the cornflakes and breadcrumbs with a pinch of salt until it looks like fine gravel. Shake off excess buttermilk, then coat the chicken evenly, no flesh showing.
4. Prepare the garnish. Finely chop the chives, then shred the spring onion and chilli.
5. Cook the chicken. Fry or air fry until golden and cooked through. Use a probe (over 75 degrees) or slice into the thickest part to check the juices run clear. Keep warm.
6. Crumpets. Whisk together the eggs, milk, herbs and spices. Dip the crumpets, flip and let them soak. Fry the bacon until crisp, set aside. In the same pan, add butter to the bacon fat, then cook the crumpets hole side down on a medium heat until golden. Flip and cook the other side.
7. Plate up. Spoon chilli jam onto the plate, top with two crumpets. Slice the chicken into three and stack on top. Scatter over the garnish, as much or as little as you like. Finish with the bacon on top and a drizzle of coffee maple.
8. Sit back and enjoy.
CYLLA
43 Newhall St, B3 3QR cylla.co.uk
LAMB BAKLAVA
Ingredients
Lamb
2kg lamb shoulder
2 red onions, cut in half
1 leek, sliced
2 garlic pieces, crushed
4 carrots, sliced
20g rosemary
20g thyme
5 allspice
5 bay leaves
Salt/Pepper
Baklava mix
Cooked lamb
1 bunch spring onions, sliced
1 bunch parsley, finely chopped
200g cooking liquids blitzed Filo pastry
Step by step
Lamb
1. Start by cutting all the vegetables, add a large pot on high heat, oil just enough to cover the bottom of the pot. Let it heat up, add the lamb shoulder and sear on every side, maintaining the heat so the oil doesn’t burn. Once the lamb is seared, remove from the pot, and add to an oven tray.
2. In the same pot, add all the vegetables and spices, cook until soft. Once ready remove and add to the same oven tray as the lamb add two pinch of salt, in the surrounding space. Add water halfway to the height of the lamb, DONT COVER.
3. Cut a baking paper large enough to cover the baking tray, run it under water and cover the tray, folding inside to touch the water and lamb. Then cover the tray with aluminium foil ensuring full coverage and sealing.
4. Preheat the oven at 130 degrees, once ready, add the lamb and cook for 14 hours.
5. Using a thin knife, take out the lamb
and puncture the lamb to test if cooked thoroughly, if not return to the oven for a further 40 minutes.
6. When cooked, remove only the meat from the tray, add to a bowl, and using either two forks or a whisk, beat it to shreds. Keep for the baklava mix.
7. The liquid and vegetables, using a blender, blitz until a sauce is formed, the consistency should resemble that of a mayonnaise. Pass through a sieve to remove any large pieces. Keep for the baklava mix.
Baklava mix:
8. Finely chop the parsley, and spring onion. Add to a bowl with the shredded lamb, start adding the sauce and mix, until you reach a sticky mixture, salt and pepper to taste. Any leftover sauce keep for another meal.
9. Weight the baklava mix into 30g mini kebabs, take the filo pastry and into 4 equal strips.
10. Each baklava roll will have 2 strips of filo pastry, with a brush of oil in between to stick them together, add the mix kebab, on one end, fold in the sides, brush everywhere with oil, and start rolling very tightly. Repeat for all the mixture.
To finish
11. Heat up a fryer with oil, or pre heat the oven at 180 degrees. Add the baklava roll into the fryer until golden. Or in the oven for 15 minutes. Any baklava roll that you don’t use, lay in a tray and add to the freezer. Keep for 1 month.
To garnish
12. Greek yogurt mixed with 1 lemon zest, and ½ teaspoon cumin powder, salt to taste.
LULU WILD
Unit 7 & 8, The Waters Edge, Brindleyplace, B1 2HP luluwild.co.uk
SPICY KING PRAWN
Serves 3–4
Ingredients
500g king prawns
400ml evaporated milk
100g unsalted butter
13g lemongrass
2g spring onion
13g fresh long red chilli
7g small spicy red chilli
2g fresh curry leaves
10g mild Madras curry powder
2g turmeric powder
10g granulated sugar
2g salt
Garnish
Fried curry leaves, roasted almond flakes, and lily bulbs.
Step by step
1. Blend the small and long red chillies with the lemongrass and 100 ml of evaporated milk until smooth.
2. Heat a saucepan, melt the butter, and gently sauté the curry leaves. Add the turmeric powder, Madras curry powder, sugar, and salt, stirring well to combine.
3. Pour in the remaining 300 ml of evaporated milk along with the blended mixture. Simmer gently over low heat for about 5 minutes.
4. In a separate pot, boil the prawns with the spring onion for 2 minutes, then drain.
5. Add the prawns to the sauce and simmer briefly until fully coated and heated through.
COLMORE FOOD
& SHAKERS MOVERS
KAMIL CHMIEL
Head Chef, Blacklock, St Philip’s Place
At the helm of newly opened Blacklock Birmingham, Head Chef Kamil Chmiel brings extensive experience from rosette-awarded kitchens across the UK. A defining chapter in his career began in 2011 when he joined Marco Pierre White’s restaurant group, later leading the flagship restaurant at The Cube in Birmingham. Today, Kamil is shaping Blacklock’s kitchen with a focus not only on exceptional cooking, but also on building a positive and supportive team culture. Guided by values of respect, hard work and collaboration, he believes that great food begins with a strong and unified team.
MELISSA TOFANI
Store Manager, Loki Wine Bar & Shop, Great Western Arcade
Originally from Piedmont in Italy, Melissa Tofani grew up immersed in wine culture, an influence that continues to shape her career today. After spending a decade working in Michelin starred restaurants, she moved into the world of wine, where conversation, discovery and hospitality take centre stage. As Store Manager at Loki Wine Bar & Shop, Melissa is passionate about making wine approachable and inspiring curiosity in others. Currently completing the final stage of her WSET qualification, she champions a relaxed and engaging approach to wine education, ideally enjoyed with a glass of Blanc de Blancs in hand.
From award-winning chefs and wine specialists to hospitality leaders and coffee experts, Colmore is home to some of Birmingham’s most passionate leisure & hospitality professionals. These Movers & Shakers are the people shaping the district’s vibrant food and drink scene — bringing creativity, experience and exceptional service to some of the city’s best-loved venues.
LUKASZ LUTOSTANSKI
Head Chef, 24 Stories, 103 Colmore Row
With more than 20 years’ experience in Birmingham’s culinary scene, Lukasz Lutostanski has built a reputation for refined, ingredient-led cooking with modern flair. Having led acclaimed kitchens including Gaucho and MEAA Restaurant, he now heads up the kitchen at 24 Stories, where his classical training and creative approach come together in dishes that celebrate quality produce and bold flavours. Widely respected across the city, Lukasz continues to shape Birmingham’s dining scene with his thoughtful and contemporary style.
BÁRBARA FERRO
Store Manager, Java Roastery, Colmore Row
Growing up in Portugal, where coffee is woven into everyday life, Bárbara Ferro developed an early appreciation for the ritual and community that surrounds a great cup of coffee. As Store Manager at Java Roastery on Colmore Row, she has turned that lifelong passion into a career centred on people, quality and hospitality. Bárbara is passionate about creating a welcoming atmosphere, building strong relationships with customers and leading a team that shares her commitment to exceptional service.
SUNIL KUMAR
Executive Chef, Asha’s, Newhall Street
Originally from Kerala in southern India, Executive Chef Sunil Kumar has played a key role in the success of the globally recognised Asha’s brand. A highly experienced chef, Sunil was part of the original opening team for Asha’s Dubai in 2002, helping to bring the vision of legendary singer Asha Bhosle to life through world class Indian dining. Known for his depth of culinary knowledge and dedication to authentic flavours, Sunil continues to uphold the restaurant’s reputation for excellence while celebrating the richness and diversity of Indian cuisine.
CONGREVE PASSAGE
BIRMINGHAM MUSEUM & ART GALLERY MAIN ENTRANCE
COUNCIL HOUSE
