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  • jacquiebrown2


Another very good turnout for the BCF’s 2nd Chefs’ Club Lunch of the year, with members travelling from as far away as Southampton, Manchester, Berkshire, Northamptonshire, as well as ‘locals’ from Warwickshire and the West Midlands.

Chapter focus on quality, combining produce and products from a family of independent suppliers with top class service to provide a high-level addition to Birmingham’s dining landscape.

Chef Director, Ben Ternent, previously at Opus in Birmingham, and his team looked after us exceptionally well. It was the first time for many to experience this independent, neighbourhood restaurant in the heart of Edgbaston Village. The restaurant only opened fifteen months ago with its beautiful décor and state-of-the-art open kitchen.

Again, another very successful social occasion, with excellent food and service.


“Baked Potato”


Boneless Wings

Caramelised cauliflower, nasturtium, crispy chicken skin


Roasted Halibut

Shellfish sauce, crab fritter, seared scallop, sea herbs


Pershore Rhubarb

White chocolate, ginger snap, lemon balm





Angelo Grillo, Sicily 2021

Angelo Nero d’Avola, Sicily 202

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