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Meet the Yummy Brummies

 

Time was when Birmingham’s most celebrated association with food was Spaghetti Junction. It was not a place for gourmets. Indeed, many of its residents could hardly afford to eat out.

“In the late 1970s Birmingham collapsed,” said Sir Albert Bore, the leader of Birmingham city council. “We lost 200,000 jobs. Unemployment was at 25% in 1984. Some parts of the city, it was in excess of 50%.”

Thirty years later, something small yet significant has just happened. A fifth Birmingham restaurant, Carters of Moseley, was awarded a Michelin star last month, joining others such as Glynn Purnell’s, and the city now finds itself at the epicentre of the nation’s culinary map. Birmingham now has more Michelin-starred restaurants than any city outside London, pushing Edinburgh, with four, into third place. Manchester has none.

Carters of Moseley, British restaurant in Birmingham

Carters of Moseley in Birmingham

That Carters exists is testimony to the city’s economic resurgence. Brad Carter, 33, the head chef and co-owner, left the city’s acclaimed catering college, UCB, in 2001. “Everybody from my college went to London or abroad,” he explained. But after stints in Minorca and Marseille, Carter felt sufficiently confident in his native city’s future to open his small restaurant five years ago. “People focus on the five Michelin-starred restaurants,” he said, “but there are so many more great restaurants here. Once, there was nothing between the city and the country pubs outside Birmingham, but that’s not the case now.” Indeed, the rise in high-end dining in the city has been mirrored by a burgeoning cafe culture. Birmingham has 1,500 cafes, restaurants and bars – up almost 10% in the last five years.
Jack Brabant, 32, co-founder of the Digbeth Dining Club, which meets on Friday nights in a disused taxi depot, where 1,000 people sample some of the city’s best street food, returned to Birmingham in 2008 to find a different place. “For a lot of people, Birmingham was shit, but then you come back and see the passion; you see a city that wants to take back the mantle that we are the nation’s second city.”

An increasing number of people agree. More than 10,000 people aged 25 to 34 moved to the city last year, the largest influx into any of the UK’s core cities. More than half were women, many attracted to living somewhere that, according to consultants Mercer, has the best quality of life of any regional city. The arrivals have helped to give Birmingham the youngest demographic of any major city in Europe and have been skilfully exploited by its PR machine, which has coined a name for them: the Yummy Brummie.

However, Hilary Smyth-Allen, a consultant with two small children who has lived in Moseley for 10 years, is keen not to paint the city’s resurgence as an exercise in gentrification. “Birmingham is super-diverse; it has a vibrant cultural scene,” she insisted. “I don’t want my kids hanging out just with the kids of lawyers.”

Nevertheless employers such as Deutsche Bank and HSBC are relocating many operations to a city where office space costs a third of that in London. Yet Birmingham is still … Birmingham. It may have a world-class ballet and orchestra and, in the Hippodrome, the UK’s busiest theatre, but it still has an image problem, often self-inflicted.

“We have this innate ability to do our city down,” said Jonathan Cheetham, general manager of Grand Central, the city’s recently opened shopping centre which sits above a gleaming New Street station, transformed by a £600m makeover. The first Saturday after it opened, 102,000 people flocked to Grand Central which, in a previous life, was called the Pallasades and would never have attracted the John Lewis flagship store that its successor boasts.

Cheetham suggests there is a “wall of money” waiting to come in, as foreign investors see the potential of the HS2 railway line, which will put 45 million people within a one-hour journey of Birmingham airport. The investors, many of them Chinese, have been buoyed by the success of Birmingham’s previous regeneration projects. The canals, once home to dead dogs and dumped cars, now thrive. The Bull Ring was pulled down, apartments went up. The centre went from being a place where few ventured after dark to where people live. “It is one of the safest city centres in Europe,” Cheetham said. “Last Friday night there was not one logged incident of crime.”

However, the unemployment rate is still 7%, above the national average, and the east of the city has benefited little from its new swagger. Economists calculate that Birmingham is burdened by a £17bn productivity gap.

How the city embraces devolution may determine whether the influx of Yummy Brummies becomes a tidal wave. The city council wants to create a West Midlands Combined Authority, with powers over some four million people in Birmingham and its surrounding area.

“We have a population of 1.1 million that will grow to 1.25 million in the next 10 to 15 years,” Bore pointed out. “And that means 80,000 new homes, 30,000 school places, 100,000 jobs, just to stand still.”

A linear city sprawling across the belly of England would dwarf other regional powerhouses like Greater Manchester and throw down the gauntlet to London and other European capitals. It would be the final act in a comprehensive rebranding of the city, decades in the making. “Michael McIntyre has this joke about the Pallasades,” Cheetham said. “Nice place to shop – providing you’re wearing a stab vest. But he needs some new material now.”

[Source – The Guardian].

 

 

Ballad of Blackfoot

 

jackspart

Jack Sprat could eat no fat
Her wife could eat no lean
And so betwixt the two of them
They licked the platter clean

With apologies to the kind people of Exmouth Market

 

Breakfast out a weekly treat for some

 

Up to 25% of consumers eat breakfast out at least once a week, according to Mintel research.

Businesses are cashing in, and breakfast clubs are now catching on as a way to network over food, reports Hannah Briggs for BBC Food.

Breakfast is a time to “re-civilise” ourselves after eight hours spent in another world, says historian Andrew Dalby and author of a book on the history of breakfast.

“Breakfasts are impromptu and not planned in every detail,” he says.

Anna Berrill, a food writer at the Huffington Post, says we have completely moved away from a traditional English breakfast.

“We never went out for breakfast when we were younger, we just went out for lunch and dinner.

“People are now treating breakfast like they would going out for dinner and how much they expect to pay for it as well.”

 

Pigs ears: it's all about the texture

 

More offal, tripe, chitterlings and pigs’ tails and ears are appearing on the menus of gastropubs in the UK to cater to a new breed of adventurous eaters.

The BBC’s Ramona Andrews reports that we’re embracing more interesting food textures in the UK.

British consumers have traditionally turned their backs on textured foods, and instead embrace softer-feeling food.

In other parts of the world, such as China, foods are enjoyed for their textural pleasure.

Chinese food expert, and author of Shark’s Fin and Sichuan Pepper, Fuchsia Dunlop says texture is the “last frontier for Westerners learning to appreciate Chinese food”.

Continue reading

 

Asia's best chefs and 'octaphilosophy'

 

Chefs in Britain are paying closer attention to their peers’ work on the other side of the world,  since Restaurant magazine launched its ‘Asia’s 50 Best Restaurant awards’ this year.

The inaugural awards highlighted the high standards being set across the continent.

British chef Tom Kerridge, of the Hand and Flowers in Marlow, recently tweeted that André Chaing of Restaurant André, Singapore is “one of the best chefs cooking on Planet Earth”.

Chaing’s work in a converted 19th-century house in Chinatown is defined by his “octaphilosophy”, the eight components being unique, texture, memory, pure, terroir, salt, south and artisan. That translates as Mediterranean-influenced dishes such as foie gras jelly with olive oil, fleur de sel and black truffle coulis. Continue reading

 

Star chefs too complex for "stupid" punters

 

THE average Brit owns ten cookbooks but has tried just four recipes from each, a poll claims.

Forty per cent of books remain unopened — with two thirds of people saying they find many complex and intimidating. The most daunting was Heston Blumenthal’s In Search Of Perfection, then Gordon Ramsay’s 3-Star Chef and Yotam Ottolenghi’s Jerusalem.

The survey of 2,000 adults found two-thirds (67 per cent) said they find recipes intimidating, with Jamie Oliver and Delia Smith the most likely to be praised for their simplicity. Continue reading

 

Favorite haunts of star chefs – part 2

 

Where Chefs Eat is a new book published by Phaidon in January 2012 (Buy it in the US). In part two of our extract from the restaurant picks of over 400 of the world’s best kitchen creators, more star chefs divulge their favourites: where to pitch up for a late-night supper, the diners they wish they’d opened, where they would be prepared to travel. And wherever they end up, it is certain to divulge their own personal taste: even if it is for a little couscous joint or a motorway cafe or a tree-house with a Michelin-star. This is part two of the extract. See below for Part two….. Continue reading

 

Top chefs reveal their favorite places

 

Where Chefs Eat is a new book published by Phaidon in January 2012 (Buy it in the US). In it, over 400 of the world’s best kitchen creators divulge their favourites: where to pitch up for a late-night supper, the diners they wish they’d opened, where they would be prepared to travel. And wherever they end up, it is certain to divulge their own personal taste: even if it is for a little couscous joint or a motorway cafe or a tree-house with a Michelin-star. This is part one of the extract. Come back next week for Part two….. Continue reading

 

Cooking for Lord Aberdeen's new restaurant

 

Matt Dobson

A chef who has felt the heat of the television kitchen, and survived to tell the tale, has been making a name for himself as head chef at Formartine’s, a new Scottish restaurant which opened near Tarves last month.

Matt Dobson, who has more than 15 years of cooking experience under his chef’s whites, took part in the 2009 series of MasterChef: The Professionals, coming fourth in the tough challenge which is watched by millions of viewers. Continue reading

 

From Army chef to Pastry chef

 

The heat of a professional kitchen will be tough, but for Kevin Irvine, it is just another day.

Kevin was used to overseeing the feeding of more than 9,000 soldiers in makeshift kitchens in war zones. But  he has packed up his mess tins and now works with baking tins.

Kevin, 40, is head baker at the Veterans’ Artisan Bakery at The Beacon. He took the job at the army’s Catterick Garrison, in December last year after retiring from soldiering.

His job is to train vulnerable exservicemen and women in baking and to offer them a form of therapy and sense of achievement.

He grew up in Maidstone, Kent, and after watching his brother join in Army in 1986 and liking the sound of what he was doing, Kevin left art college and joined up.

He said: “I spent two years in Cyprus as Garrison Catering Warrant Officer, three years in Northern Ireland from 1993, I was in Bosnia in 1996 and I spent six years in Germany.

“I finished my Army career in 2008 after a year in charge of catering in Afghanistan but, as a sergeant, I was desk-bound, responsible for ordering, welfare, management and logistics.

“The last time I actually served as a chef was in 2005. I joined the Army as a chef and wanted to be a chef, but as my career progressed I moved farther away from that.”

This may be why he said he found it refreshing to get away from bulk catering and start the laborious, but therapeutic, process of baking bread, cakes and biscuits from scratch.

He said: “In the Army I had to stick to a tight budget while making sure the troops got the full amount of calories and nutritional needs for the day.”

And as he was serving up grub in the remotest parts of the world, getting supplies in to camp was a perilous operation.

“There were occasions where lorries bringing in our supplies were hit by roadside bombs, so yes, there were fatalities, ” he said.

“Food was also something that was less of a priority than water and ammunition, so if supplies of those were low, we would have to work with what we had while still trying to make sure the soldiers got the required 3,500 calories a day.”

He said the long hours, gruelling conditions and struggle with supplies were not always his biggest challenges. While in Afghanistan, he was tasked with providing Christmas dinner for hundreds of troops as a treat.

He said: “I was asked to provide the full works for a couple of hundred soldiers after they took over the Musa Qala area in Helmand province.

“We got a makeshift kitchen brought in by helicopter, and everything from turkeys and cranberry sauce to cheese and crackers shipped in from the UK.

“It was a huge job, with chefs working through the night to get it done, but we served them a full Christmas dinner in the middle of the desert.”

During a stint working in Kenya, a Company SergeantMajor came for work experience with Mr Irvine in his 72-degree kitchen, and told him he had a newfound respect for the chefs.

Mr Irvine said: “He said there was no way on earth he could do the job I was doing, so it was good he got to see how difficult our job was.”

When he approached the end of his Army career, he  said: “I felt like I was about to leave school and I had no idea what to do. I knew it would be tough to get a job, even though I had my chef skills.”

He moved to Catterick Garrison with wife Stacey, who is a practice manager for an Army dentist there. “I saw the advert for the job in the bakery and even though I had no baking experience whatsoever, I thought it sounded really interesting and wanted to give it a go.”

AFTER starting as head baker, he has never looked back. The Beacon houses 31 homeless or vulnerable veterans and the bakery is there to try to encourage them to learn a skill to take into civilian life.

It is operated by The Clervaux Trust, a charity based in Darlington that helps disadvantaged young people get back on their feet by reconnecting them with nature. It runs a similar bakery in Darlington.

Mr Irvine said: “It is great to work with the veterans and try to give them a sense of achievement and something to get up in the morning for. One veteran, Charlie Campbell, has a real talent and is now hoping to go on and study catering.”

Mr Campbell, 20, said working with Kevin was great fun and said he was a good teacher.

He added: “I have always liked cooking, but I feel like I am learning a new skill now and am looking forward to taking it further. When Rosemary Shrager came to open the centre, she said I was one to watch for the future and wants me to go to her kitchen for work experience.”

Mr Irvine said: “This is what it is all about and Charlie is a great example of how this place can work.”