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Get Carter’s ~ Exclusive Interview

Carters Restaurant of Moseley (Inset Chef Patron Brad Carter)

Carters Restaurant of Moseley (Inset Chef Patron Brad Carter)

We caught up with Chef Brad Carter, New on Birmingham’s Culinary Scene.

28 year-old Birmingham-born Chef Brad Carter opened his new fine dining restaurant this November in the cosmopolitan Birmingham suburb of Moseley. Carter’s restaurant promises visitors modern British cuisine, fresh seasonal produce and fine dining. Eat the Midlands caught up with Brad to find out more.
“I can’t think of anywhere I’d rather open my restaurant, Birmingham’s my home and has a fabulous culinary scene evolving all the time. Diners know what they want and appreciate good food. Moseley is the ideal location; it’s full of people who know they want to eat well-cooked quality produce. The city is producing a generation of real foodies. It’s always been home to a strong business community which have supported the restaurants and now there’s a younger wave emerging, thriving on the city’s diverse arts and cultural scene, getting their education at one of the city’s five universities and no longer heading off to London but taking advantage of the great things going on here including the cuisine. “


Brad has been cooking since he was 11 years old
when he entered pizza competition at school he got the bug! He then started working as a kitchen porter into a local pub before enrolling at University College Birmingham, famous across the globe for its exceptionally high standard of teaching culinary arts.
“All three of the talented young chefs have been recruited locally; thanks to University College there is a real wealth of talent here. Some of the staff working in the restaurant are also still studying, it’s great to be in a position to help people develop their skills and encourage them in their future career. ”
After graduating Brad moved overseas in order to expand his experience and culinary influences.  Learning his trade in fine-dining restaurants in Marseille and Menorca and picking up a variety of techniques and skills he now hopes will influence his take on modern British cuisine.
“At Carter’s we’re proud to be British, we’re also passionate about food, and our aim is to please you – and then welcome you back time and time again. As soon as you walk through the door and see our wall of fine wines and our kitchen open to view, you will feel the ambience. We have created visual theatre throughout the restaurant which combined the varied local menus will hopefully offer something to please everyone. Our focus is on classic creations with a modern twist.”
On returning to the UK he worked in Michelin-starred establishments from Torquay to London, while dreaming of the ultimate prize of opening his very own restaurant – one might have very high expectations for this new kid on the block.
“I really like authentic food I enjoy cooking with quality ingredients and my accent is on simplicity – if it’s steak and chips make it the best meat and the best potatoes available. Another real plus point for Birmingham is quality of the local producers; whether it’s Asparagus from Evesham or pork form Aubrey Allen I know my customers will get the best of what’s available in the Heart of England region and beyond. We source all our vegetables as locally as possible; our fruit from the counties around us. Great Britain offers some of finest ingredients to be found anywhere – from Scottish beef to Cornish fish.”
The menu at Carter’s will change regularly in accordance with the seasons and what’s available; starters for the opening week included Beetroot & Vodka Cured Loch Duart with compressed Apples, Fresh Horseradish and Yoghurt; Somerset Goats Cheese Croquettes Pineapple Flavours and Candied Walnut.
One of Brad’s specialties is pork; he has had customers drive miles across the country to enjoy his Slow Roasted Lincolnshire Pork Fillet with Creamed Mustard Leeks, Crispy Belly, Fondant Potato and Black Pudding Crumble.
“My dream was always to open my own restaurant and hopefully that passion will be evident in the food. Sixty two year old French Chef, Pierre Koffmann, is my greatest influence; I’m still learning and my desire to be to be as good as he is motivates me every single day.”
An interesting idea that has been incorporated into the menu is dishes for two people to share; currently that’s a Ribeye of Beef on The Bone with Traditional Garnish & Sauce Bearnaise.  It’s great to see he also has a sense of humour – Peanut Butter Parfait with Chocolate Sorbet & Caramel Sauce is a dessert Brad and the team have created to pay homage to a popular chocolate bar they are particularly fond of.
“I’m really looking forward to seeing the restaurant full and everyone enjoying their food. My main aim is for people to eat my food and be happy. I enjoy being kept on my toes, if a customer doesn’t like an ingredient or want to alter a dish slightly I don’t mind – that’s what it’s all about isn’t it? Cooking and creating.”
There is no doubt that Carter’s is an interesting new addition to the independent Birmingham restaurant scene. It’s the epitome of a modern British restaurant and a celebration of the amazing produce that’s available from around our country, and I can’t wait to go!
Carter’s is open for lunch on Tuesday – Saturday from 12 – 2.30pm, Sunday from 12 – 3.30pm and for dinner Tuesday – Saturday 6pm – 9:30pm.

To book call: 0121 449 8885 www.cartersofmoseley.co.uk 2c St Mary’s Row, Wake Green Road, Moseley, Birmingham, B13 9EZ. Mention eat-the-midlands.co.uk

Interview by Kate Eccles ETM (c) 2010

Partner Holly Jackson

Partner Holly Jackson

Carters Prep

Carters Prep

Carters Beef Dish

Carters Beef Dish

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