Cured mackerel . kiwi & wasabi
granita
.
Cantaloupe melon compressed in
vuzu & sake
.
Pineapple char Sui, freeze dried
pineapple
Coconut infusion, chilli & ginger
.
Langoustine tar tar, scallop,
seasoned with chilli & aloe Vera
soy and honey dressing, oscietra
caviar
.
Curry cured salmon, rice bhaji,
Bombay belly
.
Our next stop in Birmingham was to visit @kraytreadwell , Michelin’s former young chef of the year and a Great British Menu finalist at his restaurant @670grams in the old custard factory development, named of his prematurely born baby’s weight at birth I believe.
With just me and Hayley sat at the small kitchen counter it was a fun evening chatting to Kray about his plans. The food is great with fun and creative nods to Kray’s (and mine) home city of Birmingham.
This visit was before his recent expansion through to the site next door which will hopefully give him a lot more space to be even more creative. Highly recommended if you find yourself in Brum.
.
Michelin Guide -
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards