Dinner at Carters of Moseley

Dinner at Carters of Moseley

at Carters of Moseley on 31 January 2020
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Carters of Moseley is a restaurant that I’m kicking myself for not having visited earlier. Named of chef/proprietor and local lad Brad Carter, the food here is fiercely local and peppered with British ingredients. Coppa is made in house using Tamworth pigs from just up the road in Stratford, Orkney scallops, Exmoor Caviar, English wasabi, Cornish oysters, Hogget and saffron, Highland pheasant and even the gin is from Bristol. They even make their own British version of XO sauce called Brex-O sauce (🤦🏼‍♂️).
“The overall philosophy is to be a true expression of British terroir within the moment.” A fancy way of saying local seasonal grub. And it is good grub, married with warm, relaxed but attentive service from Maitre d’/Proprietor Holly Jackson and team. Genuine Brummy hospitality. I really enjoyed Brad’s cooking, it’s very honest. Hogget is not French trimmed and prettied up but instead the fat is left on the bone and is perfectly rendered to an unctuous melt in the mouth explosion of flavour and perfectly complimented by the lava bread. Ribs are served on the side to gnaw on at one’s leisure. It’s all about the flavour here. It reminded me very much in some ways of Gareth Ward’s restaurant Ynyshir where flavour is king and overly fussy presentations are rightly banished in favour of flavour. The exact opposite of style over substance. In fact I believe Gareth and Brad are good friends so maybe that shouldn’t surprise me at all (please tag Brad if you can Gaz).
I am also a big fan of Carter’s Instagram stories where they regularly post their staff meals being prepared from beginning to end. Another true reflection of Brad’s focus on flavour even in the food his team cooks for themselves and their colleagues. Worth checking out at @cartersofmoseley .
So get up to Birmingham (or down or across) and give Carter’s a try, you’ll leave with a smile on your face I promise.
Insta: @achefabroad (👈🏻me)

7 / 10

Gin & Tonic using Carter’s wild gin from Bristol and their homemade tonic

Chicken liver cereal (smooth parfait underneath)

Scallop roe fried with salt ‘n’ vinegar

Cornish oyster cooked in aged beef fat

Cornish oyster cooked in aged beef fat

Cornish oyster cooked in aged beef fat

Raw Kohlrabi, pine, salad burnet

Raw Kohlrabi, pine, salad burnet

Tamworth coppa & fennel salami made in house from Stratford pigs. Served with country bread

Swede tartare, Billy Auger chestnuts

Swede tartare, Billy Auger chestnuts

Sake

Orkney scallop, Exmoor caviar and Brex-O sauce

Razor clams, Old Winchester & pepper dulse

Razor clams, Old Winchester & pepper dulse

Booze with rock to show the terroir

CS trout, miso, trout roe

CS trout, miso, trout roe

Cornish hogget, laverbread & anchovy

Cornish hogget, laverbread & anchovy

Cornish hogget, laverbread & anchovy

Cornish hogget, laverbread & anchovy

Cornish hogget, laverbread & anchovy

Grand fir

Grand fir

Grand fir

Pear & walnut

Pear & walnut

Filter coffee ‘Moccamaster’ and coffee madeleines

Filter coffee ‘Moccamaster’ and coffee madeleines

Maida Vale, Malt loaf, beer wort