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Restaurants
- Neil A. Chef added a new meal Dinner at Carters at Carters of Moseley
Birmingham Soup
.
Our last stop in Birmingham was to ⭐️ @cartersofmoseley which is fast becoming one of my favourite restaurants in the UK. Chef proprietor @chefbradcarter is in the same school as Gareth Ward of Ynyshir, Alex Bond of Alchemilla and Luke French of Jöro in terms of creating first and foremost crazily flavourful... More
Birmingham Soup
.
Our last stop in Birmingham was to ⭐️ @cartersofmoseley which is fast becoming one of my favourite restaurants in the UK. Chef proprietor @chefbradcarter is in the same school as Gareth Ward of Ynyshir, Alex Bond of Alchemilla and Luke French of Jöro in terms of creating first and foremost crazily flavourful dishes over prissy plating.
This was lunch on their first day of opening on a Sunday back last year so we had the restaurant to ourselves as word had clearly not gotten around yet. But this is good news as it’s notoriously tricky to find great restaurants that are open on a Sunday or Monday. 1 hour 20 on the train from London and you’re there. Just sayin🤷🏻♂️
Since this visit Brad and the team have been doing a Summer long popup in Evesham and will be reopening at a new site in Birmingham city centre which we can’t wait to try.
.
Michelin Guide - ⭐️
OAD - ‘Highly Recommended’
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 Less
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- Neil A. Chef added a new meal Dinner at Carters at Carters of Moseley
Razor Clams / OW Broth / Pine Nuts / Pepper Dulse
.
Our last stop in Birmingham was to ⭐️ @cartersofmoseley which is fast becoming one of my favourite restaurants in the UK. Chef proprietor @chefbradcarter is in the same school as Gareth Ward of Ynyshir, Alex Bond of Alchemilla and Luke French of Jöro in terms of creating... More
Razor Clams / OW Broth / Pine Nuts / Pepper Dulse
.
Our last stop in Birmingham was to ⭐️ @cartersofmoseley which is fast becoming one of my favourite restaurants in the UK. Chef proprietor @chefbradcarter is in the same school as Gareth Ward of Ynyshir, Alex Bond of Alchemilla and Luke French of Jöro in terms of creating first and foremost crazily flavourful dishes over prissy plating.
This was lunch on their first day of opening on a Sunday back last year so we had the restaurant to ourselves as word had clearly not gotten around yet. But this is good news as it’s notoriously tricky to find great restaurants that are open on a Sunday or Monday. 1 hour 20 on the train from London and you’re there. Just sayin🤷🏻♂️
Since this visit Brad and the team have been doing a Summer long popup in Evesham and will be reopening at a new site in Birmingham city centre which we can’t wait to try.
.
Michelin Guide - ⭐️
OAD - ‘Highly Recommended’
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 Less
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- Neil A. Chef added a new meal Dinner at Prism at prism
aubergine
passion fruit yogurt
.
“Before playing Everlong as the last song of every concert, Foo Fighters singer Dave Grohl, "we don't say goodbye, so we say...
For us the end of the meal is our last chance to say goodbye. We see it as catharsis, as that one
final shot to reach satisfaction.
We put a lot of love into our petit fours and this... More
aubergine
passion fruit yogurt
.
“Before playing Everlong as the last song of every concert, Foo Fighters singer Dave Grohl, "we don't say goodbye, so we say...
For us the end of the meal is our last chance to say goodbye. We see it as catharsis, as that one
final shot to reach satisfaction.
We put a lot of love into our petit fours and this menu is not different. We have our interpretation of Nougat with A LOT of Syrian pistachios,
Sesame Miso Financiers with Meringue kisses by
Bintochan Charcoal and Doughnuts with Grape
Molasses and Tahini.
We don't say goodbye. We say..”
.
My next stop was a quick trip to Berlin to visit @ernst.berlin again but also to try ⭐️ @prism_berlin for the first time. Chef @chef_gbm Gal Ben Moshe and amazing host @jack_loves_wine Jacqueline Lorenz were supposed to be closed on the day we were in town but very kindly offered to open and serve us a terrific lunch of modern Levantine cuisine. I really loved this meal and it was so interesting to hear the inspirations behind each dish and also the history behind some of the excellent Israeli wines.
“DRIVEN BY FIRE
FUELED BY HERITAGE
The smell of white charcoal and thoughts of history and roots of the flavors of the Levant, that are the driving forces behind the cuisine of prism” in their own words.
Highly recommended when in Berlin.
.
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 Less
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- Neil A. Chef added a new meal Dinner at Prism at prism
Oyster…followed by
.
lebanese lobster
akkoub | dashi
.
white grouper
unripe grapes xo sauce
.
Our Imperial Pigeon, with a crust of our special 'prism Ras el Hanut', Pomegranates,
Green Chickpeas, Labourdette Foie Gras grilled while wrapped in Vine Leafs and Jus Vierge.
.
My next stop was a quick trip to Berlin to visit @ernst.berlin... More
Oyster…followed by
.
lebanese lobster
akkoub | dashi
.
white grouper
unripe grapes xo sauce
.
Our Imperial Pigeon, with a crust of our special 'prism Ras el Hanut', Pomegranates,
Green Chickpeas, Labourdette Foie Gras grilled while wrapped in Vine Leafs and Jus Vierge.
.
My next stop was a quick trip to Berlin to visit @ernst.berlin again but also to try ⭐️ @prism_berlin for the first time. Chef @chef_gbm Gal Ben Moshe and amazing host @jack_loves_wine Jacqueline Lorenz were supposed to be closed on the day we were in town but very kindly offered to open and serve us a terrific lunch of modern Levantine cuisine. I really loved this meal and it was so interesting to hear the inspirations behind each dish and also the history behind some of the excellent Israeli wines.
“DRIVEN BY FIRE
FUELED BY HERITAGE
The smell of white charcoal and thoughts of history and roots of the flavors of the Levant, that are the driving forces behind the cuisine of prism” in their own words.
Highly recommended when in Berlin.
.
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 Less
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- Neil A. Chef added a new meal Dinner at Carters at Carters of Moseley
Orkney Scallop
.
Our last stop in Birmingham was to ⭐️ @cartersofmoseley which is fast becoming one of my favourite restaurants in the UK. Chef proprietor @chefbradcarter is in the same school as Gareth Ward of Ynyshir, Alex Bond of Alchemilla and Luke French of Jöro in terms of creating first and foremost crazily flavourful... More
Orkney Scallop
.
Our last stop in Birmingham was to ⭐️ @cartersofmoseley which is fast becoming one of my favourite restaurants in the UK. Chef proprietor @chefbradcarter is in the same school as Gareth Ward of Ynyshir, Alex Bond of Alchemilla and Luke French of Jöro in terms of creating first and foremost crazily flavourful dishes over prissy plating.
This was lunch on their first day of opening on a Sunday back last year so we had the restaurant to ourselves as word had clearly not gotten around yet. But this is good news as it’s notoriously tricky to find great restaurants that are open on a Sunday or Monday. 1 hour 20 on the train from London and you’re there. Just sayin🤷🏻♂️
Since this visit Brad and the team have been doing a Summer long popup in Evesham and will be reopening at a new site in Birmingham city centre which we can’t wait to try.
.
Michelin Guide - ⭐️
OAD - ‘Highly Recommended’
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 Less
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- Neil A. Chef added a new meal Dinner at Carters at Carters of Moseley
Orkney Scallop / Wild Garlic / Chilled Shrimp Broth
.
Our last stop in Birmingham was to ⭐️ @cartersofmoseley which is fast becoming one of my favourite restaurants in the UK. Chef proprietor @chefbradcarter is in the same school as Gareth Ward of Ynyshir, Alex Bond of Alchemilla and Luke French of Jöro in terms of creating... More
Orkney Scallop / Wild Garlic / Chilled Shrimp Broth
.
Our last stop in Birmingham was to ⭐️ @cartersofmoseley which is fast becoming one of my favourite restaurants in the UK. Chef proprietor @chefbradcarter is in the same school as Gareth Ward of Ynyshir, Alex Bond of Alchemilla and Luke French of Jöro in terms of creating first and foremost crazily flavourful dishes over prissy plating.
This was lunch on their first day of opening on a Sunday back last year so we had the restaurant to ourselves as word had clearly not gotten around yet. But this is good news as it’s notoriously tricky to find great restaurants that are open on a Sunday or Monday. 1 hour 20 on the train from London and you’re there. Just sayin🤷🏻♂️
Since this visit Brad and the team have been doing a Summer long popup in Evesham and will be reopening at a new site in Birmingham city centre which we can’t wait to try.
.
Michelin Guide - ⭐️
OAD - ‘Highly Recommended’
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 Less
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- Neil A. Chef added a new meal Dinner at Prism at prism
dry aged lamb gillardeau oyster Jerusalem artichokes
.
My next stop was a quick trip to Berlin to visit @ernst.berlin again but also to try ⭐️ @prism_berlin for the first time. Chef @chef_gbm Gal Ben Moshe and amazing host @jack_loves_wine Jacqueline Lorenz were supposed to be closed on the day we were... More
dry aged lamb gillardeau oyster Jerusalem artichokes
.
My next stop was a quick trip to Berlin to visit @ernst.berlin again but also to try ⭐️ @prism_berlin for the first time. Chef @chef_gbm Gal Ben Moshe and amazing host @jack_loves_wine Jacqueline Lorenz were supposed to be closed on the day we were in town but very kindly offered to open and serve us a terrific lunch of modern Levantine cuisine. I really loved this meal and it was so interesting to hear the inspirations behind each dish and also the history behind some of the excellent Israeli wines.
“DRIVEN BY FIRE
FUELED BY HERITAGE
The smell of white charcoal and thoughts of history and roots of the flavors of the Levant, that are the driving forces behind the cuisine of prism” in their own words.
Highly recommended when in Berlin.
.
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 Less
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- Neil A. Chef added a new meal Dinner at Carters of Moseley at Carters of Moseley
CW Chicken < Thigh> (@hayhay_hailz and I think this is the best fried chicken in the UK!)
.
Oyster
.
Our last stop in Birmingham was to ⭐️ @cartersofmoseley which is fast becoming one of my favourite restaurants in the UK. Chef proprietor @chefbradcarter is in the same school as Gareth Ward of Ynyshir, Alex... More
CW Chicken < Thigh> (@hayhay_hailz and I think this is the best fried chicken in the UK!)
.
Oyster
.
Our last stop in Birmingham was to ⭐️ @cartersofmoseley which is fast becoming one of my favourite restaurants in the UK. Chef proprietor @chefbradcarter is in the same school as Gareth Ward of Ynyshir, Alex Bond of Alchemilla and Luke French of Jöro in terms of creating first and foremost crazily flavourful dishes over prissy plating.
This was lunch on their first day of opening on a Sunday back last year so we had the restaurant to ourselves as word had clearly not gotten around yet. But this is good news as it’s notoriously tricky to find great restaurants that are open on a Sunday or Monday. 1 hour 20 on the train from London and you’re there. Just sayin🤷🏻♂️
Since this visit Brad and the team have been doing a Summer long popup in Evesham and will be reopening at a new site in Birmingham city centre which we can’t wait to try.
.
Michelin Guide - ⭐️
OAD - ‘Highly Recommended’
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 Less
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- Neil A. Chef added a new meal Dinner at Prism at prism
Camel Tartare
.
My next stop was a quick trip to Berlin to visit @ernst.berlin again but also to try ⭐️ @prism_berlin for the first time. Chef @chef_gbm Gal Ben Moshe and amazing host @jack_loves_wine Jacqueline Lorenz were supposed to be closed on the day we were in town but very kindly offered to open... More
Camel Tartare
.
My next stop was a quick trip to Berlin to visit @ernst.berlin again but also to try ⭐️ @prism_berlin for the first time. Chef @chef_gbm Gal Ben Moshe and amazing host @jack_loves_wine Jacqueline Lorenz were supposed to be closed on the day we were in town but very kindly offered to open and serve us a terrific lunch of modern Levantine cuisine. I really loved this meal and it was so interesting to hear the inspirations behind each dish and also the history behind some of the excellent Israeli wines.
“DRIVEN BY FIRE
FUELED BY HERITAGE
The smell of white charcoal and thoughts of history and roots of the flavors of the Levant, that are the driving forces behind the cuisine of prism” in their own words.
Highly recommended when in Berlin.
.
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 Less
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- Neil A. Chef added a new meal Dinner at Prism at prism
Arabic Yogurt and dried Mint sauce, commonly used with Kusa bil-Laban or Shishbarak. We
decided to pay tribute to the sauce with our Amuse Bouche, a crudo of Mediterranean
Amberjack, Pickled Black Radishes, Ikura,
Kinome and a Yogurt-Mint Vinaigrette.
.
levantine greens
jameed | black yuzu
.
My next stop was a quick trip to Berlin to visit @ernst.berlin... More
Arabic Yogurt and dried Mint sauce, commonly used with Kusa bil-Laban or Shishbarak. We
decided to pay tribute to the sauce with our Amuse Bouche, a crudo of Mediterranean
Amberjack, Pickled Black Radishes, Ikura,
Kinome and a Yogurt-Mint Vinaigrette.
.
levantine greens
jameed | black yuzu
.
My next stop was a quick trip to Berlin to visit @ernst.berlin again but also to try ⭐️ @prism_berlin for the first time. Chef @chef_gbm Gal Ben Moshe and amazing host @jack_loves_wine Jacqueline Lorenz were supposed to be closed on the day we were in town but very kindly offered to open and serve us a terrific lunch of modern Levantine cuisine. I really loved this meal and it was so interesting to hear the inspirations behind each dish and also the history behind some of the excellent Israeli wines.
“DRIVEN BY FIRE
FUELED BY HERITAGE
The smell of white charcoal and thoughts of history and roots of the flavors of the Levant, that are the driving forces behind the cuisine of prism” in their own words.
Highly recommended when in Berlin.
.
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 Less