Carters of Moseley Birmingham

When you’re faced with so many tempting things and you’re not sure when the next time you’re going to be able to get back, it’s almost a crime not to go for ‘the works’.  That’s the result of taking one look at the menu at Carters of Moseley.  These carefully crafted dishes ended up being a true treat with the unique twist of being quite healthy(!).  Dairy and cream are limited in use and yet you are guaranteed quite a show of dishes even if you opt for the 3 course meal at £35 as the snacks will ensure this is boosted by at least another 3.  This shows how well the restaurant caters for all wallets accordingly and was great to visit.

All the snacks were a pleasure with the cereal flakes on parfait being the most pleasing (toasted nuts and foie gras seem to be quite popular at the moment and for good reason: it is a lovely combination!).  However the socker punches from this meal I think were the mashed potato and bone marrow gravy (outstanding texture and flavour) and the black pudding which was beautifully softened and gentle with the more rare alphonso mango (from India) and shoots for a touch of texture.

All the snacks were a pleasure with the cereal flakes on parfait being the most pleasing (toasted nuts and foie gras seem to be quite popular at the moment and for good reason: it is a lovely combination!).  However the socker punches from this meal I think were the mashed potato and bone marrow gravy (outstanding texture and flavour) and the black pudding which was beautifully softened and gentle with the more rare alphonso mango (from India) and shoots for a touch of texture.

The smoked palenta with the Partridge was a brilliant touch as was the warmed fresh cheese with maple syrup and truffle.  The iced apple that cut through the very well judged salted caramel was another aspect and with the fun Egyptian coffee at the end (no milk or sugar to spoil its authenticity) ended a sophisticated and highly original meal.  The staff here really knew their business as well and was a pleasure speaking to them and meeting the head chef who was more than accommodating and approachable – a privilege to have so much interaction with such talented people.

This was accomplished cooking and a unique meal.  Thoroughly recommended and worth clearing a full evening to do in full for a more special occasion.

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