Park Regis on Five Ways now open
Well okay, it opened last week and so this is sort of old news, but given occupancy rates in the city (and how bloody difficult it is to find meeting rooms), I for one am excited about a new hotel in the city and this one sounds fancy. It’s up on Five Ways and they spent £50 million on this bad boy, which has 253 bedrooms, the largest presidential suite and ‘Shakina’ Urban Dry Spa as well as two restaurants. I’m totally tempted to book in for a night; I hear the views are fantastic.
Rofuto opens this month
Due to open on the 26th April, up on the top floor of Park Regis is Rofuto; a concept by former Ivy head chef Des McDonald, which has panoramic views of the city, with an izakaya-style restaurant, serving a high quality modern Japanese menu. There’s also the Kurabu Cocktail Lounge, which will serve fresh Sake from Takashimizu Brewery in Northern Japan, alongside Koshua aged Sake from Shiraki Brewery, unusual wines, a rather tasty sounding cocktail list and around ten Japanese whiskies from the likes of Nikka and Suntory.
Also, Des McDonald, the guy behind the concept said some pretty nice things about the city: “I am delighted to be opening my first modern Japanese restaurant Rofuto, with my partners at Park Regis Birmingham. I love rooftop spaces, having opened four successful restaurants on the roof of Selfridges in London. I fell in love with the unparalleled dramatic views from the 16th floor, Birmingham is a great, vibrant city and I’m excited to become part of it’s dynamic and diverse dining scene.”
Glynn Purnell’s Friday Night Kitchen is back for 2016
Michelin starred ‘Yummie Brummie’ chef Glynn Purnell will be bringing his Friday Night Kitchen back to Villa Park on 7th October to raise money for Cure Leukaemia.
Award-winning presenter Suzanne Virdee and Heart West Midlands presenter Ed James will host the evening, with Glynn assisted on stage by Sam Bailey (X Factor winner? I don’t know, I don’t have a TV). With on-stage guests discussing and cooking their favourite dishes with Glynn before the audience tuck in – presumably not all to the same dish as I doubt they’d be batch cooking on stage. There will also be a live band and DJs after an a raffle for one lucky person to win a meal for six, cooked at home by Glynn and his team – and they’ll clean the kitchen up before they leave!
Tickets are now on sale for the fun-filled, live show-cooking event via www.GPFNK.co.uk
Opus’ Source Dinners are back too
If eating food isn’t enough, Birmingham food enthusiasts can now meet the suppliers Opus use, hear their stories, learn why sustainability is at the heart of everything they and Opus do – and have dinner showcasing the produce.
Ann Tonks, director at Opus at Cornwall Street, said: “Ethical and sustainable sourcing really is at the heart of our menus. Not only does sourcing our produce from great British suppliers mean that we are supporting the local farming and fishing industries as well as reducing our carbon footprint, but we believe there is a direct link between ethical, quality sourcing and the astonishing flavours of the finished dish.”
Source Dinners include a fish dinner with M&J Seafood on Friday 17th June, vegetarian dinner with Worcester Produce on Friday 19th August, champagne Dinner with Laurent Perrier on Friday 30th September and rare breed beef dinner – Friday 21st October. Each tickets includes an aperitif, a five-course dinner and matching wines. To book, please call 0121 200 2323
And Foodies Festival returns with Bake Off winner from 3-5th June
Foodies Festival returns to Cannon Hill Park for its second year, serving up a lip-smacking feast 3rd to 5th June. As well as Great British Bake Off winner Nadiya Hussain, local chefs will be sharing their insights, including; Richard Turner from Turners, Brad Carter from Carters of Moseley and Nathan Eades from Simpsons. There will also be a Feel Good Foods theme at Foodies Festival this summer, as well as a Vintage Tea Room and a special focus on Brazilian street food this year to celebrate the Olympic host’s cuisine and plenty more.