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carters of moseley

    Musings, Round ups

    International Women’s Day 2017

    FAIRY

    I know, on the face of it, International Women’s Day might not have a lot to do with the food and drink scene in a city in England.  However, for anyone who has been paying attention you will have noticed that it’s a bit of a sausage fest, and most of the well known names are distinctly male.  So I figured today was a good day to celebrate some badass women doing cool stuff in Birmingham – apologies to all those who I missed off the list, I ran out of time!

    Amy Seton and Victoria Osgood, Whisky Birmingham festival and Birmingham Whisky Club

    Whisky has this reputation for being a bit of an old man’s drink so if you’re young and female then you expect a bit of confusion when you turn up to whisky events.  But imagine being a woman and the organisers of the best whisky festival in the city and a whole raft of great whisky events too?  Yeah, that is not going to be the easiest thing ever, but Amy and Vicky know their stuff and put on some great events highlighting some great whiskies from around the world with some top-notch speakers. http://thebirminghamwhiskyclub.co.uk/

     Holly Jackson, Carters of Moseley

    I’ve been lucky enough to visit Carter’s a few times over the years and whilst there is no doubt about how fantastic the food is, that Michelin star was well deserved; but it was the relaxed, friendly but entirely on point service that drew me back in.  And for that, Maitre d’ and proprietor Holly must be congratulated.  Thank you for creating a place that feels like a real treat, but somewhere you can relax and not feel like you’re being observed like a specimen in a lab. http://cartersofmoseley.co.uk/

    Imogen Hudson, Jen Smith, Holly Smith and Jen Nadin (Cherry Reds). Picture, used with permission, by Jas Sansi

    Jen Nadin, Cherry Reds

    I bloody love Cherry Reds. This will come as no surprise to anyone who interacts with me on social media; it’s often my most recommended place because it covers nearly all dietary requirements without making a song and dance about it, has a great beer selection and a really nice, relaxed atmosphere.  And no one minds when you order tea and cake on a Friday night.  Jen is the brains behind Cherry Reds and for that I salute her. http://www.cherryreds.com/

    Marverine Cole aka Beer Beauty

    Marverine is Birmingham’s first Beer Sommelier, as accredited by the UK Beer Academy, in another industry typically associated with men.  As well as winning award for her beer videos, she has appeared on a bunch of TV shows promoting Britain’s national drink. http://www.marverinecole.co.uk/beer-expert.html

    Martha and Molly, Loaf

    I think all the staff at Loaf are great but special mention to Martha and Molly who put up with me every Saturday morning after I’ve rolled out of bed and headed to Loaf, pre-coffee and still half asleep.  As well as starting my day with one of their delicious croissants, a quick chat with them is a great start to the day. http://loafonline.co.uk/

    Rosie Ginday, Miss Macaroon, promotional photo

    Rosie Ginday, Miss Macaron

    Rosie trained as a high-end pastry chef at University College Birmingham and worked at the Michelin-starred Purnell’s restaurant before founding Miss Macaroon.  As well as making these sweet treats, they provide employment and training programmes aimed at young people who have left care, slipped through the education system or find themselves homeless. https://missmacaroon.co.uk/

    Kaye Winwood

    If you’ve been to any slightly out there events in Birmingham that fuse food and art together, chances are that Kaye has been behind them.  From her work with Companis through to last year’s Diabolical Roses and the upcoming Expanded Intimacy, Kaye has been producing immersive dining experiences, which are a highlight in Birmingham’s calendar. http://kayewinwood.com/

    Opus Restaurant Irene Allen, photo used with permission

    Irene Allen, Opus

    Director of Opus on Cornwall St and Bar Opus in Two Snowhill, Irene and her team have been doing some stellar work supporting young people in the hospitality trade with their links with University College Birmingham and their commitment to sustainability.  And their prix fixe menu is a really good deal. http://www.opusrestaurant.co.uk/

    Pip, Pip’s Hot Sauce

    I recently marinated some chicken in Pip’s BBQ sauce and it was bloody delicious, which is hardly surprising as Pip’s sauce has a cult following in the city.  Often found manning her own stall at various markets in the city, Pip’s Hot Sauce is made in small batches and can even be made up as wedding favours, which sounds like a superb idea. http://www.pipshotsauce.co.uk/

    Katie Rouse of Crushed & Cubed

    Katie has spent a good deal of time making sure that Birmingham’s independent scene has some decent drinks.  As a bartender she has been seen slinging cocktails behind bars at The Victoria, Jekyll & Hyde and The Botanist. But taking the step up, she’s currently managing director of Crushed & Cubed, making sure that there are some interesting bottles on the city’s independent back bars so we punters have something good to drink. https://twitter.com/CrushedandCubed

    Happy International Women’s Day ladies (and gents) – lets raise a glass to those women making Birmingham great!

    Pop-up and Event reviews, Reviews

    Meatshack pop up

    IMG_1190.JPGTalking about Christmas things feels massively belated and I was going to give blogging about this a miss. After all, everyone knows how awesome MeatShack burgers are. But given I hijacked my annual friends’ Christmas / New Year get together and tried duck hearts for the first time, it was worth writing down for prosperity.

    Having seen The MeatShack were going a pop up at Carters of Moseley on one of two days my friends and I had pencilled in for our catch up I figured I’d risk it and book us in. Three of us are already confirmed MeatShack fans and I figured the best Christmas present I could give the rest of them was opportunity to experience the dripping filthy goodness.

    In the end there were seven of us and we arrived at Carters to witness almost military precision in getting tables turned round.  I’d sent round the menu when I found it so most of us knew what we were ordering, but I’d failed to notice the duck hearts in spicy sauce and was eager to try. Thankfully Will was equally curious and between us we managed to convince a few others to give them a whirl.  In my mind I’ve never really been a fan of animal organs as food; it’s not a gross-factor to me, it’s just I’ve found the texture and taste a bit odd. However these were delicious. The duck hearts had a nice chewiness to them, like meaty mushrooms, and the sauce was spicy but less on the heat side of things and more Thai influenced, which allowed the flavour of the hearts to come through. Big fan.

    And of course the MeatShack burgers were as good as always – delicious meat, seasoned well and a bun which held things together. The shoestring fries, which usually disappoint me if I see them on the menu, were actually a nice accompaniment – salty and crispy which complemented the big slab of burger perfectly.IMG_1197.JPG

    With bacon ice cream for pudding you can bet I was going to give this a try. I’ve had bacon cupcakes before so I know the salty bacon and sweetness works well, as did it this time. The shard of nutty caramel I was less keen on, only because it was pretty tricky to eat. I suspect small pieces or as a topping would’ve allowed me to enjoy it more.

    All in all a rousing success. We finished just about in our allotted time, with everyone full of praises for MeatShack.  And with that it was off to the pub.

    Disclosure: Christmas is the month of giving and receiving so we gave the nice people at Carters/Meatshack money and they gave us burgers. We each paid for our own meals; wasn’t obliged to say anything nice and all opinions are my own blah blah. Although I did swap presents with one of my friends and got some awesome dinosaur earrings, but that was nothing to do with dinner.