Birmingham chef Brad Carter to make London debut with Undercroft
Undercroft is the creation of Martin Priestnall, who brings with him decades of experience in the music industry.
Open from lunch through to late evening, the 107-seater dining room will be housed in a vaulted underground space.
Carter - who also runs One Star Döner Bar - will ‘bring his meticulous obsession with British produce and classics, reviving dishes that have disappeared off menus, elevating and giving them his signature playful, yet elegant take’.
Dishes will include wild garlic chicken toast; sea tripe and seaweed soup; to start and mains of Tamworth pork with creamed snails and sorrel; BBQ aged duck with offal’d oats. Desserts will take in bread pudding with Beauvale and Cotswold sherry and strawberry and woodruff layer cake.
The restaurant’s bar will offer an eclectic cocktail list, alongside the much-loved classics. The wine follows a similar style, offering a range of Champagne and fine wines ‘providing decadent pairings for Carter’s dishes’.
Last year, Carter and his wife Holly confirmed that their Michelin-starred Carters of Moseley had closed ahead of a relocation to an as yet unannounced location in a more central area of Birmingham.
The Carters of Moseley team currently running a pop-up at Birmingham private members club 103 Colmore Row.
“Holly and I have loved every moment of establishing Carter’s in Birmingham - it has been so rewarding to watch the restaurant and team go from strength to strength over the years,” Carter says. “We’ve always been keen to make the move to London and spent years searching for the right place to open and the undercroft at St George’s Church couldn’t be more perfect.”
Priestnall added: “From the minute I set foot in the undercroft, I knew there was something special about the space. The look, feel of the space is extraordinary, and Brad and I feel privileged to be custodians of somewhere with such a rich history. We don’t want to just offer diners a restaurant, Undercroft is going to be a stage for all creatives, be it in music, design or food.”
