Harborne Kitchen chefs to launch burger restaurant The Bun & Barrel

The walk-in-only restaurant will serve a menu of burgers made using a patty from Himalayan salt-aged Beef infused with bone marrow served in a demi brioche bun made from scratch by the Harborne Kitchen team. Other menu items will include a Surf & Turf burger, made with confit and seared pork belly, and scallop; and a Crab Bun made with soft shell tempura, and mango and chilli salsa.

It will serve locally brewed beers from Attic Brewery, a selection of barrel-aged cocktails and natural wines from Wine Freedom on draught.

The long-time friends met as bandmates at the age of 21 with Hennebry going on to work in restaurants all over the world and Desogus launching Harborne Kitchen in 2016.

The pair have worked their mutual love for music into the restaurant with interior design elements that celebrate musical heritage and a pool table. It will also play a rock 'n' roll soundtrack during every service.

“We can't wait to bring The Bun & Barrel to Harborne. It's a super casual concept, we want people to really kick back and relax; grab a burger and a beer or cocktail, and maybe a game of pool,” says Desogus.

“We'll be using the very best ingredients, and with my pastry team at Harborne Kitchen making the demi brioche buns from scratch, I'm pretty confident we'll be serving the best burgers on the block."

The restaurant will open on Harborne High Street on 20 January.