Birmingham

Brazilian restaurant Rodizio Rico to open at Birmingham’s Cube

13-May-2011 By Becky Paskin

Brazilian restaurant Rodizio Rico is to open its fifth restaurant and first outside London at Birmingham’s Cube development.

Salon Culinaire 2011 Results: Live Theatre

28-Jan-2011 By Becky Paskin

The Hospitality Show once again returned to the NEC Birmingham this week, bringing with it the Salon Culinaire 2011.

Salon Culinaire 2011 Results: Salon Display

27-Jan-2011 By Becky Paskin

The results of the Salon Culinaire Salon Display competitions, in which hoards of chefs and patissiers strived to create platters, sculptures and decorative foods, have been announced.

Raymond Blanc protégés take over Leamington pub

10-Nov-2010 By Lorraine Heller

A pair of Raymond Blanc’s protégés have acquired the lease on a pub and grill venue in Leamington Spa, which they plan to rejuvenate with a “new cuisine flair” at affordable prices

Penn Street Taverns markets four pub sites

06-Aug-2010 By Becky Paskin

Birmingham-based pub group Penn Street Taverns is marketing four of its 15 freehold pubs in the West Midlands, for £95k to £155k

Cote considers Brighton art space for 13th restaurant

19-Nov-2009 By Becky Paskin

French restaurant chain Cote is to bring its portfolio up to 13 properties if plans to refurbish an art space in Brighton are approved

Applications open for BCF Chef of the Year as Young Chef finalists revealed

27-Oct-2009 By Becky Paskin

Applications are now being invited for the British Culinary Federation’s 2010 Chef of the Year competition, as the finalists for the Young Chef competition are revealed

BCF announces Young Chef of the Year 2008

09-Dec-2008 By Becky Paskin

The British Culinary Federation has announced its Young Chef of the Year 2008 after a live cook-off at University College Birmingham

Glynn Purnell on risk-taking and food with a pulse

28-Aug-2007 By Restaurant

After putting Birmingham on the culinary map, Glynn Purnell is thrilled to have his own place. Expect risk-taking and food with a pulse It's not often I interview a chef and wonder at what point he'll get his trousers down, but in the case of...