Tag: Dinner

#GBTour – Chase Distillery at The High Field

aroundbrum, brummiegourmand, cocktails, multi, pub grub, restaurants

I like gin and I’m very glad it’s currently having a revival. It’s a curious spirit, being made from another (vodka, if you didn’t know) and steeped with a variety of botanicals.

So you can imagine how happy I was when this appeared through the post from the people at Chase Distillery.  There was also an invite to sample their wares at their #GBTour, part of the 10th anniversary of Chase Distillery, which highlights the crisp and dry Williams GB Gin. The Birmingham stop involved a supper at The High Field, an offer I couldn’t refuse!

Arriving at The High Field in glorious sunshine, I saw their transportation for the evening (a lovely Land Rover Defender 90, if I’m correct; why did they ever stop making them?). After a few snaps, it was inside to have a quick globe of G&T on The High Field’s terrace, before settling upstairs (happily seated next to the estimable Paul Fulford).

The evening promised to be a celebration of gin with a ‘Ginfused’ three course meal tied with three cocktails, each a different take on how to use gin.

Our first course was Gin Cured Salmon with Cucumber Salad and Lime Mayonnaise accompanied by a Gin Twist (GB Gin, Cucumber, Lime, Elderflower Liqueur, Tonic), served chilled than the traditional hot cocktail.

The salmon was light with juniper notes, and the zesty lime mayo perked up the dish remarkably. The Gin Twist reminded me of cucumber water cut with lime cordial. It was very refreshing and took the edge off the heat.

Our second course was Braised Lamb Shank, Rosemary Gnocchi, Broad beans, Peas and Juniper Jus, accompanied by a GB Fruit Twist (GB Gin, Red Vermouth, Chase Blackcurrant Liqueur).

The lamb, braised for 24 hours, was tender as you’d expect and fell off the bone. The greens delicious, with a crisp al dente bite. The rosemary gnocchi was a tad disappointing.  I know they can come baked, boiled or fried (fried in this case), but as flavoursome as they were, I found them a tad cloying to the roof of my mouth. I hankered for a roast potato or two, especially to go with the wonderful lamb and tart juniper jus.

The GB Fruit Twist was a nice cooler with the vermouth giving a red wine vibrancy, undercut with fruits, and a dry finish coming from the gin.

Our final course was a Gin & Raspberry Summer Pudding with Clotted Cream, accompanied by Rasberrilicious GB (GB Gin, Lemon Juice, Raspberry Juice).

The summer pudding really cheered me up, as Bill Bryson says

“It’s a funny thing about English diners, They’ll let you dazzle them with piddly duxelles of this and fancy little noisettes of that but don’t f#ck with their puddings, which is my thinking exactly.”

Mine too Bill, mine too! This was a lively example of a proper British dessert, thick carb-olicious bread, stuffed with fruit (and a not inconsiderate amount of gin) and unctuous, glossy, rich clotted cream, evoking memories of happy Sunday lunches at my Nan’s.  The plate was polished back to the ceramic!

The cocktail, on the other hand, was a touch too tart for my tastes with lemon and raspberry juices giving an acidic edge.  As an dessert, this could have done with a touch of sweetness

And the evening came to a close, all gin heavy but hangover free the next day (wonderful!). Goody bag in hand with a miniature G&T to make at home and a summer pudding recipe (inserted below), I stepped out into a sweet summer twilight as my carriage in the form of my long suffering Wifey awaited.

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When: 14/06/2017

Where: The High Field, 22 Highfield Road, Edgbaston, B15 3DP

Who: Williams Gin, Chase Distillery, The High Field

Disclaimer: For this visit, I was a guest of the wonderful team at The High Field & Chase Distillery (who also sent me a natty bottle and book), this provides no bias to the post. This blog is my own personal opinion and strives to provide an independent view, promoting, enjoying and reviewing the range of exciting food and venues in and around Birmingham.

 

 

 

Bourbon meets The Bulls Head

aroundbrum, brummiegourmand, pub grub, restaurants

Davenports. that’s a name a lot of Brummies will remember (and a hell of a lot wont…). For nearly two centuries until the late 1980’s Davenports was the brewery of Birmingham, just off Broad Street, and their ‘Beer at Home’ slogan was known across the country.

It’s great to see the name come back (alongside sister brand Dares), with a planned 6 venues across Birmingham & The Black Country. The closest of which to me is The Bulls Head, just off Broad Street itself.

People may remember this pub as The City  Tavern, but it’s been converted into a beautiful traditional pub, with plenty of classic features and nods to the history of the Davenports name across the venue.

Anyway, back on subject. The reason for this evening’s visit was an invite from Gerard, the Manager, who had invited myself and a colleague down for a bourbon or four in the company of Bulleit and Buffalo Trace Bourbon.

Before that, time for Mint Julep (mint leaf, bourbon (Buffalo Trace), sugar syrup, and crushed ice), a nice, clean and simple palate cleanser to prep the taste-buds, whilst we ensconced ourselves at the rear of the bar.

Out hosts for the evening were Gavin Jones and Matt East, covering Bulleit and Buffalo Trace bourbons respectively. and taking us on a journey through how Bourbon came to be, the rules around producing and the distinctiveness of each of the bourbons for tasting.

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First up we were told both tales of how Ireland and Scotland both claim to have invented the oaky spirit. The Irish claiming to have learned it via the spice road and the distilling of perfume for men, whilst the Scots claim to have made it via accidentally fermenting grain in horse saddlebags.  Whoever made it first is lost in the annals of history and much grumbling.

We then learnt about its birth in the US with the frontiersmen making moonshine through to the categories we know today. We also learned their varied categories of whisk(e)y such as Rye (at least 51% rye), Malt (at least 51% malted barley), Bourbon (at least 51% corn  / maize), and Corn (at least 80% corn / maize), with bourbon and corn both requiring virgin oak barrels.

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Our first neat drop of the evening was Bulleit Bourbon (65% corn 28% rye, 4% malted barley). revived in 1987, by Thomas E. Bulleit, Jr. Inspired by his great-great-grandfather Augustus Bulleit, who made a high-rye whiskey between 1830-1860. It has a high Rye content compared to most bourbons, allowing for a spicier finish than most bourbons, there was heady wood-smoke and peppery to begin then descending into an almost marmalade flavour, a very agreeable drop.

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Next to taste, the Buffalo Trace, a Kentucky straight bourbon, and a well regarded, well rounded one at that. It’s aged 8 years, a rarity for a US bourbon, and rigorously checked by 14 tasters at the distillery (what a great job to have). The flavour could be described as smooth, and went down like velvet.

As we were mid way through it was time for a food breather:

Our sharing platter had spicy lamb burgers, bourbon glazed chicken wings, asian slaw and sweet potato fries. The lamb burgers were absolutely delicious, made with the same meat as their lamb koftas. The wings were slathered in a rich, sticky glaze and were deliciously tender inside. They were served with a refreshing mint and cucumber dip which i couldn’t stop dipping the crunchy (yes actually crunchy for a change) Sweet Potato Fries. It was a great sampler of their street food inspired menu , one which I’ll be back to revisit.

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Back to the whisk(e)y. Our next dram was a Bulleit Rye. This ‘frontier’ whiskey is made with a 95% rye and 5% malted barley mash, and a winner of many gold medals. This whiskey pulled no punches in flavour,. deceptively soft to begin with it hits with an  exceptionally oaky flavour and descends into a toffee / caramel flavour.

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Our final neat whisk(e)y of the evening was an Eagle Rare, a premium blend from Buffalo Trace, aged 10 years, from carefully selected barrels. A very very complex, enigmatic and expressive flavour which I  struggled to pull any individual notes out of, but overall, slightly sweet and spicy.

To round out the night we had a Buffalo Trace Old Fashioned, one of the most classic of whisk(e)y cocktails, and one that will earn your the wrath of many a bartender on a busy night if ordered in great quantities. Muddled in bitters and that zesty orange citrus burst, always a lovely way to take your whisk(e)y.

Post all this lovely Bourbon, Gerard was nice enough to have a sneaky peek at the upstairs suite, in the final touches currently. It’ll be hosting live music and relaxed dining and looks to be a gem of a location, and one I’ll be revisiting, I mean it’s almost a local…

When: 23/05/2017

Where: The Bulls Head, 38 Bishopsgate Street, Birmingham, B15 1EJ

Who: The Bulls Head, Davenports, Buffalo Trace, Bulleit Bourbon

Disclaimer: For this visit, I was a guest of Gerard and Davenports, this provides no bias to the post. This blog is my own personal opinion and strives to provide an independent view, promoting, enjoying and reviewing the range of exciting food and venues in and around Birmingham.

Feliz Segundo Aniversario! Brummie Gourmand is 2!

aroundbrum, brum bites, brummiegourmand, caffeine, multi, nonfood, outsidebrum, pop-up, pub grub, restaurants, Streetfood, Uncategorized

It’s hard to believe it’s been TWO YEARS since my first post. I gave an update on what the first year had held so I thought I’d give you an update on Year 2!

This year has been an interesting one so far, having been shortlisted for the Midlands Food Drink and Hospitality Awards Blogger of the Year, the first anniversary of Geeky Brummie on Brum Radio, the launch of the Geeky Brummie Podcast, and lots and lots of blogging.

Some personal highlights have been:

and

  • Enjoying Beef & Malbec at Gaucho

Choosing just a dozen of the things I’ve been up to was difficult so head on through the archives to read more!

To finish, a quick thank you, again, to long suffering Wifey and thank you to all those who’ve taken time to read my little corner of the internet. Here’s looking forward to year 3!

Punjab Perfection at Canal Square

brummiegourmand

In keeping with the theme of getting more local, Wifey and I decided to try our nearest (and newest) local restaurant in the shape of Canal Square. Knowing #BrumHour‘s taste for Indian food, we invited him along too!

Canal Square specialises in high end Punjabi Cuisine and Cocktails, taking over the unit which was formerly Loves Restaurant, a few paces from JuJu’s Cafe and a stone’s throw from the Barclaycard Arena.

On their website, they describe themselves as an eclectic Punjabi dining experience. They do tasting menus, taking you around the Punjab region but for this evening, we thought we’d try their la carte “Glasshouse” menu.

Before tucking in, Wifey picked their signature Tequila and lime based cocktail which was sweet and refreshing, so much so, she changed her plan from choosing another cocktail from the menu and stuck to that for the evening. Dave and I went for Diet Coke, accompanied by ice and a slice.

Harvey Bains, maître d’ and owner, introduced us to the menu and concept. Each dish is balanced by the staff but can be tailored to how ‘hot’ or ‘wet’ you want it to be. We decided to skip the starters and instead went for poppadoms followed by mains.

The poppadoms were served as triangles rather than the usual “plate”, which most of us were used to, and was accompanied by mint sauce and mango chutney.

The poppadoms were crisp with no greasy film to them and were served warm.  It was nice to have them as good sized portions rather than breaking them ourselves and chasing shards around the plate with a finger (I hope I’m not the only one that does this!). Special mention must be made for the mango chutney, which was sweet and had a nice piquant edge to it. They were that good that we ordered a second portion!

For main I went for their Punjabi Murgh (chicken) signature with a Peshawari naan. Mine was a really nice balance of spice and flavour, with enough of a kick to get the heat going and the flavour coming through. The Peshawari naan, though nicely cooked and fluffy, was a slight disappointment as the paste filling ended up more in the serving dish rather than in my mouth, though what I ate was delicious.

Wifey went for the Butter Chicken, made of Punjabi butter chicken mildly spiced, mixed nuts, tomato simmered rich dish, accompanied by Pilau rice.

Wifey doesn’t do spice so this was perfect for her. It was rich, but not in an oily sense, with just enough spice coming through to give it a solid flavour, and lots of good sized chunky chicken pieces. Her pilau rice was colourful, with addition of vegetables, and was well cooked.

#BrumHour chose a Chicken Jalfrezi and Garlic Naan.  From the noises of delight coming from across the table, I am sure he was relishing in having the rare chance for a curry rather than his traditional Chinese.

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We all chose mint ice cream for dessert, which came sprinkled with a pistachio crumb. This was a perfect finish for the meal as it was light, smooth and velvety with the pistachio crumb adding a second texture to mix things up.

It’s the little touches which elevate a place and the bill came in quite a stunning fashion: an ornate silver box laden with their signature chocolate truffle shaped like a Brazil nut, this went sharpish.

We all very much enjoyed our food and the quality of the ingredients came through in the flavours of the dishes.  We shall certainly be making a repeat visit soon.  This could be the perfect place for a pre-visit or post-visit meal, if you are heading to the NIA for a show.

When: 24/01/2017

Where: Canal Square, Canal Square, 100 Browning Street, Birmingham, B16 8EH

Who:  Canal Square

#BloggersBites at Chung Ying Central

aroundbrum, brum bites, brummiegourmand, restaurants

As it’s Chinese New Year tomorrow, it’s only fitting that I write about a visit to the CBD’s Chung Ying Central, fast becoming a darling of Colmore Row.

Since opening in early 2014, it’s been a fixture of the Colmore Food Festival and won numerous awards including ‘Brummies Choice’ Best Restaurant in 2016’s Birmingham Mail Poll.

The restaurant has no shortage of pedigree either as part of the Chung Ying Group, which has been established for over 35 years.  It started with Chung Ying itself, then branched out to Chung Ying Garden a few minutes walk away and now, Chung Ying Central.

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Central offers a differing selection to the main two restaurants, focusing on a more business-like crowd.  The main menu focuses on one of the widest dim sum menus ever seen, with over 100 options paired with a selection of delicious cocktails (such as the Shanghai Rose above).

Tonight’s evening was about introducing myself and some fellow bloggers to some of the wide range of cuisine on offer, ranging from Cantonese to Thai to Szechuan and Japanese. Central understands that people’s tastes are steering away from the traditional sweet and sour chicken.  Consumers are a little more savvier nowadays and wanting to experience a wider range of tastes in their cuisine, alongside a selection of teas (Iron Buddha, Oolong (Bao Li to the wife and in-laws), Jasmine and Pu-Erh) or Asian Beers (Sapporo, Tsing Tao and Chang).

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Post snacking on some moreish Prawn Crackers paired with a sweet and spicy chilli dip, it was time to get down to business with our selection of food for the evening which I decided to go with Oolong to pair up.

To start off:  Szechuan “Dan Dan” Noodle. Originating (as you guessed) from the Szechuan area of China, know for their liberal use of spice and pepper. The noodles are usually served in broth, accompanied with pickled vegetables and minced meat, usually pork.

According to Wikipedia, the name refers to a type of carrying pole (dan dan) that was used by walking street vendors who sold the dish to passers-by. The pole was carried over the shoulder with two baskets containing noodles and sauce attached at either end. As the noodles were affordable due to their low cost, the local people gradually came to call them dandan noodles, referencing the street vendors. Literally, the name translates as “noodles carried on a pole” but may be better translated as “peddler’s noodles”.

These wheat noodles (also available with egg noodles for those wishing to avoid the gluten) weren’t as spicy as expected but still rich in flavour, and a healthy portion of minced pork gave a good umami texture to balance them out.

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Next up was Honey and Garlic Chicken Karaage.  Steering away from the ubiquitous Korean fried chicken technique, this Japanese style is done in a tempura style batter and then deep fried in oil to get the crisp just right. Chung Ying uses chicken thigh rather than breast meat as they believe (and I agree) the flavour is much richer.

This was my favourite dish of the night; the smoked garlic and honey were in harmony and the chicken had just the right amount of crisp for my personal taste. I’d have been happy with just a bowl of this for the night and a quiet corner to tuck myself away in.

To follow was the Pei Par Tofu, named after a pear-shaped Chinese string instrument. Though you may think this dish would be vegetarian due to the tofu, you’d be mistaken. These were deep fried with prawn and pork mince inside, served with spring onion and mushrooms. Delicious and moreish.

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The next one along was Pan Fried Pork and Vegetable Steamed Bao. The char siu bao are my biggest weakness in life.  Those sticky sweet fluffy white balls of heaven are my all time fave dish and I have to restrain myself when we have them at our fairly regular dim-sum trips. This version was a little different: sweet dough served open with a savoury pork and vegetable filling. Some may find sweet and salty an odd combination but I always like a mix up with my tastes.

If you have been wondering what my header image was, this was perhaps the most left field of the nights dishes: Stuffed Pork Intestines in Salt and Chilli. Now this might sound like a nightmare to some but that’s what most sausages (well good ones) were made from for centuries.  I mean, black pudding and faggots are a Midlands staples so we can’t say much on that front! These were stunning, not dissimilar to pork belly in texture and taste, with a slightly more offal-like note to them.  These were nice and had a spicy topping of finely chopped chilli.

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The final savoury dish of the night was X.O. Lap Cheong Fried Rice. Colloquially known as ‘Chinese Sausage’, this covers a wide range of cured meats. This version was a dried hard sausage with a rich taste, which was laced throughout the fried rice with the usual peas. I do love Chinese Sausage so these was perfect for my taste.

We also had some desserts to round off; some traditional, some not so traditional. Originally Chung Ying Central didn’t serve desserts on opening but the clamour about the lack of pudding put change to that tactic pretty sharpish.

Covering the brownie side, these were supplied to Chung Ying Central from Mrs Mills Makes Cakes. Having met them at a food event, James and Will were impressed enough to have them start regularly supplying the restuarant. Good call I think! The Salted Caramel Brownie was my fave of the two but the Triple Chocolate Brownie was no slouch either.

On the more traditional side of the desserts was the Steamed Caramel Bun and Pan Fried Water Chestnut Paste. Again, I’m no stranger to a good custard bun, made with sugar and rich egg yolk to give that golden colour with a hint of caramel flavour. The chestnut paste was a new one on me. From the outside, its colour and shape reminded me of raw honeycomb; lmost jelly like in texture with big crunchy pieces of water chestnut (which I’d associate with a sir fry) buried inside. For a dessert, it was mild on the sweetness and quite pleasant as a palate cleanser.

This was perfect as we had one last little treat to try. I’ve previously had Canadian ice wine but Will introduced us to Changyu Golden Diamond Vidal Ice Wine. This fruity dessert wine had aromas of pear, lychee and honey. The process of icing allows a cleaner taste than usual.

And with that it was “joy geen” to Chung Ying Central until the next week but more on that soon…

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Disclaimer: For this visit, I was a guest of Chung Ying Central & East Village PR, this provides no bias to the post. This blog is my own personal opinion and strives to provide an independent view, promoting, enjoying and reviewing the range of exciting food and venues in and around Birmingham.

When: 18/01/2017

Where: Chung Ying Central, 126 Colmore Row, Birmingham, B3 3AP

Who: Chung Ying Group