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Confirmed restaurants include:

Taste of Brimingham: restaurants

Simpsons
20 Highfield Road,
Edgbaston,
Birmingham,
B15 3DU
Tel. 0121 454 3434

Head Chef: Andreas Antona

  • Chilled melon soup with crabmeat and basil oil
  • Slow cooked pork cheek, caramelized cauliflower puree, caper and raisin sauce
  • Strawberry & rhubarb crumble

    Opus
    54 Cornwall St,
    Birmingham,
    B3 2DE
    Tel. 0121 200 2323

    Head Chef: David Colcombe

  • Free range Blythborough ham hock roulade, parsley mayonnaise
  • Slow braised heel of Scottish beef, carrot puree
  • Valrhona Black Forest crunch martini

    Lasan
    3-4 Dakota Buildings,
    James Street,
    St Paul's Square,
    Birmingham,
    B3 1SD
    Tel. 0121 212 3664

  • Masala Aloo Dosa – Crisp rice pancake stuffed with rustic potato mash flavoured with mustard seed, curry leaves and chilli
  • Kebabs
    – Ajwani Jingha – Caraway scented king Prawn served with a coriander & pink grapefruit cachumbar
    –Delhi Style Tandoori Chicken – Chicken on the bone marinated in a spicy cardamon smoked chilli yoghurt, roasted over smouldering coals. Served with baby leaf salad and mustard and mint chutney
  • Kori Gashi – Breast of chicken stuffed with roasted aubergine, bell pepper and tomato bartha resting on a mangalore style spicy curry gravy

    Le Becasse
    17 Corve Street,
    Ludlow,
    Shropshire,
    SY8 1DA
    Tel. 01584 872325

    Head Chef: Alan Murchison

  • Salad of tuna 'nicoise'
  • Confit shoulder of lamb, minted pea salsa, cherry vine tomatoes
  • Vanilla panna cotta, english rapberries, peach mousse

    Aria at the Hyatt
    2 Bridge Street,
    Birmingham,
    B1 2JZ
    Tel. 0121 643 1234

    Head Chef: Brett Sandland

  • Cornish Seafood Fish Cake with a Fennel Soubise
  • Terrine of Confit Duck, Foie Gras with Red Onion Chutney and Rustic Croute
  • Limoncello Trifle with Thyme Shortbread

    Hotel du Vin
    Church Street,
    Birmingham,
    B3 2NR
    Tel. 0121 200 0600

  • Spring bean and goats cheese salad, roast beetroot, vinaigrette
  • Chargrilled welsh lamb cutlet , basil dressing, roast vine tomatoes and a chipped potato
  • Rhubarb, orange and mascapone trifle, granola crumbs

    Malmaison
    One Wharfside Street ,
    Birmingham,
    B1 1RD
    Tel. 0121 246 5000

  • Chicken liver parfait, onion jam & sourdough
  • Malmaison Fish and Chips, lemon and tartare
  • Pot Au Chocolat, hazelnut and orange biscotti

    The Oriental
    The mailbox
    128 Wharfside Street
    B1 1RQ
    Tel. 0121 633 9988

    • Malay Satay Ayam: chicken marinated with spices, grilled and served with a peanut satay sauce
    • Mentega Udang ( Butter Prawns): king prawns cooked with butter, red chilli and curry leaves
    • Rendang Kambing Awana: slow cooked lamb leg in a curry sauce of coconut milk and an Awana blend of herbs, then garnished with toasted shredded coconut and served with coconut Jasmine rice

    Itihaas
    18 Fleet Street,
    Birmingham,
    B3 1JL
    Tel. 0121 212 3383

    • Marinated Salmon and goats cheese samosa, drizzled with tamarind chutney
    • Meditrainian style salad with a spiced yogurt marinated chicken slow cooked in a clay oven
    • Wok fried paneer cheese infused with peppers spring onions and indo-Chinese spices

    Fillini
    Radisson SAS Hotel Birmingham,
    12 Holloway Circus,
    Queensway - Birmingham,
    B1 1BT
    Tel. 0121 654 6000

  • Platter of Italian meats and cheese with Ligurian oil and home made focaccia
  • Seared scallops with saffron vincotto
  • Lime marinated strawberries with vanilla mascarpone cream

    Thai Edge
    7 Oozells Square,
    Brindley place,
    Birmingham,
    B1 2HL
    Tel. 0121 643 3993

  • Thai Edge Taste mixed starters: vegetable spring roll, prawn roll and sweet corn cake
  • Pad Thai Goong: famous Thai noodle dish with king black tiger prawns
  • Mussaman Gai: Chicken Mussaman curry cooked with potato, peanuts and onion in coconut milk, served with Thai jasmine rice

    Les Toques Blanches
    4 guest chefs from The Les Toques Blanche Lyonnaises Lyon, France.

    Head Chefs: Olivier Paget, Laurent Bouvier, Frédéric Berthod, Joseph Viola

  • Cromesquis de foie gras gras, tomate confite, pétale de mangue et salade d'herbe - Crosmequis of foie gras, tomato confit, mango petals and herb salad
  • Quenelle de brochet aux queues d'ecrevisses, sauce Nantua - Dumplings of Pike with crayfish tails in a Nantua sauce (béchamel-based sauce)
  • Craquant de fruits rouges et cristalline de menthe - Red fruit craquant and cristallised mint

    More great restaurants to come…

    CROWNS – Taste of Birmingham operates its own currency called Crowns. Crowns can be purchased with tickets as well as at the event, and are used to buy dishes from the restaurants and food and drink from exhibitors.

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