New Birmingham Openings

So what have diners in the Midlands got to look forward to in 2013? In Birmingham there are four new openings that are already raising expectations for being the hottest tables of 2013.

Fleet Street Kitchen logo









In Summer Row the owners of Mechu and Après are rebranding Bluu Bar as the Fleet Street bar & kitchen, which is due to open in February. The new venue will be a late night gastro bar, with a menu created around a charcoal indoor barbeque grill. Featuring British air dried cured meats, Chorizo, saucisson and 28 day aged steaks along with seafood. Downstairs will be a bar and music venue, with mosaic floors, battered leather furniture, vintage chandeliers and textured timber walls.

Adam Stokes






In March, Adam’s, a 25 seat pop-up restaurant is due to open in Bennetts Hill. Adam Stokes, 31, is leaving his post as head chef at the Michelin-starred Glennap Castle in Scotland to set up his first solo venture. Initially the restaurant will run for 18 months, but Adam would like to establish his reputation in the city with a larger 60-cover permanent restaurant.  Stokes said: “Our pop-up will allow people to get to know us and us to get to know them, we are starting small and we will give Birmingham a taste of our food.”

The Kenilworth






Cocktail experts Stuart and Darren Insall have been impressing customers of The Kenilworth Hotel with their mixology skills for more than seven years. Their attention to detail is exquisite, from their ten page cocktail menu to the three days they spend freezing 60 litre blocks of ice for the perfect clarity, which has also earned them a place in The Independent’s Top 50 bars. They will be opening The Edgbaston, a small hotel and cocktail lounge in Birmingham this year.

Chris Kelly and David Cappendale Metro






When the School Yard opens in Harborne, Metro owner Chris Kelly will be unveiling a new tapas-style restaurant. Chris said: “Harborne is a superb site.  We are spending half a million pounds and creating 25 new jobs for the new restaurant, which should be open in the summer.”


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