New cooks on the block

Writing this blog is a great way of discovering new culinary talent. So when I heard that One Twelve Kitchen is bringing their fine dining pop-up to 1000 Trades next week, I got in touch to find out more about them.

 Who are One Twelve Kitchen?

one-twelve-kitchen-pop-up

“We are a small collective of Birmingham based chefs.  The team includes, Neil, Sanah, Josh, Joe and Ajay – this is the initial team, we will also have other members in the kitchen during service, such as old friends or co-workers.

“Chef Neil Withers has a background in kitchens both home and abroad, and is currently head chef a Nosh and Quaff. The rest of the team members are also staff at Nosh and Quaff and have come together to fulfil the desire to produce our own food, in our own way.

Why did you create One Twelve Kitchen?

“We all have an interest in fine dining and have taken this opportunity to be able to showcase what we can produce. The ability to produce our own dishes as a team is important to us. Everyone within the team plays an important role into making sure we put 100% into our methods, dishes, ingredients, and service.

How did One Twelve Kitchen start?

“We gravitated together sharing a passion for fantastic produce and dishes. After working with amazing suppliers and seeing the produce we could work with, we decided to go for it and make it our own. Buying all our ingredients ourselves from high end suppliers such as Rungis Markets in Paris, to purchasing the finest free range meat from Walter Rose and Sons.

“We prioritise the importance of fine ingredients, ensuring that our produce is treated with the upmost respect using our skills to create fresh, simple and wholesome dishes. Our menu includes lots of meat and fish dishes including brill and beef and we have provided a vegetarian menu as well as catering for other dietary requirements and allergies too.

one-twelve-kitchen-dish

Where do you draw your inspiration from?

 “As a team we have been inspired by top chefs across the world, from classical restaurants to modern establishments, we gain information and learn new things that we can then input into our style of food.

“As well as fine dining, we are also driven by the city’s massive independent dining scene, such as Digbeth Dining Club. Those guys are as much of an inspiration as the world’s best chefs, as they hold just as much importance within the city. We are proud to be part of the ever-growing dining culture in Birmingham, as we believe it is the best outside of London in terms of standard and price point.

100-trades-bar-jewellery-quarter

After the 1000 Trades pop-up what’s next for you?

“We want this to be an enjoyable and educational experience for all involved, and hope to progress the pop up further, maybe venturing out into other cities. With a young team we strive to learn and educate ourselves within the ever-changing food and hospitality industry.”

The One Twelve Kitchen pop-up of six courses at 1000 Trades in the Jewellery Quarter runs from Monday 6th – Saturday 11th February. Tickets are available via eventbrite

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