Tom Kerridge, a two Michelin starred pub restaurateur and successful TV chef, joined forces with Glynn Purnell and David Colcombe to host a special dinner in Birmingham on February 3, cementing the growing culinary reputation within the city.

Hosted at Opus at Cornwall Street, Kerridge, who has recently experienced success with his book and television series ‘Proper Pub Food’, served guests a warm pork pie starter and half-roasted chicken main - favourites at his famed Buckinghamshire pub, The Hand & Flowers.

Opened in 2005 the Hand & Flowers, which is praised for its unpretentious dining, uses a combination of modern British flavours, the best produce and rustic French dishes. In 2006, a year after opening, the gastro pub gained its first Michelin star.

Fast forward to the 2012 Michelin Guide and the British pub was catapulted into culinary history by becoming the first ever pub to be awarded two coveted Michelin stars.

Speaking at the event, Kerridge said: “I’ve been looking forward to cooking a couple of great dishes from the Hand & Flowers menu, and teaming up with a couple of great chefs and restaurants, allowing us to showcase our food to the lovely people of Birmingham.”

After receiving acknowledgement from across the Atlantic last year, the collaboration with Kerridge is further indication of the thriving culinary scene across the city which continues to receive acclaim. As well as attracting the big names, Birmingham continues to produce its own talented chefs.

Purnell added: “It is always a pleasure to work with Tom. He is a top bloke and an inspirational chef. To welcome him up to Birmingham for an evening of cooking with David and I is really exciting for the city, especially as it took place within the Colmore Business District.

“Birmingham is buzzing right now. With a thriving food scene, people across the UK and indeed globally are taking notice of what we are producing. The city has embraced its new found confidence and we are finally in a position to host collaborative dinners of this nature with well-known chefs.”

Colcombe, who is also a visiting professor of culinary arts at University College Birmingham, said: “In years gone by, Birmingham would not have been able to host an event like this. Such is the quality of the restaurants here now, we can have complete trust in each other that people like Tom can walk in to our kitchens and have everything they need.

“Not just the equipment, but the assistance too. Our kitchens are now full of local young talent that can prepare food to the level of somebody like Tom.”

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