It’s the newly-crowned Michelin star restaurant where all the chefs trained at University College Birmingham.
Chef/proprietor Brad Carter rightly made the headlines when his neighbourhood Birmingham restaurant was awarded its first star last week.
It is Brad’s culinary vision and consistency that impressed the inspectors of the prestigious Michelin Guide to Great Britain and Ireland 2016.
But Brad, 33, who studied at UCB’s College of Food from 1999-2001, isn’t the only UCB ex-student cooking day in, day out at the award-winning restaurant Carters of Moseley in Wake Green Road.
Sous chef Pete Jackson, 25, and fellow chefs Richard Walter, 22, and Jack Gooch, 19, all trained at the Summer Row kitchens.
In fact, assistant restaurant manager Abigail Connolly, 23, also studied at UCB.
Abigail and Richard, both Culinary Arts Management students, only graduated this week and Jack completed his VRQ Levels 1 to 3 in Professional Cookery in the summer.
Brad said the young talent he has assembled at the restaurant is testament to the first-class training delivered by UCB’s chef lecturers. The chef himself studied the then NVQ qualification in Professional Cookery.
