The Man Behind The Curtain
Carters of Moseley
The overall philosophy of Carters is to be a true expression of British terroir within the moment, realised by Chef Brad Carter & his partner Holly Jackson. The set tasting menu evolves on a daily basis as ingredients move in and out of season following their natural rhythms.
Central to the cooking are British rare breeds, sustainable seafood, fresh herbs, fruits and vegetables, juices and infusions, and wild food, from the UK wherever possible. Butter and cream are used where necessary but not by default, and seasoning levels judicious, ensuring a much lighter style of cooking that is in keeping with many people's desire to eat more healthily. There is particular attention to foraged ingredients indigenous to the UK. Carters aim is to treat all ingredients with utmost respect and admiration by limiting waste with a strong nose to tail dining ethos.
To accompany the restaurant tasting menu Carters also offer a considered wine pairing. The team selects wines to match the individual ingredients on each plate of food. The aim is to introduce the unsung heroes of wine, the producers, and showcase harmony between wine and food. Pairings are often avant-garde, highlighting controversial techniques & flavours.
What we love
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