Originally from Birmingham, Chef & his partner Holly Jackson opened Carters of Moseley in 2010.
Brad didn’t take the normal route other successful chefs take. There were no stages in Michelin-starred kitchens, no mentors holding his hand & showing him the ropes. He did it the hard way, self-taught, rolling with the punches & bouncing back off the ropes.
Recognition for celebrating British produce soon came from the top when they won Good Food Guide Readers’ Restaurant of the Year in 2013 & then were awarded a coveted Michelin Star in September 2015. The restaurant then went on to be named in the Sunday Times Top 100, National Restaurant Awards Top 100 & won the OpenTable Diners’ Choice ‘Fit for Foodies’ Award in 2019.
Brad Carter is also the founding member of the Birmingham Slow Food movement & a supporter of the Ark of Taste. The Ark of Taste travels the world collecting small-scale quality productions that belong to the cultures, history & traditions of the entire planet: an extraordinary heritage of fruits, vegetables, animal breeds, cheeses, breads, sweets & cured meats.
Run by a friendly, engaging team, who will turn your visit into a real event, & is led by passionate self-taught chef-owner Brad Carter.
He has a keen interest in the historical elements of cooking, so while his dishes are modern & creative, they also champion heritage ingredients. In order to reduce the restaurant’s carbon footprint, he sources as much local produce as possible.
Carters of Moseley offer a multi-course tasting menu, with particular attention to the best produce, foraged flora & wild fauna indigenous to the UK.
Our style of cooking will use ancestral techniques like fire & fermentation blended with a modern spirit of creative culture.
An exclusive Chef’s Table is also available for up to 5 guests, providing an immersive experience with a front-row seat to the kitchen.
Our wine pairings focus on artisanal growers who practice modern & traditional styles of natural farming & winemaking.
A full list is also available.
Ticket prices are inclusive of the evenings menu & Vat. We add 12.5% discretionary service charge onto all bills.
Friday & Saturday 12:00pm – 1:15pm
£65 | 6 servings
£95 | 9 Servings
Chefs Table Lunch
£115 | 12 servings
Wednesday – Saturday 6:30pm – 8:30pm
Dinner & Bar Dinner
£95 | 9 servings
£115 | 12 Servings
Chefs Table Dinner
Chef’s table £125 | 12 servings