{"id":1744,"date":"2021-03-30T15:29:16","date_gmt":"2021-03-30T15:29:16","guid":{"rendered":"https:\/\/restaurant.ucb.ac.uk\/index.php\/about\/"},"modified":"2022-02-11T11:10:26","modified_gmt":"2022-02-11T11:10:26","slug":"about","status":"publish","type":"page","link":"https:\/\/restaurant.ucb.ac.uk\/index.php\/about\/","title":{"rendered":"About us"},"content":{"rendered":"\n\t\t
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A hidden gem<\/span> in the heart of Birmingham<\/span><\/h2>\n\n\n\n

run by the stars of the future<\/em><\/strong><\/p>\n<\/div><\/div>\n\n <\/div>\n\t\t\t\t <\/div>\n\n\t\t\t\n <\/div>\n\n\t\t\n\n\n

Restaurant at Birmingham College of Food at our Summer Row campus at University College Birmingham<\/a>, is our world-class training restaurant nestled in the city\u2019s historic Jewellery Quarter, a 10-minute walk from the city centre and at the heart of the Colmore Business District.<\/p>\n\n\n\n

As our guest, you will get to experience award-winning, exceptional value food and drink in a contemporary setting while, at the same time, supporting highly-talented students on their journey to professional excellence.



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Birmingham<\/span> College of Food<\/span><\/h2>\n<\/div><\/div>\n\n <\/div>\n\t\t\t\t <\/div>\n\n\t\t\t\n <\/div>\n\n\t\t\n\n\n
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Reputation for excellence<\/h2>\n\n\n\n

Ranking alongside Michelin-starred venues in the city, the restaurant\u2019s name pays homage to the former Birmingham College of Food, the name of our school of food and hospitality in the 1960s and how many still remember it.<\/p>\n\n\n\n

We not only hold a coveted AA Highly Commended College Rosette, but are a Centre of Excellence in food and beverage service, p\u00e2tisserie and confectionery, fish and shellfish and butchery and game and have a People 1st Gold accreditation for excellent hospitality training.<\/p>\n\n\n\n

Our professional training kitchens have been praised by the likes of Gordon Ramsay, used by famous chefs for competitions and been visited by the likes of Marco Pierre White.<\/p>\n<\/div>\n\n\n\n

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\u201cRestaurant at Birmingham College of Food is a top-quality culinary experience. The food is excellent with great service and ambience. Not only this but as a training restaurant it is developing the hospitality stars of the future. Many of the highest quality venues in Birmingham boast leading staff trained at the college and after a meal here you can see why. It really is a \u2018must visit\u2019 of the Birmingham food scene.\u201d<\/p>
Henrietta Brealey, Chief Executive of Greater Birmingham Chambers of Commerce<\/cite><\/blockquote><\/figure>\n\n\n\n

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Guided by<\/span> the best<\/span><\/h2>\n\n\n\t\t\t
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Teaching, guiding and mentoring our students back and front of house at Restaurant at Birmingham College of Food is our classically-trained brigade of incredible lecturers with mountains of industry experience in top restaurants and hotels.<\/p>\n\n\n\n

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Martin Hodgetts<\/h3>

Senior Lecturer<\/h4>\t\t\t\t\t\t\t\t
Following a career working in luxury hotels, Martin brings passion for the kitchen and patisserie alike, creating our wonderful dessert menus.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\n\n\n\t\t
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Christine Alberto<\/h3>

Food & Beverage Lecturer<\/h4>\t\t\t\t\t\t\t\t
Wine and food aficionado and former general manager of Michelin-starred Simpsons Christine previously ran a hotel in France and now leads on front of house operations at our restaurant.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\n\n\n\t\t\n\t\t\t
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Glyn Jacklin<\/h3>

Chef Lecturer<\/h4>\t\t\t\t\t\t\t\t
As former head chef at the two AA Rosette Draycote Hotel, Glyn knows exactly what to bring to the table when developing his exquisite evening menus at our restaurant.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\n\n\n\t\t
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Richard Dutton<\/h3>

Chef Lecturer<\/h4>\t\t\t\t\t\t\t\t
A British Culinary Federation Chef of the Year finalist, Richard formerly ran a restaurant at Aston Villa Football Club and today, brings flair and ingenuity to our mouth-watering lunch menus.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\n\n\n\t\t
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Nicky Leach<\/h3>

Hospitality Lecturer<\/h4>\t\t\t\t\t\t\t\t
As former restaurant and bar manager for Ramada luxury hotels, Nicky brings vast experience to her role, ensuring front of house operations at our restaurant are nothing short of outstanding.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\n\n\n
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Learning from
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We had the pleasure of welcoming Marco Pierre White to University College Birmingham, who met with our students and gave a guest lecture. Many of our students have carried out work placements at Marco’s restaurants. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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