The Edgbaston introduces food

'A food and cocktail tasting menu to revolutionise the concept of food pairing'

The latest addition to The Edgbaston Hotel is 'The Restaurant' at The Edgbaston. You will be taken on a journey that will appeal to your senses in a relaxed yet sophisticated art deco inspired dining  setting. The dining experience celebrates and combines the creative minds of both the kitchen and the bar.

A combination of modern dishes presented with a twist and a few surprises. A mouth-watering carnival of both taste and flavour.

Years of research by our team in the construction of flavour complexities have combined to create our pairing concept. A cocktail pairing that we hope to revolutionise the concept of food pairing.

Heading up our Team in the Kitchen is Chef Ryan Swift who's distinct style showcases his ambition of delivering both taste AND flavour.

We also offer bar snacks. 

The Chef:

As a young creative Chef, Ryan enjoys conceiving carefully balanced menus that allow you to journey though a number of smaller dishes that most reflect his cooking style and influences.  Offering  a tasting menu with both cocktail and wine pairings provides an impressive and memorable experience

Born Tamworth, 12 Miles from our doorstep. 

Career Highlights : Before being offered Head Chef at the edgbaston, being offered first Head Chef role at Peel’s Restaurant at Hampton Manor, also working with Aaron Patterson at Hambleton Hall and Simon Haigh at Mallory Court.  

Being part of a team to win a Michelin star for Lord’s of the Manor

Our Dishes

SALMON – LEMON - DILL

Freshly caught at Loch Duart in the Highlands of Scotland. Our Salmon is gently cooked at 40°C in a water bath to ensure perfect cooking and maximum flavour every time.

PIG – APPLE – SAGE & ONION

Locally sourced from 19 Gayles Farm, only a few miles from Ryan’s house, he personally visits on a regular basis. We love pigs, so we treat them with respect, braising them for 10 hours at low temperatures to maximise tenderness and creating incredible richness.

COD – SHELLFISH – SAMPHIRE

Line caught in the fresh seawaters of the North Sea. Our fish is prepared by hand and poached in beurre noisette, served with Samphire for salinity. The bisque sauce we create for the dish is incredibly rich in flavour, bringing the dish to together into something extraordinary.

BEEF – ONION – GARLIC

Sirloin from British Blue Cows also locally sourced from 19 Gayles Farm are bathed in a rich veal stock and sealed at high temperature la plancha. This particular dish is a playful twist on the classic combination of beef and onions, which is one of Ryan’s personal favourites from his childhood.

LEMON – PINE NUT – MERINGUE

Ryan’s Nan was his main inspiration in becoming a professional chef.

Our Lemon – Pine Nut – Meringue dish is Ryan’s tribute to one of his Nan’s favourite desserts; the Lemon Meringue Pie. Ryan has included pine nuts in his version of the dish adding an element of savoury.

A La Carte

LOCH DUART SALMON

Cucumber – Dill – Horseradish snow

Eight pounds

 

SADDLE BACK PIG

 Apple – Black pudding – ‘sage & onion’

Eight pounds 

=

BRITISH BLUE BEEF

Onion – Three Corner Garlic

Seventeen pounds

 

LINE CAUGHT COD

Cauliflower – Shrimp - Samphire

Seventeen pounds 

= 

LEMON MERINGUE

Pine nuts – Lemon nitro

Eight pounds

 

CHOCOLATE

Valrhona aerated crème – Blood orange – Cookie crumb

Eight pounds

Tasting Menu

Sixty pounds per person

 

SALMON – LEMON – DILL 

= 

PIG – APPLE – SAGE & ONION 

= 

SCALLOPS – PEAS – SWEETCORN 

=

BEEF – ONION – GARLIC 

= 

LEMON – PINE NUTS – MERINGUE 

= 

CHOCOLATE – BLOOD ORANGE - COOKIES

= 

EDIBLE COCKTAILS

Tasting Cocktails

JUNIPER – LEMON – ALMOND

Dry gin, sherry, fresh lemon, orgeat, dill

PEAR – CIDER APPLES – PINE FOREST

William pear liqueur, normandie cidre, pine aroma

YUZU – SHOCHU – BASIL

Basil gin, yuzu liqueur, kaffir lime

CHATEAU EDGBASTON

AMALFI LEMON – PISTACHIO – PERFUME

Lemon vodka, limoncello, lemon cream aroma

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