Purnell's 10th Anniversary Golden Ticket Prize Draw
This summer Purnell’s, one of Birmingham’s most prestigious restaurants, celebrates its first momentous decade with an unprecedented golden ticket prize draw to win a table for two at the restaurant on its 10th anniversary night.
To celebrate in true Purnell’s style, Michelin starred chef and owner Glynn Purnell will give just 15 lucky winners and their guests the evening of a lifetime as they come to the restaurant for an exclusive champagne reception and a 10-course menu on Friday 7 July, 10 years to the day since Purnell’s first opened its doors to the public. The menu will showcase some of Glynn’s best loved, signature dishes. Since opening in July 2007, on Cornwall Street in Birmingham, Purnell’s has gone from strength to strength. Glynn opened the restaurant following his success at Jessica’s, which was awarded Birmingham’s first coveted Michelin star back in 2005. Glynn was awarded the accolade for a second time, when Purnell’s earned its star in 2009.
Never complacent with the quality of his work, Glynn has been instrumental in redefining the perception of dining in Birmingham with his bold and innovative contemporary cooking. Over the last 10 years, he has constantly strived for originality in his menus at Purnell’s, combining his Brummie heritage with his love of Eastern influenced ingredients to create unique and ground-breaking cuisine. Iconic dishes of Glynn’s include: Smoked-Haddock Milk with a Poached Egg Yolk, Cornflakes and Curry Oil; Monkfish Masala with Red Lentils, Picked Carrots and Coconut Garnish; and his famous Burnt English Custard Egg Surprise which won The Great British Menu with a perfect score in 2008.
Glynn’s vision and creativity has seen Purnell’s flourish. The restaurant boasts a stylish main dining area, a Living Room where diners can eat ‘Brummie Tapas’ in the lounge area, and impressive private dining facilities.
As Purnell’s success has grown, Glynn’s public profile has risen in equal measure. Now firmly established as one of the UK’s best known chefs, he makes regular television appearances on popular food programmes such as Saturday Kitchen, The Great British Food Revival and The Great British Menu. He will also be fronting the new series of My Kitchen Rules alongside Rachel Allen, which is currently being filmed and will be broadcast on Channel 4 later this year. Glynn released his first book Cracking Yolks and Pigs Tales in 2014, and his second book was published in 2016, Rib Ticklers and Choux-ins, which features a collection of 110 sensational recipes from steaks and bakes to cheesecakes.
Speaking about the 10th anniversary golden ticket prize draw, Glynn said:
When I first opened Purnell’s back in 2007, I had no idea where we would be today thanks to our customers and suppliers who are all a fantastic support to us. The team I have built is amazing and we have been working hard to create a 10-course menu for our 30 lucky anniversary night guests that will celebrate some Purnell’s favourites and rework some original dishes.
I wanted to do something fun, and growing up in the city that is home to the most well-known chocolate factory in the country, I thought I could be Birmingham’s answer to Willy Wonka! I wanted to ensure that whether you’re Mrs Jones living in a one-bedroomed maisonette, or whether you’re a Lord or Lady, you’ll have just as much chance of coming to eat here on the anniversary night; which is where the golden ticket idea came from.
Taking place on Friday 7 July 2017, the 10th anniversary evening promises to be an incredibly special experience.
To be in with a chance of winning one of only 15 Golden Tickets for the prize of an exclusive champagne reception and a 10-course meal for two people, all you have to do is send a stamped addressed envelope to: Mr Purnell’s Golden Ticket Prize Draw, Purnell’s Restaurant, 55 Cornwall St, Birmingham, B3 2DH. The closing date for entries is 5pm on Thursday 15 June. The 15 winners will receive their golden tickets the week beginning Monday 19 June when the draw has been made.
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