Brocks, a 60-cover neighbourhood restaurant, will open on Harborne High Street later this year with UCB alumni Matt Nicholls at the helm

Brocks has been named after Richard Brocklesby, a long-running Chef Lecturer at UCB, who taught Michelin-starred chefs Brad Carter and Liam Dillon, plus social media sensation and TV Chef, Poppy O’Toole.

 

Following University College Birmingham’s announcement of their £15 million investment and acquisition programme, which included The Cube hotel and restaurant, extensive refurbishment to Restaurant at College of Food and the new restaurant at the UCB campus, Beyond, Harborne has been revealed as the location for the next new venue. 

Brocks, a new neighbourhood restaurant, will take over the former site of Harborne Kitchen on the village’s high street. 

An open kitchen and bar will lie at the heart of Brocks, which will have space for 60 guests across a mixture of booths and high-top seating, plus a private dining room, which will be located upstairs on the first floor.

Initially open from Wednesday evening for dinner service, the restaurant will serve lunch and dinner from Thursday to Saturday, and open for lunch only on Sunday.

The seasonal menu will offer a mix of small plates, ideal for enjoying at the bar seating, plus mains and sharing dishes, served alongside an extensive wine list and cocktail menu. Meanwhile, guests in the private dining room will be able to experience feasting menus, served family-style. 

Brocks has been named after Richard Brocklesby, who was in the position as a Chef Lecturer at University College Birmingham from 1982 until he was in his late 70’s. Affectionately known as ‘Brock’, Richard has taught and inspired thousands of students, many of which have gone on to achieve top accolades in the hospitality industry, such as local Michelin-starred chefs Brad Carter and Liam Dillon, plus social media sensation and TV Chef, Poppy O’Toole. 

Richard’s specialism in butchery, including fish skills, formed a key part of students’ education and, serendipitously, pays homage to the history of the new restaurant’s building, which once housed the well-known butchers, Walter Smiths Fine Foods. The Brocks team will be working with local butchers, plus community groups and local schools on themed evenings, when the restaurant opens. 

UCB alumnus, Matt Nicholls, has been appointed as Head Chef at Brocks. A previous winner of the British Culinary Federation’s Young Chef of the Year (2018) and Competition Chef of the Year (2022) competitions, Nicholls storied career has also included a stint at Michelin-starred restaurant Simpsons in Edgbaston and taking up the role of Head Chef at Michelin Guide-listed Cheal’s, which was located in Knowle. 

Liam Roe has been appointed as General Manager, which will mark the second time he joins forces with Head Chef Nicholls, after they first worked together at Cheal’s. 

Students from University College Birmingham’s College of Food will also join the team, working across the kitchen, bar and front of house, learning under an experienced team and developing the confidence and skills they need for their future hospitality careers.

Richard Brocklesby, namesake of Brocks and former Chef Lecturer at University College Birmingham, said:

“I remember starting at University College Birmingham in 1982 as it was the year that Aston Villa won the European Cup. Since then, I’ve had the pleasure of helping students turn promise into ability, right up until I hung up my apron in 2024, and it’s been the best feeling I’ve experienced in my life. When I was told about the naming of Brocks, I was shocked but incredibly honoured and humbled. I’m very much looking forward to visiting and to keep supporting UCB students as they embark on their career.”

Matt Nicholls, Head Chef at Brocks and University College Birmingham alumnus, said:

“I’m so excited to be rejoining the University College Birmingham family as the Head Chef of Brocks. Harborne is a vibrant village with lots of incredible restaurants and bars and we're really looking forward to becoming part of the community. We hope to give local people and visitors another space and some fantastic food and drink to enjoy.

“As a previous student at the College of Food, I hope I’m able to pass down the knowledge and skills I’ve developed since graduating to the current students. I had the pleasure of learning under Chef Lecturer Richard Brocklesby, so it truly is an honour that I can play a part in his lasting legacy at University College Birmingham.”

David Cumberlidge, Commercial Director at University College Birmingham, said:

“Brocks is set to be the first new restaurant opened under our investment programme, following Beyond, which will open at our Birmingham City Centre campus this Autumn. We’re immensely proud to have our alumni, such as Matt Nicholls, return to University College Birmingham armed with the expertise they’ve developed since graduation to inspire the next generation of chefs and students from the wider university programmes.

“Through the acquisition and investment programme, we’re able to create state-of-the-art learning environments and industry-leading facilities for our students, all furthering our mission to give our students the best possible launch pad for their future careers.”

 

University College Birmingham provides further and higher education, sixth-form provision, apprenticeships and university courses to more than 10,000 students from Birmingham, the wider region, across the UK and internationally. Its curriculum and skills training span a wide range of disciplines, including Nursing and Health, Business and Finance, Tourism and Hospitality, Computing, Cyber Security, Creative Studies (taking in hair, beauty, theatrical make-up and prosthetics), Digital and IT, Psychology and Social Work, Education, Sustainable Construction and Engineering, and Sport. These programmes are delivered through three academic schools: the Business School, the School of Health, Life Sciences and Education, and the School of Computing, Engineering and Built Environment.

 

For more information, visit: brocksharborne