The Birmingham Cook Book

Birmingham is home to many incredible independent restaurants and thanks to The Birmingham Cook Book, you can recreate some of your favourite dishes from the city’s thriving restaurants in your own home.

From small pubs and farm shops, to popular Michelin-starred restaurants, The Birmingham Cook Book really does cover it all. Released at the beginning of July, The Birmingham Cookbook celebrates all culinary housed across the city.

Glynn Purnell, the man who obtained Birmingham’s first ever Michelin Star in 2003, is really hoping that the public will see just how far Birmingham’s independent food scene has come, he said:

Who would have thought that Birmingham would be the UK’s hotspot for food? I have been running independent restaurants for 15 years now and both the city and the region are getting stronger.

A taste of what’s to come: Recipes that feature in The Birmingham Cook Book 


Top restaurants including as Michelin-starred Adam’s, on Waterloo Street, and Simpsons (who have won the AA rosette three times) also feature, and Simpsons have even included their roast veal sweetbread recipe!

Owner of Simpsons, Luke Tipping, said:

Having watched this city go from strength to strength in the last 10 years, I’m proud that we now have the opportunity to showcase the diversity of the Birmingham food scene.

Owner of Simpsons, Luke Tipping
Owner of Simpsons, Luke Tipping

And that’s not all – the team at Original Patty Men, based in Shaw’s Passage, Digbeth, have shared their delicious recipe for cheeseburgers with chorizo jam and garlic mayonnaise. Birmingham’s original organic butchers, Rossiters (recommended by BBC Good Food) are also included.

For those who have a sweet tooth, desserts certainly haven’t been excluded either! From The Tame Hare’s recipe for salted caramel delice and Miss Macaroon’s blueberry and white chocolate macaroon’s, there is truly something for everyone.

Ultimately, The Birmingham Cook Book aims to promote Birmingham’s diversity within catering, with each and every chapter focusing on unique methods to creating good food, and the origins of each dish.

Retailing at only £14.95 and available at and all good book stores, make sure you pick up a copy today.

No Comments Yet

Comments are closed