Restaurant of the month: Carters of Moseley
Carters of Moseley, an independent restaurant that focuses on British seasonal ingredients to deliver a thoughtful and considered dining experience.
The overall philosophy of Carters of Moseley is to be a true expression of British terroir within the moment, realised by Chef Brad Carter & his partner Holly Jackson who manages the front of house. They aim to take the diner on a journey of discovery, helping people to learn about eating seasonally, sustainable, and responsible - considering the provenance of ingredients and how human consumption affects the world we live in. The restaurant do this without pushing their views, just educating in an informal, friendly, setting and hopefully bringing a little nostalgia along the way with simply delicious food. A light style of cooking where focus is on nature with particular attention to wild foraged flora and fauna indigenous to the UK.
Menus evolve on a daily basis and are developed by following the natural rhythms of the season, led by the ingredients available to the kitchen and inspired by the producers who work the British landscape. They aim to treat producers and ingredients with the upmost respect and admiration by limiting waste with a strong nose to tail dining ethos. Even artisan products like charcuterie & cheeses (often out-sourced) are made within the restaurant from British ingredients.
They promote sustainability, cultural-historical relevance and are avid supporters of the rare breed movement that helps to secure the future of rare and native breeds of livestock with direct historical links to wild animals.
We met with Chef Brad Carter to ask a few questions about the restaurant and food.
Why do you do what you do?
I found food at 17 years old and never looked back. I wasn't into school so I got a job as a kitchen porter in a local pub and worked hard! My restaurant is built on pure belief and passion.
What do you enjoy most about your job?
Working with incredible suppliers and my team. #cartersfamily
What do you enjoy least about your job?
I love my job! Maybe, not enough sleep?!
What achievement for the restaurant are you most proud of?
I'm most proud of us making a change to the way we use British ingredients highlighting our style. Our food is a representation of the British season, a snapshot of what our landscape has to offer right now, within the moment. The menu follows the rhythm of the earth, considering the effect of the weather as well, so we can highlight ingredients at their absolute peak.
Do you use British produce?
Yes! My whole menu is made up of 99.9% British produce, including lots of local ingredients from around the Midlands. Rather than using imported ingredients we find natural alternatives native to the British Isles. Showcasing the best of British produce is the basis of our philosophy.
What do you think is best about using British produce?
Flavour and integrity. It's amazing that we have the opportunity to show appreciation for British Agriculture and the hard work of our farmers and foragers.
Why should people buy British?
To take us back to how it used to be. Be sustainable, cut down on importing and unnecessary air miles. Ingredients are more fresh from a local source and they simply taste better because of it.
What is your most popular dish?
We are known for a few things but the chicken liver cereal is a hit!
Carters of Moseley
2c Wake Green Rd.
Credit to Jack Spicer Adams for photography