User:Chrisloft208/opus

Opus is an independent restaurant located in Birmingham, England, with a focus on using seasonal, market fresh produce.

Described by Harden’s (2009) as ‘One of Birmingham’s top restaurants’. The menu is changed twice daily to reflect what is fresh and in season.

Opus Dinner Series Opus works closely with suppliers and hosts the ‘Opus Dinner Series’ throughout the year to give customers an opportunity to meet the suppliers.

Masterchef Cookery Courses Run in partnership with the College of Food at the University College Birmingham, Opus offers a hands-on ‘Masterchef Cookery Course and Dinner’ for those who want to learn how to cook the Opus way. During the day long course, students learn how to prepare a three course menu in the College’s kitchens and enjoy a meal with wine at the restaurant in the evening.

Chef’s Table Unique to the Midlands, the Chef’s table is situated in the heart of the kitchen and allows diners to experience a professional kitchen at work. The kitchen team prepare a five course tasting menu based on what has been bought fresh from the butcher, fishmonger and market that morning.

History Opus was founded by three local restaurateurs – Irene Allan, David Colcombe and Ann Tonks –and opened in July 2005 on Cornwall Street. Voted best new restaurant in 2006 by the Taste of Birmingham Awards.

Awards Taste of Birmingham Awards 2006 (Newcomer of the Year), Heart of England Tourism Awards 2008 & 2009 (Taste of the Heart’ Gold Award), AA Hotel and Restaurant Guide 2008 (2 rosettes), Taste of Birmingham Awards 2007 (Best Wine List and Rising Star Craig Gent, Sous Chef), Birmingham Design Initiative, Industry & Genius Awards 2007 (Award for Excellence, Interior Design), Master of Culinary Arts, Restaurant Management and Service 2009 (Brad Gent, Restaurant Manager), Academy of Culinary Arts, Award of Excellence 2009, Kitchen (Ben Ternent, Chef de Partie) and 2007 Pastry (Craig Gent, Sous Chef), Academy of Culinary Arts Fine Dining Assistant of the Year 2008 (Brad Gent, Assistant Manager), Gordon Ramsay Student Scholar Finalist 2008 (Josh Griffin, Student Trainee Commis Chef), British Culinary Federation, Young Chef of the Year, 2006 (Ben Ternent, Chef de Partie).

Reviews ‘Assured cooking underpins modern menus with traditional base.’ Michelin Guide, Great Britain & Ireland 2009 (link)

‘In its unshowy way, this is outstanding cooking in which a commitment to first-rate ingredients is matched with real lightness of touch.’ Matthew Norman, The Guardian, 12 September 2009 (link)

‘The entire experience, from the service to the terrific food to the atmosphere, was, quite simply, stunning. The Birmingham Post ***** (link)

‘There’s an award winning wine list with good by-the-glass selections, more than 30.’ Decanter(link) External link: www.opusrestaurant.co.uk