Chef of Chef Works: Brad Carter

Birmingham, UK

Chef Brad Carter
Carters of Moseley
Birmingham, UK

It all started when Chef Brad Carter entered a pizza competition when he was 11. Little did he know that it was the beginning of a culinary circle that would eventually lead him back to his hometown of Birmingham, England. His journey from then till now took him to the University College Birmingham, France, Menorca and London, among others. But he completed the circle in 2010 when he opened Carters of Moseley back in his hometown where it all started. “It was always my dream to open my own restaurant and now I’m lucky enough to say it’s a reality,” Carter said. “To have done it in my hometown is an added bonus. But just because my name’s above the door doesn’t mean I’ve achieved all my goals.” Carters of Moseley has received numerous awards, including a Michelin Star, two AA Rosettes and the Good Food Guide Restaurant of the Year. Carter’s goal when opening the restaurant was to celebrate local British produce while putting a modern spin on UK food. “Every day I challenge myself to excite people with my cooking,” Carter said. “To give you a taste of the food I love to cook and to serve up food you can’t get at home. I want my passion for cooking to come through with every mouthful and for every dish to take you on a culinary adventure.” He describes his kitchen as cool, calm and collected. Much like the city he loves. “Birmingham is my favorite city because it’s my hometown,” he said. “It has an food scene, great clubs, great architecture and I love how it has the pace of London, but with less people, so you can still chill.”

Your restaurant/business:
Carters of Moseley, a small restaurant in the Moseley neighbourhood of Birmingham.

Describe your kitchen:
Cool, calm & collected!
3. Favourite Chef Works item and why?
My embroidered Le Mans Essential Chef Coat which I customise a little further to my own style.
4. First job?
Kitchen porter at The Billesley pub in Birmingham, UK.
5. Your favourite cookbook?
Nose to Tail Eating: A Kind of British Cooking by Fergus Henderson.
6. Your awards?
A Michelin Star, two AA rosettes, Good Food Guide Restaurant of the Year (score of 6)

7. Your cooking inspiration?
My Mom’s my inspiration because of her ingredients – they have all stuck with my cooking: ox cheeks, pearl barley and broad beans were all the kinds of things she would cook for me when I was younger, my childhood flavours.

8. Your speciality dish?
Chicken Liver Cereal.

9. Favourite dish to eat? Naples style pizza.

10. Weirdest thing you ever ate?

11. Favourite ice cream flavour?
Meadowsweet. Also known as Mead Wort, it’s a wildflower and part of the Rose family.

12. Favourite drink?
IPA beer and/or water.

13. Favourite wine?
Baba Yaga from Si Vintners, Australia.

14. Who would you most like to cook for?
Chef Fergus Henderson MBE, who founded the restaurant St John in London and then eat with him afterwards!

15. Who would you least like to cook for?
No one… everyone’s welcome at Carters.

16. Favourite things to do when not cooking?
Eating out.

17. Your latest project?
Watch this space…

18. Favourite city and why?
Birmingham in the UK is my favourite city, because it’s my hometown. It has a ‘pimping’ food scene, great clubs, great architecture and I love how it has the pace of London with less people, so you can still chill!
19. Your greatest indulgence?
Proper fish & chips – Haddock in beer batter with chips cooked in beef dripping served with mushy peas and a pickled onion – that’s the real deal!

20. Your all time best culinary tip:
Plan your cooking – timing is key to success!

If you would like to be featured on Chef of Chef Works email: to apply.

Leave a Reply

Your email address will not be published. Required fields are marked *