Dominic Clarke started his culimary careet at 14 in a local Italian restaurant.
Dominic Clarke started his culimary careet at 14 in a local Italian restaurant. He soon found himself in a variety of kitchens ranging from coffee shops to fine dining restaurants. This created a passion for offering delicious, thoughtful and nourishing food regardless of budget, and the ideology that everyone deserves to eat amazing food.
After learning how to bake at Birmingham's first Artisan bakery, Dom launched the Peel & Stone bakery in Birmingham in 2014 which introduced him to a group of young, talented Chefs and Bakers. They began to create some of the most exciting and delicious food available in the city.
caneat started out in 2013 as a pop-up serving affordable tasting menus. He opened the permanent premises in Stirchley during 2017, with a focus on great coffee and stripped back restaurant food, served in a very informal, friendly space. Through caneat and with his merry band of talented chefs, he aims to offer globally influenced food and baked goods using incredible, seasonal produce but without the price tag of fine dining.
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