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Chef Brad Carter
“Everyday I challenge myself to excite people with my cooking. 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.“ – Brad Carter
Brad Carter knew he wanted to be a chef at the age of 11 when he discovered his skill and passion for cooking after entering a pizza competition at school.
His first job was working as a kitchen porter in his local pub where he soon began to cook and fell in love with the industry. Brad decided to enrol at University College Birmingham, which is known for its high standard of teaching culinary arts.
After graduating, Brad decided to widen his culinary influences by working abroad where he picked up new culinary techniques and skills. He worked in fine-dining restaurants in Marseille, France and Menorca, where he was inspired by the methods, flavours and ingredients that would later influence his own unique take on modern British food.Read more
Brad returned to the UK and gained further experiences as a chef working in kitchens in Torquay and
London. He soon grew an ambition to have his own restaurant that celebrates local British produce.
The young chef’s dream was turned into a reality when he opened the doors of Carters of Moseley with his partner Holly Jackson in November, 2010. Recognition soon came from the top when they were awarded a coveted Michelin Star in September 2015 and winning Good Food Guide Readers’ Restaurant of the Year 2015 competition. The restaurant then went on to be named in the Sunday Times Top 100.
The overall philosophy of Carters of Moseley is to be a true expression of British terroir within the moment. Brad’s menus evolve on a daily basis & are developed by following the natural rhythms of the season, led by the ingredients available to him & inspired by the producers who work our British landscape.
He aims to treat them 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.
Brad promotes sustainability, cultural-historical relevance & is an avid supporter of the rare breed movement that helps to secure the future of our rare and native breeds of farm livestock with direct historical links to wild animals.
Brad Carter is also the founding member of the Birmingham Slow Food movement and a supporter of the Ark of Taste. The Ark of Taste travels the world collecting small-scale quality productions that belong to the cultures, history and traditions of the entire planet: an extraordinary heritage of fruits, vegetables, animal breeds, cheeses, breads, sweets and cured meats.
Speaking to the Good Food Guide, Brad said:
“I love to inspire and be inspired, being a chef is a lifestyle choice, I love the life I live.”
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