Purnell's

They call Glyn Purnell the “yummy Brummie”. While we can’t comment on the Birmingham-born chef’s pin up potential, we do know his cooking justifies the nickname. Attention grabbing dishes such as poached egg yolk with smoked haddock milk foam, cornflakes (yes, the sort you’d have for breakfast) and curry oil not only display a wicked sense of humour but a willingness to absorb the city’s multicultural influences, albeit in a highly refined way. Main courses lean towards the complex; for example, Red Mullet - brown sugar and lime - cracked wheat - feta - confit tomatoes - roasted tomato purée. Its sophisticated, 21st century stuff - as is the ultra smart dining room with its dark wood tables and mushroom armchairs.

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