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‘Exhilerating modern cooking in smart modish setting.’
2 rosettes AA Restaurant Guide 2013
‘Opus is a restaurant with bags of style and confidence, a place that has played its part in putting Birmingham on the UK culinary map. There’s a good deal of contemporary poise about the place… and the fact that the menu changes twice a day shows there’s a real passion for seasonal produce. In fact, high quality British produce is central to the whole operation. These outstanding ingredients are turned into dishes that allow the natural flavours to shine; nothing is over-complicated or fussy, but neither does the food lack verve.’
2 rosettes AA Restaurant Guide 2012
‘There can be few restaurants in the UK currently cooking with greater confidence and craft than Opus. Which expains why it was packed and buzzing on the Saturday evening I ate there with my wife.
This accuracy of cooking and balancing of flavours is a hallmark of the food at Opus, which eschews fashions and trickery, instead favouring dishes based on excellent seasonal ingredients handled with utmost respect and skill and combined in ways that make absolute sense.’
Paul Fulford, The Birmingham Mail, November 23, 2012
‘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
‘The ethos of this restaurant is not to serve flashy Michelin-starred dishes, but instead to produce modern classics using fresh and seasonal ingredients cooked by home -grown talent. The chef director, David Colcombe goes on sourcing trips around Britain to meet producers and scout out the best of everything.’
Charlotte Spratt, The Daily Mail, 31 August, 2010
‘Flawless. Those who haven’t eaten at Opus should know that it doesn’t seek Michelin star fanciness. Instead, it serves good ingredients that are cooked with impressive skill and no little imagination.’
Paul Fulford, The Mail, 11 November,2010
Restaurant Awards
AA Hotel and Restaurant Guide 2013
2 rosettes
Michelin Guide, Great Britain & Ireland 2013
‘Assured cooking underpins modern menus with traditional base.’
Green Restaurant Awards 2011, Winner – Purchasing
‘Taste of the Heart ’ Gold Award
Heart of England Tourism Awards 2008 & 2009
The Heart of England judges looked for restaurants throughout the Midlands who maximise the use of seasonal and regional produce and contribute to the long-term sustainability of the local community. Both of these are key to Opus as an independent restaurant entirely funded by local people.
Best Wine List
Taste of Birmingham Awards 2007
Newcomer of the Year
Taste of Birmingham Awards 2006
Award for Excellence, Interior Design
BdI, Industry & Genius Awards 2007
The design by Suzanne Barnes Design Partnership (www.sbdp.co.uk) is ‘a chic, elegant space that is quietly understated’.
The award recognises ‘teamwork and achievements of Birmingham-based designers working with manufacturers and other industry sectors located within the region.
The judges were impressed by Suzanne’s transformation of the lower ground floor of a new office block into a contemporary and warm restaurant with a flexible use of space.
Master of Culinary Arts – Service 2009
Brad Gent, Restaurant Manager
The MCA is widely acknowledged as the toughest award in the world of culinary arts. Brad is the only holder of the MCA- Service in the Midlands
Academy of Culinary Arts Award of Excellence 2009, Kitchen
Ben Ternent, Chef de partie: Former student of College of Food, UCB
Fine Dining Assistant of the Year 2008
Brad Gent, Assistant Manager
MARCHE Awards of Excellence 2008
Gordon Ramsay Student Scholar Finalist 2008
Josh Griffin, Student Trainee Commis Chef
Rising Star 2007
Craig Gent, Sous Chef
Taste of Birmingham Awards
Academy of Culinary Arts Award of Excellence 2007, Pastry
Craig Gent, Sous Chef
Young Chef of the Year, 2006
Ben Ternent, Chef de Partie
British Culinary Federation
The College of Food at University College Birmingham enjoys an international reputation as a leading institution for the hospitality industry. Restaurant, chef and bakery students learn their skills in a state of the art learning environment. In addition, students have the opportunity to experience fantastic work placements and move into a variety of exciting careers.
‘The entire experience, from the service to the terrific food to the atmosphere, was, quite simply, stunning.
The Birmingham Post *****
‘There’s an award winning wine list with good by-the –glass selections, more than 30.’
Decanter
‘One of Birmingham’s top restaurants.’
Harden’s UK Restaurant Guide 2009
