Event Details


31 May



Cooking and raving. Raving and cooking. Partying and pushing to make his dreams come true. Brad Carter’s story ain’t your regular chef story. But then…he ain’t your regular chef.
Brad didn’t take the normal route other successful chefs take. There were no stages in Michelin-starred kitchens, no mentors holding his hand and showing him the ropes. He did the hard way, self-taught, rolling with the punches and bouncing back off the ropes.
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 leaving college he went to work in Menorca which ignited a passion for whole animal butchery and ancient preservation techniques. When Brad landed back in the UK he did the hard yards in local pubs and restaurants before opening his own place with his partner Holly Jackson in 2010, just a few miles from where he was born.
Recognition for celebrating British produce soon came from the top when they won Good Food Guide Readers’ Restaurant of the Year in 2013 and then were awarded a coveted Michelin Star in September 2015. The restaurant then went on to be named in the Sunday Times Top 100, National Restaurant Awards Top 100 and won the Sustainable Chef of the Year award in 2018 with Olive Magazine & OpenTable Diners’ Choice ‘Fit for Foodies’ Award in 2019.
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 and are developed by following the natural rhythms of the season, led by the ingredients available to him and 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 and cheeses (often out-sourced) are made within the restaurant from British ingredients

Brad promotes sustainability, cultural-historical relevance and 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.
This meticulous obsession with British produce has led to a number of collaborations, including his own award winning range of salts with local heroes Droitwich Salt and an exclusive Sea Truffle Caviar made with Exmoor Caviar. Brad’s passion for brewing has also led to several one off beers, including Psychedelic Jam – an oak aged sour beer brewed with raspberries and foraged blossoms at Yonder Brewing in Somerset.
Brad now remains a regular personality on television featuring on popular television shows like Saturday Kitchen Live on BBC One as well as live demonstrations in front of eager crowds at national expositions such as The Good Food Show.
This story has only just begun. “Cooking is a lifestyle choice!” - Chef Brad Carter ™ January 2022


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