Land, it’s all in the ingredients: Restaurant Review.


The list of ingredients on The Land tasting menu reads like an autumn almanac of what’s great and good and the best you can get in the Autumn months. That I guess is the ethos of Land that it thinks about the dishes it presents and the ingredients that make them, not delving into the latest trends that are thrown at us daily by the media.

This is what makes Land different to other Vegetarian and Vegan restaurants in Birmingham. The desire to lift the core ingredient to its highest point and make it better. I’ve eaten at L’Enclume in the Lake District and though not in that league Land has a similar ethos to make the small beautiful, inspired by the land.

Land has grown out of the ashes of Bistro 1847 which was the original ingredients led Vegetarian restaurant in Birmingham.

Brought by chefs Tony Cridland and Adrian Luck from 1847 Land sits in the beautiful Great Western Arcade and is a light but warm cosy restaurant with caring and passionate service from Front of house Damien is a joy. They know what they are doing.

After eating the amuse Bouche (below) and home made bread, we both knew we were in for an outstanding night of food. Both were well executed and well presented.

The Chef’s menu that Ruth and I ate from is 6 courses for £40.

A strength of any restaurant in presenting a 6 course menu is how they can take you on a journey from the first course to the last. Land’s chef menu on the night we visited demonstrated the art of delivering this by heightening the anticipation of each course. Well thought out dishes, that folded into each other and told their own story gave a warning feeling that brought a smile to our faces.

Take the Potato-goats cheese, onion, lovage first course: a warming dish, with a depth of autumn flavours that enticed the palate and was beautifully constructed.

A Butternut squash-Laska-chard-noodle dish was a wonderful plate of joy. The soft squash, taken with the tender noodles with a splash of chard made for an interesting flavour that worked on every level.

Next, Celeriac-oyster mushroom- cheddar-truffle, took one of my favourite ingredients-the celeriac and have it a voice of its own. Pitched alongside the humble mushroom and truffle made for an earthy dish that tasted and smelt of Autumn.

We progressed to the Potato and Swede Terrine-pease pudding-tamarind: delicate curry notes wafted through this dish, a harmonious concerto of flavours, beautifully presented, bright, vivid, my favourite course of the night which I could have ate again. A real stunner.

Onto dessert : Pumpkin-walnut-red-current: Another stunningly presented plate of colour that was beautiful as a palate cleanser and what a way to deliver a pumpkin! They’re not just for Halloween. A superb dessert.

The final course, Apple-caramel-bay leaf-hazelnut: a lovely ending to the chefs menu. Tangy Apple with caramel and the crunchy texture of hazelnuts perfectly presented.

In the even tide of Autumn the drawing in of light warrants food that sings and comforts and warms us from the cold glare of Winters approach, Land ticks the promise that all will be ok with the world.

The nature of the produce used and the ingenious presentation demonstrated the best use of the produce of the season.

The focus on the ingredients through the beautifully presented dishes created a harmonious and perfectly flowing tasting menu with Exquisite flavours and textures.

Land provided a culinary celebration of plant focused dining that takes you on a culinary adventure and begs for a return visit.

The best meal of the year.

Our food was complimentary, but all drinks consumed were paid for.

Thanks for reading.

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