#SupportLocal!:Vegetables in a league of their own at Opus Restaurant. 


Spring brings delight. You know Spring has sprung when the first British early season Asparagus is viewed in markets and on supermarket shelves. When I’ve  eaten one bunch I’m ready for the next.  In restaurants I feel it’s compulsory to devour Asparagus hungrily if it’s on the menu. 

That’s why Opus restaurant source theirs from Local Worcestershire farms, the heart of Asparagus country and the beginning of the delicious season of celebrating vegetables in the U.K which stretches to the end of the year. 

Opus Restaurants new Spring Vegetarian Menu demonstrates that vegetables are much more than side dishes. 

Try dishes such as British early season Asparagus with Hollandaise Sauce and poached egg, light goats cheese mousse in a crispy filo basket 

Plus mains like rich Wild Mushroon Wellington, white onion purée and seasonal vegetables. 

All using the freshest homegrown local produce from local farms in Worcestershire, Leicestershire and surrounding areas. 

Sample menu: 

http://www.opusrestaurant.co.uk/wp-content/uploads/2016/12/Vegetarian-Menu.pdf

#SupportLocal!

This July sees the return of one of the best Vegetarian nights in Birmingham. The Source Dinner Series of events is well known to showcase homegrown and sourced produce from wine, meat, fish and potatoes amongst other things and the vegetables is rightly given equal billing. 

Growing vegetables is a labour of love, trust me I know. From seed to the fully fledged and edible time can go slowly by. It’s labour intensive and demonstrates love, pride and passion for the earth and the produce itself. 

At The Opus Vegetarian dinner with Worcester Produce you can enjoy the freshest produce over five courses with wines to match for £65 per person. You also get to meet the farmers and producers who grow the veg, fruit and salad which make this event special. 

The produce is grown at Worcester Produce and other local farms across the Vale of Evesham and picked on day one and on the plate in day two.

‘We only supply hand-picked produce that has been nurtured by local farmers, grown with pride and delivered fresh from local fields.’

It’s a lovely night and well worth supporting the producers and Opus and eating some delicious Vegetarian food made from the produce. 

The Vegetarian Source Dinner is on Friday 14th July and Is £65 pp please call 0121-200-2323 for reservations and details. 

Remember #SupportLocal#

Thanks for reading, 

Andy😊

Precious Reviews of Opus Restaurant’s vegetarian menu and Vegetarian Source Dinner:

https://t.co/AIpppfvenl

http://t.co/WkopBcpQ9P


Vegetarian Food at Opus Restaurant. 

The first two photos are courtesy of Opus Restaurant. The other three are my own. 

The return of Opus Restaurants Vegetarian Dinner with Worcester Produce. 


     
 Friday 19th August sees the return of the annual Opus Restaurant Vegetarian Dinner with Worcester Produce. 

Enjoy 5 courses with wines to match  and an aperitif for £65PP From 7pm.

The night is a celebration of veg and is one of my favourite nights of the year for me with innovative dishes using fresh seasonal produce with the growers present to provide an insight into the process of seed to vegetable or fruit. As someone who grows vegetables I love the Highly interesting presentations from the growers about the process and hard work that’s put into make the produce and the journey it takes to the plate.

Opus believe vegetables are more than just side dishes… their Vegetarian Dinner proves just that.

At The Vegetarian dinner you will Enjoy a delicious five course menu designed by the innovative kitchen team, showcasing heritage vegetables and fruits, all of which are home-grown in Worcester.

Opus are running a competition to win 2 places to the dinner. See below for details, and questions and Direct message your answers on Twitter. Winners announced on 15 August.

  

PLEASE CALL 0121 200 2323 for bookings. 

Opus at Cornwall Street | 54 Cornwall Street | Birmingham B3 2DE | 0121 200 2323 

opusfamily.co.uk

Homepage

http://www.worcesterproduce.co.uk/

For inspiration take a read of my review of last years Vegetarian Source Dinner:

http://t.co/WkopBcpQ9P

   
    
 Food Photos from last year vegetarian dinner. 

Thanks for reading, 

Andy 😊

  

   
   
Opus restaurant also offer a vegetarian menu permanently 

Review here: https://t.co/AIpppfvenl

Midlands most sustainable restaurant leads the hive on saving Birmingham’s bees.


  

A city centre restaurant is set to create a buzz next month with a lively conversation on how to save one of Europe’s most endangered species – bees. 

Opus at Cornwall Street will be bringing together some of The Midland’s leading bee specialists as part of its ‘Opus In Conversation’ series – a collection of talks discussing matters important to the city – to debate how the demise of these small but mighty insects would have a detrimental effect on the economy, environment and diet, and what can be done to save them. 

Since the 1900’s, the UK has lost 20 species of bees with a further 35 currently considered under threat of extinction. Without these intriguing insects, it is estimated that a third of our diet would be lost due to the catastrophic effect it would have on crops and would cost UK farmers £1.8 billion a year to pollinate their produce without them. 

On the panel is Sharif Kahn, President of Birmingham & District Beekeepers Association (BDBKA), Professor Keith Walters, specialist in invertebrates and researcher into neonicotinoids at Harper Adams University and Simon Needle, Ecologist, Woodland and Conservation Manager at Birmingham City Council. They will be giving their top tips on how to better our gardens, streets and cities to stop bee numbers declining. 

The sound of bees is something that fills my garden during the months and helps create an Eco balance in my humble space. 

Ann Tonks, director of Opus at Cornwall Street, said: “Bees are in serious danger at the moment and yet, we don’t feel enough people are aware of how quickly their numbers are declining. That’s why we’ve taken action and dedicated an ‘Opus In Conversation’ to them, to get the people of Birmingham talking and acting to save our bees. 

“Bees play a fundamental part in our society. They are a key pollinator to a lot of the delicious produce we like to serve in our restaurant. In fact, every dish in our restaurant relies on bees, from tomato to thyme, and without them, our diet would change drastically. We’re thrilled to have gathered some of the region’s most knowledgeable professionals and can’t wait to hear their thoughts and advice.”  

The Opus In Conversation: Bees In The City debate at Opus at Cornwall Street is a free ticketed event and will take place on Friday 15th July from 5.30pm.

Audience members are encouraged to field questions to the panel before the discussion.

For tickets, call 0121 200 2323. 

Thanks for reading, 
Andy 😊

   Ann Tonks of Opus. 

 

Bee facts:

There are over 250 species of bees living in the UK. The bumblebee and honeybees the most popular.

– Only 10% of eggs are male.

-Most normal honeybees live for 40 days. The Queenbee can live for up to five years.

-There are an average of 35,000 bees that live in a single hive in the height of Summer.

-Honeybees are speedier than they look and fly at around 16MPH and beat their wings 200 times per second.

-Queen bees lay approximately 2,500 eggs a day.

-Bees talk to each other through dance, to share information about the best food sources. This is called the Waggle Dance. Hence the beer that’s named after it. 

-One bee will make 1/12 of a teaspoon of honey in its entire life.

-Beekeepers only take honey that bees do not need, but this can be as much as 45g. 

-Currently there are 110 beekeeper a in Birmingham. They are between the ages of 12-92. Anyone can become a bee keeper through a course held by the BDBKA.

Photos courtesy of Opus and Clive Reeves PR.

Opus reaches final for hospitality’s most prestigious award. 


  
Opus at Cornwall Street have been selected as semi-finalists for the prestigious Royal Academy of Culinary Arts Annual Awards of Excellence. 

The awards, which are designed to recognise the UK’s most talented young people within hospitality, will see Opus front of house staff Dorenzo Pratt and Iona Adams, as well as chef de partie Martin Baylis, the only kitchen staff in the Midlands to be named as a semi-finalist, complete a series of exams, interviews and technical tasks this month in an attempt to achieve the industry’s most reputable award. 

The gifted trio reached the semi-finals after demonstrating exceptional knowledge and an enthusiastic attitude through an application process. During the finals, Dorenzo, who has been working at Opus for two years after starting as a part-time student from University College Birmingham, and Iona, who has been at Opus since January 2016, will partake in a written exam and rigorous interview on Opus’ food and wine menus in order to receive the esteemed service award. Martin, who has been working for Opus for one year, will have two hours to prepare squid, salt baked whole sea bass, a rack of lamb and an apple tart, as well as complete a theory test and demonstrate basic kitchen skills to receive the kitchen award.  
Irene Allan, director at Opus at Cornwall Street, said: “We’re very committed to developing our front of house and kitchen teams, so having three members reach the finals for the Royal Academy of Culinary Arts Annual Awards is a tremendous achievement. We’re incredibly proud of Dorenzo, Iona and Martin and are thrilled that their talents and sector knowledge has been recognised. Not only will the award be a huge achievement for our staff personally, but it will also be an achievement for Birmingham’s growing culinary scene. 

“There are only two restaurants locally with staff in the shortlist, ourselves and our neighbours Purnells Restaurant  so we’d also like to wish Bradley Pace from there the best of luck too.” 

The Royal Academy of Culinary Arts Annual Awards of Excellence is an examination and not a competition. All or none of those that reach the final can achieve the award depending on their ability to attain the standard of excellence set by the judges. 

Dorenzo and Iona took part in the service finals on Saturday 19th March at The Ritz in London. Martin will take part in the kitchen finals on Wednesday 30th March at University College Birmingham. 

For more information on Opus at Cornwall Street, please see: 

http://www.opusrestaurant.co.uk/

I wish them all good luck with this prestigious award.

   
    
 Vegetarian dishes at Opus.
See below for my review of Opus’ vegetarian menu: 

https://t.co/AIpppfvenl

Thanks for reading, 

Andy 😊

Review: Vegetarian menu at Opus Restaurant, Birmingham. 


   

It seems quite an obvious thing to have. A Vegetarian menu can demonstrate your commitment to vegetarians, but also to the produce you use and to the producers. You’re giving them a helping hand and saying here you go this is your time to showcase your wares. Little things help, not that I’m particular about restaurants of a certain Ilk not having a menu for me to peruse. Some of the best meals I’ve had have come off the cuff or from a limited menu of veggie goodness. 

For Opus Restaurant on Cornwall Street I  guess it makes sense to have a vegetarian menu, it allows their producers Worcester Produce scope to be given a platform to grow and perform and the chefs an opportunity to create menus that reflect seasonality like it should. 

That’s an excellent philosophy from the field to the plate. Its one they own and do if you’ll allow me the indulgence, oh so well. 

The Vegetarian menu was launced in January, initially to be changed every month, this has now been amended to a change every season. There is a market menu that changes more frequently also available. 

  

Ruth and i visited on a Saturday evening, and from experience Opus tends to be busier on a Friday and Saturday evening and had a nice chatty atmosphere throughout the evening. Opus is an excellent choice for a celebration, but is relaxed enough for a chilled lunch or evening out. 

We began in the large bar area at the rear of the restaurant in order to have a cocktail and look through the menus. We ordered an exemplary Dry Gin Martini, classily made by Thomas the bar manager with Hereford Chase Gin, who deserves a special mention for his hospitality and cocktail. 

Dry and soothingly beautiful it was a mighty fine thing. 

We both chose to eat from the Vegetarian menu which offers two Vegan dishes also. 

  

Both Ruth and I chose to order the Roasted Butternut Squash Tortellini, Squash velouté, Toasted Seeds.  Dish Before the velouté was poured over the tortellini. 

  

We both thought the dish was stunning. A real taste of the winter season, where a gentle natural heat came through and demonstrated the versatility of the squash with Perfectly cooked tortellini, a luxurious dish of real quality and elegance. 
    

We also both tried a second starter off the menu, as a pre-main course dish. The Asiette of Beetroot, textures of goats cheese. 

This was a fine starter, that though wasn’t as stunning as the velouté before was full of the earthyness of the beetroot which woked well against the creamy goats cheese. An impressive starter which used the fantastic thinly sliced and striped sweet candy beet (from Worcester Produce) against the creamy soft goats cheese. 

For her main course Ruth chose the wintry sounding Porcini mushroom risotto, crispy hens egg, sherry vinegar reduction.

  

A twist on the traditional Northern Italian dish was certainly a winner with Ruth. She loved the earthy intense nuttyness of the porcini (piglets).

She said it was perfectly executed, the risotto the right texture and the strong depth of flavour showed off the so called king of mushrooms well. The added hens egg on top gave it a creamy addition when broken into. A delicious rich dish, which on trying i concurred with. The ruling class of risottos.

I chose the beautifully sounding Celeriac, red onion and feta pithivier, baby spinach confit tomato and pearl barley sauce.

  
  

A pithivier is a classic French savoury pastry dish (I love pastry dishes) with a distinctive round shape and sunbeam pattern scored on top.

Beautifully presented, the contrasting ingredients worked well  with the feta holding it all together to make a stunning winter pie that though large in size wasn’t heavy but had a light finish.

A real centrepiece dish which showed off the subtle but slightly nutty celeriac and confit tomatoes well.

A special mention to the Pearl barley sauce which gave the dish an extra wow factor.

We also ate some top notch chips as a side extra. Naturally they went perfectly with the pithivier.

  

We chose not to have a desert (but recommended) as we had enjoyed a pre main course, but chose to have two excellent double espressos and petit fours. These were ok, though not the best we’d had and were slightly underwhelming considering they were on the desert menu as a dish to buy. Could be improved. 
  

After visiting Opus last year for their Vegetarian Source dinner with Worcester Produce i noted how much more the kitchen were becoming in creating interestingly different and creative Vegetarian dishes. How by using the great fresh seasonal produce you are able to get the best extracted from the season.

 The chefs now seem more adept and positive in creating a menu that gives a permanent showcase for this produce and vegetarians a better and richer dining experience. The vegetarian menu at Opus is a natural progression from the Source dinner and one that makes Opus one of the best dining experiences in Birmingham for Vegetarians, and with a couple of Vegan options (though could be more) a restaurant for them to visit too. I’m looking forward to seeing what the Spring will bring to the plate and long may we enjoy the fruits of the producers such as Worcester Produce and Caroll’s Heritage Potatoes in Northumberland. 

Opus is indeed a special restaurant in Birmingham and now for vegetarians maybe just essential dining. 

  
    
   

Thanks for reading,

Andy😊

Disclaimer: our meal at Opus was complimentary. This does not affect my honest opinion. All opinions are my own.

http://www.opusrestaurant.co.uk/

http://www.opusrestaurant.co.uk/menus/

http://www.opusrestaurant.co.uk/dinner-series/

Opus Restaurant, 54 Cornwall Street, Bitmingham,  B3 2DE.

0121 200 2323

The next Vegetarian Source Dinner is on Friday 19th August 7pm with Worcester Produce. For my previous  review, see the below link:

http://t.co/WkopBcpQ9P

   
 

Previous reviews of Opus from Veggie Foodie: 

http://t.co/WkopBcpQ9P

https://t.co/3tmU7L7Y2V

Opus Restaurant launches new Vegetarian menu. 


   
 
During the last few years I’ve visited Opus Restaurant numerous times and have always been impressed by their passion and belief in the locally sourced produce they obtain from the area surrounding the restaurant. The Source Dinner series held over the course of the year highlights this. In particular for Vegetarians the Vegetarian Source Dinner in July is a real highlight and a must do on my foodie calendar. 

Worcester Produce from Pershore, Worcestershire provide the vegetables, fruit and produce for that dinner and the link is now deepened with the new introduction this month of a seasonally changing Vegetarian menu which uses their produce all year round. 

Opus’ vegetarian dishes have always been stunningly  made, taking seasonal produce and making accessible and tasty dishes that showcase this ethos off to its maximum. 

See below for examples from their last Source vegetarian dinner.

   
 

The new Opus Restaurant vegetarian menu replaces for veggies the A La Carte menu, by offering a dedicated menu that changes monthly to reflect the produce on offer from the farmers. 

There is also a Vegan option on each course.

It is available for lunch and dinner.

The A’La Carte is still available for non vegetarians who can now choose from both menus. 

The winter Vegetarian Menu is listed below. 

 

For the A’La Carte menu and Market Menu which is retained see below:

http://www.opusrestaurant.co.uk/wp-content/uploads/2016/01/A-LA-CARTE-MARKET.pdf

The Market Menu is also available offering two courses for £20 including a Vegetarian Starter and Main Course (price includes home baked bread and tea or filter- coffee) see above link for details. 

I’m looking forward to trying the new Vegetarian menu soon and for me this cements Opus as one of the best places for vegetarians to visit in Birmingham. 

Review of Vegetarian Source Dinner with Worcester Produce:

http://t.co/WkopBcpQ9P

Opus leads the way on sustainability:

https://t.co/3tmU7L7Y2V

  

   

    
    
 Four photos above courtesy of Opus.

Thanks for reading

Andy 😊

http://www.opusrestaurant.co.uk/

Opus Restaurant, 54 Cornwall Street, Birmingham, B3 2DE.

0121-200-2323.

http://www.worcesterproduce.co.uk/

The next vegetarian source dinner with Worcester Produce is on Friday 19th August 7pm costing £65 for five courses. 

   
 

A tale of three drinks: Wine, Detox cocktails and Smoothies at Opus restaurants. 


   
 

Some of us at this time of year are thinking of either our health or our wallets or both. Birmingham Is generally very good at promoting its non alcoholic cocktails, and smoothies, but this month The Opus Restaurants are offering some good deals.

Opus of Cornwall Street have introduced their  January Wine Sale – Monday 4th January to Saturday 30th January.
From these dates you can Enjoy 50% off selected bottles of wine at Opus at Cornwall Street’s annual January wine sale. With 18 bottles to choose from including red, white, rose and dessert, wine enthusiasts can enjoy a range of fruity, spicy and velvety drinks. From the powerful but elegant ‘Valpolicella Ripaso’, a deep ruby red that is usually £35 but will cost just £17.50, to the soft ‘Auxey-Duresses Blanc’, a rich but relatively soft drink with orange blossom and lime notes that usually costs £75 but will be just £37.50, this is a fantastic opportunity to enjoy an old favourite at half price or to try something new.

To see the full wine sale menu, take a look here: http://www.opusrestaurant.co.uk/wp-content/uploads/2015/11/JANUARY-WINE-SALE.pdf

http://www.opusrestaurant.co.uk/

Cafe Opus at Ikon Gallery: 
The cafe have introduced a number of  Detox Smoothies, packed full of healthy ingredients and sold All day, every day.

   
 
  
Cafe Opus will be serving three delicious smoothies – ‘Ginger Spice’, ‘Green and Clean’ and ‘All About The Berries’. All smoothies contain healthy ingredients, which are full of antioxidants and fibre to help purge those festive toxins. 

Each smoothie costs £3.50 and can be enjoyed to drink in or takeaway. 

To find out more about events happening at Cafe Opus at Ikon, visit: 

http://www.cafeopus.co.uk/

  

Bar Opus from the outside, AH

   
 Bar Opus at One SnowHill have introduced a number of Detox cocktails if you are Bidding the booze goodbye this month with Dry January or just want to cut down on alcohol or you are the designated driver. 
Luckily for you, Bar Manager Sam has whipped up some delicious alcohol-free cocktails for your January health kick. 

With six flavours to choose from including beetroot, pear, banana, carrot and ginger, apple, and kale and cucumber, these detox drinks are the perfect solution to not drinking but still going out. 
Cocktails are £3 each or £15 per case of 6. 

   
 Plus , Bar Opus have introduced  Wow Weekend – Every Friday and Saturday.

If you’ve got an Opus loyalty card then enjoy 50% off Prosecco from 5pm on Friday and all day Saturday. 
Opus loyalty cards can be picked up from Opus at Cornwall Street, Cafe Opus at Ikon and Bar Opus at One Snowhill and can be used in connection with other fabulous offers, including gaining 10p points for every £1 spent.

http://baropus.co.uk/

Whatever you do this year have a healthy one. 

Thanks for reading, 

Andy 😊
All photos apart from one are courtesy of Opus Restaurants. 

Birmingham restaurant director receives prestigious membership at leading hospitality association.


  
Birmingham City-centre restaurant, Opus is celebrating another fantastic achievement after one of its directors was awarded the prestigious role of academician at the Royal Academy of Culinary Arts (RAOCA).
Irene Allan director at Opus at Cornwall Street, Cafe Opus at Ikon and Bar Opus at One Snowhill, was presented the outstanding membership earlier this month (November) following a rigorous application and interview process. She is the fourth hospitality professional from the city to take on the role, joining Glynn Purnell from Purnell’s and Luke Tipping and Andreas Antona from Simpsons. 

With an aim of raising the standard of the hospitality industry as well as inspiring the future generation of restaurant professionals through education, training and recognising and rewarding talent, the RAOCA is the UK’s best and leading professional association, whose members include the country’s top head chefs and restaurant managers. To achieve the esteemed role of academician within the association, applicants must first be nominated by three current RAOCA members, before completing an application stating the unique attributions they can bring to the association as well as partaking in an intensive interview.

Through initiatives such as working with the University College Birmingham to offer the ‘Opus Scholarship’ programme, achieving the highest possible accolade from the Sustainable Restaurant Association, and adopting a school to educate pupils of the importance of food knowledge, Irene has demonstrated an exceptional skill set in raising the standards of the catering sector by sharing her wealth of knowledge and skills with the younger generation. She has mentored a number of her staff through to achieving awards of excellence in their careers. 
Irene said: “Opus is having a tremendous year so far, what with celebrating our 10th year in business and recently being named the most sustainable restaurant in the Midlands, so to also achieve the role of academician at the RAOCA is another brilliant achievement for us. From a personal level, I’m thrilled to have been given this added responsibility and with it, I hope to inspire and mentor the next generation, as well as highlight our fantastic industry within the West Midlands” 

For more information on Opus, please visit 
http://www.opusrestaurant.co.uk/

I want to congratulate Irene personally on her wonderful and much deserved achievement and thank her for the support of my blog. 

Thanks for reading, 

Andy 😊

Opus leads the way on sustainability. 


  Opus has been named the most sustainable independent restaurant group in the Midlands by leading organisation, the Sustainable Restaurant Association (SRA).  

The restaurant family, which includes Opus at Cornwall Street, Cafe Opus at Ikon and Bar Opus at One SnowHill  was named a ‘Three Star Sustainability Champion’ by the SRA, the most prestigious and highest possible rating a restaurant can achieve, and it is the only independent restaurant group in Birmingham to achieve the accolade. From achieving its highest rating yet of 82%, the restaurant group is now in the top 9% of SRA members.

The SRA, a not-for-profit organisation which encourages restaurants to improve its social and environmental impact, awards One, Two or Three Stars depending on how a restaurant rates against the three pillars of sustainability – ‘Society’, ‘Sourcing’ and ‘Environment’. 

Opus achieved exceptional results, ranging from 90% – 100%, for sourcing local, seasonal and ethical food, through a sustainable supply chain, for being highly committed to community engagement, responsible marketing and treating people fairly. 

Fuelled by a passion for fresh British produce, Opus is fully committed to an ethical approach to sourcing. The  menus are ingredient led and at its Cornwall Street restaurant, they are freshly-written each day. 

Through its unique ‘Source Dinner’ series, Opus connects the diner with its family of farmers and suppliers, allowing them to hear their compelling stories and see first-hand the passion they put into raising their quality produce. 

Lucianne Allen, sales and marketing director at award-winning butchers Aubrey Allen, said: “Opus is a pleasure to work with as they are genuine and passionate about their commitment to ethical and sustainable purchasing”

Executive chef, Ben Ternent, has handled the sourcing of produce since April 2015 and it is his uncompromising stance on only using strictly market fresh, seasonal ingredients and free-range livestock that has made Opus the most sustainable it has ever been. 

“Frankly, it’s all about the ingredients that you start with. There is a definitely a direct connection between ethical, quality sourcing and the delicious flavours on the plate. My team love the sourcing side and get fired up by meeting the farmers and visiting the farms – they take real pride in the produce,” Ben said.

Sarah Hepburn, sustainability champion at Opus, said: “Supporting sustainable, British food is so important to the Opus family – from sourcing fruit and vegetables from Worcestershire to fresh fish from Brixham Market – we only buy seasonal, ethical ingredients. Receiving this recognition from the SRA is a fantastic achievement and is a testament to our team’s passion and commitment.” 

This outstanding rating from the SRA is not the first success for the Opus group this year. 2015 has seen Opus at Cornwall Street celebrate its 10th birthday, going from strength to strength even through a difficult recession, Cafe Opus at Ikon was recently named a ‘local gem’ by The Good Food Guide 2016 and Bar Opus at One Snowhill continues to push boundaries with innovative and award-winning cocktails. 

For more information on the Opus restaurant group, please visit:

http://www.opusfamily.co.uk/

My Review of this years Vegetarian Source Dinner:

http://t.co/WkopBcpQ9P

Thanks for reading 

Andy 😊

   
   
Sustainable vegetables from Worcester Produce: Opus Source Vegetarian Dinner. 

Bar Opus beer is a real Peaky Blinder. 


   

   

Bar Opus at One Snowhill is raising a glass to the Peaky Blinders by being the first ever bar to sell Peaky Blinders Gold, a soft and fruity ale created by Stourbridge based Sadler’s Brewery.
City-centre Bar Opus at One Snowhill, is to give punters a taste of the hit, period-gangster TV show, Peaky Blinders, by selling the beer on draught for the first time ever at the contemporary bar. 

Created and brewed by Black Country-based Sadler’s Brewery, the 4.3% ABV golden beer is a more modern, crisp version of the first beer Sadler’s created at Steven Knight’s request, ‘Peaky Blinders Black IPA’, which launched in April 2014 and recreated the taste the real Blinders would drink in the 1920s. 

The Peaky Blinders Gold Is also Vegetarian friendly. 

Sam Cross, manager at Bar Opus, said: “As a huge fan of Peaky Blinders, and with it currently being filmed at the Black Country Living Museum, what better way to celebrate than by being the first bar to ever sell Peaky Blinders Gold on draught. 

A flavoursome craft beer, its lighter taste is the perfect partner to dishes on our autumn menu. 

When I tried the beer I unfortunately didn’t try it with the food menu, but suffice to say it works on its own too. It’s golden and crisp and is quite easy drinking but very subtle in its fruity flavours. I loved the beer and it also looks the part in the glass. 

Here’s hoping that Tommy Shelby and the gang have a night off from The Garrison and pop down here to give it a try. 

Peaky Blinders Gold draught craft beer is now available at Bar Opus at One Snowhill. 

For more information, please visit http://www.baropus.co.uk. 

   
  

   

   
Thanks for reading 

Andy 😊