Opus fixes the price not the diners options.


Birmingham restaurant Opus has once again reinvented the wheel with fixing the prices, but not your dining options.

Opus one of the leading fine-dining restaurants in Birmingham, has scrapped the individual prices on its à la carte menu and has instead introduced a fixed price for either two- or three-course dining.

Opus believes it is the only restaurant to have this standout offering. It will enable diners to choose any dish from its full à la carte menu, with a two-course lunch or dinner costing £27.50 or a three-course meal £32.50. 

The vegetarian menu costs £25 for two courses and £30 for three. 

The concept has been spearheaded by award-winning executive head chef Ben Ternent. He said: “Typically you find that the cheaper, fixe prix menus in restaurants offer limited options for diners, but we were keen to do something a little different from the norm.

“We decided that our diners deserved to enjoy our full à la carte options for a fixed price. It’s not something many restaurants do and I’m thrilled to introduce it here at Opus.”

Ben joined Opus, on Cornwall Street, as commis chef shortly after the restaurant launched in 2005 and worked in almost every section of its kitchen before being promoted to executive head chef in 2015, when it celebrated its tenth anniversary.
During his time at the restaurant, Ben has achieved a number of prestigious awards, including being crowned the British Culinary Federation’s Young Chef of the Year in 2006 and achieving his Royal Academy of Culinary Arts Award of Excellence in 2009.

Ann Tonks, managing director at Opus, said: “We’re renowned for doing things a little differently here and because we are independent, we are always looking for new and innovative initiatives that benefit our clientele. Ben’s idea to remove the individual à la carte prices and instead have a fixed price across the whole menu is a great idea and I’m sure our diners will agree, too.

Vegetarians can enjoy dishes such as creamy goats cheese mousse, roasted English tomato and red pepper soup plus Leicestershire wild mushroom and truffle Wellington, Evesham beetroot risotto and tian of Pershore vegetables followed by a warm dark chocolate fondant or raspberry and blueberry iced parfait and a strawberry pudding, the choice is truly yours. 

Diners can, of course, choose one course only if they prefer and those dishes are individually priced.”

The menu is available for lunch Monday to Friday and dinner Monday to Saturday.

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

For full menu information, visit: 

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

Goats cheese tart 

Beetroot risotto

Strawberry pudding

Ben Ternent.


Opus Restaurant Vegetarian Source Dinner with Worcester Produce is also on Friday July 16th at 7pm.

The Source Dinner series includes this Veggie extravaganza. Enjoy 5 courses with wine pairing in conjunction with Worcester Produce. The fruit, vegetables and salad are grown in their nurseries and farms in the Vale of Evesham, picked on day one and are in the Opus kitchen on day two. It’s always an evening to savour.

Look out for my review soon. 

 Price £65 pp. 

Call 0121-200-2323 for booking. 

Thanks for reading, 

Andy 😊

Thanks to Opus and Clive Reeves PR for the photos. 

#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!

Two courses for £25 and 3 courses for £30.

Opus Restaurant have also introduced a tasting menu.  This is priced at £45 per person. Menu below. 


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

Opus launch new 2 course for £25 Market menu every Friday evening with added wine. 


  
  
Friday evenings at Opus is a new concept menu that celebrates local and sustainable produce. 

Now you know what they say. Never look a gift horse in the mouth, or eat 5 a day: Either way, Opus has this sorted. 

Opus is one of the best restaurants if not the best for vegetarians in Birmingham that isn’t purely veggie. So if you have meat eating mates or partner, then this bargain Friday indulgence maybe for you. 

Every Friday you can enjoy two courses from their British market menu including Vegetarian options, home baked bread and half a bottle of house wine for £25.00 per person. The perfect way to kickstart your weekend! 

All dishes reflect produce from their family of farmers and fishermen around the British Isles, including   Worcester Produce, Caroll’s Heritage potatoes, M&J Seafood, Brixham Seafish, and award winning butchers Aubrey Allen.

Available Every Friday from 6pm for £25 per person. 

Join in an celebrate the beauty of British produce. 

Thanks for reading, 

Andy 😊

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

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

http://heritage-potatoes.co.uk/

Opus has recently launched a new vegetarian menu. For my review see here: 

https://t.co/AIpppfvenl

   
    
 Photos from Opus’ recent vegetarian menu.

   
 

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. 

   
 

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. 

Vegetarian Dinner with Worcester Produce @ Opus Cornwall Street, Birmingham. 


  

Direct from the source, are words that we hear often when it comes to our food. The question, do you know where your food comes from? as an (attempting) grower of vegetables it is close to my veggie heart. It is something we should all care about. 

Last week I put a post on this blog regarding the new Birmingham Food Assembly in Kings Heath that has just launched. Where producers and customers can meet and where fresh produce can be picked up after ordering online. You know the source, you trust the grower. 

Opus on Cornwall Street follow that ethos. They know where their veg, potatoes, fish, meat, herbs etc come from. They have met the farmers, seen the farms, been involved with the process of ground to fork or spoon. 

Fruit, salad and vegetables are grown in nurseries of Worcester Produce  across the Vale of Evesham (Worcestershire, Herefordshire and Warwickshire) and were picked on day one and were with Opus on day two. The produce is nurtured by local farmers for nearly a year. 

From Pershore Worcester Produce work exclusively with local growers to provide the best food. Grown with pride and nurtured by local farmers the sourcing supports the local community and is lovely to eat. 

The source dinner series of events that Opus at Cornwall Street run is a chance for diners to meet their suppliers and hear their compelling stories. Opus have a mission to promote their farmers, fisherman and wine makers, hence the Source Vegetarian Dinner with Worcester Produce. 

  

Opus celebrates the freshest of ingredients, independent and market fresh top quality produce allows the ingredients to dictate the menu and allows Opus to buy each day from their suppliers. 

The Vegetarian Source dinner is a five course meal with wine (cost £50) with an Aperitif at the begining and coffee at the end. It is a chance to hear the compelling stories of how the food is grown, which for me is so fascinating and an inspiration for my humble but improving growing abilities. 
  
  

  

Menu and paired wines. 
   Fresh bread to start. 

Ruth and I began with an Aperitif in  the bar (a crisp Prosecco di Valdobbiadene from Trvisol, Italy) which allowed the guests to gather and the atmosphere to build. 

Opus is a stylish restaurant, it has a fine dining tone with an informal bistro like quality. It’s a place for an occasion. The Source dinners are certainly a celebration. 

    

First Course : 

Westland baby sweet peppers Avocado, almond, quail egg, nasturtium. 

Baby peppers are unusual and are not for the mass market sadly. They Made a beautifully sweet dish with a fine quail egg on the side. A nice starter. 

Served with ‘No Stone Unturned, Senillion/ Chardonnay, 2014, Australia. 

  

  
Second Course: 

Burnt English onion consommé Spring onion and goats curd 

A rich flavoured clear soup, with a beautiful stock made from the burnt onion from Redford in Nottinghamshire. A classic, given a veggie twist. A refined dish made delicate by the goats curd which worked well with the depth of flavour in the clarified stock. Delicious. 

Served with Domaine de Bellevue, Sauvignon Blanc, 2014, France. 

  

Delicate Ingredients before the soupy liquid was poured over. 

  
  

Third Course: 

Salt Baked Offenham celeriac, Summer truffle and oat granola. 

The most surprising dish of the night. Surprising in the fact that it was beautiful. A simple looking dish packing loads of flavour. The salty celeriac combined with the earthy truffles. With the breakfast like granola providing a crunch and bite on the side. Very impressive. 

Served with the same wine as above. 

  
  

Fourth Course: 

Beet’ Bourgignon, Fennel, maitake mushroom and home dried Drews Farm tomato ravioli. 

Take golden and purple beetroot from Evesham Vale and present it with a perfectly made ravioli with delicate and inviting flavours of fresh summer tomatoes. A celebratory Summery dish. Vegetarians are a mushrooms best friend.

Served with ‘Domaine de Bertier, Merlot/ Cabernet Sauvignon, 2014, France. 

  

Fifth Course: desert. 

Evesham Vale courgette cake, Dorset cream cheese, Crushed hazelnuts, Worcestershire carrot and lime sorbet. 

Crushed hazelnuts with the well baked courgette cake, a really enjoyable end to the meal. The sorbet was beautiful. 

Wine, see above. 

    

The Vegetarian Source Dinner at Opus Cornwall Street is one of the Vegetarian food highlights of the year. For both Ruth and I its a must do every year. It’s a friendly, formal, but celebratory experience. Think a wedding where the happy couple are the vegetables and Opus Restaurant. 

The dishes, were thoughtful, creative and celebrated the freshest produce. Most of the diners were non vegetarians which may be surprising, but maybe not when you can see what good Produce can help create. Just, lovely food, made and grown with passion, pride and a sense of adventure. The celebration of veg, herbs and edible flowers, luxurious, harmonious and in Opus’ hands, modern, Engaging, a family ‘wedding.’

Every source does have a story. 
    
  

  

Disclosure: we paid for our meal in full. All opinions are my own. No review was requested. But who could resist. 

Opus at Cornwall Street, 54 Cornwall Street, Birmingham, B2 2DE. 

0121-200-2323.

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

https://twitter.com/OpusCornwallSt?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor

https://twitter.com/worc_prod

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

Thanks for reading 

Andy 😊

OPUS RESTAURANT: WORCESTER PRODUCE VEGETARIAN DINNER


Every source has a story.

That statement forms part of the ethos of Opus Restaurant on Cornwall Street, Birmingham City Centre.

The source dinner series of events that Opus run is a chance for customers to meet their suppliers and hear their compelling stories. Opus have a mission to promote their farmers, fisherman and wine makers, hence the vegetarian Source dinner with Worcester produce.

The source series introduces a food hero over four courses with wine.

As I’ve already explained in my previous blog post on Opus’ market menu and the Meat Free Monday menu at Cafe Opus, I’m a big fan of their vegetarian food and ethos which always means good seasonal veggie dishes.

Opus celebrates the freshest of ingredients, independent and market fresh produce allows the ingredients to dictate the menu and allows Opus to buy each day from their suppliers.

Fruit, salad and vegetables are grown in nurseries of Worcester Produce across the Vale of Evesham (Worcestershire, Herefordshire and Warwickshire) and were picked on day one and were with Opus on day two. The produce is nurtured by local farmers for nearly a year.

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Ruth and I were pleased to be invited as guests of Opus Restaurant for this their first vegetarian dinner.

As a vegetarian this felt like pure Indulgence, not only to eat delicious vegetarian food, but to hear about the process from ground to kitchen, to fork. Something I’ve always been fascinated by as a keen grower of vegetables.

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We arrived at Opus and were warmly greeted and shown to the bar area. Here we met other guests for the evening and were indulged with an aperitif and some home made nibbles.

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Eventually, We were shown into the dining room and were seated on a large round table we shared with six other guests.

Bread was brought round and wine before the main meal. Wine was topped up throughout the dinner.

The Vegetarian Source dinner was a four course dinner with wine, structured that before each course the producer of the ingredients used would give a short introductory talk into the mechanisms of growing the ingredients, the nurturing, and indulge us with stories of their motivations and history. This was a lovely intimate way to feel closer to the produce and producer, and it set up the meal well.

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The first course was the Sautéed King Oyster and maitake mushrooms, creamed tarragon, crispy rocket and crouton.

I’d not heard of maitake mushrooms before, but the Japanese name means ‘dancing mushroom’ and grows in clusters at the base of trees, particularly oaks. Can be known as hen-of-the-woods.

It was a gutsy and meaty dish, with a really deep flavour and colour of mushrooms. The two mushrooms complimented each other well and when set with the creamy tarragon made an almost soupy texture, which worked really well. A lovely dish and testament to the grower Tim Livesey who is so passionate about his produce.

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The second course was a warm Pablo Cabrita goats cheese custard on whole grain granary biscuit, Pixley Court black berries, salted and caramelised walnuts.

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The Pablo Cabrita goats cheese is made by Sarah Hampton in Bridgenorth.

The dish was delicious, the goats cheese was creamy, set like a custard, and packed with flavour. The best goats cheese I’ve ever had. Set with the summery sweet berries and crunch of the walnut it made my favourite dish. The goats cheese worked well on the granary biscuit which gave it an almost desert like texture. Lovely. A high quality dish and produce.

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The third course was a Roasted celeriac tortellini, baby beets, kale, heritage carrots, beurre blanc, pumpkin seeds, and pumpernickel granola.

I loved this dish, the handmade tortellini, had a smooth celeriac flavour, quite different, but then with the fresh crunch of some amazing vegetables made for a pretty and beautifully executed veggie main course. The freshness of the veg was apparent and the flavours were complimentary to the silky pasta. It worked well.

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The final course, the desert, was delicious. It was called the ‘Celebration of the Victoria plum’ trio served with almond Tuille, sorbet mousse, poached. A summery dish, a ode to the plum. Packed full of flavour, simple in construction but as it says a celebration of Victoria plums in all their glory. A dish to end the meal on a high.

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Note that all vegetables and plums are grown within a ten mile radius of Pershore.

The Opus Source Vegetarian felt like a triumph. It was very well attended by both vegetarians and meat eaters, and it felt a privilege to be invited and to experience such passion and enthusiasm for vegetables and fruit produce.

The dishes served made the best of the great produce and Opus once again showed that they understand vegetarian food, that the freshest ingredients are central to good vegetarian cooking. One can only hope that next year Opus Restaurant do it all over again. Ruth and I will certainly be there.

Produce grown with pride, and eaten with pride.

An evening to savour.

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For details of the remaining source series dinners see Opus’ website
http://www.opusrestaurant.co.uk

For all menus including the daily market menu see also the website.

Disclaimer: We dined as guests of Opus Restaurant. We didn’t pay for the evening. All views and opinions are my own and honest. I was not required to write a positive review.

Opus Restaurant
54 Cornwall Street
Birmingham
B3 2DE

0121 200-2323

@opusrestsurant

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