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I’d like to invite you to be one of the first to save the date for my Friday Night Kitchen 2015, a live culinary experience hosted by Masterchef’s Gregg Wallace, complete with fantastic entertainment in front of an audience of 400 guests at Aston Villa Football Club.
Following the success of last year’s event, I’ll be inviting a few of my celebrity friends to join me on stage to share plenty of stories and laughs, as I prepare four specially designed courses for you to enjoy.
With plenty of food, drink and entertainment until the early hours, including a live set by The Subterraneans, it’ll be a Friday night to remember.
All proceeds from the evening will go to Cure Leukaemia, a Birmingham-based charity that I’m proud to support as a Trustee. Other than a raffle with one special prize to look out for, we won’t be holding any additional fundraising on the night, that’s all covered in your ticket price.
VIP tables, to seat 10 people, are available for £1,500, with standard tables at £1,250.
I hope you can join us for a Friday night with a difference. To book a place, please email Jackie Kelly at firstname.lastname@example.org
I look forward to seeing you there!
27 June 2015
On the 27th June, Glynn will be hosting Saturday kitchen alongside Rick Stein in the absence of James. On the 19th September, Glynn Purnell will also be making an appearance on Saturday kitchen so please tune in!!
Chef is also in the middle of writing his second book. After his successful first publication, we are hoping for a release in 2016. Cracking Yolks and Pig Tales is still available at the restaurant for £15.00, and special dedications can be signed for by Glynn himself. Prices vary in other outlets.
26 June 2015
Purnells restaurant closes for Summer holidays from the 2nd August until the evening of the 20th August. While we are recharging our batteries, the restaurant will be going under refurbishment. The restaurant will be offering a more flamboyant, relaxing and intimate feel for our guests. With lots of surprises we cannot wait!
25 June 2015
Do not worry!!! The Burnt English custard egg surprise 10/10/10 dish from the Great British Menu will still be on! With our tasting menus at Purnell’s, Glynn has decided to create a spacious development kitchen to allow sous chef Luke an area for concentrating and further evolving the desserts and pastry section. We aim to keep developing and pushing boundaries with our dishes and desserts at the restaurant. We are currently serving a Violet cream with fresh blueberries, lemon verbena and passion fruit….Yum!!!
Other dishes on the ever changing “Now” menu includes a dish from our other sous chef Dave, which is a Sashimi of tuna with sea herbs and sour soy. Another course includes Roast Brixham turbot with pork, pineapple and black pepper. All the classic dishes like the monkfish masala, haddock and eggs are still available on the Reminisce tasting menu. We are sourcing some fantastic local produce but have also teamed up with suppliers coming from Rungis market in Paris and Mercati Generali in Milan.
The Brummie Tapas menu is going from strength to strength and it will now be able to hold up to 8 guests. This is available at all times, and if you cannot get a last minute reservation in the main restaurant, please give us a call on 0121 212 9799 to come and experience a fun, casual way of dining!
25 June 2015
Our sommelier Brad has recently acquired the Coravin for the restaurant and it has given us the opportunity of offering our guests’ a glass of something very rare and exclusive! So you can choose that something very special even if it is just that cheeky one!
“We are really excited to be able to showcase this legendary piece of kit. Thought of in 1998 and not released until 2013, this system allows us to serve rare and fine wines by the glass. Whilst his wife was pregnant, Greg Lambrecht (using his background in nuclear physics and mechanical engineering), thought of a concept where he could enjoy a glass of wine without removing the cork and allowing oxygen to effect the wine. Multiple blind tastings then took place after so many years of wines that were poured via the Coravin™ system and they were a success. A thin delicate needle is inserted through the cork and argon gas replaces what is poured.”
25 June 2015
To coincide with the change of the season, our Now menu has a new format to showcase Autumnal ingredients. Lots of interesting and challenging flavour combinations bursting with different textures and temperatures.
9 September 2014
We have successfully launched a casual dining experience at Purnells restaurant with the introduction of the Purnell’s “Living Room”. We invite up to 6 guests to come and enjoy a relaxed dining experience in our lounge area, full of wit, excitement and substance. The “Living room” brings you a selection of small tasting bites that are designed to be shared amongst friends, colleagues and even the “person next door”.
“Living room” diners will be served a selection of bite size plates that reflect Purnell’s vision of cooking; in Glynn’s words “Brummie tapas”. Bespoke wine flights will be available to compliment the dishes, or recommendations can be offered by our sommelier.
The “Living room” is available Tuesday to Friday lunch at 12.00pm or 1.30pm and Tuesday to Saturday evening at 7pm or 9pm. Please contact Angela on reception for more information.
9 September 2014
The launch of Glynn Purnell’s first book has received lots of great responses. The Book has gone into the second print and is available to purchase from the restaurant and on the high street. In the coming months we will be posting some recipes that Glynn and the kitchen are working on alongside some recipes from the book.
To place an order for a book with a personal dedication from Glynn please contact the restaurant on email@example.com Books are priced at £19.99, or £24.99 including postage and packaging should you wish the book to be sent to you. (UK addresses only)
9 September 2014
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