The Asquith & Ginger's Bar open

One of the Midland’s finest Michelin star chefs, Glynn Purnell has fulfilled one of his many ambitions by opening his second business venture in Birmingham.

Ginger’s Bar and The Asquith Restaurant, which is located at 11 Newhall Street has been welcoming guests since opening in October. 

After The Asquith closed its doors at the beginning of 2011, Glynn promised to re-open his second restaurant with the original team, setting his sights on a project that would open as a joint venture. 

The massive 6,500ft site on Newhall Street, formerly occupied by Must dim sum bar and restaurant has been given a £150,000 refurbishment. The theme adapted from the Ginger Rogers and Fred Astaire era injects a touch of elegance and flamboyance into Birmingham’s bar and restaurant scene. 

Glynn Purnell: “The concept of Ginger’s Bar complements The Asquith Restaurant perfectly. After identifying a gap in the marketplace, I explored opportunities within Colmore Business District and stumbled across this site. It was most definitely a momentous moment to finally see both ventures working alongside each other.

“The Asquith menu remains classically French, using the best produce and seasonal ingredients. The beauty of The Asquith is that if you choose to dine with us, you are not restricted to a set menu. Guests will be able to order a main course, or simply enjoy a dessert in the bar area if they wish.” 

The original team at The Asquith Restaurant remains. Head Chef Jason Eaves has worked closely with Glynn Purnell to create the classically French inspired menu for the 35 -40 cover restaurant, using the very best ingredients and locally sourced produce. Julie Tonsgaard continues as Restaurant Manager at The Asquith Restaurant.

Jason has trained alongside some of the UK’s best Michelin star chefs at restaurants which include Simpsons, Midsummer House and L’Autre Pied. Working with Glynn for many years has given him the confidence and knowledge to progress to head chef at The Asquith where he works tirelessly to create the gastronomic menu. Speciality dishes include the Ballotine of Quail Egg and Ox Cheek Rossini, which are firm favourites since the restaurant opened.  

Ginger’s Bar and The Asquith Restaurant is a welcome addition to Birmingham’s thriving business district and bar culture. Award winning mixologist Chris Hoy is at the helm, with the vision to create an atmospheric buzz throughout the venue. 

Chris originally from Sutton Coldfield has travelled extensively to perfect his art and boasts an impressive portfolio of accolades, which includes Chase Vodka’s National Bartender of the Year 2011.

Chris Hoy, General Manager: “Ginger’s Bar adopts the modern day “Design for Drinking” theory and is influenced by the golden age of the classic American cocktail bar. 

“We want people to enjoy the experience, offering a taste of Manhattan in Birmingham’s Square Mile.  Customers can relax in the heavily influenced 1930’s surroundings, while sipping on re-mastered timeless classic cocktails or more outlandish drinks, to include vodka based autumnal tipples or a lamb and mint flavoured Sunday roast in a glass.”

He adds: “As well as classic cocktails, we offer ‘forward thinking’ creations such as the ‘Smoked Bacon & Maple Old Fashioned’ pioneered by New York bartender Eben Freeman. We also champion innovative techniques such as ‘grilling’ for the ‘Scorched Lemon & Vanilla Margarita’ which I highly recommend.” 

Ginger’s Bar offers an extensive spirits list, a variety of local ciders, bohemian lagers and award winning cask ales. A fine wine list has been meticulously selected by Julie Tonsgaard, Restaurant Manager at The Asquith and Jean-Benoit Burloux, Maître D’ at Purnell’s. 

Glynn Purnell adds: “It is fantastic to have Chris involved to head up Ginger’s Bar, his experience and enthusiasm is mind blowing.  My faith in the original team at The Asquith has never been in doubt, so it is a pleasure to welcome back both Jason and Julie to create such an explosive formula, whilst working in partnership with Chris and his new bar team.”

7 October 2011