Brad Carter is chef/proprietor at Carters of Moseley, which he launched in his hometown in 2010. The restaurant was awarded a Michelin star in the Michelin Guide 2016, making it the fifth restaurant in Birmingham to receive a coveted star.
Brad’s first job was straight from school at The Bilsley Pub, near Moseley. He had little idea of what he wanted to do and worked as a kitchen porter. From there, he decided catering was for him. He trained at University College Birmingham then went to Menorca in Spain to a family run restaurant.
He met partner Holly in a little restaurant in Shirley, near Birmingham, and decided to pursue his ambition of a restaurant of his own. The pair made a great team and opened Carters together when Brad was 28 and she was just 25.
For Brad, the overall experience of eating out is paramount at Carters.
The restaurant offers an eight-course tasting menu which is all about experience
right through to the best wines, desserts and coffee.
The Michelin star still counts as one of the highlights of Brad’s career, though he says it was completely unexpected. He acknlowledges it has been a great boost for the team and has opened doors to help push the boundaries with exciting new ingredients and methods. It has also given him the opportunity to achieve a dream of appearing on television’s Saturday Kitchen.
Heritage Beetroots with Sheep’s Curd, Pickled Walnut & Horseradish
Method: Make the dressing by putting all the ingredients together in a Add the pickled walnuts and salt for the purée to the blender and To plate the dish, spoon some of the pickled walnut purée and Ingredients (Serves 4): 1 red beetroot, washed & diced
By chef Brad Carter
blender and blitz for two minutes. You may need a touch more
vinegar or water to reach the desired consistency and help it to
blend. Pass the mixture through a sieve, pushing through the
juice until the pulp is dry. Set aside.
pour over the boiling water. Blend on full for five minutes until
smooth. Pass through a sieve and set aside.
Cut the leaves and stems off the beetroot for the salad and
set aside. Place the beetroots on to a tray, coat in rapeseed oil
and season with sea salt. Cover the tray with foil and roast for
20 minutes at 180°C, or until you can insert a skewer into the
beets easily. Once cooked, remove from the oven and allow to cool
slightly. Once cooled, halve the beetroot lengthwise and set aside.
Cut the beetroot stems into uniform 5cm pieces and place in the
bowl with the beet leaves. Dress with the beetroot dressing and
oil; season to taste.
sheep’s curd on to the plate and arrange the beetroots on top.
Place the dressed leaves and stems on top of the beets and then,
using a fine grater, grate the walnuts and fresh horseradish over
the top to finish.
150ml balsamic vinegar
rapeseed oil, as needed
8 young heritage beetroots with
tops on, scrubbed & washed
rapeseed oil, as needed
sea salt, to taste
3 walnuts, roasted & peeled
15g fresh horseradish
250g raw sheep’s curd
pickled walnut purée
250g pickled walnuts
Make the dressing by putting all the ingredients together in a
Add the pickled walnuts and salt for the purée to the blender and
To plate the dish, spoon some of the pickled walnut purée and
Ingredients (Serves 4):
1 red beetroot, washed & diced
Michelin Star 2017
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