RICHARD TURNER SERVES UP NEW CITY CENTRE VENUE

Acclaimed chef Richard Turner is back in the kitchen with the launch of Maribel, the latest addition to Birmingham’s thriving culinary scene. Located at the former site of Edmunds in Brindleyplace, the restaurant has welcomed Turner as its Head Chef, and is now open for business.

Bringing his award-winning kitchen creativity to the new venture, Maribel’s menu features eight, six, four and a special lunchtime two course option, and is set to change weekly to reflect the best seasonal produce.

Speaking about the launch, Turner said:

“It’s so great to be back in the kitchen, especially in such a fantastic new venue. I’ve always had such great support from Birmingham throughout my career, and it’s my intention to deliver something really special for the city yet again!”

Turner, who previously ran an eponymous restaurant in Harborne for many years, is now based in the city’s Convention Quarter, a stone’s throw from the ICC, Symphony Hall, and Arena Birmingham.

“Maribel is about both style and substance, with a menu that continues to evolve as I develop it each week, using the freshest ingredients and really bringing out the best in them. It’s just about serving up great dishes and, as always, I want the food to speak for itself; adding to the city’s already fantastic reputation as a top food destination,” he continued.

Diners can expect an impressive first tasting menu at Maribel with each menu option starting with a trio of Gruyère choux buns, smoked eel, and a miniature Jersey Royal topped with caviar. Offering a four, six and eight course option*, this week’s menu starts with a unique heritage tomato dish, served with curd, green tomato seeds, olive oil and marjoram. Moving on to a mouthwatering red mullet, served up with carrot and spring onion; closely followed by pigeon and beetroot, paired with dandelion and burdock.

The langoustine with brown shrimp comes before a delicious hogget, which is served with wild garlic and a very unique tea, before your final savoury dish; Lincolnshire poacher with toast and brown sauce. To finish, mara des bois and meringue provide the perfect accompaniment to a vanilla rice pudding dish, which is then followed by chocolate, sea salt, caramel and hazelnut.

Maribel offers a special two course option available Tuesday-Friday lunchtime, through to a full eight course tasting menu. Each dining option includes the trio of appetizers and has two wine flight options available to really bring the dishes to life.

Maribel is now open – visit www.maribelrestaurant.co.ukor call 0121 633 4944 to book.

Tara Tomes