Harvey Nichols Birmingham is putting seasonality at the heart of its Brasserie menu this season, as Head Chef Stewart Mackie creates a range of delicious new dishes focussing on key ingredients. Each month, two new dishes will feature on the a la carte menu at the luxury Mailbox restaurant, highlighting great flavours throughout the year.
For February, classic fish and chips get a modern twist with lemon sole, hand-cut chunky chips and minted peas. The sole is sourced by Kingfisher Brixham and is caught on day boats off the coast at Whitby; it has been given a local flavour with batter made from Birmingham Lager. The other key ingredient for the month is grapefruit – selected from Cyprus due to its sweet and mild taste at this time of the year – and is served as a sorbet alongside delicious ricotta sponge and ginger ice cream.
For March, spring lamb takes centre stage with supplies from renowned Scottish butcher Donald Russell. The lambs are raised on open pasture and traditional hill farms throughout the UK, giving them the best, natural flavour; the meat is then expertly matured for a minimum of ten days. Tender rump will be served with in-season artichoke and heritage potatoes from Wellocks in Lancashire.
Also making a welcome return is moules mariniére, in a garlic, parsley and wine sauce. The mussels are again sourced by Kingfisher Brixham, which works passionately to promote responsible and sustainable fishing.
