Brad Carter, Chef/Proprietor at Carters of Moseley

Read the Story

Brad Carter and Michelin-starred Carters of Moseley are all about sustainability. They even have their own allotment in Birmingham, only 1.1 miles away from the restaurant. It provides 20-30% of produce for the menus! Brad comes from a non-traditional background of self-taught chef, honing culinary experiences and skills abroad and using them to influence his modern British menu.

The ProWare team had an unforgettable experience at Carters of Moseley which you can read more about here. Brad describes the restaurant as ‘everyday and high quality’ and he’s a huge advocate of the nose-to-tail philosophy, meticulously using every last morsel and scrap of produce to create wonderful food. Brad aims to give diners: “…a taste of the food I love to cook and to serve up food you can’t get at home”. Well, that’s certainly what we got!

Keep an eye out on the Carters of Moseley Instagram for Brad’s daily Staff Dinners which provided inspiration for his debut cookbook. You’ll be sure to see our pans in action!

‘I first started using ProWare cooking equipment in 2017. What caught my eye was the slick, old school looking design but with a modern edge and that quality high shine,’

‘I use induction so all my pans are induction compatible. I love the control the pans have, the quality and depth of metal, and most of all the heat retention. A few of my favourites to use at Carters are: the stock pans, the small individual fry pans and the milk pans for finishing sauces at the table at the restaurant. At home, I use the roasting tray most Sundays. the build quality is unrivalled and looks great as a center piece from oven to table.’

Brad Carter

Brad recently showcased our stainless-steel multi steamer by whipping up Fried Chicken and Kimchi Baos. He also used our Copper Tri-Ply 24cm Saucepan and non-stick 24cm frying pan which are firm favourites.

Our Stainless-Steel Tri-Ply 35cm Roasting Pan is also a staple in Brad’s kitchen. He used it to make his ‘love letter to Chinatown’: Salt & Vinegar Pork Belly Roast.

Cook the Recipes

Try out some of Brad’s recipes below…

Shop the Collab

Check out the products Brad uses here…

Copper Tri-Ply 20cm Frying Pan

Copper Tri-Ply 24cm Stockpot

Copper Tri-Ply 16cm Saucepan

Copper Tri-Ply Non-Stick 24cm Frying Pan

Stainless Steel Multi Steamer

Stainless Steel Tri-Ply 20cm Saucepan

Stainless Steel Tri-Ply 35cm Roasting Pan

Stainless Steel Tri-Ply 24cm Sauté Pan

Stainless Steel Tri-Ply 24cm Stockpot

Stainless Steel Tri-Ply 18cm Saucepan


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