ProWare Pans are a Tasty Prospect for Michelin-Star Chef Brad CarterLeave a Comment
It’s not every day you get to tuck into Michelin-star food, so when the ProWare team dined at Carters of Moseley, we were keen to savour every last bite.
We’d heard a lot about Chef Brad Carter, following his stint on TV’s Saturday Kitchen; his unique flair, passion and dedication to cooking – and, of course, his noteworthy beard – were just three of many things which stood out for us.
It’s clear that Brad has spent time perfecting his craft, carefully pulling together a team of 14 talented people with the same unfaltering passion for food. Brad’s team of chefs, waiting staff and sommeliers all appear as ambitious and meticulous as the man himself.
While the restaurant is unassuming – Brad himself describes it as ‘every day and high quality’ – the ethos of the team is anything but. With a nose-to-tail philosophy, Brad and co. ensure every last morsel of food is put to good use; each tantalising scrap of chicken makes its way into the kitchen’s delicious dishes, whether in the meal itself, or in a stock or as a jus. Meanwhile, when Brad buys a pig, customers can be sure nothing goes to waste.
On top of that, the restaurant doesn’t use a lot of dairies or refined sugar, with processed ingredients always kept to a minimum. Fermenting rice to produce the basis for a sweet pudding is just one process the kitchen team employs, while nothing but the best, freshly ground single-origin coffee is brewed by hand using the pour-over method, weighed out at your table; the water heated to precision.
Pure, clean flavours are what you’ll get and there’s nothing heavy on the palette here. What’s more, Brad believes in buying and serving the best of British ingredients. The enthusiasm for ‘local’ is evident in his many collaborations. Carter’s have worked alongside Churchfield Saltworks to produce a range of Droitwich Salts. Birmingham-based Brad has even created his own beer, using wildflowers he personally collected from city fields. Partnering with award-winning new Jewellery Quarter brewery Burning Soul, the drink has so far received a similar reception to his 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.” – and that’s certainly what we got.
Back to our meal, then…
Upon arrival we were warmly greeted and shown to our table. The restaurant was reasonably busy for a Thursday lunch, but thanks to it being four miles away from the city centre, it was easy to get to and made for a memorable treat.
Indulging in a six-course lunch with complementary wine pairing, we enjoyed expertly executed dishes which were explained in detail. The highlight? Discovering more about the different ingredients, alongside facts about how the meal was prepared. Sipping a variety of organic and biodynamic wines, we watched the chefs work their magic, as we dined in the restaurant with a good view of the hustle and bustle of the kitchen.
After our meal, we discovered first-hand Brad’s immense passion for food, chatting with him and learning more about his journey into the industry. Of course, we were delighted that Brad – after hearing about Proware cookware – reached out to us, with the aim of collaborating.
Having seen our pans, Brad was keen to try them in the kitchen at Carters. He couldn’t be happier with them, saying: “I cook to a high level every day in my kitchen and need cookware that is durable, with consistent performance and quality. The great looks are also an impressive factor of ProWare, as I will sometimes present dishes from stove to table. Overall the induction compatible pans from ProWare have incredible precision and consistency, exactly the same results I strive for in my dishes.”
Be sure to take a look at the recipe Brad devised for us Sea Truffle Salt Baked Chicken.
For your chance to WIN the ProWare Stainless Steel Tri-Ply Roasting Pan, Droitwwich Salt and a beautiful bottle of Gut Oggau wine check out our COMPETITION on the Great British Chef website.
To learn more about Brad and his restaurant, head to chefbradcarter.co.uk