The Jam House's new kitchen team (left to right): Sean Hill, Chef de Partie; Guy Humphries, Chef de Partie; Adam Barrow, Sous/Pastry Chef and Ian Carter, Head Chef
An accomplished new kitchen team has prepared a sensational Spring menu with an unbeatable special offer at Birmingham's Jam House.
The popular live music and dining venue in St Paul's Square has introduced succulent new dishes from around the world in its gallery restaurant priced at just £26 per head for two courses and £30 for three courses.
But early arrivals can enjoy an even better deal with two courses and a glass of wine available from Tuesday to Thursday from 6-8pm at just £14.95 per head.
Starters on the new menu range from Thai fish cakes, Mouli salad and sweet chilli to chicken liver parfait, confit chicken rillette, toasted brioche, apple and grapes.
The seven mains include delicacies such as pan-fried fillet of pollock, winter cabbage and bacon, creamed potato and brown shrimp butter, and Moroccan spiced lamb neck fillet, roast vegetable couscous, apricot and ginger sauce, and baba ganoush.
Wild strawberry and pink Champagne pavlova with passion fruit, Granny Smith and butterscotch Martini with apple caviar and warm doughnuts, and warm chocolate
molten cake with salted peanut ice cream are among the tempting desserts.
Corporate groups and family gatherings are also being catered for with a new formal menu available at just £28 for two courses and £32 for three courses.
The new menus have been prepared by an accomplished kitchen team comprising three major new appointees led by a newly promoted award-winning head chef.
Ian Carter has risen from sous chef to head chef after joining The Jam House in 2009 from the renowned St Enodoc Hotel at Rock in Cornwall, where he won the restaurant two AA rosettes for the exceptional quality of its food.
A former 'Masterchef' contributor to Cotswold Life Magazine, Ian's belief in using local suppliers and seasonal vegetables wherever possible dates from an earlier period as head chef at The Ebrington Arms in Chipping Campden.
Before that, he was sous chef at The Mill House Hotel Kingham, pastry chef at Chavignol in Shipston-on-Stour and chef de partie at The Holly Bush Inn in Southam.
Ian said: "I am delighted to be leading the kitchen team at The Jam House. My fine dining experience and passion for excellence will enable the venue to build on its reputation as one of the city's finest dining venues."
Sean Hill has joined The Jam House as a chef de partie from a similar position at The Plough & Harrow gastro pub in Aldridge, where he ran all sections of the kitchen and deputised for the head chef.
Sean was previously a commis chef at Opus Restaurant in Birmingham city centre where he was in charge of the vegetable and cold starter sections.
Guy Humphries has also been appointed a chef de partie, having previously held the same role at the Radisson Blu Hotel in Birmingham, where he managed the serving of breakfasts, lunches and dinners in its Italian restaurant.
Trained at Birmingham College of Food, Guy was previously a commis chef with Paxton & Whitfield, where he directed food preparation and helped the head chef in food inventory control and daily kitchen operations.
Adam Barrow, also a Birmingham College of Food graduate, has been promoted from sous chef to pastry chef after joining the Jam House in 2009.
Having launched his career as a trainee chef in an RAF Officers Mess in Aylesbury, Adam has more than 15 years' experience as a pastry chef with Hotel du Vin, Opus and Bank, where he received a BGR Young Chef of the Year Award.
John Bunce, Jam House General Manager, said: "Our new Spring and formal dining menus provide the perfect options for guests ranging from couples to companies to enjoy outstanding food and entertainment. Diners would also do well to book early to take advantage of our unbeatable early evening deal."