Birmingham restaurant reinforces commitment to local suppliers

A Birmingham restaurant has reinforced its commitment to the region’s food sector by pledging to continue sourcing ingredients from local producers, farmers and suppliers.

As part of its drive to celebrate quality ingredients, Bar Opus has launched a bi-monthly dining tutorial, which takes guests through the process of composing some of its dishes.

The classes focus on the quality of the products used in the meals, from the best eggs to the freshest fruit and vegetables to sustainably sourced fish and meat.

Irene Allen, Director of Bar Opus, said: “We’ve always prided ourselves on the end product but we know that it’s the quality of the individual ingredients that really count.

“It’s always our first consideration, so it means a burger is never just a burger, our fish and chips are always out of the ordinary, while a steak sandwich is elevated to something really special. It’s about feeding the soul as well as the appetite.

“As an independent restaurant, we go out of our way to source the very best ingredients and whenever we can we look to local producers, farmers and suppliers. Supporting independents in the city and surrounding area and playing our part in the drive for sustainability are important to us and it’s what we celebrate every day.”

Unda’s Saturday Kitchen – as the classes are called – is when Bar Opus’s top chef Unda shows guests how to create three perfectly formed dishes (see below).

The hour-long masterclass, which is limited to just six people, includes a Bellini cocktail and a 10% discount if booking lunch afterwards.

The classes cost £25 per person and take place every fortnight. The next class takes place on December 23.

Some of the delights served up at Bar Opus