Annexe wants to be more than an add-on to the city’s culinary scene
A BIRMINGHAM restaurant has appointed Daniel Andrade as its head chef, and the Madeira-born chef has already launched a new menu.
Mr Andrade has spent the last four years cooking in Jersey, first at The Blue Ocean before moving to the Michelin-starred Grand Jersey as a senior sous chef then running his own kitchen at Rockliffe Hall, a three-rosette hotel.
Annexe, on Corporation Street, opened five years ago and Mr Andrade is wanting to make an impact on the city’s culinary scene.
He said: “I know Birmingham has an excellent culinary reputation and I’m excited to be a part of the city. We’ve got ambitious plans for the Annexe and the new menu is the first step in that journey.
“I grew up in Madeira surrounded by great fresh ingredients with big bold flavours and I want to bring this to the new menu.
“I’ll be using all my passion and experience to bring exciting, innovative Mediterranean cuisine to Birmingham.”
Dishes on Annexe’s new menu include octopus carpaccio, strawberry gazpacho, Txogitxu beef and duck with lavender, fennel and peaches.
