Harborne kitchen (the Revamped Butcher’s Social)

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Finally(!!) as promised, I have managed to dine at the new and improved Butcher’s Social! (Now named Harborne Kitchen) What a treat visiting a restaurant, on the verge of michelin star status, for my dad’s birthday.


Entrées: the fluffiest, (I know… what a formal description) lightest butter ever (almost like a foam), accompanied homemade sourdough bread; a required dense accompaniment to the butter. The bread, I was informed, was produced using lager?!

Starters: fish skin sticks (a better version of pork crackling in my opinion… I’m sure this was nothing to  do with the novelty of spray on rose vinegar accompanying it); a  velouté (above, far right)- a coriander creme fraiche kind of dish- smooth on the tongue.

Mains: Deliciously tender pork balls (above); soft, lightly salted chicken; homemade ravioli, filled with soft fish filling(below); it was all refreshingly washed down with the unique seedlip “Garden” mocktail,   cleansing my tastebuds.

To accompany the sweeter, (reminding me of haribos)”Tropical” mocktail…dessert! Whether the soft crumbly venana layers (below) or the lavender infused honeycomb delight, the desserts did not disappoint.

To conclude, a very high end restaurant, ideal for treating the family to some meticulously prepared dishes, all served with genuine smiles and enthusiasm. Choose between the constantly improved set or choosing menu, and enjoy a wonderful night.

-afoodexplored x

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