Trillium, the newest venture from celebrated chef Glynn Purnell and wine specialist Phil Innes, is set to open on 10 December in Birmingham’s business district.

Situated at Snow Hill, the 48-cover restaurant combines bold, seasonal cuisine with a carefully curated wine list.

Embracing a spirit of discovery, community, and character, Trillium presents a fresh take on fine dining: relaxed, unforgettable, and deeply satisfying in every way.

“At Trillium, choice is at the heart of the experience,” says Glynn. “We want our guests to enjoy the menu however they like. Whether that’s a traditional three-course meal or a personalised selection of sharing plates. It’s all about dining on your own terms, having as much or as little as you like, spending what you want, with no rules.”

Glynn will lead the kitchen as Chef Patron, supported by an exceptional team headed by Head Chef Rob Palmer and Sous Chef Andrew Kay. Rob Palmer earned his reputation as Head Chef at Peel’s restaurant in Hampton Manor, where he secured a Michelin star in 2016. He later founded and led Toffs by Rob Palmer in Solihull and served as Executive Chef at Ansty Hall in Coventry.

Together, the team will craft a seasonal, ever-evolving menu centred on shared dining. Guests can enjoy a selection of small and large plates, designed to be savoured across the table. This flexible style encourages diners to sample multiple dishes in one sitting, exploring a variety of flavours, textures, and culinary influences. Guests can expect bold tastes, global inspirations, and a vibrant creativity that ensures every visit is unique.

Glynn added, “I’ve assembled a team with experience in some of the region’s finest kitchens- a group of highly trained, passionate professionals. Our primary goal is to deliver exceptional, high-quality food, crafted from the very best local ingredients.”

The wine list, expertly curated by Phil Innes of Loki Wine, embraces the same spirit of discovery, regularly rotating to showcase everything from hidden gems and natural producers to renowned classics. 

“We’re creating a wine list that holds as much significance as the food,” says Phil. “It’s not about status: it’s about a dynamic, changing selection that highlights lesser-known wines and unexpected discoveries. Today’s diners value choice, and there will always be something to surprise and delight, including our own exclusive signature wine, a unique blend I’ve created personally for the restaurant.”

Trillium’s contemporary interior creates an intimate and inviting atmosphere, ensuring guests feel warmly welcomed from the moment they arrive. Inspired by folklore and the rhythms of nature, the space is as vibrant as the menu itself. Ethereal details, from hand-painted finishes and etched glass to dappled, woodland-inspired lighting, infuse the restaurant with a sense of movement, mystery, and poetic charm.

The restaurant also features a lively outdoor terrace, just steps from Colmore Row, ideal for enjoying a glass of wine, sharing small plates, and taking in the vibrant city atmosphere.

Trillium is crafted to be warm and approachable: a destination for locals, visitors, and anyone who believes the best meals are meant to be shared. The menu encourages both exploration and flexibility, perfect for tasting a variety of dishes or for those who prefer a more classic, structured dining experience.

Trillium opens to the public on 10 December, welcoming guests from Wednesday to Saturday for lunch and dinner. Additional dates will also be available over the Christmas period. Reservations are now open and can be made online at trilliumrestaurant.co.uk