Following University College Birmingham’s announcement of their £15 million investment and acquisition programme, which included The Cube hotel and restaurant, extensive refurbishment to Restaurant at College of Food and the new restaurant at the UCB campus, Beyond, Harborne has been revealed as the location for the next new venue.

Brocks, a new neighbourhood restaurant, will take over the former site of Harborne Kitchen on the village’s high street.

An open kitchen and bar will lie at the heart of Brocks, which will have space for 60 guests across a mixture of booths and high-top seating, plus a private dining room, which will be located upstairs on the first floor.

Initially open from Wednesday evening for dinner service, the restaurant will serve lunch and dinner from Thursday to Saturday, and open for lunch only on Sunday.

The seasonal menu will offer a mix of small plates, ideal for enjoying at the bar seating, plus mains and sharing dishes, served alongside an extensive wine list and cocktail menu. Meanwhile, guests in the private dining room will be able to experience feasting menus, served family-style.

Brocks has been named after Richard Brocklesby, who was in the position as a Chef Lecturer at University College Birmingham from 1982 until he was in his late 70’s. Affectionately known as ‘Brock’, Richard has taught and inspired thousands of students, many of which have gone on to achieve top accolades in the hospitality industry, such as local Michelin-starred chefs Brad Carter and Liam Dillon, plus social media sensation and TV Chef, Poppy O’Toole.

Richard’s specialism in butchery, including fish skills, formed a key part of students’ education and, serendipitously, pays homage to the history of the new restaurant’s building, which once housed the well-known butchers, Walter Smiths Fine Foods. The Brocks team will be working with local butchers, plus community groups and local schools on themed evenings, when the restaurant opens.

UCB alumnus, Matt Nicholls, has been appointed as Head Chef at Brocks. A previous winner of the British Culinary Federation’s Young Chef of the Year (2018) and Competition Chef of the Year (2022) competitions, Nicholls storied career has also included a stint at Michelin-starred restaurant Simpsons in Edgbaston and taking up the role of Head Chef at Michelin Guide-listed Cheal’s, which was located in Knowle.

Liam Roe has been appointed as General Manager, which will mark the second time he joins forces with Head Chef Nicholls, after they first worked together at Cheal’s.

Students from University College Birmingham’s College of Food will also join the team, working across the kitchen, bar and front of house, learning under an experienced team and developing the confidence and skills they need for their future hospitality careers.

For more information, visit: brocksharborne

Image: 2G Design & Build