Chris Emery announced as Orelle's executive chef

The Staff Canteen

The restaurant based in Birmingham is set to opens its doors to the public October 14.

Located on the 24th floor of 103 Colmore Row, the restaurant will be set against a backdrop of a 360-degree panoramic views across the city and beyond.

Led by Executive Chef Chris Emery, who joins the restaurant following positions at The Alice in Oxford and Jason Atherton’s Michelin-starred restaurants Pollen Street Social and The Clocktower in New York, Orelle will offer a Modern French menu to its guests.

Des Gunewardena, Chairman and CEO of D&D London, announced: “Birmingham is known for its high-quality food and drink scene, which we are very enthusiastic to become part of.”

Commenting on Chris’s appointment as executive chef, Des added: “The team we have assembled is testament to that. Our aim is for Orelle to be talked about as much for Chris’ food and Tiago’s cocktails as it will be for its views.”

French Recipes and British Produce

Offering a contemporary take on classic French recipes, Emery’s menu has been designed to showcase the best of British produce and celebrate the stories behind locally-sourced ingredients.

Dishes include blackberry cured ‘Truite’ for starter; ‘Porcelet’ suckling pig and ‘Citrouille’ tagliatelle for mains, and a venison, grouse and chicken wellington ‘En Croute’ for sharing.

Alongside Emery’s menu is an extensive list of wines, spirits and more than 20 cocktails that have been created by Tiago Bastos – who previously worked at the The Grand Hotel and The Edgbaston Hotel. The signature Orelle cocktail, ‘Gold 75’, features Tanqueray 10, Choya Yuzu, fresh lemon and Taittinger NV Brut Champagne.

On the ground floor, Orelle’s 38-cover café and 28-cover outdoor terrace will be open from 8am – 11pm, serving freshly prepared breakfasts, brunches, lunches and afternoon tea. In the evening, the space will evolve into a cocktail bar.

Orelle is the first venture in the Midlands for hospitality group, D&D London, joining its portfolio of more than 40 diverse restaurants, bars and a hotel in the UK, Paris and New York.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 22nd September 2022

Chris Emery announced as Orelle's executive chef