The Man Behind The Chef: Brad Carter

The  Staff Canteen

The Staff Canteen

Editor 16th December 2016

In association with

HEADLINE SPONSOR westlands

In the build up to The Staff Canteen Live 2017 - supported by Westlands, at the Great Hospitality Show 2017, we are taking a closer look at the chefs who will be joining us on stage. 

We dig a little deeper to find out what they are hiding under those chef whites - next up is Brad Carter from Carters of Moseley which was recently awarded a star in the Michelin Guide UK 2017.

Brad’s love of the cooking industry came after he started working as a kitchen porter in his local pub. He soon enrolled at University College Birmingham and after graduating refined his culinary skills by working abroad in fine dining restaurants in Marseille, France and Menorca.

Upon his return to the UK, Brad worked in kitchens in Torquay and London. He opened the Michelin starred restaurant, Carters of Moseley, with his partner in November, 2010. The food at the restaurant has an emphasis on using fresh produce from the UK wherever possible. The food is light, modern and keeps the rising popularity of healthier eating in mind. The restaurant was awarded a Michelin star and the Good Food Guide Readers’ Restaurant of the Year competition in 2015. 

Brad Carter
Brad Carter

What item of food do you hate cooking?

I don't hate cooking anything but I'm really not into bell peppers at all!

What food, if any, are you allergic to?

I'm not allergic to anything that I'm aware of.

What’s your favourite ingredient to work with?

Fish in general but especially mackerel, I love its versatility and it never leaves my menu.

>>> Read more in The Behind The Chef series here

What’s your guilty pleasure food?

I love a good pizza traditionally cooked with wood, delicious!

What three ingredients would you take with you to a desert island and why?

Salt, to make everything taste great, eggs becuase at least I could have one good breakfast and lastly, peanut butter as one spoon a day would give me much needed energy!

If you weren’t a chef what would you be?

I would probably be an mc, I grew up in the underground dance music scene and used to mc every weekend after service!

What radio station do you listen to in the kitchen?

We don't have a radio, we sing to each other instead!

What other kitchen would you most like to work in?

Probably Faviken. I’ve never been but its story and remoteness really intrigue me and I would love to experience a whole year through the seasons there as I think it's totally different to anywhere else.

Traditional cooking methods or modern techniques?

Both! Everything has a place, we use both traditional and modern techniques depending on each product or ingredient to unsure we unlock its flavour.

Why did you choose to get involved with TSCLive?

It's a great event and I’m glad to be a part of it, sharing my knowledge and passion with my peers and enthusiasts alike!

>>> The Great Hospitality Show takes place on January 23-25 2017 and you can register now here 

>>> Read more about The Staff Canteen Live here

>>> Read more about The Staff Canteen Live 2017 at the Great Hospitality Show

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The  Staff Canteen

The Staff Canteen

Editor 16th December 2016

The Man Behind The Chef: Brad Carter