KRAY TREADWELL ANNOUNCES NEW DIRECTION FOR 670 GRAMS

The Birmingham-based restaurant will serve up a new small plates menu as the
Young Michelin Chef of the Year eschews tasting menu format

Kray Treadwell has announced he will no longer serve a tasting style menu at his restaurant, 670 Grams. Since introducing a more informal Sunday lunch menu and becoming disillusioned with the ‘traditional tasting menu’ the Young Michelin Chef of the Year has announced plans to launch an informal sharing style menu in January 2024.

The new menu focuses on small plates, taking in Flatbreads such as Crab with Fermented Crispy Chilli and Garlic Butter, Snacks containing Pineapple, Char Sui, with Meat and Fish plates including Beef Tar Tar with an Oyster Emulsion, Pickle, Mustard, and Burnt Potato Skins, Wagu Rib with KT Pickle and BBQ, Cured Monkfish with Date and Tomato Warer, Shrimp with Kimchi and Carrot, and a selection of vegetarian Dishes from the Ground such as BBQ Courgette, Harissa and Ash.

Side options include Beef Fat Potatoes with Smoked Vinegar - Mayan Gold Roasted Onions in Beef Garum, Amelia Dressed Tomato with Wasabi and EVOO, and more. For dessert, guests can choose from a selection that takes in Miso Caramel Tart and Fig Cake.

Named after the weight of his daughter when she was born four months prematurely, Treadwell opened 670 Grams in the midst of the pandemic in August 202 with the aim of offering fine dining at accessible prices. An impressive CV that takes in stints at the hand & Flowers, Purnells and The Man Behind The Curtain meant the ambitious chef has been developing and cooking tasting menus for the last twelve years.

Treadwell found that he’d lost the joy in his work and further to introducing a Sunday Roast menu noticed a real shift in the restaurant, he said, “the restaurant came to life, there was a real vibe and more joy. I realised the stuffy connotations that came with the tasting menu we were serving was having a real impact. I decided then that I wanted to introduce a more informal menu on a permanent basis.”

“My wife, Sacha asked me when I was most happy cooking, and I knew the answer straight away. It was when I was in Cornwall just after I left The Man Behind The Curtain, just making amazing food, without the constraints of the typical tasting menu. Sacha said, ‘That’s why you’re unhappy, you’re not in love with what you’re cooking anymore.’ Then something clicked.”

The new format also allows the 670 Grams team to work more closely with smaller farmers and growers, and showcase rare bread meats lesser used cuts.

He added, “We’re focusing on the food we love to cook, that people love to eat. I’m genuinely excited about this new direction for 670 Grams and we’re really looking forward to 2024”

Until the end of the year 670 Grams will continue to serve its tasting style ‘In and Out’ and Dinner menus Wednesday to Saturday and its Sunday Roast menu. The new small plates menu will be available from January 2024.

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.