Wagyu brisket, pickled mushroom, rice wine vinegar - saucing.jpg
Jamie and Mike-068-Edit.jpg
Wagyu brisket, pickled mushroom, rice wine vinegar - saucing.jpg

WELCOME


We are a restaurant that prides itself on informal service that is met with passion.

Expect an experience that offers fine food but served in an informal dining room

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WELCOME


We are a restaurant that prides itself on informal service that is met with passion.

Expect an experience that offers fine food but served in an informal dining room

 

Unfussy fine dining

Either unwind with a craft beer, cocktail or glass of wine in our bar area or sample the true Harborne Kitchen experience in our open kitchen restaurant, where you can feel the buzz of the kitchen from the comfort of your table.

 
Jamie and Mike-068-Edit.jpg

Team


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Team


THe HK Team

Headed by CHEF owner - Jamie Desogus 

The HK Team are passionate, close knit and incredibly hard working. There are currently seven chefs in our open kitchen led by Jamie Desogus. Jamie honed his skills and passion under Executive Head Chef Mark Askew at the critically acclaimed Petrus in Knightsbridge. He describes his cooking as precise modern British cooking, concentrating on lesser used cuts with bold seasonal flavours. He is supported by Craig Shepherd as Head Chef, Craig has a wealth of experience in managing a kitchen team and aids Jamie with the creative direction of the kitchen.

Our front of house team is managed by Kingsley Crocker - a University College Birmingham graduate in Restaurant Management and Service Supervision. Kingsley and each member of the front of house team draw on combined years of varied experiences to make Harborne Kitchen what it is today - fine food, without the fuss.