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


SETTING OUT: BEGINNINGS

Harborne Kitchen opened in 2016 and offers a contemporary and playful, inviting and exciting culinary experience. We take inspiration from a variety of traditions, culinary practices and food producers, all in service of a fun and pleasurable experience for each of our diners. We are driven by a desire to discover and create the delicious and the enticing.

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welcome


SETTING OUT: BEGINNINGS

Harborne Kitchen opened in 2016 and offers a contemporary and playful, inviting and exciting culinary experience. We take inspiration from a variety of traditions, culinary practices and food producers, all in service of a fun and pleasurable experience for each of our diners. We are driven by a desire to discover and create the delicious and the enticing.

 

A CULINARY JOURNEY: THE DINING EXPERIENCE

 Whether you’re just in search of something delicious or after a carefully curated course of culinary delights, Harborne Kitchen offers an experience that is open to all. It is intricate without being exclusive. Our food is first and foremost designed for the pleasure of the diner.

 The ‘Chosen’ menu is designed to leave your appetites satisfied. It is a delicately created experience. The menu maps the terrain, sets out the route, which is followed by the diner, who tastes and senses, touches and savours along the way.

 Like a concert, melodies, motifs and instruments emerge, disappear and return. There are rises and falls; rousing moments and delicate and subtle refrains. The meal is an orchestration of a sensory and emotional journey. Each song has its own pleasures, its own qualities, its own mood. The pleasure is in dwelling in each and finding pathways through the experience.

 

The pleasure is in the journey

 
Jamie and Mike-068-Edit.jpg

Team


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Team


EXPLORING AND DISCOVERING: THE WORK OF HARBORNE KITCHEN

 

A creative exploration of food is at the heart of the work at Harborne Kitchen.  

Creativity does not happen in vacuum. Our ideas arise from the various contexts within which we work. We take a personal and creative leap to transform this into something inviting, spectacular, precise and exciting. We’re not bound by rules and traditions. Sometimes they have a place, sometimes referencing them allows us to reveal something new, sometimes they work as playful misdirection. 

Each member of the team at Harborne Kitchen works toward the care and creativity of the experience. Whether front of house or in the kitchen, each person plays their role in the development and delivery of our work.

We are inspired by ingredients, techniques, producers and cultures. While mainly responding to contemporary British cuisine, we do not ignore the gustatory delights of ingredients and practices from further afield.  

We aim for care and precision in our work. Ideas for dishes ferment and develop over time. What finally reaches the table is the result of a creative process; it has been honed and refined, crafted and considered, tested and tasted until it becomes something we’re ready to share. 

But the work is never finished. We continue to explore, experiment and discover; to transform old ideas and find new ones. Our dishes, menus and processes will not settle and become static, because that would be boring!

Jamie Desogus (Chef and Owner)
Dr. Paul Geary (Academic)