City’s first dining pods make a splash landing!

BIRMINGHAM’S first ever canalside garden bar has opened – complete with dining ‘pods’ offering butler service. Craft English Garden can be found at the Brindleyplace entrance of the International Convention Centre. The gorgeous bar is part of the newly rebranded Craft bar and restaurant, formerly known as Craft Dining Rooms.

It is the latest venture from Opheem chef owner Aktar Islam and features five stunning outdoor pods, offering a private space for those looking for intimate dining. The pods, which have heating and air conditioning, can seat up to ten people have to be prebooked.

The 180 square metre outdoor space has been transformed into a magical garden terrace, with a white cherry blossom tree and a floral archway. The restaurant interior has a complementing floral theme with hanging plants and a feature foliage wall.

There are over 32 British gins on offer, from small batch gins to more recognised favourites, all customisable with a selection of Double Dutch tonics. The cocktail list continues the English botanical theme and there is an extensive wine menu.

Bar drinkers can line their stomachs with a selection of small plates such as fried crispy oysters, monkfish scampi and crab mayonaise, as well as lamb hotpot. Afternoon tea is also available.

The menu has been created by recently appointed head chef Andrew Sheridan, who appeared in the 2018 and 2019 series of BBC’s Great British Menu.

Owners Sam and Emma Morgan opened their initial Craft Dining Rooms restaurant concept in July 2019, serving up fine dining that “celebrates the best of British produce”.

Sam said: “Aktar is a friend and initially he was involved informally as a mentor offering advice. In October Aktar came on board as a director and we started working on the rebrand. “We’re the only restaurant to have such as big outdoor area so we wanted to do something special with it. There is a garden bar at Resorts World with a similar theme and pods but ours are bigger and very state of the art, with their own music systems and embedded ceiling LED lights.” As well as Michelin-starred Opheem, Aktar also owns the Argentinian restaurant Pulperia which is due to open shortly in Brindleyplace.

Inside the restaurant (above) and the interior of one of the pods (top)

1. In a bowl, whisk the eggs, sweetener and vanilla extract. In a second bowl, mix the yoghurt and peach squash.

2. Place a large frying pan on a low–moderate heat and spray with low-calorie cooking spray.

3. Dip each slice of bread into the egg mixture, fully covering it with the egg and leaving it to soak in for 10 seconds per half.

4. Put the egg-soaked bread straight from the egg into the frying pan and repeat for each half. Flip each half after about two minutes, when it should be golden.

5. Once each half has cooked, assemble on a plate, spreading the peachy yoghurt onto the French toast and topping with slices of fresh peach.