“It was always my dream to open my own restaurant and now I’m lucky enough to say it’s a reality! To have done it in my hometown is an added bonus.
But just because my name’s above the door, doesn’t mean I’ve achieved all my goals.”
“Everyday I challenge myself to excite people with my cooking. To give you a taste of the food I love to cook and to serve up food you can’t get at home.
“I want my passion for cooking to come through with every mouthful and for every dish to take you on a culinary adventure.“
Brad Carter knew he wanted to be a chef at the age of 11 when he discovered his skill and passion for cooking after entering a pizza competition at school.
His first job was working as a kitchen porter in his local pub where he soon began to cook and fell in love with the industry. Brad decided to enroll at University College Birmingham, which is known for its high standard of teaching culinary arts.
After graduating, Brad decided to widen his culinary influences by working abroad where he picked up new culinary techniques and skills. He worked in fine-dining restaurants in Marseille, France and Menorca, where he was inspired by the methods, flavours and ingredients that would later influence his own unique take on modern British food.
Brad returned to the UK and gained further experiences as a chef working in kitchens in Torquay and London. He soon grew an ambition to have his own restaurant that celebrates local British produce.
The young chef’s dream was turned into a reality when he opened the doors of Carters of Moseley with his partner Holly Jackson in November, 2010. Recognition soon came from the top when they were awarded a coveted Michelin star in September 2015 and winning Good Food Guide Readers’ Restaurant of the Year 2015 competition.
Speaking to the Good Food Guide, Brad said:
“I love to inspire and be inspired, being a chef is a lifestyle choice, I love the life I live.”
Brad Carter Chef/Proprietor
The cooking at Carters is light and modern, with an emphasis on clean flavours and seasonal ingredients.
Menus are product-driven, serving innovative dishes based on clear understanding of flavour.
Above all else, the food should impress through its sheer simplicity and restraint.