Thank you for your interest in CBC.

At Carter’s of Moseley, the restaurant’s focus is to be an expression of British terroir within the moment, offering a seasonal menu that currently uses 98% indigenous, natural British ingredients. Although I specialise in British cuisine, I’m very well informed on World food. I can help with any concept and have a broad, varied knowledge of many countries traditions and dishes. Please feel free to ask.

I’m available to work with you and your company to enhance all aspects of your hospitality establishment or food development business and help you achieve your goals. I’m also flexible with times and can work anywhere in the UK and further afield.

I have 20 years of experience as a professional chef, and have had my restaurant Carters of Moseley since 2010 and held a coveted Michelin star since 2015. I have achieved and held three rosettes for over four years, 6/10 in the Good Food Guide, & regularly feature in the Restaurant Magazine top 100 in the UK. I’m an author of a sellout cookbook, ‘Staff’, which focuses on food my staff and I eat in the restaurant. A home cookbook with a real difference. I also won ‘Sustainable Chef Of The Year’ with Olive Magazine in 2018. I’ve made many appearances on BBC 1’s Saturday Kitchen, made regular appearances at The Good Food Show at the NEC Birmingham and judged at the UK’s street food awards.

Please see below the skills and services I can offer to help advance your business, including links for some of my food reviews and references.

Contact Brad or Molly to discuss your project and goals and for quotes.


  • Work with chefs to help to achieve the best possible GP score within their control.
  • Implement and teach the correct use of a GP flash report to have constant control of their margins.
  • Introduce new suppliers. I have great relationships with all of my suppliers, who can offer competitive pricing.
  • Help chefs of all levels to get the most out of their ingredients to achieve a good profit margin and value for money for your customers.
  • Cost menus according to your customer base, market, local competition and GP margin.


  • Interview for head chef and management roles. Very good relationships with many top recruitment agents and can help to negotiate on the percentage.
  • Support with interviewing for front of house staff.

Food & Standards

  • Guide towards 1, 2 and 3 rosette standards through coaching and advising chefs through their dishes and menu concepts.
  • Demonstrate consistent in working practices and how to maintain them throughout the year.
  • Mystery diner visits to check food and service from an unbiased view, with a full report will be written up with advisory points on food and service. (My costs covered).
  • Seasonality training. How to get, source and use the best ingredients of every season and learn about the times in the year they are available.
  • Offer access to the best suppliers in the UK.
  • Train for a variety of cooking methods, including in-depth Sous Vide training and open fire cooking.
  • Create and Design dishes to fit your brand and your marketplace.
  • Personalised food development and concepts. Develop bespoke recipes for your company supplied with full recipe sheets and methods.
  • Advise on an efficient social media presence, linking between your brand, food & customers.

Hygiene and food safety 

  • Put in place Food safety and Hygiene systems that are easy to follow and use. (Including Covid secure).
  • Full team training for systems and their importance.
  • Create a Sous Vide cooking log system along with safe food vacuum packing.

Are you looking to give your menu a boost? Chef Brad Carter offers analysis, seasonal planning, and assessments to help your restaurant set trends and stay at the sharp end of British Gastronomy.

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Looking to revamp your restaurant? Using our wealth of experience, we’ll aid you in creating an exciting new offering for your customers.


Brad Carter’s story ain’t your regular chef story. But then… he ain’t your regular chef.


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