University College Birmingham has been on a roll since its recent £15 million investment—with the acquisition of The Cube hotel and restaurant, an extensive refurbishment of the Restaurant at College of Food, and a new restaurant at the UCB campus. Now, it’s readying a new venue in Harborne.
Brocks—named after the long-running Chef Lecturer at UCB, Richard Brocklesby, who taught Michelin-starred chefs Brad Carter and Liam Dillon, plus social media sensation Poppy O’Toole—a 60-cover neighbourhood restaurant, will open on Harborne High Street later this year with UCB alumnus Matt Nicholls at the helm.
“I remember starting at University College Birmingham in 1982, as it was the year that Aston Villa won the European Cup,” said Richard Brocklesby, who hung up his apron in 2024. “When I was told about the naming of Brocks, I was shocked but incredibly honoured and humbled. I’m very much looking forward to visiting and to keep supporting UCB students as they embark on their careers.”
Richard’s specialism in butchery, including fish skills, formed a key part of students’ education and, serendipitously, pays homage to the history of the new restaurant’s building, which once housed the well-known butchers, Walter Smiths Fine Foods. As such, the Brocks team will be working with local butchers.
Brocks
An open kitchen and bar will sit at the heart of Brocks, with space for 60 guests across a mixture of booths and high-top seating, plus a private dining room located upstairs. Initially open from Wednesday evening for dinner service, the restaurant will serve lunch and dinner Thursday to Saturday and open for lunch only on Sunday.
A seasonal menu will offer a mix of small plates, mains and sharing dishes, served alongside an extensive wine list and cocktail menu. Guests in the private dining room can also enjoy feasting menus, served family-style. Keep an eye out for themed evenings with local community groups and schools when the restaurant opens.
UCB alumnus Matt Nicholls has been appointed as Head Chef—who is a former British Culinary Federation’s Young Chef of the Year (2018)—while Liam Roe has been appointed as General Manager. Students from UCB’s College of Food will also join the team, working across the kitchen, bar and front of house.
“Harborne is a vibrant village with lots of incredible restaurants and bars and we’re really looking forward to becoming part of the community,” said Matt Nicholls, Head Chef at Brocks. “We hope to give local people and visitors another space and some fantastic food and drink to enjoy.
“As a previous student at the College of Food, I hope I’m able to pass down the knowledge and skills I’ve developed since graduating to the current students. I had the pleasure of learning under Chef Lecturer Richard Brocklesby, so it truly is an honour that I can play a part in his lasting legacy at University College Birmingham.”
Brocks will open on Harborne High Street later this year.
