Was there anyone in Birmingham who wasn’t shocked when Purnell’s closed last October? Glynn Purnell’s Michelin-star restaurant spent 17 years maintaining the highest culinary standard and influencing many other great restaurants along the way. But, as they say, all good things must come to an end…
But while The Yummy Brummie cited a combination of “economic pressures and the ongoing challenges” in the hospitality industry for the closure, he’s already delving into a new venture in Birmingham. He’s teaming up with Loki Wines’ Phil Innes for a brand-new restaurant opening this Wednesday, December 10.
Taking its name from a flower, Trillium will open at One Snowhill in the Colmore Business District. Glynn will lead the kitchen as Chef Patron, supported by Head Chef Rob Palmer, who earned his reputation as Head Chef at Peel’s restaurant in Hampton Manor, where he secured a Michelin star in 2016.
Glynn said, “I’ve assembled a team with experience in some of the region’s finest kitchens- a group of highly trained, passionate professionals. Our primary goal is to deliver exceptional, high-quality food, crafted from the very best local ingredients.”
What will it look like?
Trillium’s contemporary interior is inspired by folklore and nature; the space features everything from hand-painted finishes and etched glass to dappled, woodland-inspired lighting. The restaurant also features a lively outdoor terrace, steps from Colmore Row, for a glass of wine, small plates, and taking in the city atmosphere.
What’s on the menu?
You will be able to tuck into a seasonal menu of small and large plates, designed for sharing, with “punchy flavours” and “global inspiration”. Plus, sample a dynamic, ever-evolving wine list curated by Phil—spotlighting everything from hidden gems and low-intervention producers to iconic names.
“We’re creating a wine list that holds as much significance as the food,” said Phil. “It’s not about status: it’s about a dynamic, changing selection that highlights lesser-known wines and unexpected discoveries. Today’s diners value choice, and there will always be something to surprise and delight, including our own exclusive signature wine, a unique blend I’ve created personally for the restaurant.”
Some of the most interesting-looking dishes from the sample menu include: Potato scallop, salt & vinegar, crème fraîche; Pheasant Kiev; Cured chalk stream trout, carrot, mooli, ponzu, coriander; Creedy Carver duck breast & confit leg, tomatoes in salted butter, muscovado, orange & thyme; and Vadouvan-spiced heritage carrots, lentils, yoghurt, coriander, coconut.
To learn more about Trillium head here.