This restaurant is all about the chef and owner Glynn Purnell, with quirky, unexpected dishes – like a wonderful monkfish masala – reflecting Glynn’s upbringing and personality.
3 questions with Glynn Purnell of Purnell’s
What inspired you to become a chef?
The scientific aspect of cooking, probably. When I was a kid, and I cracked an egg into a pan and it changed colour, that really blew my mind. Also, I do believe that food is so important. When I was younger we all used to sit round the table at the same time – you would never miss dinner or tea. It would have been the worst thing in the world.
How important is presentation of food?
You don’t read a book without looking at the cover first, and you certainly don’t eat a plate of food without looking at it first. Presentation will never become more important than flavour, but I like flamboyance and romance in a restaurant.
What’s your signature dish?
I have three. The first is Haddock and Eggs, which is inspired by my mum. My second is Monkfish Masala, which is inspired from growing up in Birmingham. My third is Burnt English Custard Egg Surprise, where the dish is actually served inside the eggshell. It’s been on my menu since it won The Great British Menu, scoring a perfect: 10, 10, 10.