Brad Carter

Coming Up

Before he became the public face of Carters of Moseley, Brad’s path took him through the unglamorous and the exacting alike. Early in their career, Brad worked as kitchen porter at local pub and chef at fine-dining restaurants in Marseille, France and Menorca. Those experiences, though varied in setting, point to the same formative apprenticeship: the disciplined repetition of kitchen work, the pressure of service, and the sharpening of instinct that comes from moving between different culinary cultures. Today, Brad is chef-owner of Carters of Moseley (since 2010), a role that carries both creative authority and the steady responsibility of keeping a restaurant’s identity intact while allowing it to stay alive to change.

Where They Are Now

At Carters of Moseley, the philosophy centers on a true expression of British terroir within the moment, a phrase that neatly captures the restaurant’s devotion to place, season, and the condition of ingredients on any given day. Nothing here feels fixed for its own sake. Menus evolve daily with the seasons and are led by available ingredients, so the meal is never merely a list of dishes but a reflection of what the kitchen has chosen to work with most meaningfully that day. The emphasis on local produce, heritage ingredients, nose-to-tail dining, and ancestral techniques such as fire and fermentation gives the cooking both structure and momentum. These are not ornamental talking points; they are the practical language through which the restaurant speaks. That attention to process gives the food its texture and its seriousness. Fire and fermentation, in particular, suggest time as an ingredient, a way of building flavor that depends on patience, control, and an understanding of how ingredients transform when treated with care. The nose-to-tail approach reinforces the same ethic of completeness and respect, while heritage ingredients and local produce anchor the kitchen in the region around it. Together, these choices create a restaurant that is attentive not only to taste but to use, to continuity, and to the daily realities of what can be done well. Carter is also a member of the Birmingham Slow Food movement, a detail that sits naturally alongside the restaurant’s broader outlook. His public language around responsibility is spare, but it lands with force: "I feel very honoured to be able to create something in there, but I also feel the responsibility." The line reflects a chef who understands that cooking at this level is never only about personal expression; it is also about stewardship, about making something with care inside a place that matters.

In Their Words “I feel very honoured to be able to create something in there, but I also feel the responsibility.”

Honors

Brad's honors include Michelin Star (2015), OpenTable Diners' Choice 'Fit for Foodies' Award (2019), and Good Food Guide Readers' Restaurant of the Year (2013).