Carters of Moseley

Why we love it

With three AA Rosettes, a spot in the Michelin Guide, and an unfathomable number of reviews from leading food critics and journalists, Carters of Moseley’s reputation certainly precedes it. With raving reviews all over the place, we guarantee you’ve heard all about it - but if you’ve somehow missed out on the low-down, here’s what makes it oh so good.

Their ingredient-driven menu flows with the season, giving way for the best produce of each changing month to headline dishes. It’s no surprise then that they’ve developed a close connection with British producers who utilise the local landscape to create high quality heritage ingredients. Expect to see the likes of Exmoor Sturgeon & Cavier gracing the menu, alongside 8 year Old Holstein, Highland Partridge and Orkney Scallop.

Foraging is also a big part of what they do, utilising indigenous flora and fauna to add surprising flavours and elaborate textures to everything they serve. The black rice & Cornish Kelp balances delicate sharp, salty flavours with the smooth, creaminess of the rice; a personal favourite amongst the Wriggle team. There’s something almost educational about a trip to Carters of Moseley; it generously presents a unique insight into British produce and inspired dishes, made with otherwise forgotten or neglected ingredients.

And their thoughtful, curated approach to what they serve doesn’t stop at the food; their drinks menu pays respect to their passion for well-sourced produce. The wine list promotes a repertoire of diverse flavours and exciting varieties, with a focus on natural & indigenous selection wherever possible. Most of the choices available are from smaller producers, so don’t be surprised if you don’t recognise many names; our word of advice is to have a chat with the team to talk through their favourites, important flavour notes and what to expect - they’ll point you in the right direction.

Carters of Moseley is something else. It’s a must visit for anyone with a hankering for adventure.