Birmingham’s Bar Opus prepares for 2018

Lovely staff, great service and sourcing high quality fresh ingredients are the main features of Bar Opus in Birmingham and the Opus family. #BrumHour checked out Unda’s Saturday Kitchen last month and saw what handmade delights they can create including making meringues. Here’s what I was sent by Bar Opus.

via Bradley for Bar Opus

Bar Opus prepares for a fiercely independent and locally sourced 2018

Bar Opus focuses on the quality of the individual ingredients that are used to create its fabulous dishes. From the best eggs to the freshest fruit and veg and from sustainably sourced fish to meat of the highest pedigree, the leading independent restaurant in the city is celebrating quality.

Irene Allen, Director of Bar Opus, said: “We’ve always prided ourselves on the end product – whether that is a stunning cocktail or a beautiful main course, but we know that it’s the quality of the individual ingredients that really count.

Eggs and avocado on toast
Eggs and avocado on toast

“It’s always our first consideration, so it means a burger is never just a burger, our fish and chips are always out of the ordinary, while a steak sandwich is elevated to something really special. It’s about feeding the soul as well as the appetite.

“As an independent restaurant, we go out of our way to source the very best ingredients and whenever we can we look to local producers, farmers and suppliers. Supporting independents in the city and surrounding area and playing our part in the drive for sustainability are important to us and it’s what we celebrate every day.”

As part of its drive to celebrate quality ingredients, Bar Opus has launched a bi-monthly dining tutorial, which takes guests through the process of composing a stunning centrepiece. This class centre on the quality of the products that are used – reflecting Bar Opus’s values.

Bar Opus
Bar Opus

If you’ve always wanted to wow your dinner guests by cooking and presenting dishes professionally, grab a seat at Unda’s Saturday Kitchen, when Bar Opus’s top chef Unda will show you how to create three perfectly formed dishes. This hour-long masterclass, which is limited to just six people, includes a delicious Bellini and you can also enjoy a 10% discount if booking lunch afterwards. The classes cost £25 per person and take place every fortnight. The next class takes place this Saturday and then on 23 December.

What better way to start your Saturday than with brunch? A Bar Opus bottomless brunch, of course. Available from 11am-3pm, you can book a two-hour slot and enjoy a bottomless tipple of your choice – from Buck’s Fizz and Bloody Mary to lager and ciders – while enjoying a delicious dish such as eggs Benedict, full English or even veggie chilli. Bottomless brunch costs £25 per person.


Of course, it is still serving its popular afternoon tea with premium gin makers Hendrick’s, which offers three delicious Hendrick’s-based cocktails served in the Hendrick’s ‘Vintage t-Pot’, plus a traditional assortment of homemade quiche and sandwiches, and mouthwatering selection of cakes, fancies and scones. There is a vegetarian option, too.

To book the masterclasses, bottomless brunch and afternoon tea, visit or telephone 0121 289 3939.

This isn’t a sponsored post but my meringue was very nice indeed.