Birmingham boasts a robust hospitality industry that, in spite of numerous struggles, continues to thrive. I had the opportunity to visit Orelle - a relatively recent entrant to the food scene here in the region - to find out what goes into providing a fine dining experience.
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00:00 The food at Aurel is modern French cuisine.
00:04 What makes us stand out is not really anything in Birmingham doing what we're doing.
00:08 We're very much focused on using British suppliers.
00:12 We like to use as local as possible.
00:14 We take a small section of ingredients that are prime in season, great at the time, and
00:19 then we just let them speak for themselves.
00:21 We treat them with as much respect as possible.
00:23 We do minimal to them.
00:25 We just cook them the way they deserve to be cooked.
00:29 Aurel consistently earns glowing reviews that extol not only its remarkable dining experience,
00:36 but also its tranquil ambience and captivating decor.
00:40 This venue, primarily known for providing a stunning 360-degree panoramic view of the
00:45 city, crafts a mesmerising atmosphere.
00:49 Today in the kitchen, executive chef Chris Emery unveils the artistic prowess behind
00:55 the exquisite dishes that contribute to creating such a unique experience.
00:59 OK, so the first thing we're going to add to the plate is we're going to add beetroot
01:04 fluid gel.
01:05 We're going to add to the plate, so we're going to add the confit beetroots.
01:08 So we've got three different types.
01:09 We've got candy beetroots, we've got yellow beetroots, and we've got baby reds.
01:14 We've got some beautiful roasted hen-of-the-woods mushrooms on that.
01:19 We've got some fresh English cherries.
01:22 They're nice and seasoned right now.
01:24 Some pickled disks of candy beetroot.
01:28 And then we're going to add the slow-cooked duck.
01:31 And then on top of that, we're going to use the Paul's blood leaves.
01:35 And then we're just going to finish the last bit on the plate.
01:37 The dehydrated beetroot skins we just blend down into our powder.
01:42 And then on the side, we serve our little confit duck leg patisserie that's just wrapped
01:48 in puff pastry.
01:49 And then with all the carcasses and everything else from the duck, we make a duck stock.
01:54 And then we reduce all that down and we make a really nice, quite intense duck sauce.
01:59 Everybody likes a sauce, right?
02:04 A report last year revealed Birmingham stands as the UK's most vibrant city, attributing
02:10 the hospitality industry as a central stimulus.
02:14 Despite the wider industry enduring difficulties, it seems that providing distinctive experiences
02:20 to patrons is a catalyst for success in the West Midlands.
02:25 Venues like Orel, with its unique view of the city and fine dining experience, perceive
02:30 innovative Birmingham as an ideal location to establish their business.
02:35 I mean, it's a great city.
02:37 OK, obviously, let's say that it's the second London.
02:40 It's a little bit like a smaller scale, but the mentality is there, the potential is there.
02:45 And I believe that Orel is a beautiful addition to the city, as there is, I think, nothing
02:50 similar to this yet.
02:51 OK, we are the first one, and I believe we will be, we are at the moment, the leadership
02:58 restaurant in the city, because we've been working very hard on that.
03:02 We keep working hard every single day.