"Birmingham's dining scene often leans towards the intense. I recall a hazy afternoon seven years back at the Digbeth Dining Club, a ramshackle food market inside an old factory with few seats, loud music, breakfast cocktails and baos; it was a thoroughly chaotic way to take on board calories. More recently, I loved the city's Albatross Death Cult, which served 12 courses of scintillating, seafood-focused finickiness to a pounding, darkwave industrial-goth soundtrack."
"And, now, it is the turn of 670 Grams to bombard my senses Brummie-style, in Digbeth's Custard Factory development. Chef Kray Treadwell began cooking at the city's well-loved and much-missed Purnell's, followed by a stint at Michael O'Hare's The Man Behind The Curtain in Leeds. By 2021, he had been named Michelin's UK young chef of the year after creating, with head chef Sacha Townsend (also formerly of several O'Hare projects), this kooky, monochromatic, moody restaurant that plays semi-loud hip-hop."
670 Grams occupies a moody, monochromatic dining room in Digbeth's Custard Factory, combining edgy decor with semi-loud hip-hop and kitsch, crypt-like lighting. Chef Kray Treadwell, formerly of Purnell's and The Man Behind The Curtain, won Michelin's UK young chef of the year in 2021 and co-created the restaurant with head chef Sacha Townsend. The menu runs to six or 12 painstaking courses presented as a cascade of small, meaningful bowls featuring components like earthy bone broth and Jemison Park trout. The experience emphasizes sensory bombardment, theatrical bathroom styling, and an exclusive, disruptive aesthetic that divides audiences.
Read at www.theguardian.com
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