— welcome —

Purnell's

Purnell’s Restaurant is a chic, contemporary fine-dining restaurant in Birmingham City Centre run by Michelin starred Chef Glynn Purnell.

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— meet —

The Team

Find out more about Glynn Purnell and the team that make Purnell’s the ultimate gourmet destination.

Glynn

Affectionately known as the Yummy Brummie, Glynn Purnell owns and runs Purnell’s in Birmingham.

After training with top chefs including Gordon Ramsay, Gary Rhodes and Claude Bosi, Glynn travelled abroad to work with well-known Michelin starred chefs in Europe. He went on to help launch Jessica’s in July 2003, which was awarded Birmingham’s first Michelin star back in 2005.

Glynn is now the proud owner of two establishments in Birmingham, Purnell’s Restaurant on Cornwall Street, which opened in July 2007 and was awarded a Michelin star in 2009, and Purnell’s Bistro & Ginger’s Bar on Newhall Street.

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Luke

Luke Butcher was born in Norwich. His passion for cooking developed throughout his childhood. One of his earliest memories being his trips to Falmouth Market in Cornwall on his summer holidays with his Grandad; buying fish and making homemade chips to go with it; or deshelling prawns, and eating them as he went along!

Luke has been working in Michelin starred kitchens since the age of 15, starting at Adlard’s Restaurant in Norwich before joining Tom Kerridge at The Hand and Flowers in Marlow.

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Sonal

Sonal Clare was born in Ealing, London. His passion for food was developed throughout his childhood.

Food and cooking being a huge part of his upbringing. In 2002 he went to University College Birmingham (UCB), then the Birmingham College of Food, Tourism and Creative Studies, where he studied Hospitality and Food Management.

In August 2013, after 5 years of being Assistant Manager, Sonal took over as Restaurant Manager of Purnell’s.

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Sam

Sam Luckett started work in his home town of Coventry at the age of 17 at The Windmill, reaching the level of Sous Chef before moving to the luxury boutique Arden Hotel in Stratford Upon Avon, and then on to the stylish country house Mallory Court Hotel and Spa, where he also worked as Sous Chef

His roles in the kitchen are wide-ranging and include everything from the development of dishes and relationships with suppliers, to making the petit fours and plating up on the pass.

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Phil

Phil Steggall joined Purnell’s as Chef de Partie in February 2013, working his way up through the ranks to become Sous Chef in 2017.

As Sous Chef, Phil has various responsibilities throughout the kitchen – from preparation, running the larder and overseeing the meat and fish orders, to quality control under the watchful eye of Glynn. Phil also has responsibility for Purnell’s contribution to the Colmore Food Festival every summer.

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— passion —

The Food

Glynn’s cooking style is mostly British, with influences from France and the Far East.

“In my restaurant, I like people to laugh and enjoy the food. I like the presentation to be flamboyant. When you come to a restaurant it should be all about the experience, and presentation is a huge part of that. Food should be colourful, romantic, funny… it should be like a rollercoaster when you’re eating it. This ethos is what defines the plates served at Purnell’s.”

— Glynn Purnell

— location —

The Place

The 45-cover restaurant occupies a Victorian redbrick and terracotta corner building in one of Birmingham city centre's finest conservation areas.

Relax

Purnell’s has its own bar and lounge area for diners only, where a pre-dinner cocktail or after-dinner coffee can be enjoyed in comfortable surroundings.

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Private Dining

The Private Dining Room is available for parties of 7 to 12 diners. Should you have a greater number of guests, please enquire as the restaurant may be available for complete hire.

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Dining

The décor at Purnell’s was designed around Glynn’s colourful, lively personality and to compliment the food. The large windows on both sides provide plenty of natural light during the day.

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