Knife & Fork: Butchers Social

This restaurant began life as ashort-term pop up in the former Walter Smith butcher’s shop on Harborne High St a few months ago, the intention being to try out the site for just a few days or weeks. Such was the reception that it is still there and trading successfully if the evening I was there is anything to go by. The long-term plan of the two chef/entrepreneurs, Jamie Desogus and Mike Bullard, is to develop the site, extend it at the back, and establish a new fine dining restaurant here.

With this in mind, there are occasional fine dining evenings taking place and these seem to be rather sought after. Given the success of Butchers Social, the partners are now considering finding another site in the area in order to continue this part of the business while the current side is developed. It certainly seems to be a winning formula. The menu is short and simple, comprising variations on Chicken Wings, which seem to change regularly and other simple but genuinely interesting dishes. There is a small selection of wines and a list of nine featured beers and ciders of which normally only four or five are available at any time, due to the small number of pumps. There are, of course, a few bottled beers to be had as well

The evening I went there, it was quiet to begin with, filling up pretty quickly by about 8pm, to the point that people were having to wait a little in order to find a table. The décor is trendily basic, the tables being made from three industrial pallets joined together and much of the wall and other paneling fashioned from industrial quality chipboard. Quite funky really, certainly not luxurious. But then, neither are the prices. Everything seems quite reasonable and therefore the clientele is fairly democratic.

Chicken wings would not normally be a natural choice for me, conjuring up visions of cheap mass market cooking, but these were quite delightful, flavoursome, fairly lightly cooked, a bit greasy, yes (how couldn’t they be?) but not overly so. My friend had the squid and couscous sala and we shared French fries cooked in truffle oil, a real delight. The squid was perfectly cooked, tender and, well, perfect, really, the fries light, airy, and very tasty. This was certainly a very different experience to what you might expect from the normal kind of fried chicken joint.

To drink, we opted for some of the “craft” beers on tap. Living near Two Towers Brewery, following the business on Twitter, but never having actually drunk one of their beers, I thought I really ought to try the Hockley Bitter while my friend had Hockley Amber, a light and fruity ale. Sadly, I was a bit disappointed by my choice although the Amber was rather splendid.

As it happens I went to an event at Two Towers a week or so later, tried the Hockley Bitter there, and found it to be a much superior pint. It’s all in the cellaring, guys!.............. I will certainly be back to Mount St to drink more.

So, all in all, a decent experience sampling simple, well cooked food with a slight disappointment over one of the drinks. The disappointment was not enough to put me off and I will be back. Once I’ve saved a few more pennies, I shall definitely sign up for one of the fine dining evenings, too. Jamie and Mike have impressive CVs which include service in several top-end restaurants, including Per Se and Le Bernardin in New York, and Petrus in London. I want to see what these fellows can really do.

Butchers Social. 175 High St, Harborne B17 9QE

#KnifeandFork by Big Enn who can be contacted on @NcherryNorman

@BrumFaves