About Carters of Moseley
Carters of Moseley, an independent restaurant that focuses on British seasonal ingredients to deliver a thoughtful and considered dining experience. The overall philosophy of Carters is to be a true expression of British terroir within the moment, realised by Chef Brad Carter & his partner Holly Jackson. The set tasting menu evolves on a daily basis as ingredients move in and out of season following their natural rhythms. Central to the cooking are British rare breeds, sustainable seafood, fresh herbs, fruits and vegetables, juices and infusions, and wild foods, from the UK wherever possible. Butter and cream are used where necessary but not by default, and seasoning levels judicious, ensuring a much lighter style of cooking that is in keeping with many people's desire to eat more healthily. There is particular attention to foraged ingredients indigenous to the UK. Carters aim to treat all ingredients with the upmost respect and admiration by limiting waste with a strong nose to tail dining ethos. To mirror the philosophy in the kitchen the wines served are full of naturally occurring microbiology with a strong sense of place, terroir and culture. The restaurant only serves ‘Natural’ wine, farmed organically, biodynamically or dry farmed with a considered emphasis on biodiversity & sustainability. Small craft producers make each of the wines without adding or removing anything in the cellar. They aim to be free of additives & preservatives with interference to the naturally occurring fermentation process kept to a minimum. As many of the wines may be unfamiliar the wine list is available almost exclusively by the glass under the Coravin system. To accompany the restaurant tasting menu Carters also offer a considered wine pairing. The team selects wines to match the individual ingredients on each plate of food. The aim is to introduce the unsung heroes of wine, the producers, and showcase harmony between wine and food. Pairings are often avant-garde, highlighting controversial techniques & flavours.