{"id":558243,"date":"2025-11-08T23:53:46","date_gmt":"2025-11-08T23:53:46","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/558243\/"},"modified":"2025-11-08T23:53:46","modified_gmt":"2025-11-08T23:53:46","slug":"opening-details-for-glynn-purnells-trillium-in-birmingham","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/558243\/","title":{"rendered":"Opening details for Glynn Purnell’s Trillium in Birmingham"},"content":{"rendered":"

Glynn Purnell<\/a>, one of Birmingham\u2019s most celebrated chefs, has announced the opening date for his new restaurant, Trillium.<\/p>\n

Created in partnership with wine specialist Phil Innes, the 48-cover venue will launch on Wednesday, December 10, 2025, in the city\u2019s Snow Hill business district.<\/p>\n

It marks marking a new chapter for the chef known as the \u2018Yummy Brummie\u2019, who a year ago closed his eponymous Michelin-starred<\/a> Purnell\u2019s<\/a> after 17 years.<\/p>\n

Set to offer a relaxed yet refined dining experience, Trillium<\/a> will focus on flexibility and flavour, combining bold, seasonal cooking with a dynamic, rotating wine list curated by Phil.<\/p>\n

The pair describe the concept as \u201ca fresh take on fine dining,\u201d where guests are encouraged to eat \u201con their own terms\u201d.<\/p>\n

\u201cAt Trillium, choice is at the heart of the experience,\u201d said Glynn.<\/p>\n

\u201cWe want our guests to enjoy the menu however they like – whether that\u2019s a traditional three-course meal or a personalised selection of sharing plates.<\/p>\n

\u201cIt\u2019s all about dining on your own terms, having as much or as little as you like, spending what you want, with no rules.\u201d<\/p>\n

\"The<\/p>\n

The kitchen team<\/p>\n

Glynn will lead the kitchen as chef patron, joined by head chef Rob Palmer<\/a> and sous chef Andrew Kay.<\/p>\n

Rob earned his reputation at Peel\u2019s at Hampton Manor<\/a>, where he achieved a Michelin star in 2016 before opening his own restaurant, Toffs by Rob Palmer, in Solihull. He later served as executive chef at Ansty Hall in Coventry.<\/p>\n

Together, the team aims to deliver a seasonal, ever-evolving menu designed around shared dining. Guests can expect a variety of small and large plates celebrating local produce and global inspiration – a style that encourages conversation and exploration at the table.<\/p>\n

\u201cI\u2019ve assembled a team with experience in some of the region\u2019s finest kitchens,\u201d Glynn added.<\/p>\n

\u201cOur primary goal is to deliver<\/p>\n