Modern and slick, Folium joins the ranks of Birmingham’s best restaurants with its contemporary and inventive cuisine. Run by Ben Tesh and Lucy Hanlon, the attention to detail is what sets this restaurant apart from the rabble. There’s sweet, expert service that is knowledgeable yet relaxed, and a menu of sharp British cookery.
As is nearly mandatory now, the food here is dictated by produce, with plates flexing with the seasons to give guests the very pest flavours on their plates. Expect dishes to showcase clean, crisp combinations that maximise the intensity of ingredients. Said ingredients are sourced from local small-scale suppliers who share the couple’s sustainability credentials.
There are two options when it comes to dinner at Folium – the short and the long menu. The former is £70 and still runs up to 12 courses, while the latter is £99 per person and can include up to 15 different plates.
Starters and snacks might be tasty sounding bites like duck liver with burnt onion; smoked cod’s roe with Jersey Royal potatoes; or mock oysters. Heartier main style dishes meanwhile are made up of combinations like savoury custard with pheasant dashi and truffle or turbot cooked in beef fat with Arbroath smokies. Sweet tooths will be satisfied by the run of puddings than can sometimes include up to five different creations. Think toasted hay with caramel and rye or chocolate tart with lavender. If after all that you can fit in more, there’s also a supplementary cheese course that showcases a selection of artisanal British cheeses alongside crab apple jelly and sourdough crackers.
Because of the style of the menu at Folium, it can be hard for dietary requirements to be accommodated. While the team will always do what they can, we recommend enquiring well in advance of your visit if you have any special requests.