Myself and the recently crowned Miss Birmingham, Natalie Cutler, both attended VMF's most recent food champions evening. Mr Brown decided that he'd rather interview Miss Birmingham than me, can't possibly think why...must be the sash.

So I'll do my own review.


I'd been meaning to try VMF for a while, but hadn't got around to it, so when the email arrived in my inbox for the "From Farm Gate to Plate" event, utilising fresh produce from local farms, and seeing as it's almost my birthday, I booked a table.

My first thoughts on arrival were "I wish I hadn't worn these clacky heels" and "Didn't there used to be carpet in this corridor". After a long and noisy walk up the corridor to the restaurant, stopping along the way to admire the views of the magnificent Villa Park pitch (we really should have won Groundsman of the Year), we had a glass of wine at the bar before taking our seats ready for the main event.

And it really was an event. Before our potato and watercress soup with warm homemade bread rolls was served, we had a brief introduction to what VMF was all about and Randy's vision about the club contributing back to the local community, from the local young people gaining practical hospitality qualifications to the use of local suppliers for the majority of the food used, not just in VMF but throughout Villa Park.

The asparagus topped with a poached egg and shaved Berkswell cheese was up next following a very informative talk from the supplier about how the asparagus is grown and harvested. The evening continued in this vein with some sort of explanation of the source and production preceeding each course.

I'd opted for the vegetarian main course, to fully embrace the theme of the evening, and was momentarily disappointed in my decision when a huge entrecote of beef from Yieldfield Farm in Bloxwich (yes, there's a farm in Bloxwich apparently) was presented to my companions. However I could not have been more satisfied with my "collation" of mushroom wellington, beetroot risotto and a tian of red peppers, red onion, spinach and Ragstone goat's cheese, accompanied by new potatoes, roasted parsnips and chantenay carrots. I would quite happily have paid £19.95 for that course alone.

The meal was topped off with an assemblage of rhubarb crumble, strawberry mousse, raspberry cheesecake and honey ice cream, all totally divine. Every course was prepared and cooked beautifully, the quality of the produce shone through and the service was exceptional. The menu would rival most taster menus at the local Michelin starred restaurants, and certainly the apprentices are gaining top class experience that will stand them in good stead when the time comes for them to move on.

I would recommend everyone visit VMF if they've not already done so. There are not many places you can get food and service of that quality for such a ridiculously reasonable price, and eating overlooking our glorious pitch is always a plus point too.