Pete James FRPS ASICI says:It’s a very great pleasure to be at Bar Opus for the launch of Philip’s show: The Pause Project, and to support the Bar’s fantastic initiative, ‘Start with Art’ which seeks to present contemporary art to new audiences. ‘Start with Art’ is a welcome initiative in which commerce – in the form of Opus �...
Free City Centre Parking!
Free parking at weekends for Opus customers (yes please!)We are pleased to announce that all of our customers dining or drinking at Opus Restaurant or Bar Opus can benefit from FREE weekend parking until the end of September 2017 at B4 Car Park when they sign up for free membership....
Start with Art
We have gone all arty in support of local talent. At OPUS, we are delighted to feature the sculpture of Viv Astling throughout the summer.ARIEL is made from Hoptonwood marble on Welsh slate and is on display in the bar area of the restaurant.Viv is an elected Member of the Royal Birming...
Adopt a School
Executive Chef Ben and Sarah, our Sustainability Champion, were back in school last week for a practical session with this year’s Year 5’s at St Clare’s primary school. As part of the Royal Academy of Culinary Arts’ Adopt a School charity (Irene here is our Academician), we run ...
#TeamOpus goes abseiling
Call us crazy... Last Friday, Ben Ternent and Natalie Robinson took #FridayFeeling to a whole new level (literally, we’re talking 16 levels high!).Ben and I participated in Birmingham St Mary’s Hospice #FlightorFright challenge at Park Regis Birmingham. To help raise money for the charity, Ben and I had to tag team which r...
What’s the beef?
Beef Dinner with Aubrey Allen Last Friday, we hosted our final Source Dinner of the year; Beef. We were delighted to be joined by our friends and butchers of Aubrey Allen. As usual it was 5 delicious courses including wine and an aperitif to kick start the evening. Our kitchen team had ...
#BritishFoodFortnight with Opus
It’s British Food Fortnight, an annual celebration of British produce that has been running for around 14 years. At Opus, we celebrate British food every week! We create dishes from British produce around our region and country, always seasonal and market fresh, whether it’s fish from Brixham harbour, lamb from Cornwall, fruit and veg from Worcestershire, or beef from Hereford.This week we contributed to the work of #...
Worcester Produce Visit
Thursday 21st July Last Thursday saw 10 of Team Opus head down to Worcester Produce to see all of the beautiful produce we use every day in the dishes and to get as much knowledge as possible crammed in before our Vegetarian Dinner in August.We arrived in sunny Wor...
Colmore Food Festival ’16
A festival full of food? You’ll see me right there at the front of the queue!Fortunately (for me) Opus are a part of the Colmore Business District amongst many more of Birmingham’s best bars, restaurants and cafes. The 2 day festival allowed people to sample dishes and drinks from 30 establi...
Fish Fridays at its finest!
Last Friday, we hosted our second SOURCE Dinner of the year; Fish Dinner with M&J Seafood.Each SOURCE dinner includes five delicious courses prepared and created by our innovative kitchen team using produce from the suppliers. Each course is paired with a glass of wine which complements the ...
