It’s been a long and at times tortuous journey but Peel and Stone is finally set to open in Harborne on Saturday June 18th. For those that don’t know Peel and Stone is an artisan bakery located underneath the Snow Hill railway line arches at 33 Water St, and co owners Dom Clarke, Carl Finn and Matt Marriot have already branched out into a number of different areas including the Church pub in the Jewellery Quarter. This time it is the turn of Harborne where they are opening another bakery and delicatessen. All the baking is to be done almost in the shop window where there are wire racks for the bread to cool off, which should make for a nice window display. They will be serving teas supplied by the Rare Tea Company and filter coffee with their own signature blend provided by Birmingham coffee roasters Quarterhorse which is named after Frenchmen St in New Orleans as a throwback to the Soul Food idea. So far, so good, but more importantly for the beer drinkers of Birmingham it will also have a downstairs bar.
I will say up front that I’ve known and been friends with the manager Michael Gee for quite a while since he worked for me at Nostalgia and Comics, and he’s put together a good team with Matt Wilden as chef & baker, Jon and Elle formerly of Brewdog, and Sally and Tim who have expertise in cocktails and food. Mike explained that it is going to be full table service for both food and drink which is a whole new venture for him, but he and his staff are excited to see how the concept works.
All the beers are served on the 10 keg lines and his initial beer list for the opening week will include :-
- Purity Saddleback
- Lagunitas IPA
- Cloudwater DIPA v3
- Belgian Beer Project Dark Sister
- Alphabet Brewing Company Flat White
- Chorlton Rakau Sour
- To Ol Kex
- Track Sonoma
- Evil Twin Soft DK (Soft Dookie).
They will also have a selection of around 30 different bottles and cans, and where possible Mike is hoping to deal directly with the breweries to source his beer. For the non-beer drinker they have decided to go with one premium bottle of the spirits, except for gin which will have 2, and with the wine there will only be one each of red, white, and rose but these will be constantly changing. As for the food menu, the idea is quality not quantity with a small number of small plates for sharing, and again the emphasis will be on changing this regularly, and using plenty of local and seasonal produce where possible. “Half fancy, half not” was his description and the few items he mentioned sounded good, with chef Matt’s ultimate garlic bread sounding like a winner…Once the place has been open awhile and bedded in he has ideas for a few events as well.
To begin with the bar will be open Tuesday to Friday from 5 – 11 and Saturday 12 – 11, and with it only having 28 covers they will be taking reservations. Details can be found on their twitter – @ps_harborne, and facebook – Peel and Stone Harborne.