Have you ever heard a grown man beg for a pie? It's quite a disturbing sound to be honest. Luckily, that part has largely been edited out of this episode, but Tom Shepherd gave into Simon's persistent requests and (SPOILER ALERT), made him the pie that won him Great British Menu.

Tom's restaurant, Upstairs in Lichfield, has had a meteoric rise from opening during Covid, immediately getting a Michelin star and having a waiting list longer than the reign of some Prime Ministers.

He chats to Tom about a memorable visit from a Michelin inspector, where he eats in Lichfield, and of course GBM.

We also hear from Harry Jenkins from Close Up Comedy and Digbeth Dining Club. He turned the tables on Simon and asked him the questions. There are some AMAZING takes here.

If you want to eat at Tom's INCREDIBLE restaurant, Upstairs, join the waiting list here: https://www.upstairs.restaurant/

Behold the pie: https://www.bbc.co.uk/programmes/profiles/4wgg7VzpZMJ8ZvvRtC3fDVg/tom-shepherd

Tom's Insta: https://www.instagram.com/cheftomshepherd/?hl=en

What / where / why / how / who / when is Close Up Comedy? https://hockleysocialclub.com/closeup-comedy

Comedy at the Castle? See you there: https://www.warwick-castle.com/explore-1/events/comedy-at-the-castle/

Harry's Insta: https://www.instagram.com/harryjenkinscomedy/

https://meatandoneveg.blog/

He's back. I mean, he's not been anywhere to be honest, just mooching around town like a culinary nuisance, but he's our culinary nuisance.

The break has been a little big longer than anticipated - soz - but we're back with a bang. Or maybe back with an air horn would be more accurate. That will make sense when you listen.

Brad bloody Carter's on!

Simon visited Brad last year at his pop-up at Westlands UK in Evesham. He showed him around his herb garden; discussed his favourite places to eat in Brum; and let him join the hitherto STRICTLY employee only Staff lunch.

His Westlands' restaurant closed its glass, greenhouse doors on New Years Eve last year... so what's he up to now?

Well his latest venture is another pop-up, this time at the wonderful Eighteen at 103 Colmore Row. If you've not eaten there yet, do, as it's only around until April. Then..?

... Well, you've come to the right place. He shares some exclusive news about his new, permanent restaurant AND reveals that One Star Doner Bar is BACK baby! Want to know more? Then stop reading this and listen to the podcast.

Carters at Eighteen - Get it while you can: https://wearecarters.co.uk/carters-at-eighteen/

Want to know more about Westlands UK? https://westlandsuk.co.uk/

Here's their socials: https://www.instagram.com/cartersofmoseley/?hl=en-gb and https://twitter.com/cartersbhx.

And Brum's OG food blog can be found here: https://meatandoneveg.blog/

Welcome to another episode of the crumbliest, flakiest food podcast around, presented by food writer Simon Carlo.

This episode has it all: Base humour, a Gregg Wallace impression and moaning about how far away Solihull is. Where else can you get all that that in one place?

Stu Deeley makes a triumphant return to the podcast and this time we find out who he is, what he does and why. He won Masterchef: The Professionals a few years ago and we discover what went on behind the scenes. He also confesses he hasn't been to the foodiest country on Earth and his disbelief that he has his own cooking academy.

Then Simon packs his bags, gets his jabs and makes the arduous journey down the Warwick Road to the mean streets of Solihull. This time he drops in to Tap and Tandoor to chat to owner Ajay Kenth over a mixed grill. And butter chicken. And garlic naan. In between mouthfuls he gets to the bottom of what the green, mixed grill chicken is, and why quality and provenance are an important part of what Tap and Tandoor do.

If you don't like jokes about onanism, close your ears around the 48 second point. And if you don't like strong language, then other food podcasts are available.

Stu Deeley is doing amazing things at Smoke at Hampton Manor. Make sure a trip is on your to-do list this spring: https://hamptonmanor.com/smoke/

And find out about Stu's Professional Chef Academy at Halesowen College here: https://www.halesowen.ac.uk/news/stuart-deeley-professional-chef-academy-launches/

If the sizzle of the mixed grill arriving made you drool, then a trip to Tap and Tandoor is the only thing for it: https://tapandtandoor.co.uk/pages/location-solihull

And some of this episode was recorded at Taco Fest at the Bond in Digbeth. Burger Fest is the next Seasonal Markets event on 3rd June, and there are events right throughout the year. http://www.seasonalmarkets.co.uk/events

Welcome to another dive into the Birmingham food scene with your genial host, Simon Carlo.

In this episode we venture to Solihull. Or if you prefer to pronounce it the wrong way, Solihull. Toffs is our destination - the new fine dining place from top chef Rob Palmer. He's a Villa fan, but don't hold that against him, because he cooks the best fish this side Grimsby. And, because he's a nice guy, shares his tips on how you can keep your monkfish moist and your turbot tender next time you cook fish at home.

And we head back to the Jewellery Quarter to chat some to Sonal, the sommelier at the Wilderness. In a previous episode he gave Simon vintage Krug to drink with his hot wings. No such luck this time. But we do find out about how he came to be the GQ sommelier of the year.

Contains adult content and strong language.

Make a beeline for Solihull town centre to eat at Toffs as soon as you can: https://toffsbyrobpalmer.com/

https://www.instagram.com/toffsbyrobpalmer/?hl=en

Sonal will sort you out with the finest wines known to humanity next time you're at the Wilderness: https://www.wearethewilderness.co.uk/

https://www.instagram.com/sogzyuk/?hl=enhttps://twitter.com/sogzyuk?lang=en-GB

And if you're in London on the 10th or 11th of June, get yourself to the Soho Food Feast: http://www.sohofoodfeast.co.uk/

For what we are about to receive...

This week, food writer Simon Carlo has a (semi)serious chat with Roberto Ortiz of sensational Peruvian restaurant Chakana in Moseley. They discuss tigers milk, chillies and an unexpected visit from a restaurant critic.

Then on to the Indian Streatery to find out about a recent royal visit from one of the owners Dhiraj. Who's the chilli-head in the 'Wales' household? THE ANSWER MAY SUPRISE YOU.

Finally, another trip to the Custard Factory to challenge the great Tommy Matthews of Passing Fancies to make a killer cocktail from a random bag of bottles we present him with. Will he come up with the goods? You wouldn't bet against it.

You may begin.

Please drink responsibly. Find out the facts about alcohol here: https://www.drinkaware.co.uk/

The best Peruvian restaurant in the country? That's not for us to say. But it is. https://chakana-restaurant.co.uk/

But don't just take our word for it: https://www.theguardian.com/food/2021/oct/24/jay-rayner-restaurant-review-chakana-birmingham-it-is-all-kinds-of-fabulous

If it's good enough for the heir to the throne... https://www.theindianstreatery.co.uk/

Here's more on the royal visit: https://www.bbc.co.uk/news/uk-england-birmingham-65339317

If you don't sample Tommy Matthew's sensational cocktails next time you're in Digbeth, you are a right silly billy: https://www.passingfanciesbar.co.uk/

And we recorded some of this episode in Eighteen. The views! The martinis! https://www.103colmorerow.com/eighteen/

We know, we know. The Meat & One Veg Podcast might be better named The Wine & Two Pints Podcast. And it's in that vain we go big on beer in this episode.

Food writer Simon Carlo chats to beer guru Laura Hadland. Beer doesn't agree with Simon and Laura doesn't agree with some beer, hence the 'bleeps'! She guides us through the wonderful world of hops, barley, water and yeast and teaches us a few things that will help even the most beer-phobic find something to suit their taste.

Then we have a quick catch-up with Sai from god-tier, Brum, street food stalwarts Buddha Belly. They're about to open their first bricks-and-mortar restaurant, so find out about that along with some of the BB origin story.

More food in the next episode. Promise. CHEERS!

Contains strong language and adult content.

Please drink responsibly. Find out the facts about alcohol here: https://www.drinkaware.co.uk/

All of beer guru Laura Hadland's endeavours can be accessed here: https://linktr.ee/LauraHadland

If you want to take a Shrewsbeer tour, this is where you need to look: https://shropshiregoat.com/shrewsbeer/

Pure Craft Bar in Birmingham city centre hosted us and kindly provided the beers for our tasing. It's an absolute must for any visit to the city: https://www.purecraftbars.com/

Most of the beers featured were from the magnificent Purity Brewery in Warwickshire: https://puritybrewing.com/

Find out all about Buddha Belly here: https://www.buddhabellystreetfood.co.uk/about-thai-food/

No, you're childish.

In this episode food writer Simon Carlo visits the stunning Grace and Savour at Hampton Manor, which just so happens to be the latest place in the Birmingham area to receive a Michelin star. Feel the zeitgeist. Culinary genius David Taylor talks about his food philosophy, what we'll all be eating in 2050 and where he eats in Brum.

Then back to Digbeth for another cocktail masterclass with Tommy Matthews of Passing Fancies in the Custard Factory. Simon presents him with another bag of random ingredients and demands a drink worthy of his menu. And the bag may include Frazzles, because if you haven't drunk a bacon flavoured drink, you haven't lived.

Finally onto Harborne to catch up with Dan Sweet of QBox - the fine dining takeaway. The phrase "you have a bendy nan" is said, and there's exclusive news about the evolution of QBox.

Contains strong language and adult content.

Grace and Savour in all its glory: https://hamptonmanor.com/grace-savour/

And don't just take our word for it's quality: https://guide.michelin.com/gb/en/west-midlands/hampton-in-arden/restaurant/grace-and-savour

Drink delicious cocktails at Passing Fancies. Go on then, what are you waiting for?! https://www.passingfanciesbar.co.uk/

And here's QBox. You need to try their jalapeno and bacon mac and cheese. Oh, and of course, the croque... https://www.qboxbirmingham.co.uk/

Here we are again with more delicious morsels from the Birmingham food scene.

I this episode, Sonal - possibly the world's coolest sommelier - pairs fine wine with fast food. So if you want to know which vintage champagne goes with your KFC, this is the feature for you.

If you're into hot sauce, then Simon's chat with Pip Bradley should pique your interest. He treats her to pizza at Peacer in Moseley, and somehow gets talked into taking her to Carters.

And it's all washed down with a quick catch up with James Wong from Chung Ying. He chats about his award-winning dumplings and how his choice of restaurant when eating out is decided by his children.

Contains strong language and adult content.

Featured in this episode are:

We paired fine wine with fast food at the amazing Wilderness in the Jewellery Quarter. Don't just take our word for it's greatness, The Good Food Guide say it's the 10th best restaurant in the country: https://www.wearethewilderness.co.uk/

Pips magnificent hot sauce - a really Brummie institution - can be found here: https://pipshotsauce.co.uk/

Peacer is one of Birmingham's finest pizza places. Make a trip to Moseley to sample their sublime slices: https://www.peacer.co.uk/

Come on, we all know Chung Ying! If for some reason you've never sampled their incredible Cantonese cuisine, rectify the situation immediately: https://www.chungying.co.uk/

And Pure Craft Bar kindly hosted our chat with James Wong. If it's on when you go, try the raspberry tiramisu sour: https://www.purecraftbars.com/

Welcome to the second, finger-lickin' good, episode of the Meat & One Veg Podcast.

As usual, our intrepid host and legend in his own lunchbox, food writer Simon Carlo, eats and drinks his way around Birmingham.

First stop is the magnificent plant-based restaurant in Birmingham's Great Western Arcade, where Simon chats to Zoe Barry from the iconic Brummie brand Punks and Chancers. They chat about chips, music and why Yes Bab?

Next he bothers the supremely talented Tommy Banks of Passing Fancies fame, presents him with a bag full dregs from the back of his booze cupboard and asks him to rustle up something not-minging. The jeopardy!

And it's all rounded off with a quick chat to Luca Laghi, proprietor of Laghi's in Edgbaston, where we get the definitive answer as to the suitability of pineapple on a pizza... AND THE ANSWER MIGHT SUPRSIE YOU.

Contains strong language and adult content.

Simon and Zoe ate at Land, and so should you: https://land.restaurant/

Treat yourself to something from Zoe's iconic Brum brand: https://punksandchancers.co.uk/

What Tommy Matthews can't do with 50ml of something more than 38% abv isn't worth doing. Sample his superb cocktails at Passing Fancies in Digbeth: https://www.passingfanciesbar.co.uk/

And if you've not eaten at Laghi's before, come on mate, sort your life out: https://laghis.com/

This is not just any food podcast...

Top Birmingham food writer Simon Carlo chat's to a couple of the UB40 gang about red, red wine... How could he not?!

Then he tries to ruin MasterChef: The Professionals winner, Stu Deeley's credibility, by making him rate high-street meal-deals. Stu's Meal Deeleys if you like.

And it's all topped off by a quick chat to Jamie Desogus - the man behind Harborne Kitchen - in his latest venture, Bun & Barrel.

Contains strong language and adult content.

We chatted to the UB40 boys at Grace & James in Kings Heath, Birmingham: https://graceandjames.xyz/

Find out about UB40's homecoming gig in Moseley here: https://ub40.global/

Visit the brilliant Stu Deeley and see him doing his thing at Smoke at Hampton Manor, in Hampton in Arden: https://hamptonmanor.com/smoke/

And here's all you need to know about Jamie Desogus' top-notch burger joint in Harborne: https://www.thebunandbarrel.com/

And find out about the food scene in Birmingham and beyond in the original Meat & One Veg blog: https://meatandoneveg.blog/