Check out this cool new restaurant opening in a Birmingham park

KILN, Cannon Hill

A brand new café and restaurant is being launched at the Midlands Arts Centre at Cannon Hill.

KILN will open on Monday May 24 at the heart of one of the UK’s most popular art venues, located in Cannon Hill Park, Edgbaston.

The new venue will operate from breakfast and brunch though to lunch and dinner, with special culinary events planned for the autumn.

During MAC’s closure because of lockdown, the café has been fully refurbished, with improvements to the menu, service and facilities.

KILN will introduce seasonal menus and a wide range of vegetarian options, with meals cooked freshly on-site, including homemade sourdough pizzas, a range of breakfast, lunch and dinner options, plus specially-made cakes and pastries.

KILN, Cannon Hill

It will boast an impressive pizza oven and open-plan bakery section, overseen by the café and restaurant’s very own pastry chef, as well as a beautiful art-deco-inspired cocktail bar.

Carl Finn, head of catering at MAC, said: “The aim of KILN is to provide an enjoyable dining environment, whilst offering a high-quality experience at an affordable price where visitors can relax in the heart of the venue.

“We’re creating seasonal menus, whilst retaining popular choices – including MAC’s famous chips – and introducing new, fresh, interesting recipes and ingredients.”

KILN, Cannon Hill

MAC has partnered with Birmingham-based 2G Design and Build to recreate the contemporary space.

Every detail has been considered, such as the new recycled table tops, sourced from Foresso, a local company specialising in sustainable surfaces made from at least 65% waste material, to the sculptural cloud lights, designed by Stephanie Forsythe and Todd MacAllen (Molo Design), made from polymer bank note material, that float above the diners.

To book your table for KILN or learn more about MAC’s new café and restaurant, visit www.macbirmingham.co.uk/visit/kiln-by-mac and follow @kilnbymac on Instagram.

Photographs by Tom Bird.
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