1000 Trades
STRANGE TIMES
As a gregarious man who loves pubs it’s a pretty grim time—having to pre-book two hour time slots; the rule of six; not being able to mingle; having to stay seated—the list goes on… even table service feels wrong. I miss queuing at busy bars. Really, I do.
All that means I’ve only been to the pub a handful of times since lockdown was lifted, so it’s a surprisingly quick fire yes from me when a mate suggests we meet for a drink and bite to eat. And whilst it’s a grim time for pub goers it’s fair to say it’s far worse for pubs and especially the independents. With the wind fully in 1000 Trades’ sails—last year winning both the 2019 ‘best place to drink’ Observer Food Monthly national award and ‘best pub / taproom’ by Independent Birmingham—they’re in considerably still waters with barely a breeze to even ruffle the mast flag.
It’s a pub I like, having been a few times before—I have even ‘danced’ here (albeit drunkenly), but never been for food. It’s a kooky kind of place; polished yet marginally ramshackle at the same time—plasterboard and naked brick featuring art from local artists, but it still manages to feel homely and styled with elegant lighting and plenty of gunmetal grey. Throw in a rotating selection of craft beers and natural wine on tap and it’s not hard to see why it’s won so many over.
Downstairs bar
Ordering drinks and food is done from the table via QR code and whilst it’s an understandably short menu—given current circumstances—it still manages to leave me completely spoilt for choice. I’d happily have either of the two burger choices, lamb massaman or peri peri fish & chips but eventually settle on the oxtail pepper pot and we share some chicken tenders to get the appetite fired up.
Our appetiser is just that… two juicy, chicken strips in a lightly crisp coating. We clash twice above the rum and chilli salted caramel drizzle gathered in the bottom that’s perfect for dunking.
Free range chicken tenders / rum & chilli salted caramel / nuts / chilli
The oxtail pepper pot comes with mac and cheese. It sounds so wrong and it is actually so far wrong it emerges through the other side as something quite fabulous; melt in the mouth oxtail falling off the bone in a rich, fragrant, sweet and spicy gravy with creamy and perfectly sleazy mac and cheese that brings to mind processed cheese. Trust me, it works a treat… anyone who appreciates a breakfast McMuffin will know there’s a time and a place for processed cheese.
Oxtail Pepper Pot (on the bone) cinnamon / thyme / scotch bonnets / herbs / mac & cheese
As for the fish with smoked paprika tartar, peas and ‘triple cooked’ chips, the haddock is perfectly firm and flaky with the peri peri marinade throwing off heat under a generous crunchy IPA batter. It’s just a shame the chips are hard to distinguish from the frozen ‘triple cooked’ oven chip variety that can only bring disappointment when believing you’re going to get the real thing. That said, it’s still a good twist on a British classic.
IPA battered peri peri fish & chips
We’ve been drinking shockingly slowly—sitting down doesn’t help the cause—managing just two drinks each in an hour and forty minutes. But with our time slot on the edge of expiry we settle the bill of £56 plus tip as we’ve a new two hour slot at the Pig & Tail—another fabulous Jewellery Quarter pub—for us to step up the drinking.
But one thing’s for sure… there’ll definitely be no dancing today.
RECOMMENDED
16 Frederick Street, The Jewellery Quarter, Birmingham B1 3HE
