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In the meantime, why not check out our other venues?

With three versatile venues across two central locations all looked after by one expert team – it’s really is as Easy as 1,2,3 to find the perfect space solution across Birmingham…

NEC Birmingham

The UK’s largest blank canvas and 24/7 event destination

Vox Conference Venue

Flexible contemporary conferencing in a unique location

DISH OF THE MONTH - AUGUST

Blogs | 06 Aug 2018

Simon Hellier, the ICC Birmingham’s Executive Head Chef, shares with us some of his signature starters.  For the month of August, Simon takes a classic duck dish and shows us how changing just a  few ingredients can make it perfect for any season!

This delicious duck dish is not one to miss. This prime cut is so versatile can be changed to suit the season swapping orange for rhubarb in the Summer and even adding star anise for a Thai twist on the dish. When creating a menu Head Chef Simon Hellier likes to consider possible changes on each dish allowing clients to swap their ingredients for a more seasonal offer for their guests. The Confit duck samosa is a tasty addition to the side offer, cooked for 2.5 – 3 hours until it is flaking off the bone then wrapped in a delicious pastry. Accompanied by Asian greens or any seasonal sides match this dish well.

All dishes chosen for the final ICC menus are selected carefully and designed to ensure they can be made for up to 2000 people at once so preparation is key. Preparing as many elements in advance and having only 6-8 moves on any plate leaving enough time to ensure the presentation is first class. Each element is prepared separately on the plate leaving 2 chefs plating the freshly cooked duck breast just before it is laid on the table.