Menus revealed as visitors count down to Colmore Food Festival 2019
23 May 2019
The mouthwatering menus have been revealed for the Midlands’ biggest free-to-enter food and drink festival.
The annual Colmore Food Festival, sponsored by law firm DWF, attracts more than 30,000 visitors each year. This year’s event takes place on Friday, July 5 and Saturday, July 6, in Victoria Square.
Arranged by Colmore BID, the Business Improvement District for Birmingham’s commercial quarter, the Festival showcases the brilliant food, drink and hospitality venues in the area.
All food is capped at £4 and drinks at £5 at the Festival, ensuring visitors can enjoy a bite to eat or drink without breaking the bank.
Live music acts and wandering performers will make the Food Festival the perfect weekend for all the family.
Colmore Food Festival is continuing its ambition to become one of the most sustainable events in Birmingham with a mission to achieve zero waste to landfill and a total ban on plastic drinking straws.
Recycling experts First Mile will be at the Festival to offer advice on business sustainability and the latest recycling initiatives.
In addition to recycling stations, specialist sustainability schemes will include coffee recycling; where all coffee grounds will be recycled into pellets to use in wood-burners and stoves.
And food waste will be taken to a state-of-the-art plant where it can be recycled into renewable energy and nutrient-rich fertiliser.
Follow Colmore BID on social media for the latest announcements for this year’s Colmore Food Festival.
COLMORE FOOD FESTIVAL 2019 MENUS
Frozen Strawberry and Clotted Cream Sandwich
Westlands Heritage Tomato, Smoked Goats Cheese and Basil Tart
All Bar One
Beetroot, walnut and feta Salad
Dead Red Zombie
The Walking Red Mocktail
East Coast Negroni
Pomegranate and Rose
Plum and Vanilla
Chung Ying Central
Katsu and rice
Chicken Katsu and rice
King prawn Katsu and rice
Sweet Potato Katsu and Rice
Freshly baked pastries
Selection of cakes
Tropic Like it’s Hot
Life’s a Peach
Beefeater Pink Gin and Tonic
Beefeater Blood Orange and Tonic
Empanada: Beef, Tomato and mozzarella
80gr of beef with humita and chimichurri
Goats’ Cheese Gnudi
Hotel du Vin
Sparkling Casa Rojo Molto Negre Burt Cava
White: Muscadet Serve et Maine Chateau Ragotiere
Red: Gran Cerdo Tempranillo
Selection of sausage rolls
Selection of quiches
Selection of cakes
Selection of specialty and artisan breads
Tomato and Jalapeno
Cajun Sweet Potato and Green Bean
Mexican Grilled Corn
Sweet and Sour Cucumber
Java Lounge Coffee House
Wiston Estate Sparkling (England)
V Prosecco (Italy)
Innocent Bystander Pink Moscato (Australia)
Bishops Leap Sauvignon Blanc (New Zealand)
New Hall Bacchus (England)
Piattelli Vineyards Malbec (Argentina)
Kayra Kalecik Kalasi (Turkey)
Zero GMT Orange Wine (Austria)
Force Majeur Chenin Blanc (South Africa)
You F**k my Wine? (France)
Salt beef brisket pastrami, homemade pickles, horseradish cream
Fillet of Day Boat Hake, potato and sweet pea salad, summer herb salsa
Lemon Meringue tart, English raspberries
Tandori Chicken Kebab
Rhubarb and Bramley apple Gin and Tonic
Grapefruit Gin and Tonic
Chase GB Gin and Tonic
Purecraft Bar & Kitchen
Purity Pure Cider
Purity Longhorn IPA
Purity Session IPA
Beef, coriander and lime Chalupas
Mr Purnell’s Parma Violet ice-cream with raspberry and white chocolate
Purnell’s Bistro & Ginger’s Bar
Ginger’s Fruit Cobbler
The Square Peg
Bud Light Draught
Blue Moon Draught
Hophouse 13 Draught
Craft Cider BIB
Mango Passion blended juice
Raspberry Blackcurrant blended juice
Each green tea lemonade
Trio of Pies Mini Steak & Ale, Chicken Balti and Shepherd’s Pies, served with gravy.
Salt & Pepper Chicken Wings served with a BBQ glaze.
Roast Red Pepper Tarte Tatin served with baby leaf salad.
The Old Joint Stock
Mini Steak and London Pride
Mini Spicy Chickpea, Tomato and Aubergine Pie
Mini Traditional East End Minced beef and Onion Pie
Fullers Chocolate Brownie, Whipped Cream.
Cornflake Chicken Burger
Spicy Wok Chicken
Stir fried Noddles with chicken or veg
Lamb Massaman served with Jasmin Rice