Purnells information

Purnell's is one of Birmingham's top restaurants. Run by Michelin starred chef Glynn Purnell and offering a modern and creative menu, this is definitely one dining experience you will never forget.

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Opening Hours
Opening Hours



12:00 - 13:30, 19:00 - 21:00


12:00 - 13:30, 19:00 - 21:00


12:00 - 13:30, 19:00 - 21:00


12:00 - 13:30, 19:00 - 21:00


18:30 - 21:30



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What did you think of Purnells?

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Purnells reviews

By Martin S.

Since i saw Mr Purnells cooking on the great british menu i have visited this restaurant twice and each time it has blown me away. His style and flavours are simply irresistable and my mouth is already watering waiting for my next visit.

By Andrew L.

well where to start............. A bit about us, we are two couples, early thirties, been lucky enough to eat at some great restaurants world wide and looking for a special dining experience in England's second city, hence ,last night we enjoyed the most fantastic fine dining experience at Purnells. Table booked at 715pm for four people we arrived promptly and were warmly welcomed into a modern bar / lounge by the restaurant manger, Mr Burloux. the bar area already had four or five groups perusing over the menus and quietly chatting, the restaurant instantly felt right , not cold and intimidating , but welcoming and , well, just right! Decor is fresh and modern and in keeping with the area, bar was not to hot , not to cold and we chose to position ourselves on some comfy chairs by the window, mainly so we could see what was going on !! The head waitress came to see us , very smiley and happy to help, not stuffy or pompous in the slightest. we settled on a glass of white, two Belgium beers and a still water. all came nice and quick and were exactly what we wanted ( the beer is strong, 8%, be warned !). some olives were brought over along with the menus and wine list. Mr Burloux then appeared with some pre meal nibbles in the shape of cheesy puff pastry balls, these were not the most exiting things but tasty never the less. now came the tricky bit.......choosing our starters and mains !! throwing a spanner in the works they had changed the menu a few days before our visit and this was different to the one we had already cast our eyes over on the internet. after much deliberation and lots of "you can try this, ill try yours and you can then try Mr S's...then weve tried everything!" we chose to eat off the a la carte menu. unfortunately this did not include two of the key dishes we were hoping to have, namely the egg yolk starter and the beef, two signature dishes. We called over Mr Burloux and informed him of our dilemma and without hesitation he said tha

By Sarah H.

Time to re-evaluate that old cliché about food that looks too good to eat. Glynn Purnell manages to put Birmingham's art galleries to shame with his ambitious plated masterpieces.

The Venue
Despite his Michelin credentials, there's nothing pretentiously starry about Glynn's Cornwall Street restaurant. While brazenly facing other top Birmingham eatery Opus, inside the decor is understated and unchallenging. Clean lines and dark wood tables are the perfect foil to the intricate creations coming out from the kitchen.

The Atmosphere
With a TV chef in the kitchen, delectably handsome maitre d' hovering by the door and a meal that looks like something created by Rembrandt/NASA collaboration, you'd be forgiven for thinking Purnell's has a cathedral-like reverence it'd be rude to masticate in. It should. But it doesn't at all. Fine dining has never been so relaxed, helped largely by incredibly helpful staff and cleverly crafted courses that are icebreakers in themselves.

If people watching is your thing, swap the unimpressive window view for a corner seat observing reactions to meals. When all the appreciative noises start to grate, challenge your fellow diners to a cheeky bingo session on the back of a napkin, striking off every ‘mmmm’, ‘top nosh’, ‘truly scrumptious’ and ‘did you bring the camera for this dessert, dahling’ that wafts your way on the scent of a smoked paprika honeycomb.

The Food
One of the true delights of Purnell's is the menu wording, with dishes listed very simply but with all their component parts, so everyone can act the knowledgeable foodie when their course arrives. It also encourages diners to try each element separately at first, and truly savour the unusual taste marriages. A fine example is the lamb, which is served with the laughably improbable cumin and toffee carrots. Simply divine, it proves root veg doesn’t need see-in-the-dark properties to flog to fussy kids when it can be dressed up with candy flavours instead.

Other culinary intrigues include cornflakes with the poached egg yolk and smoked haddock starter, and black pudding crumble to accompany the main course pork fillet. If that puts you in the mood for dessert, don't miss out on Glynn's piece de resistance: the egg surprise (although less of one to viewers of last year's Great British Menu, in which the celebrated pud made it all the way to the grand final.). Served in an eggshell, this cracking sweet definitely isn't one to share.

The Drink
While the well-stocked spirit and cocktail bar is hard to ignore, it's recommended you enlist the help of restaurant manager and wine connoisseur Jean-Benoit Burloux and treat yourself to a bottle from the cellar instead. Many of Purnell's wines are unavailable elsewhere in the city and with a bewilderingly long list to choose from, the knowledgeable Frenchman is invaluable in choosing the right white or a clever claret to complement your meal.

It's also worth noting the number of wines offered by the glass, which means diners can enjoy a greater variety of grapes without being limited to buying by bottle. If that sounds appealing, then it might be worth signing up for the seven course wine degustation priced at £38, this is perfectly tailored to enhance the flavours of Glynn's seven course tasting menu (£65). Something that is best saved for very special occasions.

The Last Word
Make a reservation. This is one popular eatery, which gets booked up months in advance.

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