Trillium

The story

Trillium Birmingham: Modern British Dining with Shared Plates

The partnership behind the kitchen

Trillium opens its doors in Birmingham just off Colmore Row, operating a modern British cooking setup that prioritises seasonal produce and European technique. The collaboration between chef Glynn Purnell and wine merchant Phil Innes solidified in 2025 after a conversation about stripping formal dining rituals from high-end preparation. The floor plan encourages guests to pass plates across the table rather than ordering individual portions. Precision and comfort merge seamlessly when the service model removes the usual barriers between the cook and the diner.

Seasonal plates and kitchen leadership

Head Chef Rob Palmer directs the daily rotation, applying years of multi-rosette experience to balance bold seasoning with clean ingredient work. Dishes shift with local harvests, reflecting a commitment to seasonal British cuisine that favours robust flavour over heavy sauces. Current offerings feature a whole grilled Tamworth pork chop dressed with smoked almonds alongside a steamed brill finished with yellow beans and Champagne. Sweet endings follow the same straightforward logic, led by a caramel custard tart served with blood orange ice cream.

A wine-led room and relaxed pacing

The dining space maintains an unhurried rhythm that spills onto a heated terrace where visitors frequently gather for afternoon light. Phil Innes curates a cellar containing over five hundred bottles, spanning classic Champagne houses to obscure producers in Georgia and Lebanon. That breadth of selection earned two Coravin Guide glasses, a regional distinction that complements the kitchen’s steady output and recent AA Rosette recognition. Floor staff navigate the room with quiet efficiency, letting the food and vintage choices carry the conversation.