Lee’s tapas idea hits the spot at Jimmy’s Kitchen
TUCKED away in one of China’s Town’s atmospheric side streets, Jimmy’s Kitchen is a long way removed from the rarefied world of fine dining.
But its owner Lee Desanges is no stranger to the higher end of the market for, after training as a chef at University College Birmingham, he worked for several months at Raymond Blanc’s famed Le Manoir Aux Quat’ Saisons in picturesque, well-heeled Oxfordshire.
And as a student at UCB – in those days known as the College of Food – he was a regular entrant in culinary competitions and even cooked for the Princess Royal.
Now, though, the dream is different for his new establishment, run with business partner Sidney Taylor, offers Chinese and Indian tapas.
“Everyone loves tapas,” says Lee, 27, who comes from Sutton Coldfield. “It’s very social. It means people can try lots of different dishes.
“It’s also great for a first date – a great ice-breaker because it means you can chat about the different dishes as they arrive.”
The idea of combing Chinese and Indian dishes came during a visit to Goa where’s Lee’s parents – his father is Indian – have a house.
“Many of the restaurants there have Oriental chefs so it’s not unusual to see Chinese dishes on the menu,” he explains. “And it’s the sort of food that people love.”
Lee developed his love of Indian food – and knowledge of the subject – from his father, a keen cook.
Now he delights in passing on that knowledge and passion to his chefs at Jimmy’s Kitchen.
It’s concept that seems to be working for the restaurant – opened just over two months ago – is already doing brisk trade with its wholesome, well-crafted versions of classic Indian and Chinese dishes.
* Jimmy’s Kitchen Kotwall House Wrottesley Street, Birmingham, 0121 666 7485
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