670 Grams

Should You Book 670 Grams?

If you want a creative tasting menu in Birmingham that operates outside every convention of fine dining, 670 Grams is the clearest answer in the city. The room is deliberately confrontational: graffiti-covered walls, a monochrome palette, rap music turned up loud, and a two-floor shop unit inside Digbeth's Custard Factory that seats a tight crowd rather than a comfortable one. This is not a venue designed to flatter every guest. But if you know what you're walking into, the food more than earns the night out. Michelin has awarded the restaurant its Plate recognition for both 2024 and 2025, and a Google rating of 4.6 from 156 reviews suggests the audience it is built for leaves consistently satisfied.

The Space

The physical reality of 670 Grams matters enormously to whether you'll enjoy it. The restaurant occupies a compact two-floor unit inside the Custard Factory, the converted former Bird's custard plant in Digbeth. The kitchen-bar sits on the mezzanine level, small enough that you are close to the cooking by design. Seating is tight. The monochrome graffiti aesthetic is deliberate and total, not decorative. The music is loud enough that conversation requires effort, which makes this a difficult call for a business dinner but a genuinely memorable one for a date or celebration where atmosphere is part of the point. For a special occasion, the environment is immersive in a way that more conventional fine-dining rooms are not. For anyone who finds sensory intensity wearing, this is an honest warning rather than a selling point. The Custard Factory location in Digbeth also means you are in one of Birmingham's more interesting cultural pockets, with a late-night energy that fits the restaurant's own character well.

The Food

670 Grams runs a daily tasting menu format with creative, playful dishes built around contrasting flavours, textures, and temperatures. The kitchen's influences include time spent around Michael O'Hare's The Man Behind the Curtain in Leeds, but the cooking has moved beyond that reference point into its own register. Former sous-chef Sacha Townsend has been promoted to head chef, with founder Kray Treadwell moving into an executive role, so the kitchen has continuity of approach under a new principal. Documented dishes illustrate the range: a lobster doughnut with black sesame and wasabi, served on a ceramic tongue; a grilled pineapple stick lacquered with kecap manis; a rice bhaji with cured salmon tartare and smoked tomato consommé; a langoustine tartare with blowtorched scallop, caviar, and a soy-honey consommé with coriander oil. There is also a half-time balti pie, a one-bite tart riffing on Birmingham football-ground pies but filled with truffle and foie gras and finished with chilli heat. The through-line is technical confidence deployed in service of surprise rather than refinement for its own sake. One visitor who ate 17 bites or servings described almost everything as delicious, which is a practical data point worth more than a description of the concept.

The wine list is concise by any measure: three whites, three reds, and a rosé, all available by the bottle at £45 or by the glass at £12.50. This is a deliberately accessible, fruit-forward list, and it lags behind the ambition of the food. If wine is central to your evening, manage expectations accordingly. If you are primarily here for the cooking, the by-the-glass pricing is direct and the format does not overcomplicate the meal.

Late-Night Considerations

670 Grams fits a particular late-evening profile better than almost any comparable tasting menu restaurant in Birmingham. The Digbeth location, the volume of the music, and the punkish aesthetic make this a natural extension of a night out rather than a formal occasion that needs to end before things get interesting. The Custard Factory area has its own after-dinner options nearby, and the restaurant's atmosphere does not wind down the way a hushed fine-dining room does. If you are planning a special occasion that extends beyond dinner, or arriving from elsewhere in Birmingham's evening circuit, the location and energy work in your favour. This is not a restaurant where the atmosphere asks you to leave. That said, the format is a set tasting menu, so you are committing to a structured meal rather than a flexible late-night drop-in. Check current hours and booking windows directly, as these are not confirmed in our data.

Practical Details

670 Grams is priced at £££ on the Pearl scale, which positions it as a mid-to-upper spend for Birmingham, comfortably below the ££££ tier of Adam's, Simpsons, and Opheem, but this is a tasting menu operation, so the per-head total will reflect that format. The address is 4 Gibb St, Deritend, Birmingham B9 4AA, inside the Custard Factory complex. Booking difficulty is rated moderate on Pearl's scale, which means advance planning is advisable but this is not a venue requiring months of lead time. Given the small physical footprint, popular dates will fill quickly, so booking 3 to 4 weeks ahead for a weekend is sensible. For those exploring Birmingham's broader restaurant scene, our full Birmingham restaurants guide covers the wider category. If you are also planning where to stay, the Birmingham hotels guide and bars guide are useful companions.

For context on where creative tasting menu cooking sits nationally, comparable venues operating in a similarly personal register include CORE by Clare Smyth in London, L'Enclume in Cartmel, and Moor Hall in Aughton, all of which operate at a higher price tier and a different register. 670 Grams is not competing with those rooms on polish or ceremony; it is doing something more idiosyncratic, and at a lower price point.

Quick reference: Creative tasting menu, £££, Digbeth/Custard Factory, Michelin Plate 2024–2025, Google 4.6/5 (156 reviews), book 3–4 weeks ahead for weekends.

How It Compares