One Nuclear Hurricane coming up…

My ‘go-to’ bar in Brum town is Gas Street Social. In fact, whenever I say I’m heading into town for a spot of shopping or a few quiet drinks with friends, chances are, I’ll always nip in for a quick ‘Socialite’ or ‘Nuclear Hurricane.’

Unlike many bars where you pay a small fortune for cocktails, the drinks here are genuinely a pleasure to drink, the barmen are friendly and as the bar’s namesake suggests, sociable. They’ll chat to you as they’re whipping up a drink and it actually seems like the sort of place you’d want to work.

Ultimately, my favourite part about Gas Street Social is the layout. The décor is very Scandinavian and rustic and it’s the sort of place where you can sit for hours people watching and enjoying the mellow music on offer.

It’s location in The Mailbox means that it’s situated right next to the canal, where in the summer you can watch boatfuls of stag and hen do parties rowing up and down (badly) on the water. There is nothing fuddy about the place, everyone is welcome and you won’t get kicked out after one drink because they want your table. It’s the perfect spot for socialising.

Despite me being somewhat of a regular at Gas Street, it was only recently that I tested out the food. The kitchen is in the middle of the restaurant and so my friend and I had often admired the delicious smells wafting out into the bar area. The menu is pretty versatile and a good selection of the dishes could be made gluten free. There’s nothing fussy about the food and the chefs pride themselves on sourcing local meat and vegetables which is a nice added touch, as after all, you assume it’s going to be fresh.

I opted for the Sweet and Sticky BBQ Ribs with chips, slaw and corn on the cob. The waitress commented on my good choice of dish when I put my order in and I must admit that I was a bit sceptical, but boy I needn’t have worried. Without a doubt they were the most succulent ribs I’ve ever tasted. The meat simply slid of the bone and the sauce, which the ribs are apparently slow cooked in, was absolutely divine. It’s rare for me to say this, but I could have eaten a whole new plate straight after I’d finished because it was one of those meals you don’t want to end.

There’s a good selection of burgers, steaks, and even traditional British dishes such as gammon and fish finger butties to choose from. The brunch menu offers anything from a Full English, through to sandwiches and buttermilk pancakes – perfect hangover food in my opinion, and there’s a variety of ‘Social Plates,’ ideal for sharing such as scotch eggs, meatballs and chicken wings.

If you’re ever in Birmingham and looking for somewhere away from the hustle and bustle of the city centre to chill out with a drink and a slap up meal, then Gas Street Social would be number one on my list. Give it a go, and don’t forget to order the BBQ Ribs!

Glazed chicken and chorizo tray bake with roasted vegetables


I will be the first to admit that my blogging this year has been almost non-existent. Cracking on with writing the children’s novel I had been planning since 2013 and the ability to be able to snap a quick shot of my delicious meals and post to Instagram have been mostly to blame.

However, over the past few weeks I have come into contact with people who have checked out my blog and the ‘I haven’t got time,’ ‘it hasn’t been updated for months’ excuse is starting to wear thin. Alas, I’ve decided to reintroduce myself with WordPress and share my love of food via the tinternet once again.

So without further a due, I give to you the easiest Monday night, in a rush meal recipe of a chicken and chorizo traybake. This can literally be rustled up and ready to eat in 35 minutes on 190, giving you a little time to settle down, get comfy and check your Twitter feed whilst the lovely aromas of sweet honey and spicy chorizo spill through your kitchen.


  • 1-2 Chicken fillets
  • Half ring chorizo
  • Sweet potato
  • Red and yellow pepper
  • Lettuce
  • Rocket
  • Honey
  • Balsamic vinegar
  • Olive oil
  • Salt and Pepper
  1. Preheat the oven to 190 degrees
  2. Cut up the chicken, slice the chorizo into 2cm pieces and chop the sweet potato into wedges
  3. Layer a baking tray with foil and sunflower oil and pile on the meat and sweet potato
  4. Sprinkle with salt and pepper and drizzle on some olive oil
  5. Prepare the salad in a bowl and sprinkle on your favourite herbs
  6. In a bowl, mix a drizzle of balsamic vinegar and olive oil with a teaspoon of honey
  7. After 35 minutes of cooking, serve the meat on the bed of salad and finish with a generous helping of the honey, balsamic vinegar and olive oil dressing