Kray Treadwell’s Digbeth restaurant unveils a new course celebrating Birmingham’s food culture, from its love of bread and butter to its unmistakable identity as a city of big flavours.
Bread and butter is getting the 670 Grams treatment. Michelin Young Chef of the Year Kray Treadwell has unveiled a new dish at his Digbeth restaurant, 670 Grams, that takes one of the simplest comforts in food and turns it into something unmistakably Brummie.
Called ‘Our Daily Bread’, the new dish brings together freshly baked Hokkaido milk bread, toasted yeast and wild mushroom butter, layered with mushroom vinegar gel, fresh truffle and leek ash. It is served alongside Birmingham Soup; a wagyu beef consommé split with allium oil and finished with smoked bone marrow. In 1793, Birmingham industrialist Matthew Boulton recorded a recipe for a soup designed to provide an affordable, nourishing meal during a period of hardship and rising food prices – at its heart was beef, vegetables and bread. 230 years later, that piece of food history has been reimagined by 670 Grams.
Together, the dish offers a playful, deeply savoury take on the familiar bread-and-butter pairing, with the kind of bold flavour combinations and unexpected twists that have become synonymous with Treadwell’s cooking.
“Bread and butter is something everyone knows, but we wanted to make it feel like 670 Grams,” says Kray Treadwell. “It’s comforting, but it’s got a bit of attitude. The milk bread, the mushrooms, the truffle, the bone marrow, it’s all about taking something simple and making it really special. And calling it ‘Our Daily Bread’ felt right for Birmingham. It’s a city that’s always had a strong food identity, and we wanted to celebrate that.”
Located in The Custard Factory in Digbeth, 670 Grams has built its reputation on food that is progressive, playful and rooted in the city’s diverse culture.
The restaurant’s approach is to take inspiration from the people, flavours and experiences that make Birmingham what it is rather than simply trying to recreate a traditional Brummie dish.
That spirit is at the heart of ‘Our Daily Bread’. The course is a celebration of everyday food, elevated through technique and imagination, while Birmingham Soup adds a rich, indulgent counterpoint to the bread and butter.
For Treadwell, the dish is also about the pleasure of eating.
“I love food that makes people smile,” he says. “You can do all the clever stuff you want, but if someone takes a bite and thinks, ‘That’s really good’, that’s what matters. This is bread and butter, but it’s bread and butter the 670 Grams way.”
Treadwell, who was named Michelin Young Chef of the Year in 2021, opened 670 Grams in 2020 with a vision of making ambitious food feel more accessible. Having worked in some of the country’s most respected kitchens, including Purnell’s, The Hand & Flowers and The Man Behind The Curtain, he has developed a style that combines technical precision with big flavours, playful ideas and a strong sense of place.
The restaurant has become known for its creative take on Birmingham’s food culture, with dishes that draw on everything from the city’s curry houses and takeaway traditions to its wider multicultural identity. Its name is a personal one too, taken from the birth weight of Treadwell’s daughter.
Kray also has two further Birmingham inspired dishes on the menu:
Savoury Miso Custard – a dish that is ever-present on the menu in some variation, Bird’s custard (paying homage to the restaurant’s location within the old Bird’s Custard factory) is infused with miso and is served with sweet peas, pickled Yorkshire rhubarb, chive and a truffle chicken jus gras, topped with Exmoor Caviar.
1926 – a tribute to Cadbury’s Fruit & Nut which launched 100 years ago. The dessert includes milk chocolate crémeux, prunes soaked in Pedro Ximénez, blanched roasted almonds, dark chocolate ice cream and a silver tempered daily milk silver-sprayed chocolate shard which nods to the foil wrapping for the famous chocolate bar.
These dishes alongside ‘Our Daily Bread’ are now being served at 670 Grams, The Custard Factory, Digbeth, Birmingham.
