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University College Birmingham is to open Brocks, a new neighbourhood restaurant on Harborne High Street, as part of its £15 million hospitality investment programme.
The restaurant will occupy the former Harborne Kitchen site and accommodate 60 guests across booths and high-top seating.
An open kitchen and bar will sit at the centre of the restaurant, while a private dining room will be located on the first floor.
Brocks will initially open for dinner on Wednesdays, lunch and dinner from Thursday to Saturday, and lunch on Sundays.
Its seasonal menu will include small plates alongside main courses and sharing dishes, supported by a wine list and cocktail menu.
The private dining room will offer family-style feasting menus.
The restaurant has been named after Richard Brocklesby, who served as a Chef Lecturer at University College Birmingham from 1982 until 2024.
Known as ‘Brock’, Brocklesby taught thousands of students during his career, including Michelin-starred chefs Brad Carter and Liam Dillon and chef and television personality Poppy O’Toole.
His specialism in butchery and fish skills also provides a connection to the history of the building, which previously housed Walter Smiths Fine Foods.
The Brocks team plans to work with local butchers, community groups and schools on themed events following the restaurant’s opening.
University College Birmingham alumnus Matt Nicholls has been appointed Head Chef.
Nicholls was named British Culinary Federation Young Chef of the Year in 2018 and Competition Chef of the Year in 2022.
His career has included working at Michelin-starred Simpsons in Edgbaston and serving as Head Chef at Michelin Guide-listed Cheal’s in Knowle.
Liam Roe has been appointed General Manager, reuniting him with Nicholls following their previous time working together at Cheal’s.
Students from University College Birmingham’s College of Food will also work across the kitchen, bar and front of house alongside the restaurant’s permanent team.
Richard Brocklesby, namesake of Brocks and former Chef Lecturer at University College Birmingham, said, “I remember starting at University College Birmingham in 1982 as it was the year that Aston Villa won the European Cup. Since then, I’ve had the pleasure of helping students turn promise into ability, right up until I hung up my apron in 2024, and it’s been the best feeling I’ve experienced in my life. When I was told about the naming of Brocks, I was shocked but incredibly honoured and humbled. I’m very much looking forward to visiting and to keep supporting UCB students as they embark on their career.”
Matt Nicholls, Head Chef at Brocks and University College Birmingham alumnus, said “I’m so excited to be rejoining the University College Birmingham family as the Head Chef of Brocks. Harborne is a vibrant village with lots of incredible restaurants and bars and we’re really looking forward to becoming part of the community. We hope to give local people and visitors another space and some fantastic food and drink to enjoy.
“As a previous student at the College of Food, I hope I’m able to pass down the knowledge and skills I’ve developed since graduating to the current students. I had the pleasure of learning under Chef Lecturer Richard Brocklesby, so it truly is an honour that I can play a part in his lasting legacy at University College Birmingham.”
David Cumberlidge, Commercial Director at University College Birmingham, said: “Brocks is set to be the first new restaurant opened under our investment programme, following Beyond, which will open at our Birmingham City Centre campus this Autumn. We’re immensely proud to have our alumni, such as Matt Nicholls, return to University College Birmingham armed with the expertise they’ve developed since graduation to inspire the next generation of chefs and students from the wider university programmes.
“Through the acquisition and investment programme, we’re able to create state-of-the-art learning environments and industry-leading facilities for our students, all furthering our mission to give our students the best possible launch pad for their future careers.”
Brocks forms part of University College Birmingham’s wider £15 million hospitality investment and acquisition programme.
The programme also includes the acquisition of the former hotel and restaurant at The Cube, the refurbishment of Restaurant at Birmingham College of Food and the opening of Beyond at the university’s Summer Row campus.
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