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Food hall operator Society heads to Birmingham

  • Joe Lutrario
  • 19 August 2024
  • 2 minute read
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This article was written by Restaurant Online Magazine. Click here to read the original article

image

The 9,000sq ft venture will be home to five independent kitchens as well as an expansive craft beer bar, cocktail bar and coffee shop. 

The Society-operated bar will be the centrepiece at Society Birmingham, featuring one of the largest selection of beers in the city with thirty-six lines of craft beer sourced from local breweries Attic and Glasshouse as well as UK brewers such as Deya, Verdant and Cloudwater and ‘the finest beers from oversees’.

The venue is described as understated with stripped back features and high ceilings contrasted with warm and vibrant greenery and commissioned artwork and murals produced in association with national and local artists.

“We can’t wait to open Society Birmingham. Being the second biggest city in the UK, and a hub of culture and entertainment, it is a fantastic location with huge potential to bring something fresh, laid back and sociable,” says Society co-founder Nick Gregory. 

“Society is about creating a community of independent food traders, breweries and locals, all set in a beautifully designed space with curated playlists and a premium sound system.”

Richard Sweet, co-founder of Society added: “We will aim to bring five quality, independent food traders to the site to give our customers the best possible choice. We would definitely like some local heroes in the line up as Birmingham has such a thriving street food scene with some superb food on offer.”

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The pair launched Society Manchester in 2021. Current traders at the Barbirolli Square site include Slap & Pickle; Noi Quattro; and Chaat Cart. 

Both the Manchester and Birmingham Society sites are owned by Oval Real Estate, which was founded in 2013 by Nick Prior and James Craig.

With offices in London and Birmingham, Oval invests in, building, redeveloping and managing buildings that have been ‘overlooked’.

Please click here to access the full original article.

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