The story
670 Grams is a Modern British restaurant in Birmingham, based at The Custard Factory, 4 Gibb Street, and the Good Food Guide rated it Good in 2026. The restaurant runs on a tasting menu format, with dinner and lunch sittings across the week and a small lounge for pre-dinner drinks.
Kray Treadwell is chef-patron, cooking alongside his wife Sacha. Manuel Ribiero, formerly of Moor Hall and Whatley Manor, has joined the kitchen. The menus draw on the diverse culture of the city, with globally inspired dishes built from carefully chosen ingredients.
The tasting menu is made of bite-sized, playfully plated dishes. The Good Food Guide singles out a welcome broth that it describes as roasted bones and nostalgia in a bowl. Peterhead cod comes with koji onion, cauliflower and homa dare, a Japanese sesame dipping sauce. The signature tasting menu is priced at £115, and a tasting menu at £75 is also offered.
The dining room has moved from its former graffiti-led, dark look to a light, minimalist space with art and clean lines. Guests can arrive early for an aperitif in the lounge, open from 12pm Thursday to Saturday and from 5pm Wednesday to Saturday. The wine list is small and changes often, chosen by manager and sommelier Rume, and wine pairings come in standard and prestige options.
Recognition
Ambience
Details
History
Following extensive refurbishment, this highly personal restaurant in Digbeth’s Custard Factory has acquired a dazzling new look. Gone is the dark, monochrome, graffiti-themed space with pumping music; in its place, 670 Grams now channels the light, bright tones of a modern, minimalist gallery, where art, clean lines and references to the city’s diverse cultural heritage create a cool, intimate vibe. There have been changes in the kitchen too, with the arrival of Manuel Ribiero (ex-Moor Hall, Whatley Manor), who joins chef-patron Kray Treadwell and his wife Sacha at the stoves. Together, they create globally inspired tasting menus, ‘playfully plated’ bite-sized dishes featuring ingredients that are reimagined and reinvigorated with a touch of wit as well as wisdom. The ‘welcome broth’ offers ‘roasted bones and nostalgia’ in a bowl, while koji onion, cauliflower and homa dare (Japanese sesame dipping sauce) are bedfellows for Peterhead cod. A one-size-fits-all wine list offers easy drinking at fair prices. In short, 670 Grams is ‘a bold, brilliant reminder of why independent restaurants matter’.
2 Rosette Award for Culinary Excellence
Location
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