‘Doesn’t feel right’ - Stu Deeley and David Taylor react to closure of Purnell’s

Former Masterchef: The Professionals champion Stuart Deeley and head chef at Michelin-starred Grace & Savour, David Taylor, have expressed their sadness at this week’s closure of Purnell’s.

Glynn Purnell announced the news on Monday that his Michelin-starred restaurant in Birmingham had closed its doors after 17 years.

Stu, chef director at Smoke at Hampton Manor, says Glynn “opened the door” for fellow Brummies like himself in the industry.

He told The Staff Canteen: “Obviously it’s very sad to see Purnell’s go. I remember growing up in this industry aged 17 or 18, watching The Staff Canteen, watching Glynn and what a guy. What a personality. Everyone knows him as this upbeat, happy chap. He’s absolutely amazing.

“I had the pleasure of working for him for a little while at the Asquith, formerly Jessica’s, just washing the pots. Even then, just to see what inspiration he gave the lads in the kitchen there and just an inspiration for the whole city.

“He was pioneering Brummie cuisine. He was really showing the multicultural side of the city. He was showing that a lad from Chelmsley Wood could cook with the best. What a character.

“He opened the door for so many other people, myself included. Looking at someone like Glynn, you think ‘maybe I can do it as well’.

“It’s a real sad day to see it close, but I’m sure he’ll have many exciting things in the pipeline. Thanks for everything he’s done for the city.”

David spent a number of years working at Purnell’s, and was shocked by the news of its closure.

He told The Staff Canteen: “It’s really sad. Glynn and Purnell’s was a very formative time for me. I didn’t go there with a lot of confidence. Glynn breathed confidence into everyone who worked there.

“You had this sense around belonging there that I never felt in any other restaurant. Just for me personally, it is what I needed to lift me through, but also challenge me and push me and really put me where I am today.

“It was an incredible restaurant. I worked with some amazing people that are all doing amazing things, from Denmark to New York, to all across the UK. It really has had an impact as a restaurant and it is just a devastating loss.

“It doesn’t feel right. It doesn’t feel like the legacy was over yet, but the legacy is what he has already left.”

Asked what the closure said about the challenges faced by fine dining restaurants in Birmingham, David added: “As a reflection on what this says about our industry at the moment, it is really tough times. Everyone is really stretched.

“I don’t believe it’s just fine dining. Whether it’s that, a burger van or a casual bistro, every sector has been hit in some way and we’ve seen a lot of closures.

“The pool of people is getting a lot smaller. We’re fighting for every single guest that comes through the doors. You always take care of every single guest, but now it just feels like every single individual person that comes through the door is so, so important, because they can lead you to your next guest or next group.

“I think it’s harder as chefs, we are challenged so much more to understand the business side of things, about our decision making. Everything is much tighter, whether it’s our staff costs, food costs, electricity, business planning, being adaptable. These are all things that not all of us have been trained in, but are now expected to know it, to be able to adapt in these times.

“I’m just worried if there’s more to come, hopefully there’s not.

"Glynn has got his legacy and I know he’s going to do some amazing things and I look forward to what that next chapter is going to be.”