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UNTIL SUNDAY: HAND-CUT BIRMINGHAM
In an angular exploration of major landmarks and skylines, French born artist Frédéric Daty has created four bespoke Brum wall sculptures using layers of hand-cut steel sheets to create the 3D pieces. Polishing his creations with varnish and coloured tar, the individual elements stand away from the wall at varying angles and distances. Although the metal is itself static, the surface and colour of the sculptures change in response to how they are lit, giving the impression that the work itself is moving. And if you likey, you've got until 5pm on Sunday (April 10) to see the pieces, which despite a price tag of up to £5,500 have almost all now sold and will therefore disappear from public view when Daty's exhibition at Castle Fine Art in the Mailbox closes. More of Daty's work
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Venue: British Oak, 1364 Pershore Road, Stirchley, B30 2XS; website
Choice: Seared mackerel, celeriac textures (£5) Chooser: Helen (manager)
Two summers ago, we ordered a pizza at the British Oak. It was woefully undercooked and an altogether unpleasant experience - and so - we stuck to the slightly warm ale and stonker of a beer garden from that point on. Enter left: the team behind the Prince of Wales and Dark Horse. Now under new ownership of the best kind, the menu has been transformed - think pink pigeon from Steve at Johnstans butchers, a confit orange cheesecake with honeycomb ice-cream of elating proportions and our pick, the seared mackerel. Charred and the right amount crispy on the outside but ebulliently moist on the inside, the celeriac textures (a fondant and a puree) add both bite and contrast, while the tea-soaked raisins bring a welcome tangy sweetness. Good food that will be made great once the much needed refurb of the dining room is complete (it starts at the end of the month), try it now, but wait for the ambiance to catch up with the food if you're in special occasion territory. We're hearing hella good things about Sunday lunch. Sample menu
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