TODAY he’s best-known for his first rate cuisine, but Chelmsley Wood’s own Glynn Purnell got his start serving up a rather more basic meal – beans on toast.
In his first book, released next week, the Michelin-starred chef (pictured above) reveals how he would rustle up the snack for his younger brother and sister.
It was the start of a remarkable journey for Glynn, who has gone on to open several city centre venues and become a regular guest on cookery shows like Saturday Kitchen.
His much-anticipated book, Cracking Yolks and Pig Tales, includes more than 100 recipes and also charts his transition from fledgling foodie to professional chef.
The eager teenager had got his start while still at school, when he landed a job in the kitchens at the NEC’s Metropole Hotel. Every afternoon he would catch the 966 bus from Chelmsley, learning his trade by flipping burgers and making salads.
At 16 he got an apprenticeship and worked at a range of restaurants; he was awarded his first Michelin Star while he was head chef at Jessica’s in Edgbaston. From there he would go on to launch the first of his own eateries, Purnell’s, in 2007.
But the 39-year-old has said that his early memories of cooking at home have been hugely influential in his career.
In an interview a few years ago he said: “I’m just a simple guy from a very simple background.
“I just took my chances and worked hard and the highlight for me is the fact that I’ve got a restaurant in my hometown. I wanted to put Birmingham on the culinary map.”
- Cracking Yolks and Pig Tales is out on Thursday (May 22), priced £19.99.
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