About Trillium
Serious food, made for sharing
A modern Birmingham restaurant built around bold cooking, seasonal ingredients and a relaxed way of dining. Created by chef Glynn Purnell and Phil Innes of Loki Wine, Trillium brings together refined food, serious wine and a playful approach to dining. It’s a space where serious food doesn’t take itself too seriously.
The Story
The story behind Trillium
The idea behind Trillium had been with Phil for years. With his Chinese roots and love of shared meals, he had always preferred eating across the table: ordering different dishes, passing plates around and making even formal dining feel more relaxed. It raised a question.
Why should refined food be served in a way that limits how you enjoy it?
In 2025, the idea started to take shape. Phil met Glynn Purnell for a drink, and the conversation quickly turned to food, wine and a different kind of restaurant experience.
Glynn had been thinking along similar lines after closing Purnell’s. He wanted to cook with the same quality and detail, but in a setting that felt more natural, generous and fun.
The idea clearly struck a chord. Later that night, Glynn was still sending Phil handwritten menu drafts and ideas well past midnight. And that was the beginning of Trillium.
Food
Made for sharing
At Trillium, the food is built around sharing. Dishes are designed to be enjoyed across the table, although you’re just as welcome to keep your favourites to yourself. The cooking is refined but not formal, with bold flavours, seasonal ingredients and a balance between precision and comfort.
No unnecessary theatrics. Just ingredient-led cooking, prepared to a high standard and served in a way that feels luxurious but recognisable. The menu changes regularly, led by the seasons and by what the kitchen is excited about.
Wine
A wine-led restaurant
Wine plays an equally important role. Curated by Phil Innes, Thomas Moore and Rume Manoharan, the list features over 500 wines, including classic regions, lesser-known producers and plenty of hidden gems.
Trillium also offers one of the most extensive by-the-glass selections in the region and is one of only two Birmingham venues awarded two glasses in the Coravin Guide.
500+
Wines on the list
2
Coravin Guide glasses
25
Years of Michelin pedigree
1
Birmingham original
Meet the team
The people behind Trillium
Trillium is shaped day to day by a small team with a serious love of food, wine and looking after guests.
Chef Patron
Glynn Purnell
Glynn Purnell is one of Birmingham’s best-known chefs, recognised for his modern British cooking and his influence on the city’s food scene.
He earned his first Michelin star at Jessica’s in Edgbaston at the age of 29, before opening Purnell’s in 2007, which held a Michelin star for 14 years. He is also well known for his television work, including Great British Menu, Saturday Kitchen and James Martin’s Saturday Morning.
At Trillium, Glynn brings that experience into a more relaxed setting, with food focused on bold flavours, seasonal ingredients and dishes made to be shared.
Wine Director
Phil Innes
Phil Innes has been closely involved in Birmingham hospitality for more than 15 years and is widely credited with helping shape the city’s modern wine scene.
After working at Wine Rack and Oddbins, Phil launched SloshBox, an online wine business aimed at introducing a younger audience to good-quality wines. He later founded Loki Wine, now one of the UK’s most awarded independent wine merchants.
At Trillium, Phil leads the wine programme, bringing his love of discovery to a list full of classics, surprises and hidden gems.
The core team
Head Chef
Rob Palmer
Rob leads the kitchen day to day, working closely with Glynn on menu developement. He previously won Peel’s at Hampton Manor its first Michelin star, retained it throughout his time there, and achieved four AA Rosettes. He later opened Toff’s in Solihull, which achieved three AA Rosette.
General Manager
Jordan
Jordan leads the front-of-house team with warmth, energy and a sharp eye for detail. Born in southern Spain, he came up through Hotel du Vin and Gaucho, where he won Restaurant Manager of the Year at the MFDH Awards.
Sous Chef
Andrew Kay
A finalist in the British Chefs Federation Young Chef of the Year, Andrew works closely with Glynn and Rob across menu development and service, bringing strong technical skill and sharp attention to detail.
Restaurant Manager
Rume Manoharan
Rume helps shape Trillium’s warm, professional and personal style of service. He worked with Rob and Andrew at Toff’s before leading the team at 670 Grams by Kray Treadwell, and supports the wine programme alongside Phil and Thomas.
Junior Sous Chef
Morgan Williams
Morgan plays a key role across prep and service, bringing energy and consistency. He has worked alongside Rob and Andrew for several years and has a keen interest in foraging, which often finds its way onto the menu.
Head Sommelier
Thomas Moore
Thomas leads Trillium’s wine service, helping guests explore the list in a way that feels relaxed, useful and enjoyable. Whether you know exactly what you like or want to discover something new, the wine team is there to guide you through.
In the Press
As seen in
Grace Dent, The Guardian
"I’m somewhat in love with this weird, bold, silly restaurant"
Reservations
Join us at Trillium
Whether you’re planning a long lunch, a lively dinner, a celebration, or a glass of wine on the terrace, we’d love to welcome you.