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From Harborne to Italy: The Quiet Rise of Cuubo
From Harborne to Italy: The Quiet Rise of Cuubo
From Harborne to Italy: The Quiet Rise of Cuubo
HOW DANIEL SWEET’S BRITISH-ITALIAN VISION HAS TRANSFORMED A 20-COVER RESTAURANT INTO ONE OF BIRMINGHAM’S MOST TALKED-ABOUT DINING DESTINATIONS.
It is only two years this April since Daniel Sweet opened the doors to Cuubo, yet in that short time the 20-cover restaurant on Harborne High Street has made a striking impression. What began as a modest former takeaway has quickly become one of Birmingham’s most talked-about dining rooms, drawing not only local devotees but an increasingly international clientele.
Sweet’s culinary outlook was shaped long before Cuubo existed. Childhood summers spent in Italy with his family instilled an early respect for fresh, seasonal produce; an ethos that now underpins the restaurant’s approach. With a British grandfather and Italian grandmother, his cooking naturally sits at the intersection of both cultures.
“My British Grandad and Italian Nan are responsible for kickstarting my cooking style,” Sweet explains. “From a fry-up cooked in extra virgin olive oil to my Nan’s lasagne, they taught me how to respect food. I learned how to prepare it from the age of six, and when I first visited the countryside in Campagna aged eight, the quality of the produce and the flavours left a lasting impression.”
That philosophy translates directly to Cuubo’s menu, which follows the seasons in both Italy and England to source the best possible ingredients. Dishes such as chilled lemon custard, sausage ravioli, and onion soup have emerged as current favourites, each allowing simplicity and produce quality to take centre stage. Sweet describes the style as “British Italian”, a reflection of both heritage and experience.
Summer remains his favourite season, not only for nostalgia, but for the abundance and intensity of its fruit. “It’s when ingredients really speak for themselves,” he says.
The same attention extends beyond the plate. Cuubo’s interiors have been thoughtfully designed to mirror the food; calm, considered, and precise. “Every detail makes a difference, Sweet notes, from tableware to layout".
At a time when many Michelin-listed restaurants are closing their doors, Cuubo continues to thrive. Early praise from Jay Raynor helped place it firmly on the map, but Sweet credits success to a relentless focus on the guest experience; service, value, seasonality, and quality. Reservations can be competitive at weekends, but midweek diners are often rewarded with a table and a reminder of why Cuubo has become one of the city’s most compelling culinary addresses.
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250g caster sugar
250g egg yolk
400ml milk
500g ricotta
(Shop bought clotted cream ice-cream if you don’t have an ice-cream maker)
250g egg yolk
250g caster sugar
One litre whole milk
Peel of three lemons
Chopped pistachios
Roasted marzipan / 1 pack
Micro fennel
Mixed edible flowers
Chopped lemon segments
Whisk together sugar and egg yolk, add milk and ricotta using a hand blender to combine.
Heat over a medium heat until the temperature reaches 85, chill straight away. Once cold, churn in a ice-cream maker and serve when ready.
Whisk egg yolk and sugar, combine with milk add to sauce pan.
Add lemon peel and cook until the custard reaches 85, chill straight away leaving the lemon peel in the custard.
Once ready strain off the lemon peel and place in a jug until ready to serve.
Grate the marzipan onto a tray lined with greaseproof paper, roast in the oven on a low temperature eg 140 stirring every few minutes until you have an even golden colour.
Remove from the oven and break up with a whisk until you have small pieces of marzipan crumb (be sure to do this while its hot, once cold the marzipan will become very hard).
Add 1 tablespoon of diced lemon segments to a bowl.
Cover with lemon custard, add chopped pistachio and roasted marzipan to the top.
Finish with micro fennel and mixed flowers and top with ice-cream.
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