Folium

Located in Birmingham’s historic Jewellery Quarter, Restaurant Folium offers an intimate dining experience focused on simplicity, craftsmanship, and British ingredients. Opened in 2017, Folium is co-owned by chef Ben Tesh and his partner Lucy Hanlon, with Ben running the kitchen solo, overseeing every stage from butchery and cooking to plating and washing up. This hands-on approach ensures each dish is created with precision and personal care. The cooking is driven by bold, balanced flavours and shaped by the British seasons, using sustainable and ethically sourced produce. Traditional techniques such as fermenting, pickling, and preserving play a key role. Thoughtful collaboration extends beyond food, with bespoke ceramics by Sarah Jerath and handcrafted woodwork by Steve in Digbeth, ensuring every detail reflects integrity, intention, and craft.