A new modern bistro, Samo, has opened its doors in Great Western Arcade on Colmore Row, bringing a fresh, seasonal approach to classical European cooking in the heart of Birmingham City Centre. Led by chef-owner Elliot Brown, alongside sous chef Greg Sheppard, the restaurant focuses on ingredient led dishes that celebrate the very best produce available each season.
At Samo, the menu is driven by quality, seasonality and trusted local supplies. Each dish is thoughtfully crafted using high quality ingredient, combining classical technique with a modern perspective to create food that feels both refines and approachable. It’s relaxed dining experience, perfect for everything from causal lunches to more intimate evening dinners.
The restaurant offers both lunch and dinner services, with menus that evolve regularly to reflect the changing seasons and the best produce available. Lunch is served Wednesday – Friday 12-3pm (last sitting 2pm). The lunch menu features a curated selection of three starters, three mains and three desserts chosen by Chef Elliot from the main menu alongside a selection of seasonal specials. Dinner service runs Wednesday – Friday from 5pm and all day Saturday from 12pm. The evening menu continues Samo’s seasonal approach while maintaining a core selection of modern bistro style dishes rooted in bold flavours and classical influences.
Complementing the food is a thoughtfully curated drinks offering, including a wine list of more than 30 bottles, alongside a drinks menu of designed to suit a wide range of tastes. Guests can enjoy a pint of Boddingtons, the original creamy pint as well as 500ml carafes of table wine.
Set within a welcoming space in Great Western Arcade, Samo offers an accessible yet quality driven dining experience in Birmingham’s City Centre – ideal for lunch, relaxed evening dinners and group dining.
About Chef Elliot Brown – Chef Elliot Brown brings depth of experience and strong classical training to Samo. He began his formal training at Hotel du Vin, building strong foundations in classical technique before completing a stage at Simpsons under the guidance of Leo Kattou. Elliot further expanded his experience working alongside Chef Aktar Islam at Legna, before showcasing his drive by opening both Tierra Tacos and Trentina in Birmingham’s Jewellery Quarter. Most recently, he built on his love for Italian cuisine as Sous Chef at Tropea in Harborne. Elliot’s diverse background shapes the ethos behind Samo – ingredient-led cooking, technical excellence and a genuine passion for cooking.
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