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Brum and Black Country- Venues Of The Past

Looks like you had the same wayward upbringing as me nathen, knew quite a few of them surprised "The Hen & Chickens" and the "Crooked House", and Yates's Wine Lodge not there though.
paul
 
Digbeth Institute to reopen following refurbishment. Posted by Len.

May 11 2010 by Jasbir Authi, Birmingham Mail







heaven-17-836363374.jpg

A LEGENDARY Birmingham club is reopening for business with 1980s chart stars Heaven 17 the first act confirmed to appear.
The Digbeth Institute hosted bands like Pink Floyd, the Human League and The Cure before it closed in 2008.
Now the venue will reopen on September 17 as the hmvInstitute.
The club has been undergoing a multi-million pound refurbishment which will see the building’s striking fascia, multi-roomed interior and period features restored.
Dean James, chief executive of owners MAMA group, said: “This is a fantastic venue with a great heritage unique in Birmingham as a wonderful live and club space.
“We are hugely excited at the prospect of the reborn building opening its doors for the first time as the hmvInstitute.”
The new venue will boast a main auditorium with a 1,500 capacity, a smaller room called The Library capable of holding up to 600 people, two more club rooms and a separate VIP bar area. The Institute has played an important role in the city’s musical heritage and hosted performances by Joni Mitchell, Deep Purple, Pink Floyd and Birmingham’s own The Moody Blues during the Sixties and Seventies.
The likes of Killing Joke, Magazine, The Human League and The Cure also played there during the punk and new wave movements. In the 1990s, when Dance culture was at its peak, the Institute was the original home of Godskitchen.
Heaven 17, who will be supported by DJ Mark Jones, are booked to appear on November 26.
 
And there was Tiffany's in Halesowen, great live venue, worked with Magnum there and other great bands of the 80's!!
 
Played in a few of the clubs as well from 70' to 80'-90's in various bands, mostly in Birmingham. happy days :)
 
and don't forget the cofton country club in cofton park the first time I saw Robert plant and the band of joy in September 1967my 2 brothers were managers there so every thing was free . when Robert plant finished his gig he came over to my brothers and he said that would be £45 and my brother said I will pay you £25 and Robert said that's ok would he do it now for £25
 
Looked through most of the list and visited a fair few of them, did't see the "Rowley Rag" pub. Rowley Regis, thought that was Black country. Paul
 
Chateau Impney is still going, I had a carvery meal there a couple of years ago. The staff seemed to make it very complicated. Someone to pass me the plate, then I had to pass it to the chief, who then passed it to someone else etc etc etc. I thought it was taking the role play a bit too far really.
 
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The Carlton, Erdington remember it opening the Tower ballroom went there once or twice Plaza Handsworth more mature at the time it opened and it had a bar. Chateau Impney, my mother was a bit of a Hyacinth Bucket and that was her dream outing, is it still posh and snobby or has it succumbed to the 21st century? We were up that way last week and I saw it was still there. The Rendezvous is that not now a Miller and Carter steak bar? Was that the place at Powells pool at Sutton Park, Boldmere gate?
Bob
 
I went to a carvery at Chateau Impney some time back. It was trying it's best to be posh and snobby, but not doing a very good job. Most carvery’s you pick up a plate, the chef puts the meat on, and you help yourself to the veg. Not at Chateau Impney, not nearly posh and snobby enough. A waiter passes you a plate. You then give your plate to another waiter, who passes it to the chef.

Aforesaid chef puts meat on plate and passes it back to waiter, who passes it back to you. You then pass plate to another waiter, who passes it to a person who serves veg. Veg person passes it back to waiter, who then passes it to another waiter who takes the plate of food to your table. Simple.
 
Morturn said:
I went to a carvery at Chateau Impney some time back. It was trying it's best to be posh and snobby, but not doing a very good job. Most carvery’s you pick up a plate, the chef puts the meat on, and you help yourself to the veg. Not at Chateau Impney, not nearly posh and snobby enough. A waiter passes you a plate. You then give your plate to another waiter, who passes it to the chef.

Aforesaid chef puts meat on plate and passes it back to waiter, who passes it back to you. You then pass plate to another waiter, who passes it to a person who serves veg. Veg person passes it back to waiter, who then passes it to another waiter who takes the plate of food to your table. Simple.
Click to expand...
....and by the time you get it it is cold.
Bob
 
Morturn said:
I went to a carvery at Chateau Impney some time back. It was trying it's best to be posh and snobby, but not doing a very good job. Most carvery’s you pick up a plate, the chef puts the meat on, and you help yourself to the veg. Not at Chateau Impney, not nearly posh and snobby enough. A waiter passes you a plate. You then give your plate to another waiter, who passes it to the chef.

Aforesaid chef puts meat on plate and passes it back to waiter, who passes it back to you. You then pass plate to another waiter, who passes it to a person who serves veg. Veg person passes it back to waiter, who then passes it to another waiter who takes the plate of food to your table. Simple.
Click to expand...

Morturn by the time you get your plate back the food is cold after all the passing about
 
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