00:00 So, Hockley Social Club is a venue that we actually started after COVID and we came out
00:07 of the ashes really of Digbeth Dining Club when we were based over in Digbeth and unfortunately
00:12 we couldn't go back to Digbeth after COVID and we'd taken this space on prior to that
00:18 and we wanted to carry on doing street food, showcasing some stuff but we also wanted to
00:22 create something new.
00:23 Whereas Digbeth Dining Club was all about the street food, we wanted to create something
00:27 that was all about extenuating and celebrating the culture of the city.
00:35 Situated in a former printing factory on an old industrial estate, Hockley Social Club
00:41 has blossomed into what the community here affectionately call an urban oasis.
00:46 The food can be taken as the centrepiece of the evening or to complement the entertainment,
00:51 with everything from live music to comedy and even conferences on hot button topics.
00:56 The vibe is mature yet casual, offering a unique platform for the vendors here.
01:02 Yeah, so it brings loads of benefits.
01:04 It's a great place, it's in city centre, it's undercover which is a great thing when you're
01:09 predominantly working street food.
01:10 It's good to get a bit of cover over here.
01:14 We've gone from the Stamps to Jemfrew, all through COVID we've worked with them and now
01:17 with this new venue we've done really well.
01:20 We've opened a restaurant off the back of it, we've got another residency, we've got
01:23 another restaurant coming.
01:24 It gives us a platform where we don't have a permanent resident, so for us this is our
01:29 permanent residency.
01:30 We've got a kitchen space here, we can interact, we can provide people and obviously it helps
01:34 us massively in terms of overhead costs.
01:37 Unashamedly taking advantage of the perks of the job, the vendors today each cooked
01:41 me up a dish to try myself.
01:44 So I'm going to do for you our signature dish of the jerk fried strips and that's something
01:48 you serve with as a prize of your choice.
01:50 If you're taking a recommendation, I'll go for the honey soy fries.
01:53 So I'm going to cook for you today a Dirty South, it's one of our most popular burgers,
01:57 been on the menu since we started.
01:59 It's garlic mayo, crispy onions, barbecue, all the trimmings on the salad and smashed
02:04 beef patty and American cheese and it's the go-to if you want a patty freak.
02:08 Today we're cooking turkey shawarma, lamb and chicken, served with fries, with our homemade
02:15 sauces, a people's slaw and a fresh salad.
02:19 Today I'm going to be cooking my signature dish which is Hainanese chicken rice based
02:23 on Singapore's national dish.
02:24 We have our own little version of it here and it's our best selling dish at Oxysocial
02:28 club.
02:29 So a bit of spice, a bit of sweetness, a bit of tanginess, poached chicken.
02:32 It's a beautiful dish.
02:36 No compliance from me with any of these masterpieces, you can tell that every meal was made with
02:42 passion.
02:43 It was well worth calling a cheat day and surrendering myself to each delicious dish.
02:47 There's a perfect mix here, from the aromatic and exotic to the comforting and indulgent.
02:53 Based on my trip tonight, Hockey Social Club has certainly earned its fixture as a premier
02:58 destination in Birmingham's nightlife and dining scene.
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