Due to popular demand well-known independent canal side eatery, ju ju’s café, has recently invested in a restaurant expansion and facelift - doubling its size to cater for up to 100 guests. And in line with the expansion it has recruited a pedigree head chef. Friendly face of ju ju’s café, owner Julia Pallister, said: “This has come as a result of running out of space, particularly at the weekends for brunch, Sunday roast and dinner.  We have, over the last eight years, built a great reputation which has fuelled demand. 

The new space also lends itself perfectly to private parties, functions and conferences. In addition, we have a beautiful al fresco dining area, weather permitting, with fabulous canal views.  When the sun shines it is just sublime.”

It’s a great triumph for Julia who first opened ju ju’s at the height of the recession in May 2009 – a brave move, considering so many other restaurants were closing at the time.

Based in Birmingham’s Canal Square, with great views over the canals, narrow boats and canal wildlife, ju ju’s is committed to serving freshly prepared, quality, hearty, wholesome British comfort food. It has a big following, largely made up of loyal nearby residents, as well visitors from further afield given its proximity to Birmingham’s major theatres, Symphony Hall and Barclaycard Arena which are all just a few minutes’ walk away.  Many diners from afar seek out ju ju’s after having read positive reviews, features and social media feedback.

“We aim not just to serve our customer, but delight them with our food, service and atmosphere. ju ju’s is a friendly, relaxed and quirky place to dine. We welcome diners with any special dietary requirements and since everything is prepared and made at ju ju’s, we are happy to alter our dishes to our customers’ liking. This kind of personal attention has kept our customers returning and recommending us,” Julia says.

“It’s hugely important to point out that none of this would have been possible without the continued support from our incredibly loyal diners and the brilliant team I work with.”