Having spent the past few years building buzz with his pop-ups, Jonny Mills looks to launch a brand-new intimate, low-waste chef’s table in Birmingham. Sǣl—an Old English word for a gathering of townsfolk to celebrate harvest, seasonality and community—will open at The Goodsyard in August.
The much-anticipated restaurant on the JQ’s train station doorstep will feature just eight seats arranged around an elegant kitchen counter. Inviting guests to take part in a single sitting per service, where the kitchen takes centre stage, expect a dining experience that is intimate, immersive and deeply rooted in the seasons.
Sǣl’s singular tasting menu is driven by hyper-seasonal produce and the finest local suppliers, while Jonny Mills’ cooking is defined not only by precision, restraint and respect for his ingredients, but also by its aim to keep waste minimised—with clever preservation techniques and inventive drinks ensuring nothing is left behind.
Meanwhile, front-of-house will be helmed by Asher Beardsmore (who has previously worked at the likes of Couch, Opheem, and Tropea). With a waste-conscious approach, Asher will craft an ever-changing drinks menu while embracing a warm hospitality style that makes you feel more like family than diners.
The opening of Sǣl is Jonny’s return to permanent bricks-and-mortar, marking a new chapter following the closure of his much-loved Leamington Spa restaurant, The Tame Hare, after the pandemic. His previous experience includes kitchens such as The Cross at Kenilworth and Mallory Court.
You will find Sǣl at 5 Station Way, The Goodsyard, Birmingham, B18 6FH—joining the Sicilian restaurant, Vieni, and cocktail bar, Passing Fancies, in the new neighbourhood—serving dinner Wednesday to Sunday at 7pm.
