Chapter is an independent neighbourhood restaurant upholding sustainable practices and British produce with a seasonal menu guided by taste. Located in the pedestrianised section of Greenfield Crescent in the very heart of Edgbaston Village in Birmingham, Chapter restaurant is making waves with a nature-led offering served up in a semi-detached Victorian building. The dining room has been renovated in a light and bright style reflecting modernity and glamour. The seating is spread over a dining room, bar lounge, and rear patio with added space in the lower front terrace.
The menu is similarly modern, but informed by the classics and brilliantly executed. Chapter restaurant is committed to a sustainable approach focused on provenance: all protein comes from free-range farms, fruit and vegetables sourced only from LEAF-accredited suppliers, and fish sourced from daily catches in British waters. Whether it be breakfast, lunch, or dinner, menus are curated to showcase this nature-led philosophy. Breakfast items include a full English with maple cured gammon rib-eye, Butler sausages, Clonakilty Irish black pudding, wild mushrooms, eggs, rosti potatoes, and confit vine tomatoes; and an affectionately named ‘Benny’ of eggs Benedict with Severn and Wye smoked salmon.
For lunch and dinner, seasonal starters can include cured and torched mackerel with poached rhubarb and compressed cucumber, boneless chicken wings with caramelised cauliflower puree and crispy chicken skins, or tender seared Brixham scallops served with Jerusalem artichokes and crispy bacon. Following that, expect a risotto with the seasonal additions available on the day; a free-range cut of pork with charred hispi cabbage, root vegetables and apple puree; and expertly cooked dry-aged beef fillet with peppercorn sauce, tomatoes, crispy onions and fries. Alternatively, set-price menus are available for lunch and dinner, running from Tuesdays to Saturdays. If you can spare some room for dessert, we’d recommend a Yorkshire rhubarb trifle with ginger custard to round it all off.