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Made in Britain.

Nature Led, Ethical & Sustainable. 

We started Chapter in 2021 with the aim of showcasing a beautifully  British menu in our relaxed neighbourhood restaurant. We love being part of our Edgbaston community, and supporting Martineau Gardens. 

Provenance is key for Chapter's kitchen brigade. We source from dedicated farmers and fishermen around the British Isles who are an amazing bunch!

We visit our farms that provide us free range meat, LEAF accredited fruit & veg, and artisanal cheeses. Don't miss our daily catches direct from Brixham harbour.

Our Family Of Suppliers.

Aubrey Allen: quality Coventry based butcher supplies our strictly free range meats of Cornish lamb (the rocky outcrops with wild herbs give the lamb a particular delicious flavour), Suffolk pork (from farms of the animal welfare committed Butler family near Southwold), dry aged beef from British and Irish grass fed beef herds, Highland venison (from the Balmoral Estate).  

British Cheeses: are from artisanal producers from around the British Isles and Ireland.  

Channel Fisheries: our Brixham based supplier provides wild fish purchased from day boats that have landed their catch at Brixham market. We buy direct from Channel daily and it gets to us the very next day - this is what makes our fish dishes so special! 

Worcester Produce: this Pershore based supplier's fruit and veg is from the gorgeous fields and orchards in Worcestershire, Herefordshire and Warwickshire. As soon as the produce is picked, it finds its way the next morning to Chapter. This makes us the first in line for all that a new season has to offer.

Birmingham Brewing Company in Stirchley brews a number of our favourite beers.

200 Degrees Coffee on Colmore Row in the city centre roast their own beans sources from around the world. 

We designed Chapter with British manufacturers at the forefront of our design.

Our great friend Suzanne Barnes of SBDP in the Jewellery Quarter, along with her assistant Emerald Herrick-Doyle, designed the interior using the colour scheme of the burnt orange and blue bricks of the Edwardian terraced buildings in the Crescent as her inspiration.

Our energy efficient induction kitchen, designed by our our own chef director Ben Ternent and Richard Green of Greens Commercial Kitchens in Huddersfield, was manufactured in Britain with British steel.

Our plates and bowls are manufactured just up the road in Stoke on Trent by Churchill's. The ranges we have chosen include Raku which has a lovely crackling effect achieved through a special firing process.

Local ceramicist Georgia Allen has created bespoke vases & butter dishes. She has a BA from Central St Martins in graphic design and is developing her ceramics business.

Our fitted wine racks, waiter stations, comfy window seats and banquettes area all manufactured by our friends Richard and Dinah Berry and their team of ob&b in Kingswinford.

In August 2023 we commissioned Sarah Leigh of Felti, to design an original piece of artwork for us. Sarah specialises in creating hand made felt in her Bournville studio. ‘After progressing a few designs it was this Elements piece of green and blue that reflected Chapter’s focus on provenance of ingredients and connection to the land, presented in an abstract, undulating form' says Sarah.

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