'Plants are at the heart of our Growing Our Green Heritage Project' Following the success of last year’s lunch, we’re delighted to welcome the team from the Gardens back to Chapter for another special afternoon. Lunch at Chapter Wednesday 23rd September Noon for 12.30pm 2 courses | £30pp Enjoy a delicious seasonal 2-course lunch at Chapter before hearing from Head Gardener Bethan Collerton and Senior Horticulturist Alberto Trinco, who will take you through the work underway t

As part of Chapter's annual support of Martineau Gardens, the charitable free-entry community garden in Edgbaston, we participate in their wonderful children's school holiday fortnight Playscheme. The Playscheme is designed for children who are in temporary accommodation and do not have access to outdoor space. On the Friday of each week, Chapter cooks a hot lunch for the children and the MG volunteers. This year, we provided pan fried Coley and vegetable pasta and finished

Manila Artisan Breads. Manila Artisan Breads. Jay, master baker, has been baking the bread we sell at Chapter for the past 6 months. H...

Cropthorne Farm strawberries We have much to celebrate with new produce this month! The first of our English strawberries have arrived from Oaklands Fruit Farm in Cropthorne Worcestershire, so we’re turning them into Eton mess, piped with Chantilly cream and dollops of meringue. We've also added Devon Rope Grown Mussels to the menu. The mussels are from the River Exe in Devon and are cultivated by hanging ropes in the water, where mussels attach themselves. It's eco-friendly

Worcester Produce. How lucky are we to live so close to the highest quality farmland in the UK! In Pershore , nestled amongst orchards...

ob&b Richard and Dinah Berry, who first met as design students, started their furniture business in 1988 with a loan from The Princes...

Suzanne Barnes Design Partnership Suzanne is responsible for our restaurant design, from mapping out the space when the site was just an...

Our monthly changing Set Price Menu has caught the eye of the Good Food Guide! We’ve been highlighted as one of 40 restaurants in Britain offering our great quality at a set price every lunch and dinner throughout the week, with no time constraint on dinner. Come and enjoy the best of British produce at lunch, pre-theatre, prime time dinner or all day Saturday – you can’t get more accessible than that. SET PRICE MENU 2 courses £24 | 3 courses £31 Tuesday to Saturday lunch

Head to our What's On page for the latest Chapter events. *Event details have expired. We are celebrating our third year of celebrating Robbie Burns’ birthday with a lively Burns Supper event on Friday January 24th. The evening kicks of with a piper in full kilt regalia piping guests into the dining room from the bar at 7pm where MC for the evening, Dundee born Stuart Pemble, delivers the Selkirk Grace and his rousing Address to the Haggis. Before the main course, a bottle of

We have been super excited to be participating in this month- long, city-wide festival! Running all of August, Tuesday to Saturday for...

Our favourite local community garden, Martineau Gardens, ran a fortnight of wild play activities in August for children from 8 to 12 who are eligible for free school meals. It was a fantastic fortnight, with the Gardens collaborating with Birmingham PlayCare Network to provide lots of fun including nature activities, arts and crafts and sports and games. On the Friday of each week, Nathan, our executive chef, prepared a hot meal of vegetable pasta bake and pan fried hake for

We couldn’t be happier to have been awarded, for the second year running, The Good Food Guide’s Best 100 Local Restaurants 2024! The award is a result of being nominated by our lovely customers, followed by an inspection from the Good Food Guide (GFG) team who looks for restaurants that are: · Independently run and owned by hands on proprietors · Offers regularly changing seasonal menus at affordable prices · Demonstrates strong relationships with local suppliers · Rooted in

Chapter is rated by The Good Food Guide as one of the UK's 30 best restaurants for your first al fresco meal of the year. 'As the weather gets warmer, we invite you to take a seat at these Good Food Guide restaurants primed for excellent alfresco dining' Good Food Guide 2024. Come and enjoy your new summer menu and the sunshine on our terrace. Book online.

Chapter took home Gold ‘Taste of the West Midlands’ at the West Midlands Tourism Awards as part of Visit England’s Awards for Excellence sponsored by the WMCA. Judges put a big emphasis on how the winner would need to demonstrate operating in an ethical, responsible, and sustainable way as well as focusing on the business’s usp. What the judges loved about Chapter is ‘the excellent variety of their menu, the wonderful atmosphere and décor, and top service, as well as the se

Think asparagus, wild garlic, new season spinach, and rhubarb to name just a few of the sensational spring produce landing in our kitchen. We have favourite produce from every season but there’s something about the joy of moving from root veg to above-the-ground abundance. Lucky for us, the asparagus season has started early (a whole month earlier than last year!) so it should be a nice, long season this year. Our asparagus comes from the beautiful Wye Valley where you can ge

On Wednesday, February 21st 2024, Loki Wine hosted a Rhone Wine Dinner at Chapter. Martin Champagne from Domaine M Chapoutier took us through a tasting of seven wines which accompanied a menu specially designed to match. He showcased the exquisite range of Northern and Southern Rhones where Chapoutier produce wines of finesse and grace. Two stunning whites, Saint Joseph and Condrieu, accompanied the Seared Brixham Scallop course while La Bernardine Chateauneuf du Pape with it

What a celebration! We paid tribute to Rabbie in true Scots fashion. Our piper greeted guests outside on the terrace and after a reception with our special aperitif Drouthy Goose, he piped everyone to their seats. Stuart Pemble, our MC for the evening, said the Selkirk grace before being treated to traditional Scottish faire featuring cock a leekie, Stornaway black pudding, haggis neeps and tatties, and cranachan. Stuart delivered Ode to a Haggis in perfect Burns dialect with

In August of 2023 we commissioned Sarah Leigh of Felti, to design an original piece of artwork for our long wall in the dining room above...

Wednesday, November 22nd 2023. What a great way to start a day – with a whisky training breakfast led by Ian Macleod’s Gordon Dallas featuring 7 different whiskies: Tamdhu 12yo, 15yo, 18yo, and Glengoyne 10, 12, 15, 21 yo! Chapter created breakfast dishes to match each whisky. The event started with a Glengoyne 15yo Apple Sour Cocktail matched with an Apple & Cinnamon Muffin, followed by: Wild Mushroom on Toast. whisky & tarragon sauce | apple marigold GG 10yo Smoked Salmon

What a great evening we had at our Meat and Cheese Dinner hosted by Aubrey Allen on October 20th 2023. The evening started with the most delicious homemade Devon chicken sausage made with Clonakilty black pudding served with the welcome aperitif. Master Butcher Mick Jackson then treated our guests to a demo butchering a rump of Angus beef, showing just what an art proper butchery is. Once seated in the dining room, Simon of Aubrey Allen introduced the tremendous amuse bouche