An exciting new chapter for Birmingham’s culinary scene is set to begin with the launch of a fresh independent venue in the heart of Edgbaston Village.
Experienced local restaurateurs Ann Tonks, Irene Allan and Ben Ternent are cooking up a new culinary landmark for the city with the planned opening of a kitchen, bar and terrace at 5-6 Greenfield Crescent within Edgbaston Village on the prestigious Calthorpe Estate. The restaurant - Chapter - will focus on quality, combining produce and products from a family of independent suppliers with top class service to provide a high-level addition to Birmingham’s dining landscape. The venture is being made possible thanks to a diverse range of funding, including shareholder investment and club membership opportunities, a number of which have already been taken up by Birmingham’s dining community. Ann Tonks said: “We are so excited to have been presented with this opportunity by Calthorpe Estates to bring a new independent bar and restaurant to Edgbaston Village’s thriving neighbourhood. “After the heartbreak of losing our long established restaurant earlier in the year, Calthorpe reached out to give us a new lease of life. We’re starting this new chapter from scratch and have already had a huge amount of love from our community. “This has given us confidence that our vision is something that the city wants - the interest in our club membership has been fantastic so far. “We can hardly wait to start welcoming guests.” Haydn Cooper, Chief Executive at Calthorpe Estates, added: “We are delighted that the renowned Chapter team have chosen Edgbaston Village for a new restaurant. “Their ethos strongly aligns with our vision, and they will be a fantastic addition to Edgbaston and Birmingham’s gastro scene. Chapter will be the centrepiece of the newly improved Greenfield Crescent. “Works recently finished to create a stunning granite road surface and enhanced public realm featuring festoon lights, stylish planters and improved signage. It all combines to help create a vibrant heart for the Village. “Edgbaston is going from strength to strength on the back of new occupiers and the popular Edgbaston Village Artisan Market.” Joining Chef Director Ben will be Head Chef Nathan Swift - the duo are looking to build a strong team of chefs, including apprentices in the kitchen. They will use top quality British produce from trusted suppliers they have used for over a decade including Aubrey Allen for free range meat and artisanal cheeses; Channel Fisheries and M&J Seafood for fish; and Worcester Produce for local fruit and vegetables. With the lease now agreed, Jewellery Quarter based Suzanne Barnes of SBDP will lead on interior design in order to create a stylish restaurant and destination bar. Chapter is targeted for an early December opening - other membership and dining experience opportunities are expected to be announced in coming weeks.