Birmingham is set to welcome a new addition to its dining landscape with the opening of Sǣl at The Goodsyard in August 2026.
The restaurant, from Chef Patron Jonny Mills, will open on the doorstep of the Jewellery Quarter train station.
With just eight seats arranged around an elegant kitchen counter, Sǣl will offer a dining experience that is intimate, immersive and rooted in the seasons.
Guests will be invited to take part in a single sitting per service, where the kitchen becomes both stage and table.
The experience has been designed around conversation, craft and conviviality.
At the heart of Sǣl is a tasting menu that evolves with the landscape, driven by hyper-seasonal produce and local suppliers.
Mills’ cooking is defined by precision, restraint and respect for ingredients, with dishes designed to let nature lead.
Waste will be minimised through preservation techniques and an inventive drinks programme, ensuring that no part of the process is left behind.
The drinks programme and front-of-house will be led by Asher Beardsmore.
Beardsmore’s experience includes time at Couch, Opheem and, most recently, as Bar Manager at Tropea.
With a thoughtful, waste-conscious approach, he will create an evolving drinks offer that mirrors the spirit of the kitchen.
The programme will be refined, resourceful and rooted in place.
Sǣl’s interior will echo its ethos, with an understated and welcoming design shaped by soft furnishings, natural textures and art sourced from local galleries.
Hospitality will be warm and familiar, inviting guests to feel more like family than diners as they are drawn into the rhythm of the kitchen.
The opening follows a successful run of acclaimed pop-ups across South Birmingham.
Mills’ return to a permanent bricks-and-mortar restaurant marks a new chapter following the closure of his Leamington Spa restaurant, The Tame Hare, after the pandemic.
His previous experience includes kitchens such as The Cross at Kenilworth and Mallory Court.
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