Restaurant Sael

Restaurant Sael Sǣl
Noun: Occasion, Season, Time Coming to The Goodsyard in Birmingham's Jewellery Quarter this Autumn.

With just eight seats arranged around an elegant kitchen counter, Sǣl promises a dining experience that is at once intimate, immersive and deeply rooted in the seasons. Guests will be invited to take part in a single sitting per service, where the kitchen becomes stage and table - a place where conversation, craft and conviviality are given equal weight.

Yesterday was an emotional day.I'm so proud of myself for sticking to my guns. There have been so many times over the pa...
18/04/2026

Yesterday was an emotional day.

I'm so proud of myself for sticking to my guns. There have been so many times over the past 18 months I've just wanted to walk away and give everyone their money back from the crowdfund.

It's shown me that the slow road does pay off and the hiccups that we've had have only shown me how truly special this little slice of the JQ is going to be.

To every single one of you who has supported me, checked in on me, asked how it's all going. It's been incredible and has kept me going.

I'm still taking a little break from socials, as we still have quite a bit to work out over the next couple of weeks. But I couldn't keep this to myself.

We are on the home straight.

Now the real work starts.

Have an amazing weekend, because I certainly will ❤️

There are some BIG things to come. But recently, it's been nothing but pain and stress. I miss cooking for you all, but ...
27/03/2026

There are some BIG things to come.

But recently, it's been nothing but pain and stress.

I miss cooking for you all, but the feedback from pop ups is that you're all waiting for us to open to spend your money, which I get. I mean, I have been saying we'll be getting keys "next month" for almost a year now! 😂
I'd love to do a pop up, maybe May? Collab? Let me know.

It's been a rough start to the year, we were meant to have keys mid January, and I was optimistically hoping that we would be almost there with everything. Able to take bookings, releasing updated Collab dates, but here we are. Still waiting.

I still don't have a time for keys. I'm inundated with requests from people about how long it's going to be, what about dates for this and for that, how can we book, etc. Suppliers asking when I'm going to be ordering. Asking me questions I don't have answers for.

Emotionally I'm broken. This process hasn't been what I wanted it to be. I don't think it's been what any one of us has wanted it to be.

My savings are well and truly wiped out.
We're a month away from losing the house.

I've decided (unless something miraculous occurs) that I'm going to be taking a break from all social media for a month.

Mr Claridge (who has been fantastic through everything) has offered me a full month's work at The Wilderness and I want to immerse myself in cooking again and re light the fire that extinguished in me.

If you want to get in touch, please send me an email, I'll be still working behind the scenes. Or ping me a message on the works WhatsApp (more about that feature later!)

But yeah, for the moment, my brain needs a rest.

I am eternally grateful to every single one of you for your continued support and I am so excited that I will at some point be able to welcome you, alongside to the restaurant.

It's going to be special.

So for now. Enjoy a little sneak peak of things to come from an old friend of mine
More to follow, in time.

From us both, our love as always
J&H

South coast codCured and gently poached with a mousse made from the trim and soft herbs.Portioned and warmed in brown bu...
17/03/2026

South coast cod
Cured and gently poached with a mousse made from the trim and soft herbs.
Portioned and warmed in brown butter.
Served with brassicas from our allotment.

Miss you all.

📸

"Beef Pie" from our pop up in December. tartare, dressed with an artichoke tare.Pickled walnut ketchup and a cheese cust...
19/02/2026

"Beef Pie" from our pop up in December.

tartare, dressed with an artichoke tare.
Pickled walnut ketchup and a cheese custard.
Finished with a toasted seaweed furikake.

Lovely little bite this was!

Can't wait to cook for you guys, it's coming, I promise.

❤️❤️

Back at the wonderful for the next few weeks. 🍻 Pancake day on Tuesday, rolling straight into this menu on the Wednesda...
11/02/2026

Back at the wonderful for the next few weeks. 🍻

Pancake day on Tuesday, rolling straight into this menu on the Wednesday! 🥞

We're doing 2 weeks, Tuesday-Friday! 🎉

Taking over so the busy boys can concentrate on getting the boozer .b30 ready to rock!

Very excited for this menu, hopefully my last hoorah before we open 🤞🏻

Got a couple of things lined up in Feb First is Pancake DayCome and have some beers and a stack! February 17th! Be there...
06/02/2026

Got a couple of things lined up in Feb

First is Pancake Day
Come and have some beers and a stack!

February 17th!
Be there or be square.

Slide to the right for the menu. Classic, with some twists.

Looks good don't it 👀🤤



A little post about recent times. I'm openly going to admit last year didn't go as expected. I really thought we would b...
31/01/2026

A little post about recent times.

I'm openly going to admit last year didn't go as expected. I really thought we would be open before Christmas, that was almost a given.

But to be coming close to a year delayed, it's become quite tiring.

Whilst I love (and I do love) doing pop ups, they're bloody hard work. They're emotionally draining, physically hard work and time consuming.

Sadly at this time of the year, the agency work is as dry as that Sahara and there just isn't any.

I've applied for over 30 part time and temp jobs, pulled all the strings I have, favours and help from friends. But other than Cork and Cage last week, I didn't have any work the whole of January.

I did have a Valentine's date pencilled in, but the venue couldn't commit to the whole weekend sadly. 😔

So, I'm asking, does anyone need a hand with anything? Literally anything? I'm available tomorrow, I can cook, I can run a floor, I can pour a pint or make a coffee.
Hell, I can even wash pots!

Currently this isn't sustainable for me and I've thought long and hard about reaching out, but I have too.

So please, share around, keep your eyes and ears open for anyone looking and help get me through to opening the restaurant.

Eternally grateful for you all. ❤️

Well. Here we are again... Starting to sound like a broken record aren't I. "Our last"Do you know what, we will keep goi...
14/01/2026

Well. Here we are again...

Starting to sound like a broken record aren't I.

"Our last"

Do you know what, we will keep going until we get keys, until we have a set date.

I'm pushing through the desperation to get going and the pain of seeing another year go by and being no further along (so it seems sometimes!)

So here we are.

We're back at the incredibly supportive what a bunch of legends these guys are.
27/28/29th January.

Going vegan, 'cause why not!?

As we leave this year behind, we have to take time and appreciate the good. This year has not gone as expected, most of ...
31/12/2025

As we leave this year behind, we have to take time and appreciate the good.

This year has not gone as expected, most of you know that.

Insane delays, most of the issues out of our hands. But it's a steep learning curve for everyone involved. (I think everyone will agree!)

But through the hardships we have continued to work and keep afloat.

So, a thank you; to you, our customers, our friends our extended family.
A thank you for the kind words, the support, the smiles and the love.
A final thank you to those who have allowed us to use their homes to showcase us.

Very happy to put 2025 behind us, we are optimistic about 2026 and whenever we open, we can't wait to welcome you.

Happy New Year from myself, Hannah and Pickle x

FINAL news of the year! Our final dance at Chancers. 28th December 7pm.Menu is priced at £80 per head, but due to it bei...
06/12/2025

FINAL news of the year!

Our final dance at Chancers.

28th December 7pm.

Menu is priced at £80 per head, but due to it being December, we are only requiring £20pp to reserve a seat.

It's going to be a good one, a final hoorah

Bookings will go live tomorrow (Sunday 7th) at Midday.

Next up on the news front.After incredible feedback last year, the Breakfast Club is back. Some little twists on last ye...
06/12/2025

Next up on the news front.
After incredible feedback last year, the Breakfast Club is back.

Some little twists on last year, but everyone loved it, so not changing it too much.

on the dates shown. Walk in only and butter collection on Christmas Eve

Love to all!

Address

53 Pitsford Street
Birmingham
B18 6FG

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