Birmingham’s elite chefs have set their sights on a new city restaurant, pledging to cook in its kitchen when it opens later this autumn.

Stars of the region’s culinary scene have signed up to guest at Sael when it launches at The Goodsyard in the Jewellery Quarter as a way of supporting the restaurant’s fundraising efforts.

Birmingham chef Jonny Mills has launched a crowdfunding campaign to raise funds to support the opening of a permanent home for Sael, a dining concept that popped-up in venues across town over the past year.

Read more: Chef says ‘we need your support more than ever’ as he announces Jewellery Quarter restaurant

Read more: Top Birmingham restaurant forced into major change due to ‘ongoing price hikes’

Top chefs including Glynn Purnell, Alex Claridge, Kray Treadwell, Dan Lee, Karl Martin-Boulton and Adrian Luck have promised to host guest dinners at Sael if customers pitch in £150 or more to help Jonny reach his £35,000 target.

Other hospitality businesses have thrown their support behind the campaign too, with nationally esteemed Birmingham cocktail bars Couch, Passing Fancies and Lucky 7 signing up for one-off special events at the new venue.

The Crowdfunder campaign launched on Monday, April 12 and by Tuesday morning it had already raised more than £4,000.

Sael is set to be an ‘intimate’ restaurant at The Goodsyard in the Jewellery Quarter, with just eight seats set around an ‘elegant kitchen counter’.

Announcing Sael, the restaurant stated: “At the heart of Sael is a singular tasting menu that evolves in step with the landscape, driven by hyper-seasonal produce and the finest local suppliers.

“Mills’ cooking is defined by precision, restraint and deep respect for his ingredients – dishes are designed to let nature lead.

“Waste is minimised, with clever preservation techniques and an inventive drinks programme ensuring that no part of the process is left behind.

“In one dish currently in development, turnip is used threefold – as a raw, bitter crunch in a white crab tartlet; its roasted trimmings steeped into a smoked dashi for poached cod.

“Elsewhere, whole lamb is broken down and celebrated across the menu: belly braised and served with preserved wild garlic; fat rendered into an indulgent post-dinner fudge; and prime cuts paired with smoked offal sausage.”

An exact open date for Sael is yet to be announced but we’ll share more as we get it.