Cheals — Restaurant in Metropolitan Borough of Solihull

What an amazing place. The decor is stunning, the staff are next level, and the food well, honestly there are no words to describe just how sublime the food is. Canapés of parfait and fish chips in a single bite. The parfait was light, smooth as silk and a decadent deep warming flavour, the pastry case was light and crispy making it pure heaven. The ingenious compilation of fish roe, pea and perfectly seasoned potato was a full fish and chip meal in a single mouthful. The amuse bush of pumpkin volute, rye bread and butter was a true pallet awaking before the arrival of the start to the meal, the seared scallop was pure butter in the mouth and cooked to absolute perfection, the lobster in claw in the thinnest and crisp of batter perfectly balanced the dish. The confit duck egg yolk on a bed of potatoes was divine and when the egg broke over the pillow of potato it elevated it to a deep comport, then the main attraction The venison was melt in the mouth, cooked to a perfect temperature, the dots and dabs of reductions and sauce perfectly balanced the game flavour of the meat and allowed the deep rich flavour of the venison to be the star of the dish. The lamb was again perfectly cooked and rested to sheer excellence, soft pink and rendered as should. Again the accompanying array of sauce and purees lifted and balanced the dish so that every bite of the lamb was a lamb show but hugged by its best friends. Then on to dessert, the dark chocolate delise was nothing short of a weighted blanket hugging you and drawing you into a deep coma of delight. Our waitress was polite, pleasant and very knowledgeable, our Somalia was very knowledgeable bubbly and attentive and when we asked for a recommendation he took time to explain all aspects of the menu and was very attentive and finally the matra dee was brilliant ensuring all our requirements were met and went above and beyond. Cheals offers some of the best modern fine dining I have had the pleasure of indulging in. Quite simply I will be back again and again, again. To sample the other dishes we couldn't do in a single sitting. Can not recommend cheals enough or praise the staff on levels. Cheals are now my go-to guilty pleasure, prices are very competitive. All in all a fantastic experience and worth every penny, with sublime food.

Thanks again to the team at cheals you made our...

A big thank you to Liam, the lovely team and exceptional Chef “de force”, Matt Cheal.

We effortlessly booked online and received a confirmation asking for any dietary requirements which was excellent as we most often choose to eat vegetarian.

We had visited the restaurant several times when it was under Chef Jacques van der Merwe but once he had left, we kind of “forgot” about the place until friends gifted us a voucher.

We are over the moon they had as I am not sure when we would have tried out the restaurant under Chef Matt Cheal.

Extraordinarily gorgeous and absolutely delicious amuse bouche of varying textures and taste profiles. Just perfect!

Vegetarian dishes are outstanding. Ambience is relaxing and the service is ideal; not too much that it is a constant interruption and not too little that you start becoming irate.

This is edible art at it's finest!

Will be back!

PS - just a note after I read one of the other reviews: I have no doubt that the waitstaff would have go out of their way to seat you elsewhere or make you more comfortable but you do need to make them aware if you are not satisfied with any aspect. This goes for everything, don't assume anyone thinks like you do, if they don't know something is amiss, they...

My wife and I enjoyed an absolutely fantastic weekday lunch at Cheal’s. From the outset, the front-of-house staff were exceptionally courteous and helped to foster a relaxed atmosphere. The menu promised a creative and varied dining experience that was ably executed by Matt Cheal’s kitchen team. We could not find any fault in the composition, cooking, or delivery of any of our dishes. In addition to this, little surprises and flourishes dotted about each plate (for example, the little drop of pickled walnut gel atop the amuse bouche) ensured that we were consistently excited to experience the next course. The member of the front-of-house team who served us (a lady with glasses and blonde hair) eloquently explained each dish and answered any questions we had and, through acts such as the pouring of sauces, was able to add an appropriate level of theatre to each dish without undermining the restaurant’s intimate atmosphere. The high quality of treatment that we received was made all the more impressive when the affordable price of the lunchtime menu is taken into consideration. We shall watch the development of Cheal’s menu with great interest and look forward to returning...