A partnership forged in mutual passion, bringing the warmth of Sri Lankan island hospitality and authentic family recipes to our guests.
The year 1796 marks a pivotal era in Ceylon’s rich history—a time when the island was the jewel of the ancient maritime spice route. Merchants, seafaring traders, and indigenous coastal communities exchanged Ceylon cinnamon, dark black peppercorns, cardamom, nutmeg, and aromatic curry leaves with the world.
At Ceylon 1796, we honor this legacy not as museum pieces, but as living, breathing food: fiery sambols, slow-simmered clay pot gravies, and the rhythmic chop of kottu roti on hot iron plates.
Meet our Chef Director and Operational Director who brought Ceylon 1796 to life.
Driven by a passion for my roots and a lifelong love for cooking, Ceylon 1796 is my tribute to the island of Sri Lanka.
Having entered the UK culinary industry at a very young age, I spent years refining my skills and navigating the demands of kitchens across London and Birmingham. Climbing the ranks to executive chef taught me the discipline of the trade, but it was my love for my culture that inspired me to become an independent restaurateur.
I opened Ceylon 1796 to give my rich heritage a home in Birmingham, offering our guests an authentic taste of Sri Lankan history and family tradition.
Behind every great kitchen is an equally exceptional operational leader. At Ceylon 1796, that leader is Sharath, our Co-Owner and Director.
Originally from India, Sharath has spent more than two decades managing and directing restaurant businesses. Though not a chef himself, his profound understanding of hospitality management makes him the perfect backbone for the business. He entered a partnership with our Head Chef after realizing they shared the exact same tireless work ethic and vision.
Having visited Sri Lanka and developed a deep appreciation for its heritage and cuisine, Sharath was inspired to help build a home for it in Birmingham, ensuring Ceylon 1796 delivers a world-class dining experience.
Never canned or artificial. We crack and scrape fresh mature coconuts every morning for our rich milk curries, sambols, and marinades.
Our dark roasted Jaffna and Southern curries use slow-roasted black pepper, toasted coriander, cumin seeds, and sun-dried goraka.
Traditional Sri Lankan earthenware 'walang' allows curries to simmer gently and breathe, developing depth impossible in stainless steel.