Simpsons is an informal, contemporary and elegant restaurant that reflects the spirit of fine dining today. The aim is quite simple - to select the very best seasonal ingredients and provide the best quality in food and service. Andreas Antona's early years were spent working in kitchens in Germany and Switzerland, providing him with excellent training.
Since then, he has worked with some of the biggest names in the chef world, including Michael Quinn MBE, Britain's first celebrity chef and Anton Mosimann OBE. He left London to work in the Midlands and it was in the renowned Plough and Harrow in Birmingham where he began winning international acclaim.
Since then, he has worked with some of the biggest names in the chef world, including Michael Quinn MBE, Britain's first celebrity chef and Anton Mosimann OBE. He left London to work in the Midlands and it was in the renowned Plough and Harrow in Birmingham where he began winning international acclaim.
Services
Led by chef director, Luke Tipping, Simpsons has earned a reputation for offering one of the best dining experiences in Birmingham. In recent years, the restaurant has undergone a transformation in terms of design resulting in a bright, modern dining space inspired by the colours and shapes of nature.
We want to take this opportunity to give you an insight into "The New Normal" at Simpsons. As you are aware, we closed our doors back in March in line with Government rules in order to maintain the safety of our customers and guests. During this time, we have been eager to get back open to provide you with the best-quality customer service, food and drinks we are known for.
Following a major refurbishment, Simpsons Cookery School has now been renamed the Eureka Kitchen, a fully equipped working kitchen which will allow for much more hands-on experience during each course.
After some cooking, you will take a short break to sip champagne (or non-alcoholic alternative) whilst the Simpsons team set up the Chef's table, where you'll sit down all together and enjoy a three-course lunch which includes some dishes you have prepared earlier on.You will also be invited to help the chef plate up, learning essential techniques for Michelin worthy presentation.
After some cooking, you will take a short break to sip champagne (or non-alcoholic alternative) whilst the Simpsons team set up the Chef's table, where you'll sit down all together and enjoy a three-course lunch which includes some dishes you have prepared earlier on.You will also be invited to help the chef plate up, learning essential techniques for Michelin worthy presentation.
All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menus do not include all ingredients - All guests are advised to mention allergens even if not listed as an ingredient on the menu when placing your order. The tasting menu not suitable for multiple allergies and dishes cannot be altered, an alternative dish may be offered when possible.
Here at Simpson's we have tried to collect a diverse selection of wines to suit the varied nature of our food. With examples from both the new and old world we have tried to ensure that each is of the best quality for the style and price. We have created our wine list organising it by country of origin starting from France and then proceed, in alphabetical order, with all the other wine producing countries.
Reviews (7)
Jiao Daren
Jan 14, 2022
Report
Michelin 1 star restaurant. We really enjoyed our lunch there. I have to admit this particular experience was a lot better than our previous one we had 5 years ago. We enjoyed every single dish we were served and the price was very reasonable. We are planning to come back very soon and highly recommend you to have a try.
J. K.
Jan 06, 2022
Report
Ciaran Moore
Nov 22, 2021
Report
Jason Escapes
Nov 18, 2021
Report
Kucinta
Sep 26, 2021
Report
Memorable first visit for a birthday treat and won't be the last. Very impressed with the atmosphere and attention to detail by all the staff. One minor hiccup was an anniversary card that was on our table when we weren't celebrating such an occasion. We laughed it off and nothing more came out of that.
Starters we had the Loch Duart Salmon and Norfolk Quail. Mains we had the Stone Bass and Herefordshire Beef Fillet. Lastly for dessert we had the Mirabelle Plum and Banana Souffle. My cocktail for the evening was the Cuban Mojito and it was thoroughly delicious that I had to re-order!
It was an
Starters we had the Loch Duart Salmon and Norfolk Quail. Mains we had the Stone Bass and Herefordshire Beef Fillet. Lastly for dessert we had the Mirabelle Plum and Banana Souffle. My cocktail for the evening was the Cuban Mojito and it was thoroughly delicious that I had to re-order!
It was an
Andy Lee
Sep 10, 2021
Report
Jan-Sebastian Wist
May 30, 2021
Report
Went for their lockdown al fresco pop up. The food was amazing and the service was incredible as well. The garden is stunning and I loved their informal yet very special set up. We had a three course meal and every dish was great. I especially enjoyed the fillet steak main. It deserves its Michelin star
