Simpsons has enjoyed a reputation for refined cooking and excellent service for almost 20 years.
It has held a Michelin star since 2004.
Chef director, Luke Tipping and head chef Matt Cheal are award winning chefs
with a talent for bringing out the very best from their carefully selected ingredients.
By working with the best suppliers in the Midlands and beyond, we can ensure our diners will enjoy a memorable gourmet experience.
The Grade II listed building provides an ideal setting and offers private as well as al fresco dining.
For those wishing to end their evening in style, rooms are available.
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. In 1993, Andreas opened his first restaurant Simpsons in Kenilworth and was among the first restaurants in the area to win a Michelin star. Andreas left the kitchen to focus on life as a restaurateur and took over The Cross in Kenilworth in 2013, he is also part of the team behind Pure Bar & Kitchen in Birmingham.
It could be said that Luke Tipping entered the chef profession by mistake, when his father found him a job at the Plough and Harrow – a once renowned hotel restaurant in Birmingham. It was during his time there that he met Andreas Antona. After five years at the Plough, Luke moved on to set up Simpsons in Kenilworth with Andreas, the restaurant achieved a Michelin star in 1994. Ten years later, the team set up a second, larger restaurant in a grade II listed building in Edgbaston, Birmingham. Within just one year, Simpsons Birmingham had achieved a Michelin star which it maintains today. In 1999, Luke was awarded the first ever Midlands Chef of the Year Award. He received a Professorship of Culinary Arts by University College Birmingham in October 2010, in recognition of his efforts in promoting the next generation of kitchen stars. Luke has worked at Simpsons for 20 year and describes his cooking style as natural, seasonal and free flowing.
Matt Cheal joined the Simpsons team straight out of college in 2000 and has spent the past 14 years learning the ropes of a Michelin starred kitchen from chef director and mentor, Luke Tipping. Following the departure of Adam Bennett, Matt was promoted to head chef and is now in charge of a brigade of 14. Outside of the kitchen, Matt teaches at Simpsons’ cookery school once a week for 12 guests. A keen traveller, Matt loves to dine in Michelin starred restaurants around the world. He plays football, golf and enjoys socialising when he can!
Chris McCaughran is our talented and friendly restaurant manager. Chris has a wealth of experience working in hospitality, most recently as restaurant and bars manager at Hotel Latour in Birmingham where he took care of hospitality for the Marcus Wareing inspired Aalto Restaurant. He has worked at hospitality establishments within a range of very different environments including hotels, restaurants, the University of Derby, National Museums, and the Grosvenor Victoria Casino. Chris also mingled with the stars during his time as hospitality events and sales catering manager at the BBC.
Four individually designed bedrooms provide a luxurious, relaxing backdrop to the perfect stay in Birmingham.
All rooms are en-suite bedrooms and offer all modern amenities, as well as home touches including mineral water and coffee making facilities and a delicious Continental breakfast.
Bedrooms are available Tuesday to Saturdays evenings only. Please contact us with your accommodation enquiries.
Matt Cheal, Head Chef at Simpsons, runs our cookery school which gives guests the opportunity to be more involved in the cooking processes throughout the day. Open on a Saturday our one day cookery course, for just £135.00 per person includes:
Matt has a great wealth of experience in the trade and is at hand to answer all your queries and questions. Corporate Events are welcome and Cookery School Vouchers are available. Please contact us to reserve your place. Bookings taken up to four months in advance.
*Cancellation Policy – Your booking is non-transferable less than 14 days prior to the date of the event.
If you would like to submit your CV for future positions please feel free to email or post them to the address below with a covering letter.
Current positions available include: Part-time, Experienced Front of House Staff
For all positions, Send your details and full CV and covering letter to firstname.lastname@example.org or post it for the attention of:
20 Highfield Road