Simpsons is an informal, contemporary and elegant restaurant that reflects the spirit of fine dining today.
Our aim is quite simple – to provide the best quality in food and service.
We put a lot of time and effort into the provenance and purchasing of our food, cooked by great craftsmen and served with a smile.
We have held a Michelin star since 2000
By working with the best suppliers in the Midlands and beyond, we can ensure our diners will enjoy a memorable gourmet experience.
When making a reservation please advise of any special dietary requirements in advance.
For those wishing to end their evening in style, bedrooms are available.
Restaurant Vouchers and our Simpsons Cook book are available to purchase over the phone from our reservations team.
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.
Nathan began his culinary year as a catering student at Worcester College and spent two years working as an apprentice at Nailcote Hall in Warwickshire. In the past 11 years he has worked at Lainstone House in Winchester, Swinfen Hall Hotel and spent a year in Vancouver working at the Wedgwood Hotel and Spa. Prior to setting up his own restaurant Nathan spent more than a year working as senior sous chef at Fishmore Hall Hotel in Ludlow, the only restaurant in the area to hold three AA rosettes at the time.
Maëlys Jacquot is a graduate of the highly prestigious Institut Paul Bocuse in Lyon and her career has spanned seven years in a range of senior customer service roles. Her experience covers top rated hotels and restaurants in France and in the UK including the Michelin starred Le Prieure in Avignon and The Curlew in East Sussex. Maëlys is also an ambassador for hospitality charity Springboard.
Please click to download a menu, Adobe PDF reader may be required
Simpsons strive to use the finest ingredients and consequently menus are always subject to change.
Please advise of any special dietary requirements upon making a reservation.
Please be advised all our menus are subject to change
Simpsons offers a Private Dining room for between 10 and 14 guests
Three 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.
Rooms are priced at £110 per room inclusive of continental breakfast.
Bedrooms are available Monday to Saturdays evenings only. Please contact us with your accommodation enquiry.
Our Senior Chefs, run our cookery school which gives guests the opportunity to be more involved in the cooking processes throughout the day.
Our chefs have a great wealth of experience in the trade and are at hand to answer all your queries and questions. Corporate Events are welcome.
The diary for October and November classes is now open
To make a booking please quote your voucher numbers or by making full payment at £135.00 per person
*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 :
Experienced Full Time Receptionist
Experienced Chef de Rang
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
20 Highfield Road
Tel: 0121 454 3434
Reservations Office Opening Hours are Monday – Friday
9.00am until 6.00pm
Our reservations diary is open for a 3 month period only and we therefore apologise that you are unable to book further ahead
.December reservations are now available.
Please be advised special dietary requirements must be confirmed in advance
(We are unable to offer a halal menu)
All bedroom reservations must be made by calling our team during office hours
If you would like to buy a gift voucher please click here to be taken to our secure online ordering system
Please be advised online voucher sales are operated by a third party and Simpsons have no control over postage fees or delivery dates
Festive Opening Hours:
Christmas Eve – Lunch Only
Christmas Day & Boxing Day – Closed
27th to 30th December – Normal opening hours
New Years Eve – Dinner only – Arrivals between 6.30pm and 8.30pm – Carriage at 10.30pm
New Years Day – Closed
2nd to 8th January – Closed
9th January – Reopen for dinner only