National Restaurant Awards 2014
We are proud to announce we have been voted No62 in the Top 100 Restaurant.
Top 30 spot for Simpsons in Sunday Times Food list
Highest placed restaurant in Birmingham
Simpsons in Edgbaston is among the top 30 restaurants in the UK, according to The Sunday Times Food List, published 3rd November 2013.
Simpsons secured 28th position, a climb of six places from last year’s result. The restaurant was praised for its “unostentatious” food, “attentive” service and delivering an experience that’s “unstuffy but luxurious”.
Andreas Antona, chef patron of Simpsons says: “28th position is a fantastic result and it’s great to have both the food and the service commended. I’m proud of Luke and his team who work extremely hard to deliver excellent food with efficient and friendly service. On behalf of Simpsons, I’d like to thank all our customers who’ve taken the time to submit reviews to the survey.”
The Sunday Times Food List in association with Harden’s is based on the reviews and scores of 9,000 independent diners and provides a league table of Britain’s best restaurants.
We shall now be open 12.30pm until 4.30pm every Sunday, offering our a la carte, set lunch or 7 course tasting menu.
Call our team to reserve a table.
Please be reminded we are closed Bank Holiday Mondays.
We’re delighted to announce the promotion of a long standing staff member, Matt Cheal.
Matt Cheal joined the Simpsons team in 2000, following a year at The Arden Hotel and Leisure Club and stages at Lettonie in Bath and Auberge de L’Ile in France’s culinary capital Lyon. He has spent the past 13 years learning from chef director and mentor, Luke Tipping.
During his time at Simpsons, Matt has collected several awards including British Culinary Federation Chef of the Year in 2010 and British Culinary Federation Junior Sous Chef of the Year in 2004.
Matt is now in charge of a brigade of 14. As well as overseeing the restaurant kitchen, Matt also runs the very popular cookery school - leading groups of 12 or more keen home cooks.