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Set in a gorgeous Grade II-listed Georgian villa, the decor is bright and modern but respects the building’s elegance and heritage.

The food, too, respects classical tradition, but is a contemporary take on British cuisine - combining influences from around the world in dishes based on fabulous impeccably sourced seasonal ingredients.

Simpson’s attentive, friendly service ensures that diners enjoy a relaxed experience as they savour exquisite food and drink.

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Three decades of culinary excellence have resulted in numerous accolades and the establishment of Simpsons as a favourite dining destination for directing foodies.

Simpsons has held a Michelin star since 1999 and proudly holds a host of other awards recognised in the industry as benchmarks of quality.

In the same year that the restaurant was honoured with a Michelin star, chef-patron Andreas Antona was named Chefs’ Chef of the Year by the Craft Guild of Chefs and his long-time colleague Luke Tipping won the first ever Midlands Chef of the Year award.

Andreas was honoured with a doctorate by University College Birmingham in 2013 in recognition of his dedication and contribution to the hospitality industry.

Simpsons chef-patron went on to be named International Chef of the Year at La Gastronomie et des Vins in 2014.

Simpsons has also been recognised by PETA as one of top ten restaurants for plant-based dining.
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The Simpsons story began in 1993 when Andreas Antona realised his dream by opening his own restaurant in the centre of the historic town of Kenilworth.

Just two years later, the restaurant received a Michelin Bib Gourmand and, within four years, had been awarded a Michelin star.

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The accolades accumulated and its reputation grew and, in 2004 Andreas moved Simpsons to Birmingham, taking over a fantastic Georgian building in Edgbaston.

Here the restaurant went from strength to strength - its kitchen producing culinary stars who themselves went on to great things.
Simpsons revolutionised Birmingham’s dining scene and became a byword for quality, luxury and relaxation.

Its reputation grew overseas, too, and, in 2014, Simpsons was invited to cook at the prestigious Rheingau food and drinks festival.

The restaurant was transformed in 2015 with a massive, but sensitive, refurbishment.

Its cookery school was refurbished in 2017 with the opening of the innovative Eureka Kitchen.

A year later, Simpsons dining room was packed with friends and leading industry figures as Andreas and the team celebrated its 25th anniversary.

Over recent years Simpsons has collaborated with many of Britain’s leading chefs and restaurants