Ward, head chef at iconic Welsh restaurant and rooms Ynyshir – and former Hambleton Hall and Restaurant Sat Bains chef ‒ will host his event on Sunday 30 April, at £65 per person.
Dishes will include Ward’s umami-rich ‘Not French Onion Soup’; served with sourdough bread, miso-cultured butter, and Welsh Wagyu beef dripping.
Poynton – chef at Alimentum in Cambridge, former Midsummer House chef under Daniel Clifford, and former BBC Great British Menu contestant ‒ will then cook on Monday 22 May.
The six-course dinner will cost £70 per person, and will feature three of Poynton’s signature dishes and three dishes created by Simpsons head chef Luke Tipping.
Ward and Poynton are the latest to appear in a series of collaborations at Simpsons in recent months.
Sticky Walnut’s Gary Usher appeared in November, selling 60 tickets in two hours; while January saw Tom Barnes, head chef from Simon Rogan’s two-Michelin-starred L’Enclume, bring his team for an eight-course dinner supported by Tipping and the Simpsons brigade.
“Simpsons has had a reputation as being a bit stuffy, and with restaurant collaborations…we can try to break those barriers down,” said Tipping, speaking to BigHospitality when the collaborations were first announced in August last year. “It’s just about good food, good company, and just getting on with it.”