Birmingham’s Simpsons to celebrate 30 years in business with ‘retro’ menus
A three and six course menu will launch next month, featuring takes on Simpsons’ timbale of cured salmon, lobster and crab starter; Simpsons’ duo of lamb main course served with apricots, cracked aromatic wheat, almonds, piquillo peppers, capers, yoghurt and ras el hanout sauce. Desserts will include Simpsons’ crème caramel with red wine pear and chocolate sorbet.
The restaurant’s long-standing executive chef Luke Tipping has spent the past few months reading through old Simpsons menus and reminiscing about the early days in the restaurant in which he’s spent most of his career.
“Making it to 30 years is an incredible achievement for any restaurant and there is no doubt that its opening made a big impact on Birmingham’s dining scene,” he says. “Over the years, Simpsons has been a training ground for some of the region’s best chefs.”
“I’m proud to be part of a legacy which continues today with our young chefs who continue to demonstrate award-winning talent and a passion for creating the best experience for our guests.”
Simpsons first opened in Kenilworth in 1993 and moved to its current home in the Grade-II listed building in Edgbaston in 2004. The business has held a Michelin star since 1999.
The restaurant will also offer guests a ‘unique’ experience on Wednesday 6 September when it teams up with Birmingham-based burger specialists Meat Shack.
Priced at £80 per person the menu includes Moët & Chandon and caviar to start followed by snacks, starters and the star of the show, The Cheeky Boy, a 30th birthday collaboration gourmet burger created by Luke and Meat Shack’s founder Paul Collis.
Served alongside truffle fries, the burger is made with a beef patty, slow-cooked ox cheek, Roscoff onion, pickled walnut ketchup, bacon bits and Gouda.
This September will also see the 10th anniversary of Antona’s second restaurant, The Cross at Kenilworth, which celebrates with a special 10 course tasting menu, featuring dishes from the past, present and future in a collaboration with former commis chef and Bocuse d’Or trophy winner, Kristian Curtis.
