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SIMPSONS by Carl Housbey
There is a popular theory that to be great at something you need to spend 10,000 hours doing it , so imagine how good you must be if you ’ ve spent over 100,000 hours perfecting your craft , as that is how long I reckon Luke Tipping has spent behind the pass at Simpsons Restaurant in Birmingham . This also helps to explain why Simpsons has held a Michelin Star for 20 years , that and the fact the food is absolutely superb of course .
Simpsons is also renowned as the place that many wellknown Chefs have started on the path to greatness after being mentored by Chef and Restaurateur Andreas Antona . Names such as Glynn Purnell and Matt Cheal spring to mind , both of whom have gone on to open their own awardwinning restaurants , and not forgetting Adam Bennett who heads up the Michelin starred sister restaurant The Cross at Kenilworth .
I would say the style of food created by Luke and his highly skilled team is modern classic , which sounds like an oxymoron , but bear with me and I will explain . I am thinking here of classic flavour combinations and ingredients cooked with care and precision then presented in a modern style , such as the Cornish lamb with mint , black garlic , and pearl barley that I had for main course during my last visit , or how about pickled and raw beetroots with horseradish ice cream to name just two mouth-watering dishes .
If I had to choose a favourite time of year to visit Simpsons it would be during the summer , when I can sit outside on the terrace before dinner enjoying a chilled glass or two of Ruinart Blanc de Blanc in the last of the evenings sun , then feast on Evesham tomatoes and lobster . However , a visit in autumn or winter means I get to try the delicious turnip broth with nasturtium oil , and the light as a feather blackberry souffle for dessert .
Another really good dish was the BBQ lobster with carrot broth , black pudding , fermented carrot , and nasturtiums which is both a work of art and a flavour explosion , it ’ s just a shame that I forgot to take a photograph of it before the broth obscured the best angle . I also forgot to take photos of the snacks other than the wafer-thin red pepper crisp topped with whipped cod ’ s roe , so you will just have to visit and try everything for yourself .
At the time of writing Simpsons is closed due to the Coronavirus restrictions , but keep your eyes peeled for the day these restrictions are lifted and book a table to celebrate by clicking www . simpsonsrestaurant . co . uk or by calling 0121 454 3434 .
To see what else I get up to , why not follow me on Twitter @ carlhousbey
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