Simpsons, which finds itself in a Grade-II listed Georgian villa in Birmingham, is a traditional fine dining restaurant. It has won numerous awards for its culinary dedication including a Michelin star, while its chef-patron Andreas Antona has collected accolades like Chefs' Chef of the Year and International Chef of the Year at La Gastronomie. Simpsons not only offers private dining but also has a cookery school, Eureka. There, guests can enjoy a cooking and plating lesson with the kitchen staff, followed by a glass of champagne and three-course meal at the chef's table.
A ten-course tasting menu is the primary offering at Simpsons. On it, you will find simple, elegant dishes made using only the finest British ingredients. You might see starter-esque initial courses like black olive rolls with cod's roe and greek olive oil, sourdough with cultured butter or cured Loch Duart salmon with cucumber, oyster and horseradish. This is certainly a restaurant that knows its way around seafood, as shown by creations like Skrei cod with imperial caviar or Orkney scallop with winter truffle, sea kale and chicken jus. A typical meat course at Simpsons might be something like Somerset lamb with asparagus, wild garlic and green peppercorns, followed by desserts like Yorkshire rhubarb with ginger and white chocolate. Three-course meals are also available here, featuring similar flavours to the tasting menu, as well as lunch and even children's menus to boot.
Unusually for a Michelin-starred restaurant, there is a fully plant-based tasting menu available too. This features colourful creations like heritage beetroot with sorrel and wasabi or salsify with winter truffle and wild garlic. The wine list here is extensive, with plenty of options available by the glass. There is even ice wine on offer, which uses grapes frozen on the vine to create a dessert-wine-esque drink.