Ruth and I have been to Simpsons numerous times since we met. The place is fantastic, a beautiful building, sophisticated, iconic in Birmingham and a special place to visit for that celebratory occasion. It just has a way of making you feel special and indeed cossatted.
On the last two times I’ve bisited though I’ve felt a little underwhelmed by the Vegetarian dishes. Though not bad in any way, I felt other like for like restaurants in the Michelin world and indeed in Birmingham did things better. More adventurous, more care, more emphasis on the ingredients.
Having tried Nathan’s food at Epi in Bromsgrove and raving about it on my blog, I’m excited to see what veggie concoctions he can come up with in his new kitchen. It should be interesting and I’m sure an improvement. See my review here:
Nathan’s appointment comes at a time of major change for the restaurant which is currently undergoing the latter stages of a refurbishment.
Nathan will be in the kitchen ready for the reopening on Wednesday 16 September.
Nathan began his culinary year as a catering student at Worcester College and spent two years working as an apprentice at Nailcote Hall in Warwickshire. In the past 11 years he has worked at Lainstone House in Winchester, Swinfen Hall Hotel and spent a year in Vancouver working at the Wedgwood Hotel and Spa. Prior to setting up his own restaurant Nathan spent more than a year working as senior sous chef at Fishmore Hall Hotel in Ludlow, the only restaurant in the area to hold three AA rosettes at the time.
The new look Simpsons will be reopening with limited availability from Wednesday 16 September, please call 0121 454 3434 or email firstname.lastname@example.org to reserve your table.
For further information please visit: http://www.simpsonsrestaurant.co.uk
Thanks for reading.
Photos courtesy of Nathan Eades/Simpsons.