Ruth and I have been to Michelin Starred Simpsons Restaurant in Edgbaston, Birmingham a number of times since we met in 2007.
We’ve been to celebrate Christmas, Valentine’s and at various other celebratory occasions and always found the food to be excellent and the venue a true place to celebrate.
So to be invited with Ruth to the second exclusive and ticketed Birmingham Breakfast Club (http://www.birminghambreakfastclub.co.uk/ ) Michelin Starred three course breakfast was both thrilling and a lovely opportunity to try out the food of new head chef Nathan Eades formally of Epi Restaurant in Bromsgrove and whose vegetarian food so wowed me last year when I visited Epi.
Simpsons has recently had a refurbishment with all of the restaurant area been revamped into a more minimalist airy space, which has a Scandinavian feel about it. Gone were the table cloths of before and the simple tables and clever use of space and light reminded me of Simon Rogan’s flagship restaurant in the Lake District L’Enclume. (My favourite meal ever).
Been shown the main single spaced empty dining room space was a thrill, and left me impressed by the use of space, the atmosphere and use of natural light from the beautiful garden space outside (with an alfresco decking dining space)
It’s fresh modern style equated itself well for breakfast.
Simon Steggles (@Stegabyte) chief Birmingham Breakfast Club reviewer of breakfasts across the city did the honours and had also arranged for myself and fellow diners to see inside the kitchen at the end of the breakfast.
Main dining room. Our smart breakfast table.
We began with a crunchy sourdough (sorry no photo) of excellent quality with a soft butter that melted in the mouth (though would have liked another slice).
A mixture of fresh Apple and freshly squeezed orange juice were also offered. The orange juice again of superb quality and very welcome.
The three courses were presented beautifully and had all the hallmarks of Nathan’s delicate intricacy and presentation of more unusual and seasonal veggie ingredients.
1) Celeriac: Celeriac and Potato Hash, lingonberries, celery.
A delicate and adventurous start. The hash lifted by the clear flavours of celeriac. The lingonberries (an edible fruit with a slightly acidic taste) a nice addition and offered a lovely red glow on top of the golden hash.
Again a beautiful take on ‘bacon and eggs’ which was the non veggie version. A lovely runny Duck Egg, perfectly fried and set off by the beautifully named salsify (love that word, but a fantastic root vegetable) like pencils holding the egg up high the salsify, maple sweet and silky Offered new possibilities to a standard dish. Presented with the lush rich mascarpone, which I loved. Delicious.
3) Cereal: Cornflake Pannacotta, milk foam.
The ‘pudding’ of breakfast at Simpsons. Cornflakes to finish a meal, whatever next? Panna cotta infused with the cereal. Perfectly creamy, refreshingly indulgent even and a lovely way to end a superb breakfast.
The Michelin Starred breakfast at Simpsons was a lovely experience, nice company (we all sat on one long table) delucious and exceptionally prepared food by Nathan Eades (who I later found out dis all the cooking himself without any assistance) was a fun way to spend a morning. It whetted the appetite to return for dinner with Ruth next year for another celebratory meal. It also proved that under the head chefship of Nathan Simpsons will be a standout restaurant for Vegetarians to visit in Birmingham. Thanks chef!
A word of thanks to Simon for inviting myself and Ruth to the Michelin Breakfast at Simpsons. The cost was £25 per person (superb value).
We paid for our breakfast in full and my review is honest as always.
If you like my veggie breakfast reviews then check out others in my blog.
Plus from next year I will be looking after the veggie part of the Birmingham Breakfast Club website:
Please Keep checking back for my veggie reviews.
For details about the Birmingham Breakfast club see the link here:
Thanks for reading,
Simpsons restaurant, 20 Highfield Road, Edgbaston, Birmingham, B15 3DU.