#TastyMorsel: Nathan Eades announced as Head Chef of Michelin Starred Simpsons Restaurant. 


  
Exciting news reached me yesterday through the Twitter world that Nathan Eades, former chef owner of Epi at The Courtyard in Bromsgrove has taken over from Matt Cheal to become head chef at Simpsons. 

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: 

https://vegiefoodie.com/2014/10/01/epi-restaurant-beautiful-vegetarian-dishes-in-bromsgrove-worcestershire/

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 info@simpsonsrestaurant.co.uk to reserve your table. 

For further information please visit: http://www.simpsonsrestaurant.co.uk

Thanks for reading. 

Andy 

  
How Simpsons will look after its refurbishment. 

Photos courtesy of Nathan Eades/Simpsons. 

Christmas Dinner at The Highfield, Edgbaston


It’s taken awhile for me to visit The Highfield, a lots been going on in the last few months, but I’m so glad I left a first visit until Christmas as our first experience was exceptional.

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Last Friday Ruth and I with my parents visited to try out their Christmas menu.

The Highfield sits in leafy Edgbaston opposite Simpsons restaurant (the place ruth and I had our first Christmas meal at) and near the lovely Edgbaston bar and hotel.

It’s white colour stands out, a lovely villa type building that looks the part from the outside and inside is as cool as a cucumber and on a busy Friday before Christmas was buzzy and lively.

Initially the service was leaden and as lumpy as Carvery custard, but greatly got better though I was unsure why the waiter that took us to our table told me I couldn’t have a Langley’s Gin Martini at the table, very odd.

Ruth chose her obligatory Cosmopolitan and I chose a Langley’s gin and tonic with juniper berries. Both were stunning, and a great way to begin a meal, good choices.

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So to the food.

My parents and Ruth chose the mushroom soup and porcini cream which they all loved and it certainly looked delicious.

I chose the whipped butternut squash, goats curd, and baby leaves, tossed seeds. A really enjoyable dish, the whipped squash cooling and delicious against the crunch of seeds a thoroughly lovely starter.

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Myself and my Mum both chose the veggie option as we both are, which I would say was a surprising delight of flavours and a real joy as a main course.

The shallot, and chestnut Bourguignon, beetroot relish dish was very memorable. The depth of flavour of the red wine sauce with the chestnut and the zing of the shallots, a superb dish. All main courses were served with vegetables and it proved a worthy Christmas dinner main course.

My Dad and Ruth both had the turkey and this went down well too.

To end I had the White chocolate Valrhona cheesecake which was creamy and very enjoyable too. An excellent cheese cake. Light and with a lovely delicate Baileys flavour running subtly through.

As a gastro pub The Highfield is certainly adept in the kitchen, as a bar a place to have a drink and move on.

The cooking at every level was a notch above expectation for a Christmas dinner and wetted my appetite for a Sunday lunch in the new year.

The veggie options were original and very rewarding.

Our Highfield visit, well better late than never. One to return to again and again.

A buzzy gastro pub and restaurant, with cracking thoughtful food.

The High field
22 Highfield Road
Birmingham

0121 227 7063

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