Chat with a Chef Luke Tipping SIMPSONS

There aren’t many restaurants that can boast they’ve been in business for 30 years and held a Michelin star for 24 of them, but with Simpsons set to hit that milestone in 2023, we took a minute to sit down with Chef Director, Luke Tipping, to talk all things food.

There are many reasons why Edgbaston-based Simpsons is still a popular destination for foodies. Luke has a few theories: “We’re a mile and a half outside of the city, but you could be anywhere, especially when the sun’s shining in the back garden. And it’s an iconic building too. Plus, you’ve got me!”

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Food with a View

The Grade II listed building is certainly beautiful. Built in the 1830s, it needed quite a significant renovation to make it suitable for Simpsons to move in. But the aged charm and quirky additions make it more interesting to visit. While the food is exceptional, guests are awed by their surroundings too.

The food changes seasonally, led by sharp suppliers who are always quick to discover when the first asparagus has sprouted, or the rhubarb is ready. “We’ve got a back catalogue of meals, so we’ve got no restrictions if something goes out of season or comes into season. We can change the menu that day to suit.”

Something for Everyone

Luke is particularly interested in the increase of people enjoying plant-based meals. “I enjoy creating visual and tasty food from plants. Whatever menu we do meat and fish-based, we do a similar thing with plants. If two people come for dinner, and one is vegan, they can enjoy a very similar kind of experience as their partner eating meat.

I’m interested in different textures and flavours in vegetables. There’s a lot of meat-based substitutes, but I’m not a fan. We’ve not got anything like that on the menu. I suppose there’s a need for it, but that’s not what we do.”

Tips from the Top

With culinary heroes including Alain Ducasse and Simon Rogan, Luke is keen to keep food simple and super-tasty. “Cooking is about common sense. Everyone wants to be a MasterChef these days, but new chefs need to keep focused and humble and keep their heads down. We’ve had so many chef’s come through here, training on the job. It’s important to work in the best kitchens you can and make sure you enjoy it. It’s the hardest job in the world if you don’t.”

Birthday Plans

The team has a few ideas for how to celebrate their big 3-0. “We’re still working on the plan. But there are things in the pipeline. We’ll do a few collaborations with different chefs. We’ve done that before with friends of mine in the industry, but we’re thinking more street food. Just showcasing what great food there is in Birmingham.”

So, if you’ve yet to eat at this incredible Michelin-star restaurant, now is the best time. Sounds like their 30th year is going to be their best yet!

Mushroom Soup Pickled Japanese Mushroom, Wild Garlic and Truffle Pesto, Croutons

From the Eureka cookbook by Simpsons owner Andreas Antona - Serves 4

Method

For the pickling liquid

Place everything in a pan and bring to the boil over a medium heat, ensuring that the sugar has dissolved. Pour into a container and leave to cool. Store in an airtight container in the fridge until ready to use.

For the Wild garlic and truffle pesto

Place the garlic, pine nuts, salt and wild garlic in a blender. Pour in half the olive oil and blend until a smooth paste has formed. Add in the rest of the olive oil, truffle oil and Parmesan and blend until fully incorporated. Check seasoning and add more truffle oil if desired.

For the Pickled Japanese Mushrooms

These are best made in advance to have a stronger pickled flavour. Trim and separate the mushrooms by cutting off the root of the stem. They should then fall away from each other. Add to the pickled liquid. Leave for a couple hours to enhance the pickle flavour throughout the mushroom.

For The Mushroom soup

Chop the button and chestnut mushrooms roughly into small dice. Melt the butter in a large saucepan over medium heat. Add the onion and garlic. Cook until softened and still pale in colour. Add the mushrooms and cook for about 10 minutes, stirring frequently. Pour in the vegetable stock and season with salt and pepper. Bring to the boil. Once boiled, reduce the heat, and gently simmer for about 15 minutes. This does not need any longer in order to keep the fresh taste of the mushrooms. Transfer to a blender and blend until completely smooth. Pass through a fine sieve. Return soup to a clean pan and place back on the heat to warm through. Add the cream. Taste to check seasoning.

For the croutons

Making croutons is super simple and adds a perfect garnish to finish both hot and cold dishes. The bread

MUSHROOM SOUP

• 60g unsalted butter

• 1 Spanish onion, diced

• 2 cloves garlic, minced

• 400g button mushrooms

• 250g chestnut mushrooms

• 1l vegetable stock

• 1⁄4 tsp salt

• Ground black pepper

• 175ml double cream

• Pickled Japanese Mushrooms

• 150g white shimeji mushrooms

• 150g brown shimeji mushrooms

• Vegetable oil

• 300ml pickling liquid

PICKLING LIQUID (Makes 300ml)

• 100g caster sugar

• 100ml water

• 100ml white wine vinegar

WILD GARLIC AND TRUFFLE PESTO (Makes around 200g)

• 1 clove garlic, roughly chopped

• 25g pine nuts

• 5g salt

• 75g wild garlic, roughly chopped 140ml olive oil

• 10ml truffle oil

• 30g Parmesan, finely grated

CROUTONS

• 340g sourdough

• Olive oil, to drizzle

• Seasoning – such as parmesan/ salt/ pepper/rosemary/garlic choice is up to you (normally a great way to use old bread you may have) but for our dishes we use spelt sourdough – but this is completely up to you, we just enjoy the depth of flavour it has. Preheat oven to 165°C. Line a baking tray with greaseproof paper and set aside. Slice bread approximately 2cm thick. Remove and discard the crusts.

Cut into 2cm cubes. Drizzle olive oil and add seasoning (if applicable). Bake for 15 minutes, mixing and turning over halfway through, until crispy and lightly toasted. Store in airtight container if not using straight away.

To Finish

Ladle soup into bowls. Drizzle the pesto on the soup and top with pickled Japanese mushrooms and croutons.

CREATE THE PERFECT:

The perfect reading nook should be all about comfort and support. You want to feel cozy and snug, but you want to be able to read without hurting your neck or screwing up your eyes. Here are our top tips for making your dream reading space.

1 2 3 4 5

Choose A Chair

The best chair will be well padded with a high, supportive back rest and arms at a convenient height. Some people like to adorn their reading nook with bean bags or daybeds, but these aren’t conducive to long hours getting lost in your favourite book.

COMPLEMENT WITH A THROW + CUSHION

This will help with both the support and comfort side of things, making your reading nook simply irresistible. And when the temperature starts to drop, you can wrap yourself up in your blanket to feel safe and secure.

Choose A Small Table

This is an essential piece of furniture in your reading nook, providing a home for your immediate reading materials, snacks, drinks, and anything else you need to bring with you to shut the rest of the world out for a while.

Get Your Lighting Right

You don’t want to strain your eyes while living in a fantasy land, so make sure you have a good lamp to illuminate those words properly.

Bring Some Life To The Nook

Add a houseplant to keep yourself grounded in your sacred space. This will help clean the air while making your nook feel homely. The bigger the better, but this obviously depends on how much room you have available.