1 Michelin Star Chefs: Luke Tipping, chef director, Simpsons

+7
The Staff Canteen

Luke Tipping is chef director at the one Michelin starred, Simpsons in Birmingham.

Luke Tipping lived above several of his father’s restaurants growing up. Ted Tipping was an acclaimed chef who unfortunately passed away in 2000, suffering a stroke and having had a battle with cancer.

Simpsons

Simpsons restaurant+7

20 Highfield Rd, Birmingham B15 3DU

Tel: 0121 454 3434

Email:  info@simpsonsrestaurant.co.uk

Website: www.simpsonsrestaurant.co.uk

Twitter: @simpsons_rest

Facebook: Simpsons Restaurant

Instagram: @simpsons_restaurant

At 21, Luke got a job as a KP at The Grand Hotel in Birmingham. He enjoyed it so much that he asked his dad to put in a good word at his workplace at the time, The Plough and Harrow. He worked there for many years and met chef and restaurateur Andreas Antona.

Luke Tipping%2C Simpsons
Luke Tipping 
+7

Simpsons

When Andreas left to set up Simpsons in Kenilworth, Luke followed. The restaurant was awarded its first Michelin star in 1999 and in 2004, they moved sites to its current location in Edgbaston. It has retained the star to this day.

Luke was promoted to chef director of Simpsons in 2011, but he continued to be very ‘hands on’ in the kitchen. Cooking alongside Luke is head chef Nathan Eades, who joined the team in 2015. Simpsons has recently undergone a transformation with brighter, more contemporary interior.

The food style is very much driven by seasonality with dishes like Creedy carver duck and hispi cabbage and Bavette tartare with avruga caviar. The natural food style shows influences from classical French cuisine and the dishes are a collaboration from the minds of their whole team. Their six-course evening tasting menu starts at £90 per person.

What the guides say

Michelin Guide

Restaurant James Sommerin, Michelin star restaurants, Michelin Guide 2018+7

AA Restaurant Guide

three rosette logo.jpg.640x480 q80 .jpg.640x480 q80 .jpg.640x480 q80 +7

Harden’s

hardens simpsons+7

Education and teaching

Luke was awarded a professorship of culinary arts from University College Birmingham in 2010. He places the utmost importance on training and mentoring young chefs.

Cod%2C monks beard%2C fowey mussels%2C oyster mushrooms

Cod, monks beard, fowey

mussels, oyster mushrooms

+7

Their cookery school (now called Eureka Kitchen) involves preparing a three-course meal, with Luke and Nathan before enjoying an intimate chefs’ table dining experience with champagne.

Family

A family man, Luke tries to keep a good work/life balance, as he missed his dad being at work a lot when he and his brother were growing up. He told The Staff Canteen: “Whilst I understand his reasons for not being able to see us, I go out of my way to make time for my family including playing golf with my son and watching my daughter play sport. I have breakfast with Diane, my wife, and two children and I cook and enjoy dinner with them before returning for the evening service.”

Videos with Luke Tipping:

comments

All Game and Eggs LTD

All Game and Eggs LTD

Good afternoon I was just wondering if you would like to try some samples of our dark yolk free range eggs and free range chicken , we also are agents for WOOP which specialises in extra virgin olive oils and wines,if you would like please contact me on 07711768975 or email chrisbarker77@hotmail.com Many thanks Chris Barker ALL Game And Eggs ltd

There are no comments yet.

You could be commenting on this if you had an account! Click here to sign up.
In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 6th April 2018

1 Michelin Star Chefs: Luke Tipping, chef director, Simpsons

Create post