The kitchen at Simpsons works a little differently from most, with Executive Chef Luke Tipping and Head Chef Matt Cheal forging a close partnership which sees both responsible for creating new dishes, training staff and making sure services run to clockwork.
The approach clearly works: Simpsons has held onto its Michelin star since 2004 and perhaps more importantly, continues to enjoy a fervent reputation among locals - as well as being a destination for visiting foodies.
Menus always feature supreme local produce handled with masterly care by Tipping and Cheal. But what really sets this brigade apart is its ability to produce innovative flavour matches – think, banana and foie gras or beef with snails and haggis.
The restaurateur behind Simpsons is Andreas Antona, once described by The Sunday Times as, ‘the godfather of modern Birmingham food'. Simpsons first incarnation - in Kenilworth, Warwickshire - was opened by Antona in 1993 and quickly built up a reputation as one of the best restaurants in the region - Glynn Purnell and Andy Waters both worked at Simpsons during this period.
Years of success has allowed Simpsons to release an eponymous cookbook, while Antona has reaffirmed his commitment to mentoring new chefs by setting up a cookery school within Simpsons grounds.