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Executive Chef Director Luke Tipping

Simpsons

To listen to this episode of our Birmingham based food podcast Breaking Bread with Michelin Star Simpsons chef director Luke Tipping and hear his fantastic story. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this LINK

Luke Tipping breaking bread birmingham food podcast

Chef Director Luke Tipping

It takes a special restaurant to win a Michelin Star, and an even more special restaurant to hold that star for 20 years. Simpsons in Edgbaston is that restaurant. An extraordinary restaurant, a phenom that has set the bar for fine dining restaurants in our city. Executive chef Luke Tipping has witnessed all 20 of those years at the top and his ethos & philosophies on quality seasonal ingredient-led food and on building, training & nurturing a team of chefs is a major contribution to Simpsons success. We were very lucky to chat with Luke & hear more about his career & his leadership at such a high level..

Chef Luke Tipping Beetroot Simpsons Dish

Professor Of Culinary Arts Luke Tipping

Since starting this podcast nearly two years ago, one name has come up continuously, Luke Tipping. Nearly every chef or restaurateur we have spoken to claims to owe their position to the influence, training, or mentoring given to them by Luke.

Glyn Purnell, Andy Waters, Adam Bennett, Matt Cheal, Nathan Eades & masterchef the pros winner Stu Deeley are just some of the names who flourished at Simpsons under the guidance of Luke Tipping. This gives an indication to the level of training & leadership Luke inspires in young chefs. So much so that in 2010 Luke was awarded a professorship of culinary arts by University College Birmingham

About Simpsons

Located minutes from Birmingham city centre Simpsons is a beautiful modern fine dining restaurant famous for serving tasting menus centred around simple seasonal ingredients. The service is some of the best I have experienced both informal and attentive while still making the experience feel special.

  • Opening Times- Monday/Tuesday CLOSED

Wednesday- Friday- 12.30pm-2.30pm 6pm-8pm

Saturday- 12.30pm-4pm 5pm-9pm

Sunday- 1pm-5pm

  • Menu

Lunch– 2 courses for £40 per person

3 courses for £50 per person

(Menu price includes a glass of house wine (175ml) Wednesday to Friday only)

8 courses for £95 per person

Dinner

3 courses for £75 per person

8 courses for £95.00 per person

Children’s & vegetarian menus available

simpsons birmingham blood orange sorbet chef luke tipping

Chef Luke Tipping/Simpsons Social

Website

Simpsons Insta

Luke Insta

Simpsons Twitter

Luke Twitter

Facebook

Edgbaston Village

Simpsons is a part of Edgbaston village. Edgbaston Village is a vibrant leisure and lifestyle location with an array of gastro delights alongside Simpsons you will find the award-winning The High Field gastro pub, The Edgbaston cocktail bar, restaurant and boutique hotel, The Blue Piano South-East Asian restaurant and bar to Laghi’s Deli restaurant.

More recent additions include The High Field Town House, with its 12 boutique rooms, The Physician public house, Boston Tea Party café, Edgbaston Village sandwich bar, and The Studio venue. A real exciting addition to our amazing city and easily accessible by car and public transport.

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If you enjoyed this episode why not take a look back at our episodes with

Jamie Desogus Harborne Kitchen

Alex Claridge The Wilderness

Stu Deeley

Kray Treadwell

Purnell’s Head Chef Luke Butcher

Action For Refugees

Breaking Bread Podcast- The Food Blog You Can Listen To

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Chef Harvey Perttola

Maribel

To listen to this episode of our Birmingham based food podcast Breaking Bread with Maribel head Chef Harvey Perttola and hear his fantastic story. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this LINK

chef Harvey Perttola podcast cover
Chef Harvey Perttola

Chef Harvey Perttola

This week we were very lucky to sit and recorded with one of the most talented young chefs in the country. At just 25 years old Harvey is already head chef at a prestigious fine dining restaurant, Maribel.

Chef Harvey Perttola hard at work

Like a lot of successful chefs, Harvey was passionate about cooking for as long as he can remember. Realising school, and its traditional teaching methods were not for him, Harvey found focus in home economics classes, and entering into a cooking competition judged by Opus Head Chef David Colcombe.

Opus

Although he didn’t win, David Colcombe was so impressed with Harvey he offered him a weekend job at Opus. Only 14 years old Harvey loved the kitchen environment and jumped at the chance to go full time once he finished school.

Chef Harvey Perttola apple pie dish
Apple Pie

Hampton Manor

After finishing his apprenticeship at Opus chef Harvey Perttola worked there for a few years, before deciding to move to pastures new to gain more experience. Harvey joined the talented brigade at highly rated Peels at Hampton Manor.

During his time at Peels Harvey Perttola refined his skills adding to what he had learned at Opus, even cooking for Michelin and being part of the team that won the coveted star. After the head chef left and a few changes to the team Harvey became a bit frustrated with the lack of promotion opportunities and was unsure if cheffing was still for him.

Chef Harvey Pertolla pork dish
Pork/Langoustine/Leek

Maribel

After flirting with recruitment and some temping jobs Harvey Perttola started working at Birmingham fine dining restaurant, Maribel. Working under mega-talented chef Turner Harvey continued to hone his talents and when chef Turner left he decided to make his vision for Maribel & his food beliefs known, and the owners decided he was a perfect fit for the head chef role.

Harvey Perttola Social

Insta- https://www.instagram.com/harv.p1/

Twitter- https://twitter.com/HarveyPerttola

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Logo designed by Cardiff based artist now accepting commissions https://instagram.com/arlunydd/ 

If you enjoyed this episode why not take a look back at our episodes with

Alex Claridge The Wilderness

Stu Deeley

Kray Treadwell

Purnell’s Head Chef Luke Butcher

Action For Refugees

Breaking Bread Podcast- The Food Blog You Can Listen To

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Chef Mike Bullard

Chef Mike Bullard cover pic

The Butchers Social

To listen to this episode of Breaking Bread with The Butchers Social owner Chef Mike Bullard and hear his fantastic story. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this LINK

Chef Mike Bullard

Chef Mike Bullard Podcast

Hello & Welcome to Breaking Bread, the Birmingham based podcast presented by food-obsessed mates Liam & Carl. This week we were very lucky to sit and chat with the Owner and head chef of the beautiful Butchers Social in Henley In Arden. We have an awesome chat all about Mikes career

Salted Caramel Chicken Wings

The Original Butchers Social

Chef Mike Bullard started his career in kitchens like a lot of people in the industry, working part-time to earn some money on the side. Quickly Mike fell in love with cooking and worked his way up to a full-time position with local gastro pub group Lovely pubs. After a few years of gaining experience in kitchens and in corporate catering Mike along with business partner, Jamie decided it was time to open a restaurant of their own.

The two talented chefs found a perfect location in an old Walter Smiths butchers shop on Harborne high st. While waiting for planning permission and the usual delays that come with opening a restaurant, the chefs decided to host some pop-ups.

They decided to get a DJ and sell chicken wings. so they made some makeshift furniture out of old wooden pallets and applied for a tempory event notice so that they could sell alcohol. The night was a huge success and became a regular event.

Roast Beef Sunday Lunch

The Butchers Social Henley In Arden

The Butchers Social gained massive popularity across Birmingham and remained very busy, however, it was never what the two chefs had set out to do. It was only a tempory fix, while they started their fine dining restaurant.

Chef Mike Bullard had become very fond of the Butchers Social and it’s accessibility to many, while Jamie remained focused on opening a fine dining restaurant. So the two chefs went their separate ways. and Mike Bullard reopened The Butchers Social in its current location of Henley In Arden.

Mike/Butchers Social

Web- https://thebutchers.social/

FB- https://www.facebook.com/The-Butchers-Social

Twitter- https://twitter.com/butchers_social

Insta- https://www.instagram.com/thebutcherssocial/

Mike Insta- https://www.instagram.com/michael_bee_007/

Breaking Bread Podcast Social

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Logo designed by Cardiff based artist now accepting commissions https://instagram.com/arlunydd/ 

If you enjoyed this episode why not take a look back at our episodes with

Alex Claridge The Wilderness

Stu Deeley

Kray Treadwell

Purnell’s Head Chef Luke Butcher

Action For Refugees

Breaking Bread Podcast- The Food Blog You Can Listen To

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Chef Ben Taylor Little Blackwood

To listen to this episode of Breaking Bread Podcast with Chef Ben Taylor & I. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this link

Ben Taylor

HELLO FOODIES, This week we are Breaking Bread With Chef Ben Taylor. Head Chef & owner of one of our favourite restaurants at the moment, Little Blackwood Moseley.

Chef Ben Taylor

We start the episode off by going through Bens work history, places he has trained at, and how working in hotel kitchens is so different to working in a normal restaurant and changes dramatically again, when you own your own restaurant

Little Blackwood, Moseley

Since recording this episode, we have been very lucky to have become friends with Ben & his girlfriend restaurant manager Zsofia. As you hear in the show, Ben is extremely passionate about his restaurant and loves what he does. I think the crazy hard work that goes in to being a restaurant owner is evident.

Advice

As with my other interviews with chefs, i wanted to get some advice for people just starting out in the industry. Ben was great and honest with his advice not sugar coating the hard work that is involved in training to be a chef, while stating the importance of treating ingredients with respect. I also pushed Ben for a little advice for anybody looking to start their own restaurant, so there is plenty of valuable content that i hope you find useful.

Books Recommended

French Landry Cook Book –  https://amzn.to/2Xqd03u

Momofuku- https://amzn.to/2Yz9eGr

noma- https://amzn.to/2RWH71r

Fat Duck- https://amzn.to/2Yy1vsf

Little Blackwood Social

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http://www.littleblackwood.co.uk/

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music is royalty free track i will not let you let me down by joshwoodwardfreemusicarchive.org/music/Josh_Woodward/ edited by liam Haughey under creative license 3 creativecommons.org/licenses/by/3.0

If you enjoyed this episode why not take a look back at our episodes with

Luke Butcher Purnells Head Chef

Little Blackwood A Little Gem In The Heart Of Moseley

Chef Mark Walsh