![\"Inside](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2025\/05\/0_IFP_BEM_170915Simpsons014JPG.jpg\")
Inside Simpsons restaurant in Edgbaston (Image: Birmingham Mail)<\/p>\nSimpsons is Birmingham’s longest-established Michelin Star restaurants with a stunning dining room in an old Georgian villaInside Simpsons restaurant in Edgbaston (Image: Birmingham Mail)<\/p>\n
One of Birmingham’s elite restaurants has added a new menu to its fine dining offering in response to calls to offer more affordable options.<\/p>\n
Simpsons is Birmingham’s longest-established Michelin Star restaurant with 30 years’ experience serving the most exquisite food available in the region.<\/p>\n
The ‘prestige’ tasting menu at Simpsons costs \u00a3140 per person but it will now offer a three course lunch for just \u00a349.50 to give more customers the chance to try its fine fare.<\/p>\n
Read more: New ‘affordable’ restaurant with ‘excellent potential’ to open in Chelmsley Wood<\/a><\/strong><\/p>\n Subscribe to the Brum Food Club<\/a> for a weekly food and drink newsletter, in your inbox, every Thursday. It’s free.<\/strong><\/p>\n The kitchen at Simpsons is led by chef Luke Tipping and the business is owned by Andreas Antona, who put it on the market earlier this year<\/a> after announcing his forthcoming retirement<\/a>.<\/p>\n The restaurant is described as a ‘long-standing jewel’ in the regional culinary scene by Michelin with ‘balanced and pure’ dishes boasting ‘subtle modern touches and a pleasing clarity of flavour’.<\/p>\n Now more customers will be able to get a taste of the food that has given the restaurant such high acclaim for the last three decades, with its lower-cost lunch menu.<\/p>\n Announcing the change, Simpsons wrote: “You asked, and we listened. Introducing our new menu offerings.<\/p>\n “From Wednesday May 7 we are introducing our new lunch menu where you can enjoy three courses for \u00a349.50.<\/p>\n “Our a la carte menu will offer you more options, too, by being expanded from a choice of three starters, main courses, and desserts to six choices for each course.<\/p>\n “This will now be available for lunch and dinner from Wednesday to Saturday.<\/p>\n “Our beautiful Prestige Menu will also be available for every service.”<\/p>\n Commenting on the announcement, follower AndyIUK said: “What is not to love about that?”<\/p>\n Starter options for the new \u00a349.50 menu are a salad of Isle of Wight tomatoes with basil seed and olive dressing and tomato sorbet or the chalk stream trout with oyster, icy horseradish and cucumber.<\/p>\n Main course is a choice of sea bream with crispy potato, confit leeks and smoked eel cream or baby cauliflower with peanut satay, pickled black radish, crispy rice, onion seeds and coriander.<\/p>\n Dessert is a choice between pineapple ravioli with mango sorbet, coconut and kaffir lime chantilly or Lancashire strawberries with strawberry sorbet, sable Breton and creme brulee.<\/p>\n","protected":false},"excerpt":{"rendered":"Simpsons is Birmingham’s longest-established Michelin Star restaurants with a stunning dining room in an old Georgian villaInside Simpsons…\n","protected":false},"author":2,"featured_media":79081,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7820],"tags":[855,10314,748,10387,393,4884,16,15],"class_list":{"0":"post-79080","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-birmingham","8":"tag-birmingham","9":"tag-birmingham-restaurants","10":"tag-britain","11":"tag-edgbaston","12":"tag-england","13":"tag-great-britain","14":"tag-uk","15":"tag-united-kingdom"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@uk\/114460801468201869","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/79080","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/comments?post=79080"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/79080\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media\/79081"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media?parent=79080"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/categories?post=79080"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/tags?post=79080"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}