Simpsons Restaurant chefs Andreas Antona and Luke Tipping on retaining a Michelin star for 20 years
Simpsons Restaurant chef owner Andreas Antona and chef director Luke Tipping talk about the Birmingham venue's 25 year adventure.
They discuss how it feels to have held a Michelin star for two decades and how the team still pushes to stay in tune with the times.
They then cook a beetroot dish with ice wasabi and red vein sorrel, followed by charcoal grilled Cornish lamb, onion and anchovy puree, white beans and sea herbs and finally a lemon and yuzu mousse with hazelnut ice cream.
See more Michelin reactions here https://www.thestaffcanteen.com/Michelin-Guide-UK-2020
They discuss how it feels to have held a Michelin star for two decades and how the team still pushes to stay in tune with the times.
They then cook a beetroot dish with ice wasabi and red vein sorrel, followed by charcoal grilled Cornish lamb, onion and anchovy puree, white beans and sea herbs and finally a lemon and yuzu mousse with hazelnut ice cream.
See more Michelin reactions here https://www.thestaffcanteen.com/Michelin-Guide-UK-2020
