Simpsons Restaurant is hosting a series of events with a chef who’s a familiar face on TV.
Tim Maddams, former head chef of River Cottage and one of the authors of River Cottage A-Z, will bring his seasonal and sustainable approach to food to Simpsons on Thursday March 22 and Friday March 23.
Food fans will recognise Tim from the River Cottage series, where he regularly appeared alongside Huge Fearnley-Whittenstall.
Since then, he’s become a private chef, author, cookery school teacher and presenter.
Tim spent much of his childhood on the family farm in Wiltshire, gleaning a close understanding of farming and fostering a love of the great British countryside, wild food and quality produce which forms the cornerstone of how he thinks about food today.
Over the course of his career, he has worked with culinary luminaries such as Fergus Henderson, Alistair Little, Marco Pierre White and Mark Hix.
These days, Tim combines his passion for good husbandry and sustainable eating with his skills in the kitchen.
Simpsons Restaurant will be celebrating 25 years in business in 2018 and Tim will be the first guest chef of the year.
He said: “I’m delighted to have this opportunity to share some of my seasonal culinary know-how in such a symbiotic environment.”
Tim Maddams Seasonal Masterclass – Thursday March 22
Tim’s hands-on masterclass takes place in Simpson’s Eureka Kitchen.
Tim’s Masterclass is priced at £150 per person and starts at 9.30am.
Chef’s Table dinner – Thursday March 22
Tim will prepare a six-course tasting menu for up to ten guests at 7pm.
The dinner is priced at £100 per person and includes pairings from Warwickshire-based Purity Brewing Co.
Guest chef lunch- Friday March 23
Tim will be taking over the pass at Simpsons and serving up seasonal dishes from his cookbooks, supported by the Michelin-starred Simpsons team.
The three-course lunch of seasonal treats will be priced at £60 per person to include a glass of rhubarb and cider fizz on arrival.
Call Simpsons on 0121 454 3434 or email firstname.lastname@example.org.