An afternoon tea – Simpsons-style
Following a sellout Mother’s Day weekend, Antona at Home will be offering limited-edition afternoon teas for Easter weekend. The box – from the team…
Simpson’s
Your first chance to eat at a Michelin-starred restaurant since lockdown began
Michelin-starred Simpsons in Edgbaston reopens with a pop-up outdoor dining experience on April 14. And don’t worry about the vagaries of the British weather…
Here’s the new wine guru working with Antona at Home
Antona at Home, the meal delivery from Andreas Antona, chef-patron of Michelin-starred Simpsons and The Cross, has launched a wine-pairing service in collaboration with…
Add some Michelin class to your Valentine’s Day this year
With restaurants and hotels closed this Valentine’s Day, Antona at Home has put together a delicious Valentine’s menu. The experience is designed to bring…
Want to eat Michelin-quality festive food? Here’s the menu…
Here’s how you can have a Michelin-starred festive feast even though restaurants are closed. With both Simpsons and The Cross at Kenilworth forced to remain closed…
The latest venture of Simpsons boss Andreas Antona
Following the success of offering at home meals from his restaurants, Birmingham’s Andreas Antona is launching Antona at Home – a nationwide meal delivery service with…
Meet the young Birmingham chef bringing Sicilian flair to celebrations
Celebrations have become even more enjoyable thanks to the creativity of a young Birmingham chef. Angelina Adamo, aged 22, used lockdown to launch Tutto…
Vegans no longer seem so weird
Not many years have passed since I mocked vegetarianism in my restaurant reviews, resorting lazily to cliches about its followers and their sandals knitted…
Top recipes from some top chefs
Ever wondered how to cook dishes like those of Glynn Purnell, Luke Tipping, Adam Stokes or any of those other guys at your favourite…
Whenever I grow weary of Michelin-starred places…
Whenever I fall a bit out of love with Michelin-starred restaurants, a visit to Simpsons helps to revive my flagging passion. Here’s a restaurant…