Some of the country’s leading chefs will be heading to Birmingham to cook for Simpsons customers.
The series kicks off on Wednesday, May 11, when Simpsons executive chef Luke Tipping is joined by Galton Blackiston from Morston Hall in Norfolk.
With a combined total of 45 years as Michelin starred restaurants, the six-course dinner will be shared between Luke and Galton alternating between courses.
The evening is priced at £160 per person, including a glass of Champagne on arrival, with an wine flight available for an additional £80.
Guests can expect dishes including Norfolk asparagus with Cromer crab and crab bisque; cod, miso, artichoke, Maitake mushroom and dishai; squab pigeon en croute, and roasted Norfolk strawberry ice cream.
Galton Blackiston is owner and chef patron of Morston Hall, a stunning country house hotel and Michelin star restaurant with a heritage dating back to the 17th century and located two miles from the picturesque coastal village of Blakeney on the north Norfolk coast.
No stranger to the limelight, Galton has appeared on Gary Rhodes Food Heroes, Great British Menu and is a regular on ITV’s James Martin’s Saturday Morning.
Galton’s dishes are heavily focused on the beautiful seasonal produce available on his doorstep, from both land and sea.
Other guest chefs joining Luke at Simpsons year will include Lisa Goodwin-Allen from Northcote, Tony Parkin from the Tudor Room and Tom Barnes from L’Enclume and Rogan & Co.
A few places remain for Wednesday’s lavish dinner.
To grab a place, call Simpsons on 0121 454 3434, email firstname.lastname@example.org or go to the booking section at simpsonsrestaurant.co.uk