For over three decades, Chef Luke Tipping has been at the helm of Simpsons, a cornerstone of Birmingham's fine dining scene. From earning its first Michelin star to nurturing a generation of culinary talent, Tipping has seen trends come and go, but his dedication to quality and simplicity has remained unwavering. In this candid interview, he reflects on the evolution of his philosophy, the seasonal produce that inspires him, and the challenges of crafting unforgettable dining experiences in an ever-changing gastronomic landscape.
Over your three decades at Simpsons, how has your cooking philosophy evolved? Are there certain principles that have stayed constant?
It’s the same thing as many chefs my age would say that the older you get, and more mature, the simpler things become. When you’re young you try and impress with lots of combinations. My food philosophy has evolved to simplicity, rather than complexity. As you mature you take a lot away from the plate and have more confidence in what you do. However, I’ve always believed in finding the best suppliers and best produce – we need the best ingredients to be the best.
With seasonal produce at the heart of your dishes, how do you decide which seasonal flavours to feature? Are there ingredients you look forward to every year?
Again, it goes down to the produce and the basics of what is in season at that time. At the moment [at the time of writing], we are in the mushrooms and game season. We are guided by mother nature and our suppliers are the eyes and ears of what we have to work with and having worked with some fantastic suppliers for so many years we can trust them to do this.
I most enjoy the spring for wild garlic and asparagus. We have fantastic asparagus on the doorstep. Every season brings on new challenges, we always strive to do better than the year before with the ingredients we have.Â
Simpsons has been a cornerstone of Birmingham’s fine dining scene for 30 years. How has the city’s culinary culture changed during that time, and what role do you think Simpsons has played in that transformation?
Along with Glynn Purnell, we were the first to hold a Michelin star in the city and over the past 20 years we have certainly helped put Birmingham on the map for fine dining and nurturing culinary expertise.
More recently Simpsons has played a role in encouraging the next generation of chefs and servers. We work closely with University College Birmingham to put students through The Royal Academy of Culinary Arts apprenticeship and it’s been fantastic to see such young talent flourish after working at Simpsons. I also make sure I dedicate time to mentor chefs who are taking part in competitions, as I see this as a great learning experience for them.Â
Simpsons Alumni is considerable with chefs moving on to lead impressive careers, most recently MasterChef: The Professionals winner Stu Deeley, Leo Kattou and Nathan Lane who are all highly respected young chefs. Earlier in our history we had James Cross, Glynn Purnell and, of course, Adam Bennett – the restaurant has been a training ground for many fantastic chefs.
You’ve mentioned that finding fresh inspiration is crucial for you. Are there specific sources or experiences that have sparked creativity for your dishes recently?Â
We are always absorbing inspiration. When I first started, it was the cook books, such The Roux Brothers and White heat. Now you can look on your smart phone and see dishes from restaurants in Hong Kong. We know what we are doing here, but we still need to look elsewhere for inspiration. You need a core style, but you can always learn from others. If you are truly blinkered without looking elsewhere it can become a negative. We have a loyal following at Simpsons and need to give our guests reasons to come back. We are constantly evolving and improving dishes and creating new ones.Â
It’s also important for staff, they don’t want to be working on the same dishes. It’s important for them to be inspired and I encourage them to suggest new dishes and flavours for the menu.
You received the first Midlands Chef of the Year Award. In what ways did that recognition impact your approach to cooking or mentorship in the years that followed?
It was back in 1999 so it’s quite a distant memory, but as a result of taking part and judging competitions, I know what to do on both sides.
When I mentor chefs, I can help them with the right approach to the brief as I’ve been a competitor and a judge.
What are some signature techniques or flavours you’ve developed or refined over the years at Simpsons that have become integral to the restaurant’s identity?Â
Because of my age and experience it’s a style based on the classics, but with modern cooking methods.
We don’t have any signature techniques but our philosophy is rooted in the classics. If we buy chicken I want it to taste like the best chicken you’ve ever had. I always want to get the best flavours and maintain the integrity of great produce. Simpsons is about great food, served by a great team. Our aim is to create dishes that are delicious and accessible.
Your Professorship of Culinary Arts highlights your commitment to fostering new talent. How do you approach mentoring young chefs today, especially in such a competitive field?
We have a very young team at Simpsons, most being younger than my own children, so I mentor almost with an element of parenting. I want to get the talent out of them with a caring approach. Simpsons has always been about family values and I want it to be a nice environment to work in. They know when to work hard, I don’t need to tell them. I see my role almost as a good teacher who brings out the best and helps pupils to thrive.
With a 30+ year journey, both for Simpsons and for you personally, are there specific milestone dishes or menu changes that stand out as turning points in your career?
The plant-based movement was a turning point for me personally. I always wanted the plant-based menu to be a reflection of what we do, rather than an afterthought, and we’ve been very successful with it. Some of the plant-based dishes, such as the beetroot, have even become signature dishes on our normal menu.
Simpsons is known for its seasonal, ingredient-driven menus. How do you ensure that your suppliers and sourcing methods meet your standards for quality and sustainability?
Quite simple, we work with great suppliers who are quality driven like us. We work with like-minded quality suppliers who care about their products as much as we care about the food on the plate and the guest experience.
After so many years in the kitchen, how do you keep up with food trends? Are there any current or emerging culinary trends that you find exciting?
These days it’s looking on the internet and social media. I see a trend of chefs going back to more classical, refined cooking but with their own modern interpretations. There’s a sense of nostalgia bringing back old favourites. We always have a soufflé on the menu at Simpsons and it’s a very popular dessert. Our pre-dessert at the moment is Cambridge Burnt Creme. We are already rooted in the classics, but these days we can advance them thanks to new equipment and techniques.Â
What would you say is the biggest challenge in creating a fine dining experience today compared to when you started?
Value for money is a big challenge right now, but if guests feel like they’ve been treated like royalty it’s easier for them to accept the prices. It’s important to get the basics right, treat the team well as individuals offer great food, great service and value for money.
Looking back, is there a dish or menu concept you introduced at Simpsons that you would consider your proudest culinary achievement? If so, why?
I’m not sure it’s my proudest culinary achievement but getting the Michelin star was incredible. We received the notification in a fax with a press release. In 1999, there were probably a couple of deletions and a few new stars each year, so to win a star back then was truly special. Maintaining the star and standards for 25+ years is something I’m very proud of. At the time, there wasn’t the same knowledge of what it takes to win a Michelin star so we were all astounded and very very happy.