Simpsons Restaurant Birmingham

Stage at the Michelin starred Simpsons Restaurant set in a beautiful Grade II listed building in Edgbaston, Birmingham.  For almost two decades the restaurant has  enjoyed a reputation for refined cooking and outstanding service. It has held its star since 2004.Simpsons in Edgbaston

Led by chef director, Luke Tipping, Simpsons has earned a reputation for offering one of the best dining experiences in Birmingham.

In recent years, the restaurant has undergone a transformation in terms of design resulting in a bright, modern dining space inspired by the colours and shapes of nature.

Driven by seasonality and provenance Luke is renowned for producing stunning flavours. Luke says his cooking is inspired by the very best of what’s in season.

In 1999, Luke was awarded the first ever Midlands Chef of the Year Award. He received a Professorship of Culinary Arts by University College Birmingham in October 2010, in recognition of his efforts in promoting the next generation of kitchen stars.

Lower Slaughter Manor Restaurant

Celebrating the finest produce the Cotswolds has to offer, the team of skilled chefs create tantalising menus filled with flavour, using regionally sourced and freshly foraged ingredients, perfectly matched by the sommelier’s wine selections.

lower slaughterThe more creative chefs are often credited with serving up ‘pictures on plates’ but Nik Chappell, Head Chef at Lower Slaughter Manor is better placed than many of his contemporaries as he actually started out as an artist.

Born and bred in Doncaster, South Yorkshire, he studied fine art at the university of Derby and a career in art was the original plan – until his passion for cooking got the better of him. Whilst working at local pubs, Nik began to fall in love with food and so a career in the kitchen beckoned.

Having previously held Head Chef positions at restaurants including L’Ortolan, Mallory Court and The Tudor Room, Nik has won accolades including four AA rosettes during his time at L’Ortolan and enjoys a reputation for creating exciting and expertly executed fine dining menus.

Mallory Court

The Dining Room at Mallory Court Hotel & Spa is a beautiful, oak panelled restaurant, boasting a Food-at-Mallory-2number of accolades and awards for refined cuisine, including 3 AA Rosettes.

With stunning views from its terrace over the gardens and the Warwickshire countryside beyond, Mallory Court’s multi award-winning Dining Room is the region’s most celebrated restaurant.

Menus are bursting with fresh, contemporary flavours combined with a modern British flair. Dishes showcase the best seasonal produce available from respected local suppliers in the agricultural heart of England, while others are inspired by the bounty of our established kitchen gardens.

Menus change daily according to the pick of the produce available. Apply below to stage in this fantastic kitchen.

Ellenborough Park

Run by Executive Chef, David Williams, the kitchen and front of house teams work extremely hard toellenborough restaurant ensure that each experience is unforgettable. David holds over 25 years experience in the industry and has worked alongside both Gordon Ramsay and Heston Blumenthal. Each dish that comes out of the kitchen encapsulates its very own unique blend of seasonal flavours and colours, created to impress all.

Ellenborough Park will showcase only the best of what the Cotswolds and Great Britain has to offer.

Apply below to take part in a stage at one of Cheltenhams finest Restaurants.

Lords of the Manor

An established culinary destination and a much sought-after fine dining Cotswolds restaurant, at Lords of the Manor we combine excellent service and decadent dishes to deliver a truly special dining experience.

Listed in the Sunday Times’ Top 100 restaurants in Britain, and named as one of the Top 20 Mostlords of the manor Romantic Dining Rooms by The Times and consistently recognised by the Good Food Guide, you truly don’t want to miss out on experiencing the finest restaurant in the Cotswolds.

Under Head Chef Charles Smith and his dedicated brigade, it’s clear that the passion and creativity of the kitchen truly forms the heart and soul of the hotel. Charles’ career is described by The Good Food Guide as ‘one of the blessed’ due to his stints at Thomas Keller’s Per Se (New York) and Alyn Williams’ The Westbury. Indulge in exquisite dishes that utilise Chef’s passion for sourcing the best producers.  The cuisine combines French influence and Cotswold terroir, there’s no competition when it comes to our restaurant in the Cotswolds.

Lucknam Park

Executive Chef, Hywel Jones has held a Michelin star at the restaurant since 2006 and along with restaurant manager, Christopher Kidd, offer their guests an unforgettable dining experience.

lucknam foodAwarded Hotel Chef of the Year at the 2007 Hotel Catey Awards, Hywel has created superb menus in both the Michelin starred Restaurant Hywel Jones and more recently in the stylish and contemporary Brasserie.  In his quest for perfection Hywel uses the finest ingredients to ensure the fullest flavours and where possible sources from local suppliers. Herbs are picked fresh from the extensive kitchen garden at the Hotel which helps enhance the subtle flavours of the cooking. He has built a personal relationship with his local suppliers ensuring high quality ingredients that are always reflective of the season.

Hywel Jones took part in the May 2011 BBC 2’s, Great British Menu representing Wales; he competed against two other Chefs, one of which was the winner for Wales from last year’s series. Hywel saw off the competition with his four great dishes and was crowned the Welsh Champion, he then went on to represent Wales in the series Final.

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