Luke Tipping lived above several of his father’s restaurants growing up. Ted Tipping was an acclaimed chef who unfortunately passed away in 2000, suffering a stroke and having had a battle with cancer.
At 21, Luke got a job as a KP at The Grand Hotel in Birmingham. He enjoyed it so much that he asked his dad to put in a good word at his workplace at the time, The Plough and Harrow. He worked there for many years and met chef and restaurateur Andreas Antona.
Luke Tipping
Simpsons
When Andreas left to set up Simpsons in Kenilworth, Luke followed. The restaurant was awarded its first Michelin star in 1999 and in 2004, they moved sites to its current location in Edgbaston. It has retained the star to this day.
Luke was promoted to chef director of Simpsons in 2011, but he continued to be very ‘hands on’ in the kitchen. Cooking alongside Luke is head chef Nathan Eades, who joined the team in 2015. Simpsons has recently undergone a transformation with brighter, more contemporary interior.
much driven by seasonality with dishes like Creedy carver duck and hispi cabbage and Bavette tartare with avruga caviar. The natural food style shows influences from classical French cuisine and the dishes are a collaboration from the minds of their whole team. Their six-course evening tasting menu starts at £90 per person.
Luke was awarded a professorship of culinary arts from University College Birmingham in 2010. He places the utmost importance on training and mentoring young chefs.
Cod, monks beard, fowey
mussels, oyster mushrooms
Their cookery school (now called Eureka Kitchen) involves preparing a three-course meal, with Luke and Nathan before enjoying an intimate chefs’ table dining experience with champagne.
Family
A family man, Luke tries to keep a good work/life balance, as he missed his dad being at work a lot when he and his brother were growing up. He told The Staff Canteen: “Whilst I understand his reasons for not being able to see us, I go out of my way to make time for my family including playing golf with my son and watching my daughter play sport. I have breakfast with Diane, my wife, and two children and I cook and enjoy dinner with them before returning for the evening service.”
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