'We need to close – today': Luke Tipping reflects on Simpsons legacy
“We need to close – today.”
After more than 30 years operating as one of the most iconic restaurants in the country, Michelin-starred Simpsons suddenly shut its doors for good last month.
Simpsons was not simply a restaurant, it was an institution – particularly for the people of Birmingham.
Owner Andreas Antona had made no secret of the toll the wider hospitality industry struggles had had on Simpsons, and had long been attempting to find a buyer for the site.
But, in May 2026, he decided enough was enough.
At the helm of the kitchen for the past three decades, overseeing the various changes at Simpsons, was chef Luke Tipping.
While Luke knew the landscape did not look bright, the day everything came to an end was unexpected.
Speaking to The Staff Canteen, Luke said: “The timing was a bit out of the blue.
“I was actually on holiday.
“Andreas asked me to pop in. I went in and literally he said, ‘we need to close, we can't carry on’. Then he said, ‘today’.
“That’s as quick as it was really. Then we told the staff about an hour later.
“It was as sudden as that. But it just couldn't carry on. The business wasn't there.”
He added: “It was almost like, ‘we've got to shut now,’ and phone the customers that had booked and just explain to them.
“It wasn't like a final service. It would have been nice to do that really, because I think that would have been a nice finale to it.
“But no, it was as quick as that.”
Why Simpsons had to close
Discussing the background to the decision, Luke explained: “The sale was taking a long time. There were many people interested over the last 18 months. Things were taking a long time and Andreas kept bailing it out.
“When we first moved from Kenilworth to Birmingham, it was good times. It was busy, everything was booming.
“Then, obviously, times were tougher. We were closed three days, just open four, which is not brilliant for any restaurant. You need to be open. You need bums on seats to pay the bills.
“It was just a very, very tough time. Andreas came to the point where he couldn't subsidise it anymore. The sale was taking far too long.
“The demographics of the business had changed.
“We had a smaller team, less days worked, which is great for a chef for consistency. We had a great little team.
“I thought we were cooking some of the best food we've ever done. I was really buzzing with it.
“We went out on a high. We had some really good times there.
“It's a shame for many reasons. Like the comments from people since are saying, if Simpsons has gone down, it's a big thing. No one's indispensable, are they?”
- Read more: Andreas Antona recognised in King’s 2026 Birthday Honours
- Read more: ‘True mentor’ Andreas Antona retires and puts Simpsons up for sale
The legacy of Simpsons
Simpsons was opened in Kenilworth by Andreas Antona in 1993, first earning a Michelin star in 1999, which it retained until its closure.
The restaurant itself moved sites, to Edgbaston, in 2004, and boasts an impressive alumni list, leaving a lasting mark on so many still in the hospitality industry.
Asked what he was most proud of when it comes to his time at Simpsons, Luke said: “I guess it's the training we did through Simpsons.
“We were a very humble restaurant. We didn't really shout and sing our praises very much, but I don't think we do that as Brummies anyway. That's the way we are.
“It was an institution. Lots of staff have been through, too many to mention. The back catalogue of alumni was stunning really.
“It was a testament to the longevity of staff coming and going.
“I was very humbled. I put a post out on Instagram and the feedback was phenomenal really, from chefs gone by over those years, just saying thanks and we couldn't have started without you.”
He added: “We went to the pub last week up the road. There was a girl that used to work for us, before going to Opheem and she's now currently at Mallory Court.
“She was in there with her mum and dad. The dad came over to me and my wife and he said, ‘what you did for our daughter was just phenomenal. She'd never be where she was today without you and your guidance and the way you treated her.’
“I think that was the essence of what I did at Simpsons. We changed a lot of people, certainly through the way we cooked there and the way we operated the restaurant.
“Customer feedback was phenomenal as well. It was an institution and it changed a lot of people's lives. So I'm quite proud.”
Put to him Simpsons’ real legacy was the people it has given the platform to, Luke said: “I think so, yeah. That's the pride.
“Even when you say that, it sends shivers up my spine because we changed so many people's lives and hopefully most of them for the better.
“You've got Glynn (Purnell), Matt Cheal, Leo (Kattou) over at The Bower House and The Ship, you've got Nathan Eades over in the Cotswolds, Stuart Deeley at Mallory Court, they're everywhere.
“They've all been a part of the legacy of Simpsons.
“It has been a family affair. All my kids have grown up with, ‘Dad works at Simpsons.’ They're very proud of that.”
Lifetime achievement recognition
Luke’s success at Simpsons was recognised more formally in the past week, as he was presented with the Lifetime Achievement Award by the British Culinary Federation.
“It was lovely,” he said.
“I think the timing was right. I've been cooking for 40 years. I started in 1984-85. Simpsons has been a big part of my life.
“I thought, what a great time for someone to recognise what I've done. It has felt like a lifetime in one kind of way, but I suppose it's my age now. I was 60 last year.
“Being honoured with that was really poignant.”
How dining has changed
To survive at the top of the UK’s culinary world for as long as it did, Simpsons had to adapt along the way.
It went from having a team of 15 to around three full-time senior chefs by the end, making the move during the coronavirus pandemic to reduce from 70 to a 50-cover restaurant and removing tablecloths for a more informal feel.
But Luke believes some of the struggles were more down to societal shifts.
“When we got the star in 1999, Michelin had a style, very country house, so they have had to change their ways,” he explained.
“I did say to Andreas, I think sometimes the grand building probably let us down. It's this Grade II-listed Georgian building, so it's quite intimidating when you walk in.
“When you're in there, it's a different kettle of fish, don't get me wrong, but people's eating has changed.
“My kids are in their twenties and they go out, they'll spend money, but they wouldn't want to sit in a restaurant eating that kind of food for three hours.
“Even for me now, if I get invited out, I don't mind going out for lunch, but old crocks like me would rather stay in and have something to eat.
“I don't know whether that's so much in London, but certainly around here.
“We went to Blacklock in the city for Father’s Day. They're packed in there and these ain't cheap places to eat.
“You could have come to Simpsons and had the lunch menu, three courses, for the same kind of price. But do people want three or four courses anymore?
“They just go, have a course, a bit of bread, a few beers.
“I think dining's changed. There are pockets of star restaurants that are doing well, but high-end restaurants are struggling a bit.
“I went to Fallow recently and something like that – it is still brilliant quality, but very simple and quick in its execution.”
Life after the kitchen
For well over half of his life, Luke’s mind has been spent thinking about the upcoming service.
When all that suddenly ends, how hard is it to adjust to?
“I feel a bit liberated, I must admit,” Luke said.
“I'm not too despondent because I knew it was coming.
“I've had many chats with Andreas leading up to being 60, which is a milestone.
“I was never going to carry on forever with it. It forced my hand really. It is what it is.
“A lot of people are coming up as if I'm in the doldrums, which is not really the case. You've got to look forward and see what the next thing is.
“What I do know is I won't be cooking again, that's for sure. I think 40 years has been enough.
“I was chatting to someone and he said, ‘I bet you feel like you've just come off the hamster wheel’. I thought, that's very true actually.
“I've just got to take stock. There's no black cloud over my head, that's for sure.”
Asked what kept his enjoyment of being in the kitchen going for so many years, Luke said: “I don't feel 60. Sometimes you wake in the morning and feel 60! But I was still on a section and still cleaning down with everyone.
“It was always push, push for me. It was always learning for the staff and helping them along. I've never lost that.
“I felt we were always relevant at Simpsons, keeping up with trends and stuff like that.
“I had no issues at all. If it was still open today, I'd still be there enjoying it.
“I enjoyed the customer interaction.
“It’s all you know. There are a few (older) chefs out there - Phil Howard was 60 a couple of weeks ago and has still got a star.
“I don't know what else to do, I suppose. That's what I set out to do.
“I wasn't going to take over the world or do anything like that. It was just humble beginnings and cracked on with it.”
He added: “Whenever we’ve tried to do or book anything as a family, it was always, ‘can dad do it or is he working?’
“The shackles are off now.
“I'm just going to look at doing some advisory work. I've got a couple of things in the pipeline, which will keep me ticking along really.
“It's just a state of mind that I need to do something. I can't play golf every day and hang the washing out.
“A couple of free gigs will do me. It'll keep me going.
“The one thing I do know is I won't be cooking again at any sort of high level.
“I've got off that train - definitely. And I'm quite enjoying it to be fair.”
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'We need to close – today': Luke Tipping reflects on Simpsons legacy
