Orelle’s Executive Chef Chris Emery will be welcoming in spring with a limited edition seasonal menu in collaboration with Luke Tipping of Simpsons Restaurant on Tuesday 30 April. 

The exclusive collaborative six-course menu will showcase Chris and Luke’s classic French training alongside an abundance of seasonal local produce. The one-night-only menu and sitting is £90 per person. A wine flight will also be available for £60 pp. Guests will also enjoy an evening of live music entertainment from resident musicians Georgia and Prok. 

Simpsons Executive Chef, Luke Tipping will be serving:

Heritage beetroots, buttermilk, wasabi, sorrel, dill oil 

Cornish lamb, wild and black garlic, Wye Valley asparagus, pomme purée

Lemon meringue pie, yoghurt sorbet 

Simpsons Executive Chef Luke Tipping (left) has been at Simpsons since 2004. The restaurant has held its Michelin star since 1999.

Dishes prepared by Orelle’s Executive Chef, Chris Emery will delight diners with:

Smoked and cured scallop, rhubarb, almond, pickled ginger, tigers’ milk 

Seared gurnard, kale, mussel, spiced bouillabaisse, nasturtium 

Pre-dessert: Gin & Tonic 

Petit Fours 

Orelle, located on the 24th floor of 103 Colmore Row, boasts an 88-cover restaurant that offers unrivalled, panoramic views of Birmingham city and beyond. Their Executive Chef, Chris Emery, has accumulated an abundance of accolades, including three formative years at The Waterside Inn plus working with chef and restaurateur Jason Atherton at Pollen Street Social and The Clocktower in New York. 

Set in a Grade II-listed Georgian villa in Edgbaston, Simpsons Restaurant has held their Michelin star since 1999, with Executive Chef Luke Tipping at the helm from 2004. The food respects classical tradition, but is a contemporary take on British cuisine, combining influences from around the world in dishes based on the highest quality seasonal ingredients. 

Executive Chef, Chris Emery, said “I’m really looking forward to collaborating with Simpsons Restaurant on this exclusive Spring menu. Given the synergies in our approach to cooking it felt only natural for Luke and I to join forces. We both pride ourselves on cooking in harmony with the seasons, working closely with our suppliers and showcasing high quality produce.”

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