This was a wonderful indulgent treat, gifted by a good friend. We had a 3 course lunch, where the plates were small, but there were so many little extra courses we certainly did not leave hungry. For me the many tasters was wonderful as I can get bored of one large plate that loses its individual tastes. The service was immaculate, I even had a footstool for my handbag!

A few months ago, I had the pleasure of experiencing a tasting menu at Simpsons with my family. Created by Luke Tipping, the menu was outstanding—every course was thoroughly enjoyable, with perfectly balanced taste, texture, and aroma. The service was exceptional from start to finish, with the front-of-house team being both welcoming and attentive. I’ll definitely be back again 💯

Simpson’s is a true gem and fully deserving of its Michelin star. From the moment we arrived, the service was impeccable, with Lucas ensuring every detail of our evening was flawless. His attentiveness and warm demeanor made us feel truly cared for. The dishes were stunning, both in presentation and flavor, showcasing the chef’s exceptional creativity and use of seasonal ingredients. Thomas, the wine sommelier, elevated the experience even further with his perfect pairings and insightful recommendations. His passion for wine shone through, making each selection feel personal and memorable. The ambiance was elegant yet inviting, creating the perfect setting for a special night out. Simpson’s is an absolute must-visit for anyone who loves fine dining and extraordinary service!

Faultless. Visited for my wife's 40th birthday, and was welcomed with a "Happy Birthday", a card from the team and left with a small box of chocolates, really helping to make it feel special. The food was amazing and as it was a Thursday lunchtime it was quiet, so felt like we had the place to ourselves. Highly recommend, and my thanks to the team.

Celebrating an anniversary. The kitchen is headed up by Luke Tipping. With a very talented young brigade. Options for dining are a 3 course lunch. A classic 5 course or the Prestige tasting menu,which we chose. To begin the meal,three delightful canapes,followed by fresh homemade sourdough and black olive rolls. Served with mushroom butter and a roe dip. First course was a tasty bowl of mushroom set custard. Followed by a very pretty salmon & lobster ravioli. Next, was a little surprise extra dish of scallop with fermented carrots and black pudding. The fish course was Sea Bass with spinach cooked in goats cheese.Although it was nice,we're not sure if this combination works. A very healthy,refreshing beetroot dish was next. The meat course of Highland venison was succulent and tender. Pre-dessert was a burnt cream served in an egg shell. For the finale,an outrageous Tiramisu Souffle. With a chocolate sauce & amaretto cream. It was a very enjoyable lunch with excellent service and a pleasure to meet two young,very talented chefs, Evan & Jordan.