West Midlands Mayor Richard Parker has described the loss of one of his favourite restaurants as 'genuinely sad news' following the unexpected closure of Simpsons in Edgbaston.
On May 28, owner Andreas Antona announced the closure after 32 memorable years, citing economic reasons. He said he 'didn't want to end' his Michelin Star restaurant 'like this'.
Night-time Economy Blueprint
The closure comes just days after Mayor Parker unveiled a blueprint aimed at revitalising the region's struggling night-time economy. Recommendations include better night-time public transport with more frequent and affordable services, safer streets with improved lighting, and open public spaces hosting late-night events.
Speaking to BirminghamLive, Parker said: 'Simpsons has been one of my favourite restaurants for years. This is genuinely sad news. Our pubs and restaurants have been under a lot of pressure recently and we must do more to support them, especially when they matter so much to our cultural offer as a region.'
Industry Reaction
The closure has sent ripples through the hospitality industry. Matthew Cheal, owner of Cheal's and a former Simpsons chef for 17 years, called it 'a truly sad day for Birmingham hospitality'. On Instagram, he added: 'After 17 years working at Simpsons alongside Andreas, Luke and the team, I can honestly say it was far more than just a restaurant - it was a family, a place of passion, standards, creativity and unforgettable memories. I'm incredibly grateful for everything I learned during my time there and proud to have been part of a restaurant that helped shape so many careers, including my own. Andreas and Luke created something very special and its impact on the industry and everyone who walked through the doors will never be forgotten.'
Simpsons earned its Michelin Star in 1999 and has been a staple of Birmingham's dining scene for over three decades. The mayor noted that places like Simpsons are exactly what his night-time economy report aims to protect, adding that the closure is 'a reminder of why that work matters'.
