With over 25 years under his apron strings at Amadeus, Simon is renowned for delivering dramatic and impactful restaurant-quality food on a large-scale. Based at the ICC Birmingham, Simon and his team work closely with local farmers, growers and suppliers throughout the year to ensure the finest seasonal produce isn’t simply used, but truly celebrated.
Never one to stand still, Simon’s most recent innovation has been introducing theatrical dining into the ICC. This includes a multi-sensory experience where food is prepared and cooked in front the guests. The reason? To showcase the quality and freshness of the ingredients and create a more interactive dining experience. No small feat when a single service can be for up to 8,000 guests.
“My inspiration comes from art, the weather, what I see, what I feel, music or a smell. All these help me create new dishes – but you have to start with the basics.”