247. Simpsons’ Platinum Jubilee Tasting Menu.

 

  Simpsons is in great form. And very astutely a very limited run of Jubilee Tasting Menus are on offer. And being the first person to arrive for lunch on the first day of the special menu I can claim to be the first member of the paying public to have tasted it. My own Jubilee claim to fame. And in the presence of culinary royalty (see below) it was altogether rather fine occasion.

  Two cracking good starters to jiggle up the jubilee tastebuds, one cheesy and eggy, the other a fine Coronation chicken served on a leaf of lettuce. Then along comes a finely drinkable Pimms Royale and Simpson’s signature bread with Ampersand butter and then down to the serious stuff.

    An exquisite plate of cured Chalk Stream trout with caviar and oyster and pickled cucumber. Then perfectly cooked Brixham turbot with lobster, slices of courgette and a sublime champagne sauce. Luxuries all fit for a reigning monarch or an ordinary old punter like me out to enjoy himself at this Jubilee time.

  The meat course was so very enjoyable. It was Cornish lamb, again cooked beautifully, tender and tasty, with green and white asparagus, wonderful morels, Jersey Royals cooked to a perfect texture and peas all with a fine sauce and, as there should be, mint. Immaculate.

  Desserts were finely judged - ‘Cherries Jubilee’ followed by the wholly enjoyable ‘Platinum lemon trifle’ which was the spot-on choice of dessert for the occasion. Silvers of gold, subtle bursts of ginger, precise lemon flavour. A trifle of distinction. Afterwards coffee with three excellent petit fours. For once (well it was a special meal) I let rip with the four wine pairings, being drawn in by the Stopham Estate Pinot Grigio 2018 which I always enjoy and the Chapel Down brut from Kent was lovely with the glitzy desserts.

  I last visited Simpsons a year ago and was not particularly happy but everything was in order, finely cooked, finely served, and now at last, I am in love with Simpsons.

  Finally, who was that discreetly in the corner, Chef Patron Andres Antona and Chef Clare Smyth? Apparently so.