Jeremy King gives update on reopening of Simpson's in the Strand 

Jeremy King has given an update on his plans to reopen Simpson’s in the Strand in London after a series of delays.

The restaurateur has been working on a revival of one of London’s oldest restaurants, which was among the first in the UK to win a Michelin star in 1974, for three years.

In an update on Friday, King said the lease was finally signed, contractors were on site and the project “that has taken three years to bring to fruition is actually real”.

He said the deadline for the contractor to hand over the project was in October, but it was likely not to happen until early November to allow it to be properly finished and give enough time for staff training.

King did not confirm a set opening date but said he had previously opened the Wolseley and the Delaunay in November and found it “hellish”.

He added: “One of the biggest challenges being staff, because although we have many waiting to join, they tend not to want to leave existing employment just before Christmas with the potential loss of earnings and any end-of-year bonus. So, we will have to see and it might still yet be possible with a phased opening – I will let you know.”

Simpson’s first opened in 1828 and is owned by the neighbouring Savoy hotel. The restaurant has not reopened since 2020 and some of its fixtures and fittings, including the famous silver carving trolleys, were auctioned off in 2023.

King has assembled a top team for the relaunch, including David Stevens (former Wolseley Hospitality Group executive chef), Ed Ross and Sam Samyani (both ex Corbin & King head chefs) and general manager Michael Johnston (previously general manager at Brasserie Zédel), who have all been working on Simpson’s systems and operations ahead of launch.

"I don’t think we have ever had a restaurant so ready to open," he added.

The restaurateur also confirmed he has written a book, named Without Reservation, which will be published on 8 October.

“Whilst there is an element of ‘memoir’ it is also very much ‘this much I have learnt’. The dilemma being what to include or exclude but hopefully I have the mix right and I will soon escape the torment of ‘writer’s remorse’ that I gather is quite usual,” he said.

King’s London restaurant portfolio includes the Park in Bayswater and Arlington, which he launched last year on the original site of Le Caprice.