Simon Rimmer Biography
Simon Rimmer is an English cook and restaurateur. He is best known for his on-screen partnership with Tim Lovejoy, with whom he co-hosted the BBC Two programme Something for the Weekend from 2006 until 2012. The pair then began co-hosting Channel 4 programme Sunday Brunch and its spin-off Daily Brunch.
Simon originally studied fashion and textile design and taught himself to cook. His favourite film is Elf.
Simon Rimmer Age
Simon was born on 5 May 1963 in Wallasey, Merseyside England. He is 55 years old as of 2018.
Simon Rimmer Wife | Ali Simon Rimmer
Simon is married to Ali with whom he has two children Florence, and Hamish. They live in Chorlton Cum Hardy. The couple met when they were waiting tables, and his wife makes regular appearances on his Instagram page.
Simon supports Liverpool F.C. but chose the history of Tranmere Rovers as his specialist subject on the BBC quiz Mastermind.
Simon Rimmer Restaurants | Simon Rimmer Restaurant Manchester
Rimmer founded Greens, a vegetarian restaurant in West Didsbury, Manchester in 1990. Two years later, The Guardian described Greens as one of the most exciting new restaurants in the UK.
Rimmer opened his second restaurant, Earle, in Hale in October 2006. It has been named “The top celebrity restaurant to eat at” by the Observer Food Monthly.
Simon Rimmer Photos
Simon Rimmer Books
Rimmer’s first book, The Accidental Vegetarian, was published in October 2004. His second book, The Rebel Cook, was published in October 2006. His third book Lazy Brunch came out in spring 2008, co-written with Lovejoy and based on a feature in Something from the Weekend. In spring 2009, Mitchell Beazley published his fourth book, The Seasoned Vegetarian.
Simon Rimmer Recipes
One of his recipes includes:
Ingredients
• ½ red onion, diced
• 100g cooked new potatoes, halved
• 2 tbsp capers (optional)
• 1 vine tomato, halved
• 1 clove of garlic, sliced
• 25g butter
• 2 large British Lion eggs
• 100g smoked salmon
• 1 small avocado, sliced
• 25g toasted breadcrumbs
• 2 tbsp dill, chopped
• Sour cream, lemon and sourdough toast to serve (optional)
Method
- In a large frying pan fry the onion in butter for three minutes. Add the potatoes and cook for six minutes until they are crisp and golden. Fold in the capers and then push the contents of the pan to one side.
- Cut the tomatoes in half, season well, brush with oil and then add a few slices of garlic. Cook the tomatoes, in the same pan, face down for six minutes and then push them to one side.
- In the same pan, fry the eggs for about four minutes until they are cooked but the yolk is still runny, then take the pan off of the heat.
- Finally make two rosettes of salmon and add them to a space in the pan with the sliced avocado, breadcrumbs and chopped dill.
- Serve with sour cream, sourdough toast and a squeeze of lemon.
Simon Rimmer Restaurant Liverpool
Simon announced in 2013 plans to open a restaurant at the Doubletree by Hilton in Liverpool when it opens its doors for business later this year.
Simon at Layla Brasserie is scheduled to open its doors in November 2013 with the launch of the 87-bedroom hotel, situated in the Grade II listed former Municipal Annexe council buildings in the city centre.
Rimmer, who co-owns two restaurants – Greens in Manchester and Earle in Hale – plans to create a destination restaurant at the hotel, currently being developed by Sanguine Hospitality.
The chef, who joins Marco Pierre White and Nick Nairn in operating restaurants within Doubletree by Hilton hotels, said he was currently choosing a ‘talented and creative’ team to work at the restaurant, which will serve a British menu alongside the chef’s new range of beers.
Simon Rimmer Networth
Simon’s estimated net worth Under Review.
Simon Rimmer Twitter
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