Simon Rimmer: The Resilient Chef Who Shaped Modern British Food Television

From Self-Taught Beginnings to a Trusted TV Chef and Cultural Food Figure

12 4 minutes read

Table of Contents

Introduction

Simon Rimmer is a widely respected Chef, British chef, and TV chef whose career reflects persistence, creativity, and adaptability. Known as a warm and relatable television presenter and food television personality, Simon Rimmer has played a key role in shaping British food culture through restaurants, cookbooks, and long-running television shows.

His journey includes both success and struggle. On the positive side, he became a familiar face of British food television and inspired home cooks. On the challenging side, he faced the harsh realities of restaurant entrepreneurship and economic pressure. Together, these experiences define a grounded and influential celebrity chef.

Quick Bio

Field	Information
Full Name	Simon Peter Rimmer
Date of Birth	5 May 1963
Birthplace	Wallasey, Wirral, England
Nationality	British
Profession	Chef, TV chef, television presenter, restaurateur, cookbook author
Education	Fashion and textile design
Culinary Training	Self-taught chef
Years Active	1990 – present
Known For	Sunday Brunch, vegetarian cuisine, food television

Early Life and Creative Foundations

Simon Rimmer was born and raised in Wallasey, a town near Liverpool. His early interests were creative rather than culinary, which makes his later success as a British chef particularly notable. Food was not an obvious career choice, and there was no traditional kitchen pathway guiding him forward.

This unconventional start became an advantage. Without strict classical training, Simon developed an instinctive style focused on flavour, balance, and enjoyment. These qualities later defined his identity as a cooking show host who values accessibility over elitism.

Education and Becoming a Self-Taught Chef

Simon studied fashion and textile design at university, developing a strong eye for colour, structure, and presentation. These skills later translated naturally into his work as a TV chef and cookbook author.

Importantly, Simon Rimmer did not attend culinary school. Becoming a self-taught chef placed him at a disadvantage in traditional kitchens but allowed him creative freedom. This path demanded resilience, as learning through trial and error often comes with costly mistakes.

Start of Career and Restaurant Entrepreneurship

In 1990, Simon Rimmer began his culinary career by purchasing a vegetarian restaurant called Greens in Manchester. Initially planning to work front of house, financial necessity pushed him into the kitchen, marking the true beginning of his life as a Chef.

Running a restaurant taught him the realities of the hospitality industry. Long hours, limited resources, and constant pressure shaped his practical understanding of food and business. These experiences later informed his honest approach as a food industry TV personality.

Restaurants, Innovation, and Pressure

Greens and Vegetarian Cuisine

Greens became known as a vegetarian restaurant pioneer, helping redefine perceptions of vegetarian cuisine in the UK. The restaurant proved that plant-based dishes could be creative and satisfying, influencing modern British cooking.

However, restaurant ownership also brought financial strain. Economic challenges eventually led to closure, highlighting the fragile nature of the hospitality industry figure role even for respected chefs.

Earle and Expansion

Simon later opened Earle, focusing on modern British cooking. While successful, it required careful balance and was eventually sold. This decision reflected maturity and realism rather than failure.

Television Career and National Recognition

Simon Rimmer rose to national fame as a TV chef and television presenter. His role as resident Chef on Something for the Weekend introduced him to mainstream audiences and established him as a relatable celebrity chef profile.

He later became a central figure on Sunday Brunch, a Channel 4 show blending food, interviews, and culture. As a Sunday Brunch presenter, Simon Rimmer became a familiar weekend presence, demonstrating consistency and warmth in live broadcasting.

Cookbooks and Food Philosophy

As a cookbook author, Simon Rimmer published multiple titles focused on approachable, enjoyable cooking. His books encourage home cooks to experiment without fear, reinforcing his reputation as a home cooking inspiration rather than an intimidating gourmet figure.

Publishing also brings pressure to remain relevant. In a crowded market, maintaining originality as a cookbook publisher and media personality requires constant creativity.

Radio, Media Presence, and Adaptability

Beyond television, Simon expanded into radio, showcasing his conversational style and broader appeal. This move reflects adaptability and an understanding of evolving media platforms.

Maintaining a strong media presence across television and radio is demanding, but it reinforces his position as a culinary TV star with lasting relevance.

Public Image and Personal Balance

Simon Rimmer is married and has two children. While recognised as a celebrity chef, he keeps his private life largely out of the spotlight. This balance protects personal identity in a career shaped by public exposure.

His grounded personality distinguishes him from more flamboyant figures. As a British chef, his appeal lies in honesty, relatability, and respect for everyday cooking.

Legacy and Influence on British Food Culture

Simon Rimmer’s legacy is built on accessibility. As a Chef, he helped normalise vegetarian dishes and relaxed cooking styles. As a TV chef, he contributed to the evolution of British food television.

Positively, he inspired a generation of home cooks. Negatively, his career also reflects the vulnerability of restaurants and the emotional cost of long-term media work. Together, these realities form an authentic legacy.

Conclusion

Simon Rimmer stands as a resilient and influential British chef whose journey reflects creativity, struggle, and growth. From restaurant entrepreneurship to becoming a trusted television presenter, his impact on British food culture remains significant. His story proves that lasting influence comes not from perfection, but from persistence and authenticity.