Simon Rimmer - Strictly Food
As a student I worked in bars and restaurants, that’s where I first got a feel for the hospitality industry. From the start I always had a feeling I’d end up in the industry, I felt very comfortable and took great delight in seeing people enjoy great food and drink.
In 1990 I opened my very first restaurant in Manchester called Greens Vegetarian, which I’m proud to say is still there, since then I’ve been incredibly lucky to have gone on to own a total of 14 restaurants.
Some of you will see me and Tim Lovejoy every weekend on Sunday Brunch, which really is as fun as it looks. This is largely down to the team behind it, they are fully behind what we do and it just works.
I was a filing Clarke at a local insurance brokers. I worked pretty much every Saturday there and it was alright you know! The guy who owned the business employed local 6th formers and looked after us, in fact he was just a nice guy and it made us go that extra mile for him. Thinking about it, I probably learnt a fair bit from that experience.
Person you look up to?
It has to be my Dad, who’s 86 now! Whatever I achieve, I can’t wait to tell him. I feel most proud about accomplishments when I tell my mum and dad.
I work 7 days a week, and don’t get me wrong – I love it! However I love nothing more than to sit down on my big purple sofa at home with a cuppa and a hobnob in complete silence, it’s bliss.
Best book you've ever read?
The Black Echo by Michael Connelly, it’s a crime novel and the first of the series.
Pinch yourself moment?
I’ve been fortunate enough to have a few, both personal and business. The most recent was on my birthday just gone I was driving back from London and out of the blue Kenny Dalglish rang me to wish me a happy birthday. I couldn’t quite believe it, it meant so much to me.
Something people wouldn't know about you is?
I have a degree in textile and design, and worked for 5 years as a designer.
How do you switch off?
I started 3 years ago and I’m obsessed with it, I box 3 times a week. I think it allows me to switch off because of the amount of focus required, there’s no space for outside thoughts.
What are you working on at the moment?
I’m always working closely with my restaurants, but recently me and Tim have just released The Sunday Brunch cookbook with Ebury Press.
Best piece of advice for others?
When I first started – Dad said give people opportunity to succeed and not fail.
I think as a society we’re setup to fail, and it shouldn’t be that way whatsoever, we should follow our passions and help others along the way.
Thanks to Simon for taking the time to have a chat with Trailblazer