Early Life and Education
Born on May 5, 1963, in Wallasey, Wirral, England, Simon Peter Rimmer embarked on an unconventional path to the culinary world. Initially pursuing a degree in Fashion and Textile Design, Rimmer’s early academic focus was far removed from the gastronomic arts. However, his passion for food and hospitality soon redirected his career trajectory.
Transition to the Culinary Arts
Despite his formal education in fashion, Rimmer’s interest in cooking led him to self-study the culinary arts. In 1990, he took a significant step by purchasing Greens, a vegetarian restaurant located in West Didsbury, Manchester. This venture marked the beginning of his culinary career, where he combined his creative instincts with his newfound culinary skills.
Greens Restaurant: A Culinary Landmark
Under Rimmer’s stewardship, Greens quickly gained acclaim for its innovative vegetarian cuisine. Within two years, The Guardian recognized it as one of the most exciting new restaurants in the UK. The establishment’s success was attributed to Rimmer’s ability to craft dishes that appealed to both vegetarians and non-vegetarians, challenging preconceived notions about vegetarian dining.
Expansion into Television
Rimmer’s culinary expertise and engaging personality led him to television. He began his TV career with Granada Breeze and later appeared on various programs, including “This Morning,” “The One Show,” and “The Gadget Show.” His most notable television partnership was with Tim Lovejoy on BBC Two’s “Something for the Weekend” from 2006 to 2012. Following this, they co-hosted Channel 4’s “Sunday Brunch,” a show that combined cooking, interviews, and live music, further solidifying Rimmer’s status as a household name.
Authorship and Culinary Contributions
Beyond television, Rimmer has authored several cookbooks, including “The Accidental Vegetarian,” “Rebel Cook,” “Lazy Brunch,” and “The Seasoned Vegetarian.” These publications reflect his commitment to making vegetarian cuisine accessible and appealing to a broader audience. His culinary philosophy emphasizes creativity and inclusivity, aiming to bridge the gap between vegetarian and traditional meat-based dishes.
Earle Restaurant and Further Ventures
In 2006, Rimmer expanded his culinary footprint by opening Earle, a modern brasserie in Hale, Cheshire. The restaurant was recognized as the “Top Celebrity Restaurant to Eat At” by Observer Food Monthly, highlighting Rimmer’s versatility and appeal across different dining experiences.
Television Appearances and Achievements
Rimmer’s television career is marked by a variety of appearances and roles. He served as a judge for British Sausage Week in 2013, showcasing his expertise in traditional British cuisine. In 2017, he participated in the fifteenth series of “Strictly Come Dancing,” partnered with Karen Clifton. Although the pair were eliminated in week six, Rimmer’s participation underscored his willingness to embrace new challenges and entertain audiences beyond the kitchen.
Recent Endeavors
In January 2025, Rimmer began presenting a show on Gold Radio, broadcasting on Saturday mornings from 9 am to 12 pm. This venture into radio demonstrates his adaptability and desire to connect with audiences through various media platforms.
Personal Life and Interests
Rimmer is a dedicated supporter of Liverpool Football Club and was present during the 1989 Hillsborough disaster, an event that profoundly impacted him. His personal experiences and interests often inform his public persona, adding depth to his engagements and appearances.
Conclusion
Simon Rimmer’s journey from a fashion student to a celebrated chef and television personality exemplifies a career marked by passion, versatility, and a commitment to culinary excellence. His ability to bridge the gap between vegetarian and traditional cuisines, coupled with his engaging media presence, has made him a significant figure in the British culinary landscape. Rimmer’s ongoing ventures in television and radio continue to inspire and entertain audiences, reflecting his enduring influence in the culinary world.
