In everything we do, our aim is to make you happy.

Antona at Home was created in the wake of Covid-19 and its impact on our industry.  With both Simpsons and The Cross at Kenilworth closed, we wanted to diversify our offering so that we could continue doing what we love – cooking and serving you delicious meals – whilst keeping our talented team in work.

With Antona at Home we can bring our restaurant meals to the comfort of your home.

We have more than 25 years experience of sourcing and building relationships with fantastic producers and suppliers who all share our passion for provenance and sustainability.

Antona at Home chefs are classically trained with creative minds. We wear our Michelin stars with pride and you can be confident that all our food is sourced and prepared by skilled and careful hands.

Andreas Antona was born into hospitality having grown up in a family of Greek Cypriot restaurateurs in West London. His passion for food led him to take a catering course at Ealing Technical College, now the University of West London. He then spent several years working in Switzerland and Germany before he returned to the UK to take up positions at The Dorchester and The Ritz, where Andreas met his future wife, Alison. Once married the two of them moved to Alison’s home town of Kenilworth where Andreas took on the position of head chef at the then acclaimed Plough and Harrow.

They were fortunate enough to open their own restaurant, Simpsons in Kenilworth, which soon received national acclaim, including a Michelin star. A few years later, Simpsons moved to Edgbaston where it remains today having played a key role in Birmingham’s impressive dining scene. Many of the restaurant’s chefs have moved on to win their own Michelin stars. In 2013, Andreas took over The Cross at Kenilworth where he oversaw a complete refurbishment. Within 12 months The Cross secured a Michelin star which it maintains today.

Passionate about training and culinary craftsmanship, Andreas is a governor of University College Birmingham and chair or the Bocuse d’Or UK Academy.