Discover the Flavours of an English Kitchen Garden Prepared with a Modern Twist at Hampton Manor
17 Nov 2015
• Peel’s Restaurant at Hampton Manor awarded 3 AA Rosettes
• Head Chef Rob Palmer combines seasonality and creativity in all dishes
• Sommelier and Restaurant Manager Danielle Carr offers innovative wine pairings
• Hampton Manor’s foodie focus includes unveiling of new Tasting Room
In the heart of England, surrounded by 45 acres of meadows and woodland and walled kitchen gardens, sits Hampton Manor. The family-run hotel is home to a team whose innovative approach to cooking, hospitality and design has elevated this Neo-Tudor Gothic mansion into the Twenty-First Century. Husband and wife team, James and Fjona Hill have drawn on their surroundings to create a fresh space serving innovative, seasonal food. Head chef Rob Palmer picks produce for use in his menus which have gained much recognition over the last twelve months including most recently being awarded 3 AA Rosettes.
Hampton Manor’s most famous resident was Sir Frederick Peel, son of 19th-century Prime Minister, Sir Robert Peel, who established the English police force. When he died his son decided to develop the area in his father’s memory. Although parts of the building date back to 1066, the Neo-Tudor gothic style is evident throughout the Manor and the striking clock tower looks out over the beautiful gardens. Today, James and Fjona embrace the Manor’s rich heritage, introducing elements of sophisticated modernity.
Peel’s is the 3 AA Rosette awarded restaurant that balances fresh seasonal produce with modern cooking techniques. The guiding principles for the young and creative chefs is to find ways to delight with simplicity. Start with middle white pig with black pudding, apple, sage & onion. Mains include line caught cod with langoustine, charred leek and vanilla or hen’s egg with truffle gnocchi, mushroom, parsley. And to finish? Passion fruit with white chocolate ‘Aero’ and liquorice. Peel’s is open Tuesday – Saturday offering dinner in a relaxed, spacious environment with 28 covers. Modern British menus are A La Carte, 5 Course Tasting (£55) or 7 Course Tasting (£75), all available with wine flight pairing (£35/£55).
All of Hampton’s Manor’s chefs have grown up within 20 miles of the property. Head Chef Rob Palmer came to Hampton Manor as Junior Sous, working under the exceptionally skilled Martyn Pearn who held a Michelin star for over 12 years. Rob learnt the importance of running a disciplined and highly skilled kitchen in Martyn’s traditional style, but now merges this with contemporary cooking techniques, picked up from working with some of Britain’s top chefs.
The newly launched Tasting Room offers up to eight guests the chance to watch their dishes take shape whilst learning the secrets of a lively professional kitchen.
Fjona Hill has drawn on her visual strengths as a photographer to design the Manor’s interiors. She unites modern art with elements of the natural world whilst promoting the Manor’s history. Grand chandeliers hang above oak panelling, whilst original stained glass brings light into rooms dressed with ornate and bold wallpapers. Each of the Manor’s 15 bedrooms have been individually designed to create unique spaces.
The Parlour is one of Hampton Manor’s newest arrivals. Filled with contemporary art, garnished with fresh blooms and brought to life with open log fires, The Parlour lends itself to relaxed pre-dinner drinks and breezy afternoon teas with the exquisite teas by Lalani & Co. Next door, the demure and sophisticated Fred’s Bar, serves a daily ‘comfort food’ lunch menu.
Wines are taken seriously at Hampton Manor and young sommelier and recently appointed Restaurant Manager Danielle Carr has added Old World and New World wines to the card that complement the various menus. Her personal interest in both traditional and lesser known vineyards and regions allows diners to sample new wines if they wish; or excellent value wines from regions that are on the day-to-day radar. Here are two highlights from the current wine card with comments from Danielle:
Corbières, 3eme Cuvée , Domaine Py, Languedoc Rousillon, France 2013 (£32)
“A beautiful white wine from the Languedoc region, South of France. Comprised of 100% Grenache blanc, it’s fermented on lees to impart as much flavour as possible. The vineyard is situated between Narbonne and Carcassonne in the ‘Doux’ commune. My favourite white on the list (this week!) – incredible citrus edge against an otherwise floral, delicate palate. The cutting ‘minerality’ makes this wine an amazing aperitif. Totally organic winemaking with such a pretty outcome for incredible value.”
Dry Riesling, Prophet’s Rock, Central Otago, New Zealand 2010 (£52)
“New Zealand isn’t usually a go-to for me – an overkill of Marlborough Sauvignon leaves me longing to explore anywhere else! Saying that, Riesling doesn’t sit in my top 5 either; perhaps why I still find myself rating this New World Riesling. The cool evenings create a lengthy ripening period for the grapes, producing a juicy, zesty lime character which is unrivalled by the weightier, waxy German style. Crisp acidity softens the stickiness, leaving a really cracking balanced wine. Surprisingly good!”
www.hamptonmanor.com Shadowbrook Lane, Hampton-In-Arden, Solihull, B92 0DQ
01675 446 080 twitter @HamptonManor Accommodation priced from £150.00 per night