Meet Us


Meet You

Nestled on the outskirts of Britain’s second city sits a manor house. Inside is a hub of young creatives, bringing the old estate back to life. Sommeliers and barristas, chefs and artists invite you into their playhouse to explore.

Food and drink is at the centre of what we do, with Michelin Star, four AA Rosette, Peel’s restaurant running as the living heart of the building. We take you off the beaten track with our seasonal, hand crafted, and local products and produce. Experience single-batch teas from artisan growers, biodynamic wines and ingredients foraged from our very own kitchen garden.

Hampton Manor was built as a home for the Peel family, and today its new family owners have created a home away from home for your guests, offering you a welcome that was awarded Michelin’s Welcome and Service Award for 2017. Original Minton tiles, hand painted stained glass, and carved oak banisters sit beside marble topped tables and chinoiserie wallpaper. Stay in one of our 15 bespoke bedrooms to step away from city life and chip out in the country.

“This place has soul” The Daily Telegraph

“Food is an event” The Times, Cool Hotel Guide

“Modern & vibrant” Olive Magazine

“Refined & original combinations” The Michelin Guide

  • Peel's has just launched an exciting collaboration lunch with @JimmyGoodyear1. 13th May, 12 noon, £38.

Little Something

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Upgrade your evening out for dinner at Peel’s into a mini-break in the country. When you dine from Rob Palmer’s four or seven course tasting menu on any ...

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Saturday 13th May, 12 noon

There’s a new pair of hands in the kitchen. This month James Goodyear has joined the team to pass his wisdom ...

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Gianrico: our Mediterranean Prodigal Son

Five years ago he left the Manor to return to his homeland, Apulia. Now he has come back, wife, child, and ‘bump on the way’ in tow, and a whole bag of experience to pass onto the team. He’s brought us wines from his hometown; Nero di Troia, Minutolo and Faraone make a happy trio. Last week I caught him sneaking into the office with a large bowl of burrata. I followed him in (led by my tummy), and found him emphatically explaining that he bought it back from Italy. It’s as fresh as fresh can be. He’s crushed Madera ...