Meet Us

- BEFORE WE -

Meet You

Relaxed country house hospitality for the 21st Century.

An intimate, luxury restaurant with rooms set in 45 acres of mature woodland awarded 5 stars for guest accommodation.  Home to Peel’s Restaurant and our kitchen garden, we bring fresh produce to table for breakfast, lunch, afternoon tea and dinner.  Recommended in the Michelin Guide, awarded 3 Rosettes by the AA in 2015 and chosen by the Sunday Telegraph  in their top 10 hotels in 2015.

The original courtyard of the Manor also provides a self-contained event space creating the West Midland’s most beautiful space for styling special events, corporate meetings, product launches and unique country house weddings.

Hampton-in-Arden Train station is a short stroll from the Manor and has regular trains to Birmingham International station (1 stop – 2 minutes) and Birmingham New Street (3 stops – 15 minutes) for Birmingham Airport, the LG Arena, Resorts World, the NEC, Grand Central, The NIA, The Bullring, The Mailbox and Birmingham’s vibrant dining scene. We are also ideally positioned for visiting Solihull, Stratford and Warwick.  A perfect location to explore Shakespeare’s England.

                   
  • RT @garyjberry: Breakfast next to this roaring fire at @HamptonManor https://t.co/E13yvmTkQI
Birmingham NEC Hotel Accommodation, Luxury Hotel Birmingham - Hampton Manor

Little Something

- From Us -

- Offers & Promotions -

Stay in one of our fabulously stylish bedrooms from just £50 per person, when dining in Peel’s Restaurant any Friday evening whilst dining from our either of our ...

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Birmingham NEC Hotel Accommodation, Luxury Hotel Birmingham - Hampton Manor

- Make A Date -

- Events Calendar -

Join us for a weekend full of romance!

Friday 12th February

  • Enjoy a 4 course tasting menu in Elizabeth’s court @ £70 per person inclusive ...
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15

Jan

The Chef’s Lunch

Every 6 weeks the chefs enjoy an unusual lunch together. Learning to cook is most certainly preceded by learning to eat, so we insist on this hearty ritual.  So often chefs settle for tasting components in the sterile environment of a kitchen when the only real test is what comes from those elements when they finally arrive at the table, a good distance from the pass where they were first plated. Optimum is not under the lights but a few minutes later when things have melted or morphed into something a little different.  Subtle changes in temperature or the lapse ...

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