Meet Us


Meet You

Relaxed country house hospitality for the 21st Century.

An intimate, luxury restaurant with rooms set in 45 acres of mature woodland.  Home to Peel’s Restaurant and our kitchen garden,  we bring fresh produce to table for breakfast, lunch, afternoon tea and dinner.

Just minutes from Birmingham’s major air, rail and road links and the National Exhibition Centre (NEC). We are also ideally positioned for visiting Solihull, Stratford, Warwick and central Birmingham.

  • RT @Nathanoutlaw: Lovely to touch down in my London home! Bit of rest before the madness of cooking at the AA awards……
Birmingham NEC Hotel Accommodation, Luxury Hotel Birmingham - Hampton Manor

Little Something

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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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Rugby Flyer

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At Hampton Manor we’re talking live flamenco guitarists, hotdogs, a bouncy castle and that all important 120 inch screen so you’ll miss none of the rugby ...

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Blackcurrant Jam 
500g fresh blackcurrants 
500g jam sugar 
200g white wine vinegar
bring the vinegar and blackcurrents to the boil until reduces 
add the sugar
boil to 107oc



Root to Restaurant

Nature to kitchen, kitchen to plate; here sous chef Daz shares the secrets to head chef Rob Palmer’s seasonal recipes. Follow the gastronomic process from the arrival of fresh produce in the morning, the preparation during the day, to its plating up for your evening dinner. We’re excited to share our secrets about how to create exquisite, seasonal dishes. 

Grouse, blackcurrant, celeriac, bread sauce

Head Chef Rob Palmer has created a September Menu that not only makes the most of seasonal produce, but that perfectly marries these Autumnal flavours together in warming dishes. Here Sous Chef Daz shares the recipe ...