27
Jan
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. ...
27
Jan
Beetroot, goat’s cheese, sourdough
‘Cauliflower cheese’
Rose veal, onion, nasturtiums
Monkfish, kohlrabi, miso, coriander
Squab, red cabbage, hazelnut
The artisan cheese board, apricot & walnut bread
Rhubarb, almond, toasted meringue
Blood orange, white chocolate aero, star anise
Cauliflower cheese, rose veal, blood orange: such stuff as dreams are made ...
10
Jan
It’s a new year and we are all just returning to work and school in my household.
Day one generally goes something like this: the night before, bags are packed for all three of my sons, lunches are prepared ahead and in the fridge. Uniforms are laid out and sports kits are ready to go. ...
22
Dec
Right down in the heel of Italy’s boot sits Apulia. This is the land that Restaurant Manager Gianrico calls home. Since his return to the Manor Gianrico’s been educating the team on his region’s wines; Nero di Troia, Minutolo and Faraone make a happy trio. Today we’re chatting about Christmas in Apulia.
In Italy the ...
22
Dec
As a year draws to a close, it is human nature to start thinking about the next: the opportunities, goals and plans that we have fill our mind with excitement and focus. I love planning, dreaming and keeping my mind focused on what is ahead and what I can work towards next. There’s something so ...
18
Nov
In October Peel’s at Hampton Manor was awarded a Michelin Star and Michelin’s Welcome and Service Award at the guide’s live launch in London. The star speaks for itself (Rob Palmer and his band of young chefs are giddy), but it’s the Welcome and Service Award that I’m interested in. This was its debut appearance ...
18
Nov
Peel’s Restaurant’s Michelin star was swiftly succeeded by an invitation to celebrate at the exclusive Nyetimber estate. So, back in October the team cruised down to West Sussex to learn all things English sparkling.
We were welcomed by our regional Mark who informed us that they were on the cusp of harvest, the estate was ...
3
Oct
‘My route into hospitality was womb to barstool.’ This is how James kicks off the interview as he sits with Craig and me in his garden, his kids running riot inside. From the moment Peel’s restaurant was conceived Managing Director James has been its most passionate and visionary pioneer. On opening in December 2009 he ...
27
Sep
We’re become increasingly obsessed with food provenance. We’re bombarded with Instagram photos of every fad diet going, food critics are getting gigs as political commentators, and don’t get me started on #FoodPorn. There still, however, seems to be a way to go when it comes to educating and exciting people about drinks. Guests a the ...
27
Sep
When I walk into Peel’s Restaurant to interview Head Chef Rob Palmer, he’s already sitting there in his chef’s whites, pencil in hand, scribbling away. When I ask him what he’s musing over he says scallop. This is one of two ways that I’m used to seeing Rob: either in his kitchen prepping dishes with ...