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- Blog -

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27

Jan

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. ...

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27

Jan

Root to Restaurant: seven course tasting

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 ...

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10

Jan

Food for Thought: New Beginnings

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. ...

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22

Dec

Christmas in Apulia

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 ...

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22

Dec

Reflections on 2016

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 ...

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18

Nov

Introducing Hannah

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 ...

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18

Nov

A Pint of Wine a Day, Nyetimber

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.

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We were welcomed by our regional Mark who informed us that they were on the cusp of harvest, the estate was ...

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3

Oct

Stars and Roses

‘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 ...

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27

Sep

The Epicureans

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 ...

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27

Sep

Rob Palmer, Head Chef of Peel’s

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 ...

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