GRACE & SAVOUR
Built into the very walls of the Victorian Walled Garden, Grace & Savour is our most immersive dining experience and was awarded a Michelin star less than a year after opening. It will delight your senses and leave your conversations enriched.
For the full experience join us overnight in one of our Walled Garden suites. We also welcome dinner and lunch reservations in the restaurant.
A RARE PLACE
The team’s seasonal tasting menu is served from an open kitchen. It celebrates a revolution in growing and farming that Chef David Taylor believes is the key to unlocking flavour. Quietly underpinning every choice is a commitment to soil health, bio-diversity, ethics and sustainability.
In the kitchen, the chefs are building their library of ingredients preserved from the land; jars full of carrot nectar, camomile and apple kombucha, pickled magnolia. On the fire, you’ll see signature dishes such as grass-fed beef brisket smoked over pine or wild boar. From small day boats we’ll be serving buttery monkfish or creel-caught red prawns.
Chef director, David Taylor, started his career under the tutelage of Glynn Purnell before travelling to work in some of the best kitchens in North America and Scandinavia. His finishing school was at Maaemo in Norway where he was part of the team that won three Michelin stars.
Dinner: Wednesday to Saturday, seasonal tasting menu — £155 (£135 on Wednesdays)
Lunch: Saturdays — £90
THE OVERNIGHT EXPERIENCE
For overnight guests, we invite you into the rhythm of our kitchen and garden. Arrive at 3pm for chef’s tour of the garden and menu introduction. Relax in your bedroom lounge from where you can glimpse the open kitchen where the chefs will be preparing your multi-course dinner experience.
WALLED GARDEN SUITES
Our Garden Suites all offer lounge areas that look across a wild garden to the kitchen, allowing you to anticipate your dinner from the moment you arrive. At the heart of these rooms is our bath time ritual that celebrates the scent of the garden designed by local organic apothecarists, Harvest. Large tubs are cast in concrete using a natural palette of colours. Built within the old timber yard, each bedroom celebrates the craftsmanship of a local wood craftsman.
These rooms all include the full experience, with chef’s garden tour, full tasting menu and breakfast. From £360pp
In 2019, Hampton Manor won the AA Wine List of the year for our focus on small production, handcrafted makers that work sensitively in the vineyard and winery. The same values will run through the wine list in Grace & Savour with a range of other alcoholic and non-alcoholic beverages complementing wine in a drinks pairing to follow the flow of the tasting menu.
David and Anette Taylor
David and Anette Taylor will be your hosts throughout your stay. We look forward to welcoming you.
Our growing ethos
The ethos behind the growing programme on the estate has been directed by Dr Sally Bell, a family owner of Hampton Manor. Sally spent 20 years practicing conventional medicine before retraining in lifestyle medicine, which focuses on research based interventions through nutrition, movement, rest, sleep and connection. Her research led to travel across the UK exploring the link between farming and nutrient density. Sally’s work has played a key role in helping David connect with a new movement of farmers who are rejecting the intensive industrial farming that most restaurants are used to.
Under the guidance of head gardener, Lou Nicholls, we grow with organic methods. Further afield we work with organic, biodynamic and regenerative farmers, grass fed meat and small boat fisheries.
The residential diary opens 12 months ahead online, when you can book a dine & stay experience. The restaurant diary for non-residents opens three months ahead online.
For exclusive hire and private dining enquiries, please email email@example.com.