Hampton Manor is the home to Peel’s restaurant where our food is inspired by our victorian walled garden. The relationships we build allow us to gather the best from this island’s farms and shores and fill our cellars with hand crafted wines. Everything we bring to the table is honest, original and delicious.

Local lad, Rob Palmer, was among the first chefs to join our team when we opened.  He took charge of the kitchen at Peel’s Restaurant at just 27, and a Michelin star and fourth AA rosette followed in 2016. He is rigorous in his approach to flavour and committed to the main ingredient on the plate.  We work to build relationships with farmers and suppliers that work sustainably and with respect for nature and the soil.

We champion small production winemakers who handcraft wines that are true to the vineyard and sensitively made. Good soil makes for great wine which is why organic and biodynamic winemakers take centre stage on our list. We’re also proud to introduce you to the pioneering wine makers of England and Wales. All our dishes are carefully paired with wines that can be served by the glass.

Our most sought after table in the house brings you into the heart of the action offering both privacy and theatre. An opportunity to see our chefs at work from the comfort of your own private dining room. Reservations for 4-8 guests.

The Manor’s walled garden was completed in 1891. Designed by Thomas Mawson, the first President of the Landscape Institute, it marked a way of life that had flourished in the Victorian Era. We let the garden to plate philosophy shape the way we develop our menus. Our vision is that, in the coming years, we will be able to bring an abundance of home grown produce to the table.

Dinner at our house is more than just a seat at the table. It’s an invitation to settle in for the evening.  After dinner let the evening linger fireside in The Parlour, have a game of pool in Fred’s Bar or a whisky at the Maker’s Table.