ETHOS

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In 2008 Hampton Manor was a 45 acre estate that had been disused for over a year. The roof was leaking, the walled garden overgrown and the cellar full of asbestos. The Hill Family and a growing community of skilled hands and full hearts have brought the place back to life.

GROWING

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Our passion for food led us over the years to seek to restore the walled garden to a working garden that celebrates sensitive and sustainable approaches to growing. We work without the use of chemicals or pesticides and are currently experimenting with biodynamic methods. Dr Sally Bell, a member of the family behind Hampton Manor, has guided the ethos of the garden and runs regular wellness retreats for leaders and their teams on the estate.

Head of Sustainability & Ethics

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Min Go, originally founder of the Manor’s onsite bakery, returns tasked with helping our teams build direct relationships with our growers and suppliers as we seek to build a more sustainable future.  We value relationship over certification but love it when we get both.  You’ll also find her sharing her craft in the cookery school.

Handcraft

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Throughout the estate we have worked with skilled artisans to restore historical features and to create unique hand crafted furniture and tableware, continuing the positive rebellion the arts and crafts movement incubated to resist industrialisation in the era the Manor was born.

Energy

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The restoration of the estate has included a range of renewable initiatives including biomass heating and hot water for the Manor House, air source and ground source technology for all new developments and electrical car charging.

Naturalmat

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Since 2021 all new and replacement mattresses on the estate are from Naturalmat. A Devon based company making mattresses in their solar-powered workshop, from materials that are organic, biodegradable or recyclable. You’ll find no plastics, VOCs or any other chemicals in their products whatsoever. Better for us, better for the planet. B-corp certified.

Bees

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We’re part of the national movement to save the bees.  Sarah, a local resident, looks after hives across Hampton-in-Arden including those situated in our walled garden. We sell our own honey in the bakery and use some in the kitchens.

Grain

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We source grain from Turners of Bytham where John runs a diverse organic farming system. Paul’s local Tuxford windmill stone mills the grain before personally being delivered to our door. We’re privileged to visit the Mill for a harvest lunch most years where we explore together how varietals are responding in the artisan bakeries they serve.

Head of People & Culture

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As a family run business we’re passionate about people.  We’re delighted to announce Katherine as our Head of People & Culture.  This role is focussed on improving the experience of our team through professional management.  We use an employee engagement tool to measure culture and guide our priorities for the work we’re doing to create a great place to work and thrive.  Our team have access to an employee assistance programme through our partnership with Hospitality action. All tips and service charge are shared equally between employees.

Wine Programme

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Since 2015 Sam from Wine Freedom has been helping us source wines that have been farmed with sensitivity and passion. Our relationship led us to winning the AA wine list of the year in 2019 for balancing fine wines from more familiar places with small hand crafted picks from off the beaten track.  Across the estate each area has its own unique list curated from a range of importers but all share our deep commitment to farming and low intervention wine making.

Farming

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To educate our team about the importance of farming in the future of the planet we have an ongoing relationship with FarmED, a model farm and education centre in the Cotswolds where we run many of our team offsites.

Produce

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Sourcing produce for our kitchens is guided by our desire to balance local produce with sustainability.  Here are just a few of the key relationships that shape what we bring to the table.

Toby from Four Acres Farm has been practicing biodynamic farming methods since 2008 just 5 miles away. He is our first call for the best veg.

James and Georgie on the neighbouring Packington Estate are at the early stages of converting their 1000 acres to a regenerative vision including introducing rare breed cattle and an organic growing programme within their walled garden.  We currently take venison and some vegetables from them, it’s early days but we hope to source increasingly from them and forage their woods as much as we can.

Caroline at Sole discretion, a community interest company, has played a critical role in educating us about sustainable fishing.  Whilst we can’t always get fish from her boats we are always guided by what we learn from working together.

Sophie brings us high welfare Lavinton lamb from Lincolnshire.  A shepherdess of note.

Richard from Huntsham farm in Herefordshire supplies the Manor with the finest Middle white sausages from his low intensity farm specialising in rare breeds.

Billy tends to his organic fruit and nut farm just 40 miles away in Ludlow. Over 30 years he has transformed his land into an abundant hive of natural life and deliciousness.