Kynd

Small farms, big flavours, brave stories.

Set in the old furnace house of the walled garden, enjoy British produce cooked over coals.

Lunch | Friday to Sunday, from £55

Dinner | Friday to Tuesday, from £65*

Our menus always includes meat, fish and vegetarian/vegan options, as well as a proper roast with all the trimmings for Sunday lunch. Our fixed, *supper club menu (2 courses, £45) is offered exclusively on Sunday evenings and at limited times on other evenings. Do let us know at the time of booking if you have any dietary requirements—g/f, dairy-free and vegan can all be catered for.

Celebrating? Kynd can seat up to 16 people. Call 01675 446 080 for more details.

Our menus can change regularly depending on the best available produce each day. The sample menus below will give you a good idea of what to expect, but all dishes are subject to change.

From dirt to dinner… in the warmer months, get up close to our home-grown produce and dine alfresco or in the Victorian greenhouses.

Pop a note in your reservation if this is your preference. Subject to weather.

Our wine and drinks list celebrates the revolution in sustainable farming.

Wines on tap from our cutting edge key system, sustainably delivering exceptional quality and value by the carafe.

Low intervention wines from the familiar to adventurous.

Cocktails and mocktails garnished from our garden.

Proudly serving Gipsy Hill, the UK’s first carbon negative beer.

Kynd marks chef David Taylor’s second restaurant to open on the estate. Whilst Grace & Savour specialises in an immersive tasting menu experience, at Kynd, the focus shifts to a more casual yet considered offering, showcasing ingredients in their purest, simplest form while embracing the low-waste, farm-to-table ethos set by its Michelin-starred counterpart.

Hampton Manor is a 45 acre foodie estate powered 100% by renewable energy.  From home grown produce to sensitive farming, we’re a community passionate about championing those working to leave our planet better than they found it. Explore our ethos page for more on how we’re stewarding our land.