Food and Drink is at the centre of what we do
with Michelin starred, four AA rosette, Peel’s Restaurant running as the living heart of the building. We take you off the beaten track with our seasonal, hand crafted, and local products and produce.
Experience single-batch teas from artisan growers, biodynamic wines and cocktail recipes inspired by our very own kitchen garden.
In 1855 the Manor was the family home of Sir Frederick Peel; a place of gathering and feasting for some of the biggest political and industrial figures of Victorian England. This was when the walled garden made its debut appearance, at a time when exotic fruits were making their way over from the colonies and gaining popularity amongst the ruling classes. Thus, in Peel’s garden, rows of traditional British vegetables sat beside exotic fruits that grew on its heated walls.
Today the tradition of produce led cooking continues in Peel’s Restaurant. Head Chef Rob Palmer seeks inspiration from the walled garden for his menus. You’ll often find him foraging for fresh beetroot and tomatoes to ensure that his dishes use only the freshest seasonal ingredients. Rob wants his guests to feel comforted by seeing familiar ingredients on the menu, and then surprised by the quality of the produce and imagination with which it is cooked.
The Tasting Room
Frederick Peel’s study is today home to our chefs table. Watch the restaurant chefs pull together your four or seven course tasting menu dishes piece by piece before your eyes.
Rob: ‘with our tasting menus we always begin with a garden dish; seasonal tomatoes, asparagus, and beetroot, give a refreshing start to the meal. Mains are determined by the seasons yet again, whether it’s a colourful lavender duck and carrot in the summer, or mallard, celeriac and salt pear in game season. With all of our tasting menus we want to create a sense of cohesion. We don’t want to place four or seven completely irrelevant dishes in sequence to our guests, no matter how exquisite!’
Rob’s tasting menus can also be enjoyed in the main restaurant, or for 8-16 guests as a private dining experience in the Library.
Rob was born and raised in Castle Bromwich, just 20 minutes from Hampton Manor’s doorstep. He’s a local lad, completely devoid of airs and graces, but not to be underestimated. Rob was just 27 when he took on the Head Chef role at Peel’s and it won its third AA rosette. In 2016 his food was awarded 10/10 by Fiona Duncan in The Telegraph with The Caterer heralding his dishes as ‘a triumph’ and The Foodaholic musing over a cuisine that’s ‘exciting, intriguing, and makes you talk.’ 2016 also brought in a Michelin star and fourth AA rosette (as well as Rob’s gorgeous baby girl Taylor).
Rob’s salt of the earth ethos is emulated in his cooking. His food is all about concentrating on the key elements on a plate without being distracted by unnecessary flavours and techniques. When asked for his top cooking tip, he succinctly states ‘salt.’ He elaborates: ‘my food is modern but cooked with classical foundations. I want people to expect something familiar and then to be surprised by the quality of the produce and imagination with which it is cooked.’
Newly appointed Wine Director, Sam Olive, and Sommelier, Ross Morton, are working towards a wine list that showcases the best of the ‘natural’ wine movement. Usually organic, often biodynamic, but always reflecting the fruit in the field.
Sam talks about ‘Back to the Future Wines’ produced by forward thinking winemakers; creators of quality wines made from eco-friendly, delicious and happy grapes that evoke their origin. Sam wants to ‘appeal to a sense of adventure and take guests off the beaten track where great value wines can be enjoyed.’
His wines by the glass capture this philosophy perfectly, and a new and progressive wine list format is being prepared for launch this month. We’ve also got plans in the pipeline to develop our cellars into Sam’s wine haven, the perfect place for you to explore the diverse bottles we have down there, and delve all the way to that dusty bottle on a back shelf.