Restaurant Review: Peel’s Hampton Manor

We visited Peel’s at Hampton Manor after the restaurant receives its first Michelin star

Not only has Peel’s at Hampton Manor recently been awarded its first Michelin Star, this September it also garnered four AA Rosettes; all-in-all a good year for head chef, Robert Palmer.

Palmer’s British menus balance fresh seasonal produce with precision modern cooking techniques and refined experimentation. His style of cooking is manifest of his thoughtful sourcing of ingredients and the care and attention he bestows upon them. Every dish is an event in itself and when accompanied by the excellent off-piste wine pairings – along with relaxed, subtly lit environs and scant seating – makes for a very private and considered dining experience. It really is a comfortable and enveloping environment the team have created and, when dining, guests can really retreat into a world of their own during the whole experience.

Located in the pretty village of Hampton-in-Arden, which is served by direct trains from London and Birmingham, Hampton Manor is now well established as a foodie’s cardinal destination for daily and evening services (the afternoon tea service is highly recommended), and also weekend breaks. Hampton Manor itself is a family-run hotel, which could definitely be considered to be on the boutique scale, with just fifteen individually designed bedrooms and suites whose conception has elevated this 1855 neo-Tudor Gothic mansion into a unique hotel experience for the 21st century.

The staff are excellent. Their knowledge and enthusiasm is evident at every level and they are more than willing to explain and discuss the dishes and wine pairings, demonstrating the perfect level of attentive, but not intrusive, service. The quality and presentation of the food itself is remarkable and easily deserving of the recent accolades. The seven-course tasting menu takes you on a journey through the high culinary arts with the finest combinations, preparations and presentations of flavours and textures. The attention to detail and quality of even the bite-sized hors d’oeuvres meant that every morsel was considered and contemplated – a theme which extends to the business as a whole.

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From the extensive restoration of the property and the rooms inside, to the 45 acres of gardens where food is grown for the restaurant and the cloying embrace of Peel’s itself, it is the combination of food, service and ambience that makes Peel’s one of the best fine dining experiences in the country right now.


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Adam Tudor-Lane

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