Hampton Manor Estate announces new farm-to-table food destination, ‘Grace and Savour’

British bolthole Hampton Manor has announced the launch of ‘Grace and Savour’, a new restaurant and development kitchen set to welcome diners in February 2022.

Located in the 45-acre West Midlands estate’s Walled Garden, Grace and Savour will take guests on a 24-hour culinary journey focusing on farm-to-table eating. The eatery will feature five adjoining guest rooms, enabling guests to immerse themselves in the kitchen garden during their stay. 

Led by Head Chef David Taylor and his wife Anette Taylor, the restaurant celebrates a farming movement centred on creating a more diverse, naturally resilient future. Chef David, who was formerly part of the team that won 3-Michelin stars at Oslo’s Maaemo, has spent the past 12 months visiting farmers and fishermen across the UK with Anette, who will lead the restaurant’s front of house team. Their research has focused on food businesses working sensitively in domains such as re-wilding, diversification, agroforestry, organic principles, and biodynamic farming. 

The menu itself will reflect whatever the land can provide at the time of harvest, featuring dishes that champion produce in its entirety. Examples include extracting flavour from the branch and leaves of a blackcurrant bush, rather than simply relying on the fruit it produces, and culinary imitations of a fallow deer’s lifecycle. 

A Grace and Savour stay will include a garden tour with Chef David, followed by a multi-course dinner looking directly over the walled garden. Drinks pairings will range from kombuchas and teas to small-batch wines. The next day, a cookery experience in the development kitchen will give guests the chance to learn the farmers’ stories and explore how to work with nature, culminating in a garden-inspired lunch that each guest will have played their part in preparing.

The garden itself is part of the GRFFN (Growing Real Food for Nutrition) Project, a UK-wide initiative exploring how growing methods affect nutrient density. Its organic growing programme is overseen by Dr Sally Bell, a family director of the estate. Dr Bell has used her medical background to explore the ways in which food and sustenance build up the body’s innate defences to allow for a more fulfilled and healthy life.

Grace and Savour is the latest addition to Hampton Manor’s extensive food portfolio, which also includes the fine dining restaurant ‘Peel’s’, a bakery and shop dubbed ‘The Bakery’ and ‘Smoke’, a rustic eatery helmed by ‘MasterChef: The Professionals’ winner Stuart Deeley. 

www.hamptonmanor.com