Michelin-starred chef David Taylor launches Kynd
Kynd is a new produce-led restaurant by Chef David Taylor, opening at Hampton Manor this month.
Set within the grounds of the historic West Midlands estate – which was awarded two Michelin Keys in 2024 – Kynd promises dishes rooted in comfort, heritage and flavour, made with a simple, heartfelt approach.
It marks Taylor’s second venture at Hampton Manor, following the opening of Grace & Savour in 2022. While Grace & Savour specialises in immersive, multi-layered dining experiences, 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.
Led by Taylor and Head Chef Alex Hardy, the menu is designed to shift with the seasons, championing local, trusted suppliers while placing produce from the estate’s Victorian Walled Garden at the forefront. Guests can expect generous dishes that lean on French and British techniques, with Nordic influences threaded throughout – nodding to Taylor’s time spent in Norway, where he was part of the team that was awarded three Michelin stars at Oslo’s Maaemo.
Snacks and small plates include Artichoke skins served with creamed artichoke and harissa. Oysters will be grilled and served with apple, lacto-fermented kohlrabi and mussel cream; while Royale of Kirkham Lancashire is paired with a velvety sauce of organic chicken and lovage.
Wood-fired dishes will feature prominently throughout the menu. Think flavourful Meat Matters ex-dairy flat iron with black garlic and onion miso butter; and Line caught gurnard with lobster bisque and soppressata, to be enjoyed with side dishes including Grilled carrots and their tops sat in a warming lacto chill butter emulsion; and crispy Mushroom potato rosti. Desserts such as Mille feuille layered with burnt blood orange and custard and Tipsy cake soaked in Welsh rum are encouraged to be shared.
With the support of responsible suppliers from across the British Isles – including Sophie Arlott of Lavington Lamb in Lancashire and ex-dairy cow specialists Meat Matters from the Gower Peninsula – the team at Kynd works closely to support suppliers’ needs and promote a regenerative future. Surplus ingredients and parts of the whole animal are used across the estate, cultivating a deeper appreciation of how everything at Hampton Manor is intrinsically connected and thoughtfully curated.
Accompanying the food, a bespoke wine list has been thoughtfully curated by Hampton Manor Managing Director James Hill. Offering something for everyone, the list boasts a real depth and variety of low intervention wines, available by the glass, carafe or bottle, whilst also recognising the quality of English vines and local brewers such as Attic Brew Co of Birmingham. Punchier priced bottles available to enjoy by the glass using Coravin. Most importantly, all wines and beers are ethically sourced from responsible hands-on producers, with continued acknowledgement for sustainable practices, as seen with the addition of Gypsy Brew beers on tap, which impressively produce -40g of carbon per pint.
Cocktails have been designed to complement specific parts of the meal; highlights include a Garden Gimlet, featuring Dry gin, Hampton garden liquor and citrus, to kick things off; a Figleaf Cooler with Figleaf rum, rosemary, apple and soda, recommended when ordering wood-fired dishes; and a Naughty Charles, incorporating The Macallan 12yr, cacao, cherry, orange and vermouth, for an indulgent finish.
Set within Hampton Manor’s former furnace house, the interiors will make use of warm, wooden elements to convey a charming, rustic design – including a large, communal table and chairs handcrafted by local furniture maker, Nigel Briggs. Those looking to immerse themselves in the theatrics of the kitchen can opt for counter dining, where the kitchen team will work in view of guests. Outside, the dining tables are housed in the estate’s historic Victorian greenhouses – tracing the journey from produce to plate.
“I am in love with creating Kynd’s food offering. Cooking over fire, with flavours you want to gorge over, in a warm buzzy atmosphere while showcasing the wonderful farmers and growers that are working hard to leave our land in a better way,” says Taylor. “This restaurant is to be a love letter to the amazing work people do to take care of our planet while growing, fishing or crafting delicious produce.”
“Opening Kynd feels a significant step for Hampton Manor,” says Hill. “We have loved building much deeper and more thoughtful relationships with our farmers and growers since David joined the team and to see those now translated into the more relaxed, convivial and buzzy setting in the old smoke house is a big step for the estate. Fjona and I love produce-led restaurants with wine bar vibes and we have a great team to deliver on that vision.”
