David Taylor, Grace & Savour at Hampton Manor: 'We're going to make mistakes here, but at the same time, we're never going to use that as a reason not to keep trying'
“It has always been our vision and goal to continue to move forward”
Former head chef at Hampton Manor details plans for upcoming Solihull restaurant, Toffs by Rob Palmer
Food poisoning incident at Northamptonshire pub leaves 1 dead and 31 ill
MasterChef: The Professionals 2019 champion Stu Deeley joins Hampton Manor's Peel's as development chef
Hampton Manor’s Michelin-starred Peel’s restaurant is set to close on New Year’s Eve and relaunch as a more casual offering.
The restaurant will close at the end of the year to allow the hotel to focus on its newer restaurant Grace & Savour, a large dining space with five garden bedrooms, which launched in February earlier this year.
In a statement, Hampton Manor said: "We wanted to move beyond the formality of a country house setting to embrace the story of the produce growing in our walled garden,"
The hotel added: "The recent demand for UK foodie staycations allowed us the opportunity to continue operating both Peel's and Grace & Savour alongside one another this year. However, it has always been our vision and goal to continue to move forward as a culinary destination, and as we look forward, we want to concentrate our team and resources around the next chapter of our story."
In 2008, Peel’s opened in the original dining room of the Hampton-In-Arden country house and has since won a Michelin star and four-AA-rosettes.
Grace & Savour has already won four-AA-rosettes and is recommended in the Michelin Guide Great Britain and Ireland, though it does not currently hold a star or Bib Gourmand.
The original manor house will launch a new all-day dining restaurant next year which Hampton Manor said would help it create a "more accessible lifestyle hotel vibe".
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
Support Us
CONTRIBUTE
“It has always been our vision and goal to continue to move forward”
David Taylor, Grace & Savour at Hampton Manor: 'We're going to make mistakes here, but at the same time, we're never going to use that as a reason not to keep trying'
Former head chef at Hampton Manor details plans for upcoming Solihull restaurant, Toffs by Rob Palmer
Food poisoning incident at Northamptonshire pub leaves 1 dead and 31 ill
MasterChef: The Professionals 2019 champion Stu Deeley joins Hampton Manor's Peel's as development chef
