HAMPTON MANOR TO LAUNCH GRACE AND SAVOUR

Hampton Manor will be opening their latest food destination Grace & Savour in February 2022. 

Housed in the Walled Garden, and led by Head Chef David Taylor and Anette Taylor, Grace & Savour is a restaurant and development kitchen with five adjoining guest rooms. Allowing guests the opportunity to reconnect with nature, the one-night experience offers a 24hr culinary journey where they are at the heart of farm-to-table eating. 

Upon arrival, David will take guests on a garden tour to introduce the origins of the evening’s menu. The time before dinner is open for the opportunity to relax. Estate maps are provided in the rooms and wellies at the door for those wanting to explore. Skincare brand, Harvest, based in King's Heath have created a bath time ritual, including specially made bath salts, and adjoining private living areas face the kitchen, inviting guests a preview of the evening's proceedings.

Dinner will be a multi-course opportunity to explore, with around 15 dishes finished in view of guests, at Grace & Savour’s open pass. Looking directly over the walled garden, drinks pairings will include everything from specially created kombuchas to delicate teas and small-batch wines.

After breakfast the following morning, the cookery experience in the development kitchen will unpack the previous night’s culinary conversations, inviting guests to learn the stories of farmers’ and the creation of the garden through a light-hearted, fun exploration of how to work with nature, culminating in a garden-inspired lunch that each guest will have played their part in preparing.

Each of Grace & Savour’s five beautifully designed bedrooms overlook the estate’s original kitchen garden. Decorated in an earthy palette each with their own luxurious en-suite bathroom, the muted and minimalist colour palette borne out of the tones of clay, mud, and earth, give the interiors a suitably calm and harmonious atmosphere, bathed in natural light through the floor to ceiling Crittall windows. With craftsmanship at the heart of the kitchen, the interiors have followed this path with Warrington and Rose bespoke concrete baths and sinks, handmade restaurant chairs by local artisan Nigel Briggs, and crockery carefully crafted by ceramicist Sarah Jerath alongside fellow local ceramicists, using clay from the estate. With sustainability leading all aesthetic decisions, designer Fjona Hill, worked closely with suppliers who match their ethos, including the use of plant oil resin for the floors, as opposed to the traditional method of petroleum use, as well as the use of clay for wall plastering.