A Michelin-star and a boutique hotel feel were the two things which jumped out at us when we were offered the chance to review Hampton Manor in Hampton-in-Arden, just outside Birmingham. Run by husband and wife team James and Fjona Hill, all the literature and Googling points to a young and enthusiastic team of experts are behind the offering.
And as we arrived late on a Friday, thanks to a mad dash down the M6, we were met with the predicted enthusiastic welcome by our tweed be-decked country life receptionist. Swept away by the Arts and Crafts building and interiors, some I had seen in my beloved Elle Deco along with new twists, my questions were met with knowledge and interest. My husband’s focus was clearly on the dining experience, however I shall satisfy a little of my interior designer geek-dom first.
The Manor was realised by Sir Frederick Peel, son of Sir Robert Peel (of Peelers and Bobbies fame), after his father passed away and he began building a mirror image of the family home in Drayton, designed to host the finest occasions of high society’s social calendar. It has only been in the hands of two other families until the Hill’s acquired the estate in March 2008.
Jan and Derrick Hill have been successful hoteliers for over 25 years but Hampton Manor is the result of their son James and his wife Fjona creativeness. You can imagine the society feet that have passed through the hallways, the grandness of the welcome and the first impression. And whilst this sense of occasion remains there is an intimacy and warmth as we are shown to our room.
There are 15 bedrooms and we are staying in George Fentham, overlooking the formal gardens through a significant bay window draped in luxurious crimson velvet curtains. Sympathetic to the history of the home with its high ceilings, I am in my element – a perfect blend of tradition and contemporary surrounds us.
Changed and refreshed we are ready for dinner, via The Parlour for a lavender infused gin and tonic and more enthusing on the interior decor. The team are warm but very efficient, picking up on my enthusiasm but aware of my husband’s desire to eat and so we are soon shown through to our table in Peel’s.
In our wooden panelled dining room, again there is a warmth from the banquet seating to the lighting and then the greeting from the sommelier, Rob. We have chosen the seven-course tasting menu and accompanying wine flight but there is a four-course and à la carte option. There is a hushed excitement amongst our fellow diners as we eye up each other’s dishes and share our love of food.
The menu is seasonal and takes on an autumn feel with grouse, turnip and damson, duck liver with blackberries and statement cheese on toast. Presented in earthenware crockery yet with the finesse you would expect from a Michelin-star. The dishes which leave Head Chef, Rob Palmer’s kitchen are classical but modern, apparently the key is focusing on three key flavours per dish.
This to me is fine-dining. I am not a fan of the harshness and starch associated with some, although each have their place please don’t get me wrong. Personally, this is what it is all about though.
Forgive me Rob I cannot recall all the wines but they went hand in hand with the dishes and sometimes surprised us. As did the décor, the team and the surroundings.
For those who want to make their trip extra special there is Frederick Peel’s study or chef’s table and for pampering Hampton Clinic is onsite for any beauty treatments and relaxation you may require.
(hamptonmanor.com)
