The Hill family have transformed this once-dilapidated 19th Century country house into a haven for foodies and wine-lovers, a rural escape with two restaurants, an artisan bakery, a walled kitchen garden and 24 bedrooms to allow guests the time to savour everything Hampton Manor has to offer.
A tasteful renovation, rich and characterful, respects the heritage of an estate that was once home to prime minister Sir Robert Peel while combining it with modern craftsmanship. Grand on the outside, the Manor is cosy within, and the relaxed atmosphere and generous hospitality lends it a house party feel.
Curious-minded guests are right at home here. It's never merely dinner, bed and breakfast at Hampton Manor. Every day, guests are invited into the rhythm of the estate with complimentary immersive experiences. Each afternoon, your stay starts with Swig; wine tales told over a relaxed wine tasting. In the morning, guests can get behind the scenes with Meet the Maker to chat with the chefs, gardeners or bakers to learn secrets of the kitchen or organic growing.
Each bedroom arranged around the higgledy-piggledy building is different to the next with individual designs inspired by William Morris. They include three suites with a lounge space and bay windows overlooking the gardens. Other rooms might boast an attic hideaway, a bed in a gallery or a bathroom in a tower.
For a romantic escape, nine rooms are built around the walled garden with those in the timber yard offering floor-to-ceiling views from their own sun lounge. They adjoin Grace & Savour, the manor’s immersive dining experience that touches all the senses while embracing a vision of sustainable living. Its 13-course tasting menu, served from an open kitchen, celebrates a revolution in growing that chef David Taylor believes is the key to unlocking flavour. It was awarded a Michelin star less than a year after opening.
Meanwhile, Kynd restaurant is their rustic farm-to-table restaurant that celebrates small farms, big flavours and brave stories. Here, David Taylor brings his most convivial vision of food - cooking seasonal produce over coals, aptly enough in the old furnace house, and serving natural wines from the tap. Dine in the Victorian greenhouses in the summer amongst the tomato vines.
