Called Grace & Savour it will be located in the manor’s walled garden with the kitchen overseen by head chef David Taylor and his wife Anette Taylor running front of house. It will also have five bedrooms to accommodate with diners having the option of participating in a 24-hour experience at the estate.
The restaurant will be open to non residents as well as staying guests and will have counter dining that overlooks the kitchen. Guests will be taken on a tour of the garden before sitting down to a dinner of around 15 dishes accompanied by drinks pairings that will include kombuchas, teas and small-batch wines.
The menu will reflect what is available at the time and will feature dishes that ‘replicate an understanding of the complexities of produce, broken food chains and scarcity of nutrient-rich soil’, according to the hotel.
Set in the 45-acre family-run Hampton Manor estate, the walled garden produces an acre of organically-grown produce with the growing programme overseen by Dr Sally Bell, a family director of the estate and a specialist in lifestyle medicine. The garden is part of the GRFFN Project (Growing Real Food for Nutrition), a UK-wide initiative that looks at how growing methods affect nutrient density.
“I had been watching the manor garden come to life while I was on my own journey as a medical doctor, and I realised that I had never looked far enough upstream to ask where our food was coming from,” says Bell.
“I was convinced the provenance was important, but I had no idea how broken the food system was. This led me to all these questions: is there a different way of producing food that is phenomenally nutritious, a way that does nature good, as well as producing wonderfully tasting food.
“These are the questions that led us to the beginning of Grace & Savour.”
Residents will have a breakfast the following morning followed by a cookery experience in the development kitchen.