Foodle Reviews
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(Smoke)
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Iberico pork, chestnut, butternut squash, hispi cabbage
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Burratta, crapaudine beetroot, pine nut furikake
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Sea bream, lobster bisque, white beans
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Scallop, chicken wing, smoked carrot sauce, hazelnut
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Boulanger potatoes
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Berkswell rarebit, beer pickled onion and granary toast
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Apple tart tatin, salted caramel sauce, vanilla ice cream
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Lunch, a very nice room and dinner at two of the three food offerings at @hamptonmanor near my home town of Solihull. Lunch was at the... More
.
(Smoke)
.
Iberico pork, chestnut, butternut squash, hispi cabbage
.
Burratta, crapaudine beetroot, pine nut furikake
.
Sea bream, lobster bisque, white beans
.
Scallop, chicken wing, smoked carrot sauce, hazelnut
.
Boulanger potatoes
.
Berkswell rarebit, beer pickled onion and granary toast
.
Apple tart tatin, salted caramel sauce, vanilla ice cream
.
Lunch, a very nice room and dinner at two of the three food offerings at @hamptonmanor near my home town of Solihull. Lunch was at the Michelin starred @grace_and_savour where the Scandi-vibed menu from chef @david_taylorchef is underpinned by a commitment to soil health, bio-diversity, ethics and sustainability. It’s also very tasty.
Dinner at Michelin listed @smoke_hamptonmanor was another enjoyable experience and chef @stuart_deeley is reading the room well with his hearty and flavour driven offering. I’d head back to both in a heartbeat.
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Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
Aged Aylesbury-Peking duck from Worcestershire glazed with spiced plum and pickled cherries from Augerniks
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Ewes milk yoghurt sorbet with rhubarb root oil
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A cake made with leftover sourdough from the estate with an ice cream made from British grown Cobnuts
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A tart made from Olands grain filled with a custard infused with cocoa husk from Wnder Chocolate and topped with a spent coffee grain caramel
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Lunch, a very nice room and dinner at two of the three food offerings at @hamptonmanor... More
Aged Aylesbury-Peking duck from Worcestershire glazed with spiced plum and pickled cherries from Augerniks
.
Ewes milk yoghurt sorbet with rhubarb root oil
.
A cake made with leftover sourdough from the estate with an ice cream made from British grown Cobnuts
.
A tart made from Olands grain filled with a custard infused with cocoa husk from Wnder Chocolate and topped with a spent coffee grain caramel
.
Lunch, a very nice room and dinner at two of the three food offerings at @hamptonmanor near my home town of Solihull. Lunch was at the Michelin starred @grace_and_savour where the Scandi-vibed menu from chef @david_taylorchef is underpinned by a commitment to soil health, bio-diversity, ethics and sustainability. It’s also very tasty.
Dinner at Michelin listed @smoke_hamptonmanor was another enjoyable experience and chef @stuart_deeley is reading the room well with his hearty and flavour driven offering. I’d head back to both in a heartbeat.
.
Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
Line-caught cod with a cream of mussel, horseradish, herb stems and pickled mustard
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Mushroom hroth with a cream of Berkswell cheese, chanterelles and truffle foraged in the Scottish Highlands
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A crisp made from sourdough leaven with beetroot from Royal Oak organies and wild garlic capers of last year
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Burnt leeks from Lancashire in butter and beef garum emulsion
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Seeded sourdough bread made by Min, our in-house baker, served with butter infused with the same grain the bread is made with
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Lunch,... More
Line-caught cod with a cream of mussel, horseradish, herb stems and pickled mustard
.
Mushroom hroth with a cream of Berkswell cheese, chanterelles and truffle foraged in the Scottish Highlands
.
A crisp made from sourdough leaven with beetroot from Royal Oak organies and wild garlic capers of last year
.
Burnt leeks from Lancashire in butter and beef garum emulsion
.
Seeded sourdough bread made by Min, our in-house baker, served with butter infused with the same grain the bread is made with
.
Lunch, a very nice room and dinner at two of the three food offerings at @hamptonmanor near my home town of Solihull. Lunch was at the Michelin starred @grace_and_savour where the Scandi-vibed menu from chef @david_taylorchef is underpinned by a commitment to soil health, bio-diversity, ethics and sustainability. It’s also very tasty.
Dinner at Michelin listed @smoke_hamptonmanor was another enjoyable experience and chef @stuart_deeley is reading the room well with his hearty and flavour driven offering. I’d head back to both in a heartbeat.
.
Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less