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