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, 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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