New Head Chef joins Hampton Manor & Peel’s Restaurant

3rd June 2013

Ryan who was born in Tamworth, has worked in some of the most creative kitchens with inspirational chefs in our country to include Sat Bains, L’Enclume, Pennyhill Park, Lords of The Manor and Hambleton Hall and has joined us recently from Mallory Court.

Ryan was inspired by his Nan from a very early age peeling produce directly from her garden. He has a passion with his team to create fresh seasonal food that honours the produce and delivers intense flavours and creative textures. Euan Peach previously Development Chef at Sat Bains, having also worked at the Fat Duck, Maize and The Ledbury also joins the team, along with Seamus Sharkey Head Sommelier from The Nut Tree Oxfordshire, where he achieved a notable wine list symbol in both the Michelin and AA guides

Hampton Manor a country estate of historic grandeur built in 1855 by Sir Frederick Peel, son of Sir Robert Peel, a former Prime Minister, is surrounded by 45 acres of glorious gardens and natural woodland which is now an independently owned stylish boutique hotel. Hampton Manor steeped in history sensitively blends contemporary design with the original features of the house, exudes style and is a perfect centrally located venue. With 15 modern contemporary bedrooms all individually styled and a gastronomic destination, Hampton Manor gives a feeling of intimacy and exclusivity that has all of the right ingredients for an unforgettable visit or occasion.

Home to the award winning Peel’s Restaurant situated in the historic courtyard with a stunning glass atrium above, is only 3 miles from The NEC, Birmingham Airport, International Railway Station and Solihull. Peel’s Restaurant is open Tuesday – Sunday serving a modern British style of menu, with the emphasis being placed upon fresh and local seasonal produce for lunch and dinner, with afternoon tea also served daily.