Peel's Restaurant

A hidden gem nestled in 45 acres of parkland walks, secret paths, formal gardens and a historic landscape, Hampton Manor with its exceptional Fine Dining Restaurant Peel’s makes for all the ingredients of an unforgettable experience.

The restaurant is set in the historic courtyard of Hampton Manor, surrounded by 45 acres of woodland and just minutes from the NEC and Birmingham Airport. Hampton Manor is a 19th Century country house that is independently owned and has been recently restored and developed into a stylish hotel with 12 individually designed bedrooms created for comfort and pleasure. Four very well appointed meeting rooms for any and every event to include private dining and exclusive weddings. Hampton Manor was originally built by Sir Frederick Peel, son of Prime Minister Sir Robert Peel in 1855. He built the manor as a home and venue to host numerous political, commercial and social functions that filled his diary. The clock tower, which overlooks the new restaurant was designed by well known architect William Nesfield. The clock and the faces have recently been restored and add a dramatic backdrop to the restaurant. The courtyard is now covered with a glass atrium to form Peel’s Restaurant and the old coach house has been transformed into Peel’s Bar. All the historic features have been carefully retained. Sir Frederick Peel’s coat of arms can be seen carved into the stone walls; the old wheel from the water pump now forms the centre piece of the wine cellar and you can even still see the marks on the stone arches made by the coaches as they were taken in and out of the coach house.

Peel’s restaurant provides a fine dining experience that is rich in history and yet is sophisticatedly modern. Head Chef Martyn Pearn draws on a classical background that has seen him hold a Michelin star in both France and England for a period of over 12 years. Martyn seeks to take the finest ingredients and cook them to perfection. Peel’s also serves fresh seafood appetizers in the bar and at the Champagne table at the heart of the restaurant. Oysters, crab claws and tiger prawns can accompany any one of the 15 vintage Champagnes listed. Over 150 fine wines have also been carefully sourced by Restaurant Manager and Sommelier Bruno Pelletier. Booking is recommended and reservations are required for the Champagne table