Birmingham? for food? If you’d had asked me that same question five or six years ago I’d have disagreed with you, but now it’s a whole other story. Birmingham, famed for its quality curry houses is slowly become a top foodie destination. This culturally rich city is now home to 5 Michelin starred restaurants, a couple of Bib Gourmands and tons of AA Rosettes – within a 10 mile radius, there’s even more. We found ourselves staying on the outskirts of Birmingham in Solihull’s, Hampton-in-Arden. A quaint village experience with a cosy pub at its centre and home to the magnificent country house hotel, Hampton Manor.
Set in 45 acres of mature woodland and awarded 5 stars for guest accommodation, Hampton Manor is a magnificent hotel and home to the fabulous Peel’s Restaurant. Each table is dimly lit by spotlights, the service is impeccable and the décor sumptuous. Think gentleman’s lounge mixed with a touch of bohemian decadence. Head chef here is Rob Palmer who comes with an impressive CV and helped acquire the restaurants third AA Rosette last year. For those looking to make their dining experience a little more intimate than I highly recommend booking the private dining room, it’s mind-blowing. A small dark cladded wooden room with a large table at its centre that looks straight into the kitchen. It doesn’t get more personal than this.
We started our food experience here in the lounge with a perfectly chilled glass of Champagne and a gorgeous selection of canapés on crisp bread. A fantastic beginning to our evening and an impressive start to our meal. I’ve been to so many places recently who spend hours in the kitchen, meticulously creating canapés of sorts to show off their technical skills, so it was refreshing to see them serving something a little more simpler, yet packing more of a punch than so many other places.
Bread here at Peel’s Restaurant was extraordinarily good – the light and fluffy kind. Butter too were no exception. Amuse bouche was a celeriac soup, something which almost every restaurant seems to be serving right now and I don’t think I’ll ever get bored with it. It’s pure, earthy and very warming. Setting the standards high however was the first dish from our seven course tasting menu. Juicy beetroot, Bosworth Ash goats cheese and sourdough crumb. A classic combination of flavours, but never have I had them so good. A mouth-watering plate of food which I’d happily eat all over again if given the opportunity.
Once the food got into full swing here at Hampton Manor, something about it all started to become very familiar. I couldn’t quite put my finger on it at first, but after finding out that Rob Palmer trained alongside Gareth Ward at Ynyshir Hall – a restaurant in which I had an exceptional meal at, it all made a lot more sense. Rob has in no way copied Gareth, in fact quite the opposite – but the purity of flavours and complexity of dishes is what reminded me. BBQ octopus arrived looking nothing like octopus and served with flavours of black garlic, parsley oil and puffed wild rice. Quite easily the star dish of our evening and so early on too. Middle white pork & langoustine with leek apple and ginger was another stunned. The pork oh-so crispy and the langoustine soft and juicy. Even now I’m excited just thinking about it again. Red mullet with dahl, broccoli and coconut dashi was refined delicate, though probably my least favourite course – while squab pigeon, sauerkraut, chocolate and grapes brought a depth of flavour unlike anything I’ve eaten in some time. So rich, yet it didn’t feel at all sickly or overpowering and the skin was crisped to perfection.
The more courses you eat here at Peel’s Restaurant, the better the food keeps on getting and desserts were no exception to that rule. For a tasting menu everything was very well portioned too. Beautifully baked Granny Smith apples, sweet raisin, custard and crisp Arlette biscuits for crunch. A flavour sensation full of zesty goodness, mouth-watering acidity and an attractive array of textures. Our final course was an eye-catching creation of textures of chocolate, hazelnut and sherry. Words can’t even begin to describe just how good and exciting this plate of food was – you’ll simply have to visit Peel’s Restaurant and try it for yourself.
I really had no idea what to expect from Peel’s Restaurant, but never did I imagine it would be this good. Why haven’t they got a Michelin star? The cooking here is so exciting, intriguing and it makes you talk. Rob Palmer and his team have created something very special and the locals of Solihull should be very proud residents. This is a chef and a hotel which needs far more recognition than just 3 AA Rosettes and I have absolutely no doubt they’re on track for more. Keep a very close eye on Peel’s Restaurant as things are about to get a little magical – they have so much more to give.
9/10
