One of the West Midland’s brightest culinary delights in recent years has to be Grace & Savour. Set within the historic grounds of Hampton Manor, the immersive, multi-layered dining experience opened its doors in 2022 and had its first Michelin Star only a year later. But now, chef David Taylor is preparing to open a more casual yet considered offering right next door with the launch of Kynd.
Kynd will still embrace the low-waste, farm-to-table ethos set by its Michelin-starred counterpart, but shift its focus to highlighting ingredients in their purest, simplest form. The menu, designed by David and Head Chef Alex Hardy, will shift with the seasons, and champion local suppliers and homegrown produce from the estate’s Victorian Walled Garden.
Think generous dishes that lean on French and British techniques, with Nordic influences throughout – a nod to David’s time at the three Michelin Star restaurant, Maaemo in Oslo. Wood-fired dishes will also feature prominently throughout the menu – including ex-dairy flat iron with black garlic and onion miso butter, and line caught gurnard with lobster bisque and soppressata.
Elsewhere from the menu, choose artichoke skins served with creamed artichoke and harissa; grilled oysters with apple, lacto-fermented kohlrabi and mussel cream; and crispy mushroom potato rosti. For dessert, enjoy mille feuille with burnt blood orange and custard; and tipsy cake soaked in Welsh rum. Surplus ingredients will be used across the estate.
“I am in love with creating Kynd’s food offering,” said David Taylor. “Cooking over fire, with flavours you want to gorge over, in a warm buzzy atmosphere while showcasing the wonderful farmers and growers that are working hard to leave our land in a better way. This restaurant is to be a love letter to the amazing work people do to take care of our planet while growing, fishing or crafting delicious produce.”
Set within Hampton Manor’s former furnace house, Kynd will open on February 28. It will open for lunch Friday to Sunday from 1pm (three courses from £65) and for dinner Friday to Tuesday from 5pm (three courses from £75), with a la carte options available. An early bird two-course menu will also be introduced for 5-6pm sitting and priced at £45 for two courses.
To make a reservation at Kynd head here.