Kynd at Hampton Manor

Introducing Kynd, a new produce-led restaurant by Chef David Taylor, opened at Hampton Manor in February. Set within the grounds of this historic West Midlands estate – which was awarded two Michelin Keys in 2024 – Kynd promises dishes rooted in comfort, heritage and flavour, made with a simple, heartfelt approach.

Kynd marks David’s second venture at Hampton Manor, following the opening of Grace & Savour in 2022. While Grace & Savour specialises in immersive, multi-layered dining experiences, at Kynd, the focus shifts to a more casual yet considered offering, showcasing ingredients in their purest, simplest form while embracing the low-waste, farm-to-table ethos set by its Michelin-starred counterpart.

Led by David and Head Chef Alex Hardy, the menu is designed to shift with the seasons, championing local, trusted suppliers while placing produce from the estate’s Victorian Walled Garden at the forefront. Guests can expect generous dishes that lean on French and British techniques, with Nordic influences threaded throughout – nodding to David’s time spent in Norway, where he was part of the team that was awarded three Michelin stars at Oslo’s Maaemo. Begin with snacks and small plates, including Artichoke skins served with creamed artichoke and harissa. Oysters will be grilled and served with apple, lacto-fermented kohlrabi and mussel cream; while Royale of Kirkham Lancashire is paired with a velvety sauce of organic chicken and lovage.

Wood-fired dishes will feature prominently throughout the menu. Think flavourful Meat Matters ex-dairy flat iron with black garlic and onion miso butter; and Line caught gurnard with lobster bisque and soppressata, to be enjoyed with side dishes including Grilled carrots and their tops sat in a warming lacto chill butter emulsion; and crispy Mushroom potato rosti. Desserts such as Mille feuille layered with burnt blood orange and custard and Tipsy cake soaked in Welsh rum are equally as indulgent and encouraged to be shared.

David Taylor trained under the guidance of Glynn Purnell before moving to Norway where he was part of the team that won three Michelin stars at Oslo’s Maaemo. Maaemo instilled in David the discipline of responding to what the land yields, and the art of telling a cultural story through the craftsmanship of food. David opened his first solo restaurant Grace & Savour at Hampton Manor with his wife Anette Taylor, Restaurant Director, in 2022 to critical acclaim, receiving a Michelin just one year after opening.