Chef David Taylor is to double his footprint at Hampton Manor luxury hotel near Birmingham with the opening next week of restaurant Kynd, following his success with Grace & Savour on the same Warwickshire estate.
Grace & Savour opened three years ago, quickly establishing itself as a Midlands powerhouse and rising to number 30 on the 2025 Harden’s 100 list of the UK’s best restaurants. Kynd takes over the manor’s former furnace house, occupied until recently by chef Stuart Deeley’s restaurant Smoke.
It will follow a similar low-waste, farm-to-table ethos to Grace & Savour, but in simpler form, following the seasons and using locally sourced ingredients – including produce from the manor’s own walled kitchen garden.
David says: “I am in love with creating Kynd’s food offering. 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.”
Kynd will open next Friday, 28 February, with lunch served Friday to Sunday (three courses from £65) and dinner Friday to Tuesday (three courses from £75). A la carte options will also be available, along with an early-bird dinner offer at £45 for two courses from 5-6pm.
