Kynd has been conceived as a more casual counterpoint to the 23-bedroom property’s Michelin-starred Grace & Savour, which launched in 2022 and is currently listed on Restaurant’s list of the top 100 restaurants in the UK.
Led by Taylor and his head chef Alex Hardy, the new restaurant will offer produce-led dishes ‘rooted in comfort, heritage and flavour, made with a simple, heartfelt approach’ while embracing the low-waste, farm-to-table ethos set by its elder tasting menu-only sibling.
Dishes on the a la carte menu will include artichoke skins with creamed artichoke and harissa; grilled oysters with apple, lacto-fermented kohlrabi and mussel cream; ex-dairy flat iron with black garlic and onion miso butter; and gurnard with lobster bisque and soppressata.
Desserts will include mille feuille of burnt blood orange and custard; and a tipsy cake soaked in Welsh rum.
Hampton Manor managing director James Hill is overseeing a wine list that features low intervention wines with a focus on English producers.
Beer will also be a key part of the drinks offering with the restaurant championing local brewers including Birmingham’s Attic Brew Co and South London’s Gypsy Brew.
Set within Hampton Manor’s former furnace house, the interiors will make use of warm, wooden elements to convey a ‘charming, rustic design’ with design details including an open kitchen, a large communal table, and chairs handcrafted by local furniture maker Nigel Briggs.
Outside, the dining tables are housed in the estate’s Victorian greenhouses.
Kynd will be open for lunch Friday to Sunday from 1pm (three courses from £65) and for dinner Friday to Tuesday from 5pm (three courses from £75).
An early bird two-course menu will be introduced soon after launch, available for 5-6pm sitting and priced at £45 for two courses.
“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,” says Taylor, whose CV includes Maze and Purnell’s in the UK and Maaemo in Sweden.
“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.”