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Peels Restaurant at Hampton Manor hotel was awarded a Michelin Star today, in a live ceremony attended by head chef Rob Palmer.


Hampton Manor's dining team were celebrating as news of their first ever Michelin Star came in via live video stream this lunchtime (03/10/16).

Peels, the hotel's modern British restaurant, is headed up by chef Rob Palmer. He has been working towards this accolade since taking up the role in Solihull.

Palmer was down in London to collect the award, alongside Craig Newman (general manager) and James Hill (managing director).

hampton manor michelin-star-rob-palmer

It was the second gong for the team as they had scooped Michelin's Welcome and Service Award just minutes earlier.

The prestigious Michelin Guide 2017 described the restaurant like this:

"Modern dishes come from a confident kitchen, and feature refined, original combinations with some playful elements. Service is pitched perfectly."

The refined setting also drew praise:

"The elegant dining room is situated within an impressive manor house and features beautiful plaster work, oak-panelling and handpainted Chinoiserie wallpaper.

Hampton Manor Michelin Star

Alice Scott, in PR and marketing at Hampton Manor, told us:

"It's a huge step for Peels esp alongside the four 4 AA rosettes we received last week. It's a huge recognition and we're really grateful for it. We're really proud of our role within the food scene in Birmingham."

On whether this should be considered a win for the city as well, Alice replied:

"We definitely consider ourselves to be part of the Birmingham food scene. We like to go and explore everything from the fine dining to all the exciting street food as well."

"Birmingham is growing and reclaiming the second city title!"

Peels at Hampton Manor has become the sixth restaurant in the greater Birmingham area with a Michelin Star.

Adams, Turners, Carters, Purnell's and Simpsons fine dining restaurants all retained a Michelin star each.

*UPDATE - Turner's lost its Michelin star in October 2017

Posted by Ahmed Ahmed