Hampton Manor is open for luxury foodie getaways this summer.

With its two restaurants and bakery, along with workshops, wine tastings and kitchen garden tours, the estate promises the ultimate experiential dining experience. 

Hampton Manor specialises in one or two-night stays where guests gain an understanding of how everything at the manor is linked and curated. Guests can opt for a two-night experiential stay with dinner at Smoke is one of the options guests, a one-night dining experience at Michelin-starred Grace & Savour, the estate’s walled garden restaurant with dedicated suites, or a combined two-nighter featuring a visit to both restaurants.  

The menu at Grace & Savour is shaped around produce from the estate’s walled garden and celebrates has a sustainable ethos.

An ever-changing menu curated by chef David Taylor includes dishes like kohlrabi with elderflower pesto and fresh elderflower.

Local farmers and growers are placed at the forefront of dishes served and stories told, with the likes of sweet, ripe cherries and gypsy Mirabelle plums from Augernik Farm, as well as Rhug Estate organic salt marsh lamb, grazed on the pastures of mid-Wales and the Gower Peninsula to create a unique, sweet-salty flavour.

Located adjacent to the estate’s tomato house and vinery, Smoke offers al-fresco summer dining.

Headed up by Masterchef Professionals winner, Stu Deeley, the food celebrates seasonal produce.

On the menu this season is burrata, its serve changing depending on what is best at the market that week, and an almond financier, Wye Valley strawberries, minus 8 Late Harvest Caramel, and lime cream cheese dessert.