Unfiltered: Tamsin George

Featuring a development kitchen and five adjoining bedrooms located in Hampton Manor’s walled gardens, Grace & Savour, which opens on 25^th February, promises a “360-degree 24-hour culinary experience, including workshops and 15-course tasting menu.” Douglas Blyde catches up with its restaurant manager and acting sommelier…

What does the name mean?  

“Grace” refers to working together with nature, honouring the land and abundant produce, while “Savour” is an invitation to come, appreciate what is being offered and enjoy the moment.

Is it a “restaurant” or does it reach beyond that?  

We want to provide a fully engaging experience where people can really connect with the food they eat, and the people who have produced it.

What is your vintage?  

For me, it’s so important to support young winemakers who need the backing right now to carry on producing wines, I love to drink fresh young styles, I would very rarely drink anything as old as myself.

Where did you work before Hampton Manor?  

I spent six months on a regenerative agriculture farm just outside the Yorkshire Moors, so I could learn more about how we produce food in a sustainable way, where I met Dr. Sally Bell, one of our directors for Grace & Savour. She told me about Hampton Manor, so it’s been on my radar for a while.

What was the first wine to move you?  

A Gamay from Ardeche by Herve Souhaut encountered at Fera, Claridges. Coming from a cocktail background, this wine really blew my mind as it had real herbal notes that reminded me of Mezcal.

Will wines follow the soil-focused approach of the ingredients at the restaurant?  

Yes absolutely! We want to showcase amazing growers, for both food and wine. It should follow the concept of the restaurant. The wine should be food appropriate and it’s always good to have something surprising and challenging. Something to push boundaries, or makes you think twice.

Are vines grown amidst the vegetables and beehives in the Manor’s walled garden?  

We do already have some vines on the property.

Do you live on-site? 

Almost, I live in a cottage just across the road from the Manor.

How does Grace & Savour’s setting enhance the enjoyment of wine?  

Being inside the walled garden really emphasises the connection with the land, you can see herbs and vegetables growing all around you which allow you to escape into another world.

What is it like working with the head of Hampton Manor’s wine programme, Max Allwood?  

Easy going, Max doesn’t let anything stress him.

What will be a standout pairing with head chef, David Taylor’s cuisine, and why does it work?  

I can’t give away too much, but we are constantly developing the wine pairings in tune with the development of the dishes! As a team, there are lots of flavour combinations that excite us that we are looking forward to sharing.

What will be a core cocktail devised by Loic Cretal, served at the restaurant’s craft table? 

Loic has created a series of martinis that will change seasonally using botanicals from our gardens.

Who is your inspiration in the gastronomic world?  

Dan Barber.

Tell us something surprising about yourself?  

I grew up in Zimbabwe.

What is the most incredible book you’ve read?  

“An Omnivores Dilemma”, by Michael Pollen.

What is your life motto?  

With good food and good wine, everything will be fine.

Where is your fantasy vineyard location?  

The foothills of the Alps.

Who should prospective team members contact if they want to be part of the team at Hampton Manor, and what roles are you looking to fill?  
We are still on the hunt for a full-time sommelier, a housekeeper, a junior waiter, a kitchen porter and a chef de partie. Email anette@hamptonmanor.com.

Grace & Savour – Hampton Manor, Shadowbrook Lane, Hampton-In-Arden, B92 0EN; 01675 446 080; book@hamptonmanor.com;hamptonmanor.com