On Monday 29th October, Hampton Manor will host a ‘Slow Food Birmingham’ event discussing the future of the city’s supply chain. The event will explore how chefs and restaurateurs can use ingredients to build a better city and create a buzz about Birmingham’s eateries.
Brad Carter “Season with Salt”
The story of how Carters are leaving no stone unturned as they rethink the running of a restaurant.
Gareth Ward “Extending the seasons”
How one the UK’s most exciting restaurants is using traditional methods to extend the seasons and create iconic dishes.
David Craddick “Wasted”
Beer and the Toast Ale philosophy.
Shane Holland “The Ark of Taste”
Slow Food Executive Chair
Also featuring The Junk Food Project, The Clean Kilo, Andrew Sharp & Tom Beeston, Rob Palmer, Hampton Manor and the Sustainable Restaurant Association.
The day will include a range of other talks and activities from leading industry thinkers and practitioners that are transforming the supply chain. Tickets are £40 inc lunch and an evening BBQ to finish. Wine by Ancre Hill, Monmouth.
Hampton Manor is a family run Restaurant with Rooms in the quiet village of Hampton-in-Arden, just 12 minutes outside Birmingham. Craftsmanship is at the heart of the house. The team have developed relationships with the best suppliers in Britain for Michelin-starred Peel’s Restaurant’s tasting menus and looked to the Manor’s past to design 15 Arts and Crafts inspired bedrooms and a recently launched cottage. In 2016 Peel’s Restaurant was awarded a Michelin-star and its fourth AA-rosette. Head Chef Rob Palmer sources the best seasonal, British produce and cooks it using modern techniques. Each dish focuses on just three main ingredients, giving them an honest simplicity. The restaurant is open Tuesday to Saturday and seats 28 guests. Four or seven course tasting menus are available with optional accompanying wine flights.
Further information attached. Bookings can be made by contacting the hotel directly firstname.lastname@example.org or by phone 01675 446 080.