Grace and Savour

Hotel review

If you are lucky enough to dine at David Taylor’s Grace and Savour, you are in for a sublime experience. His dedication and homework in sourcing, foraging, pickling, infusing and finally cooking is second to none. The combination of flavours he manages to conjure up is nothing less than sublime even magical. Example, take some tomatoes, squeeze the sweetest juice from them, infuse this juice with smoked lambs heart and sweet cicely, place three baby skinned tomatoes in a bowl, pour over the juice and hey presto - heaven ! David is ably assisted by his team, who between them manage to deliver 15 exquisite courses, cooked in almost total silence but each one presented and enthusiastically described by a different member of the team. You really feel that each course is inspired by some celestial power. Surely a Michelin star in the making.

Bedrooms are all brand new, crafted in Scandi-chic natural materials. Calming and comfortable with an in room bath (separate shower etc) moulded from concrete and amply supplied with a special blend of bath salts to magic up the unique atmosphere of Grace & Savour, you are almost guaranteed a restful night.

Breakfast does not disappoint either, it may not be exactly the ‘full english’ but David’s own unique take on it, surprising, contrasting and innovative.

Grace and Savour is part of Hampton Manor, a foodie destination. Stay for more than a night and relax in the friendly atmosphere of Smoke, offering wood fired treats. The team and family behind Hampton Manor have a vision to create a sustainable, super comfortable, fun, imaginative and enjoyable paradise; they plan meticulously, they create joyfully and they execute perfectly. You may arrive a little tired and jaded but you will leave rejuvenated and inspired.

Hugh Graham-Watson Review published: 2024-10-25