Philosophy
Peel’s offer a range of alternatives for dining including casual dining in the bar, alfresco on the terrace and a delicious tasting experience in the courtyard. The space provides an experience that is rich in history and yet is sophisticatedly modern and is the perfect canvas to serve up Ryan’s Swift’s food. Ryan learnt to cook in his Grandma’s kitchen with produce freshly picked from their garden. Now he produces refreshingly honest combinations that are delivered with creativity and flair.
Ryan sources seasonal produce with quality and consistency as his guiding principles and the menus are changing continually to reflect this. We believe quality food should be affordable with Ryan taking some of the more unusual cuts of meat to create exceptional value with our set menus. Warwickshire and the surrounding counties provide abundant inspiration to source locally. Within Hampton Manor plans to restore the estate’s walled garden are being shaped by the Chef and his team.
Ryan’s Biography
Born: Tamworth, 1984 (12 miles from our doorstep)
First cooking memory: Standing on a little stool in my Grandma’s kitchen peering over the worktop, watching her cook.
Career: Mallory Court, Hambleton Hall, Lords of the Manor, Paris, Chapters Restaurants
Stage Placements: The Fat Duck, L’enclume, The Latimer, Restaurant Andrew Fairle, Sat Bains, Hibiscus, Midsummer House.
