Kynd is the more relaxed of Hampton Manor's restaurants, joining Michelin-starred Grace & Savour at this well-established hotel and foodie destination. Like the latter, Kynd is run by chef David Taylor and wife Anette, but it offers a more relaxed experienced to their flagship restaurant whilst matching the hyper-seasonal, sustainable ethos of the whole estate. It replaces previous restaurant Smoke - a restaurant spearheaded by MasterChef: The Professionals' champion, Stu Deeley.
At Kynd, David Taylor and head chef Alex Hardy offer menus that are rooted in comfort, with a simple and traditional approach to dining. The team are passionate about embracing the future of low waste, farm to table food, and this is evident throughout the restaurant with produce-led menus that use ingredients from the estate's Victorian greenhouses.
The charming restaurant features an open kitchen, communal table and furniture made by local craftspeople, furthering Taylor's desire to work closely with local producers on all aspects of his restaurants. The menu includes dishes such as ex-dairy flat iron steak with black garlic and onion miso butter, proper pork chops, gurnard with lobster bisque and soppressata, and grilled oysters with apple. If you're hanging around for dessert, try the tipsy cake soaked in delicious Welsh rum, and pair it with a pint from one of the restaurant’s chosen local brewers.
Diners will also be able to order snacks, with options reminiscent of those you'd find in Oslo wine bars, where David was previously baked. Expect the likes of artichoke crisps with an artichoke and harissa dip. If you visit on a Sunday, Kynd will serve a proper roast with all the trimmings, with veggie dishes always available.