About Us
An independent hotel operated and developed by the Hill family. With over 20 years experience Janet and Derrick Hill invested in Hampton Manor under the leadership of son and son-in-law, James Hill and Jonny Malcolm. The combination of operational experience and fresh vision has combined to create the offering that stands today. The family are committed to the success and development of the business with a ten year plan for the restoration of the grounds soon to begin. The estate will also benefit from a new banqueting facility that will replace an existing building that is now redundant. The new facility will cater for larger weddings and events with its own kitchens, bar, stage and dressing rooms. The building is a green development with a landscaped roof that will form part of the restoration and development of the grounds.
James or Jonny are usually on duty and are always happy to help with any queries.
The business also benefits from the professional leadership of Head Chef, Martyn Pearn and Restaurant Manager and Sommelier, Bruno Pelletier.
Martyn has twice before held a Michelin star for a period of over 12 years. His passion is to source the finest ingredients and to cook them to perfection. Classically trained under Michel Bourdain at the Connaught Hotel, Martyn went on to work in France where he held his first Michelin star at La Reserve, Bordeaux. On his return he made his way to the Cotswolds where he won his second star at Buckland Manor, retaining it for 9 years. Martyn joined Hampton Manor in January 2009 and opened Peel’s restaurant in December 2009.
Bruno trained as a Sommelier in France and after a successful career there he moved to the UK in 2005 where he was Chef Sommelier and then restaurant manager at Simpson’s in Birmingham. In November 2009 Bruno joined Hampton Manor in preparation for the launch of the new Peel’s restaurant. Bruno is responsible for a growing wine list of over 150 wines and 15 vintage champagnes.
