The Manor

The Manor's, the perfect place for cold beer, great food, Live Sports, Music & Entertainment.

The Manor, Tootings Local with Live Music & Spo

http://www.themanortooting.com

Home - The Manor Arms Pub & Restaurant, Streatham, London ...

The Manor Arms is a modern metropolitan pub set in a leafy suburban surrounding.

Bags of character and lots of love have gone into making this local, your local.

We have a wide selection of cask ales, an affordable but quality selection of new and old world wines and freshly produced delicious food to suit everyone; from grandparents to toddlers; we can feed them all.

We know that watching sport in your local is important, Rugby, F1, Golf, athletics and of course the footy.

At The Manor Arms you can enjoy watching the game while eating great fresh food in a comfortable friendly environment.

Hampton Manor: Home

It’s rare to find a restaurant with rooms that has its own private courtyard for events of up to 120 guests.

For something more intimate, our library offers the perfect board room or private dinner setting for up to 16.

Fay Maschler reviews The Manor | London Evening Standard

Dean “Keen Dean” Parker — head chef of The Manor, which opened last week — has worked for Robin and Sarah Gill at The Dairy and before that at Amass in Copenhagen and The Ledbury and Tom Aikens in London.

The glazed exterior of what was previously the long-serving tapas restaurant El Rincon Latino announces “a modern bistro” and short of having had the signwriter put “food not totally unlike Fera but a lot cheaper and much more fun” or “a little bit similar to Lyle’s but funkier” or “if you can’t get north of the river to Typing Room or Clove Club, then come here” it is, I suppose, a fair enough description.

That all three menus, lunch, tasting and à la carte, offer hay-baked pigeon with parsnips, a rubble of fermented grains and malt granola indicate it is one not to miss and I say the same — and also when it is made with Yorkshire mallard as it is at the second meal.

Pastry chef Kita Ghidoni, formerly at Fera, reigns behind the dessert bar within the restaurant and it is she who renders sorrel leaves break-up brittle in a cloud of nitrogen to put with Granny Smith apple parfait and flat meringue.

Fay Maschler's latest restaurant reviews Fay Maschler's latest restaurant reviews 1/11 Percy Founders, W1 ★★ 2/11 Shikumen, E1 ★★★★ Fay Maschler says the lunchtime dim sum was in a way the most impressive dish at this rather stylish restaurant attached to the Dorsett Hotel Read Fay's review of Shikumen 3/11 The Culpeper Kitchen, E1 ★★★★ 4/11 Bo Drake, W1 ★★★ 5/11 Blixen, E1 ★★★ Blixen aims to satisfy all, says Fay Maschler, from the morning coffee drinker to the late-night bar settlers Read Fay's review of Blixen 6/11 Chai Wu at Harrods, SW1 ★★ 7/11 The Tommy Tucker, SW6 ★★★ 8/11 Portland, W1 ★★★ Fay Maschler can't wait to go back to Kitty Fisher's, the new wood-fired project from Young British Foodie Chef of the Year 2014 Tomos Parry and former Pitt Cue Co sous-chef Chris Leach Read Fay's review of Portland 9/11 Kitty Fisher's, W1 ★★★★ Fay Maschler can't wait to go back to Kitty Fisher's, the new wood-fired project from Young British Foodie Chef of the Year 2014 Tomos Parry and former Pitt Cue Co sous-chef Chris Leach Read Fay's review of Kitty Fisher's 10/11 Som Saa, E8 ★★★★ Andy Oliver has devised dishes inspired by northern and north-eastern Thailand that shock and awe, says Fay Maschler Read Fay's review of Som Saa 11/11 Lyle's, E1 Not a fan of set price tasting menus, Fay Maschler vows to next visit Lyle's, the new Shoreditch restaurant from James Lowe, at lunchtime so she can pick and choose and gambol through the wine list Read Fay's review of Lyle's

The Manor, London SW4, restaurant review - Telegraph

We had a seven-course tasting menu (£42), which started with sourdough, that fabled butter, and droëwors, a South African cured sausage, with coriander overtones and (in this case) a late-arriving chilli kick.

Hay-smoked partridge with fermented grains, parsnip and malt granola struck the only duff note: the liver of the partridge was very bitter and should have been left out.

The flesh of the bird was exquisite: smoking game seems to soften and smooth its necessarily pretty resilient texture, while underscoring the depth that makes people bother to chew it in the first place.

Mandarin sorbet with gingerbread and goat’s-milk yogurt is, for me, the whole point of the tasting menu – the rest we would most likely have ordered between us anyway (everything is broadly mid-course sized, between starter- and main-course- priced), but I may have passed on pudding and missed something marvellous.

The food provides more reasons to linger, with wild bass arriving with muesli, fermented mushrooms and locally gathered sea purslane (£18), and whisky-spiked clove custard for pud (£8) At £72.50 for three courses, the menu is certainly fit for the nobility, but if you can afford to join them at this secluded country-house hotel you’ll be rewarded with exquisite cooking, not least the pork (fillet, belly, cheek and shoulder) with pickled pears

The Manor, London SW4 – restaurant review | Marina O'Loughlin ...

I don’t know about you, but I can’t contemplate their sourdough bread with whipped butter, sleek with chicken fat and studded with golden nuggets of crisp chicken skin, without something of a frisson.

Boss here is Dean Parker, formerly chef-proprietor Robin Gill’s second in command at The Dairy, but on our visit Gill is working the pass – and the room: it’s he who delivers that bread and butter to our table.

Or crisp chicken skin on a slick of intense, treacly sauce with homemade kimchi – less chillied and strident than its Korean cousin, more like a fleshy sauerkraut: it delivers a mouthful that plays delicious salt-fat-sharp-sweet havoc with the taste buds.

You can perch at the open kitchen, whipping up your own ice-cream sundae with bespoke toppings – tiny meringues, cinder toffee, maple syrup popcorn; but instead, we choose a kind of iced chocolate fondant, crisp outside, silky and almost liquid within.

But mostly it’s the kind of restaurant that restores my faith in the business: chefs and independent owners who appear to love what they’re doing, food you’d never tire of eating, a wine list that rewards exploring, a damned good night out.

Sorella, London SW4: Grace Dent's restaurant review | Life and style ...

For it’s a limited audience who will return to places like The Manor time after time, but folk will always want pasta.

Or, more accurately, they’ll always want a flute of rhubarb bellini, then a zinging bowl of fresh linguine with crab and fennel, after perhaps a bowl of breaded, deep-fried sweet nocellara olives and a helping of small, feisty truffle arancini.

That said, during the antipasti at Sorella, I did try to a take a photograph of a plate of jersey milk ricotta that came with a sticky olive tapenade in a deepest oxblood hue and a puddle of parmesan.

A side of crisp potatoes had gone through an irresistible, multiple-fried concertina process, so what you’re presented with is a plate of spud squeezeboxes to smear in any runny things present.

The last time I went to The Manor, I was in and out in 90 minutes and felt educated, but not wholly fed; this time, we stayed five hours and finally left carrying children delivered to the restaurant during the dolci by irate childminders who’d given up on seeing us again.