Tucked away in the picturesque Warwickshire countryside just a short drive from Coventry, Ansty Hall is a hidden local gem with an impressive reputation for hospitality – now elevated by a new, fine dining excellence.
While this Grade II-listed Georgian mansion has long been a favourite for peaceful getaways, romantic weekends, and unforgettable events, Ansty Hall has recently been proud to welcome Michelin-starred Head Chef, Rob Palmer, to the helm of its newly reimagined dining experience, bringing world-class cuisine to this historic country house.
Whether you're a local foodie or a visitor seeking something truly special, this is your invitation to indulge in an extraordinary culinary journey, right on Coventry’s doorstep.
Who is Head Chef, Rob Palmer?
Brummie-born chef and Aston Villa supporter Rob, who hails from Castle Bromwich, was awarded a Michelin star while working at Peel's at Hampton Manor, near Solihull in October 2016 – just a week after winning 4 AA Rosettes.
In 2022, he embarked on running his own restaurant Toff's in Solihull, which was one of just 16 restaurants in the UK to achieve three AA Rosettes in 2024, before he was appointed Executive Chef at Hogarth's in Solihull.
Rob joined Ansty Hall as Head Chef earlier this spring and has set to work creating five-course taster menus for a new series of unmissable Wine Dinners at Twine, the hotel’s unique on-site restaurant.
Get to know Ansty Hall’s Michelin-starred Head Chef
Rob recently sat down for an intimate Q&A with Muddy Stilettos to share what's on the menu, his top dining experience ever, and what he really thinks of The Bear.
What inspired you to be a chef?
Growing up I just enjoyed cooking and used to watch a lot of cookery programmes on TV - from Ramsay to Jamie Oliver.
Your first jobs in a kitchen?
As soon as I left school at 16, I did a chef apprenticeship at the Hilton Birmingham Metropole by the NEC. I met my wife there. She was manager of the health club. After four years I left to work at The Forest Hotel in Dorridge, Solihull, which was a really good place to learn. I started off as a junior and worked my way up to Executive Chef.
I started at Peel's in Hampton Manor in 2009 as a junior sous chef and was appointed Head Chef in 2014.
What is your career highlight?
Winning a Michelin star for Peel's at Hampton Manor in October 2016. It was a first for all of us.
Sum up your food philosophy?
Modern British, I only use British produce. Being a Brummie I love a Balti and tend to use a lot of spice without even realising it - aniseed, cumin and coriander.
Ever cooked for anyone famous?
A couple of well-known chefs and footballers from the region. At Peel's we did collaborations. I have cooked with James Martin, Tom Kerridge and Michael Roux, who is a really nice guy, one of the nicest in the business.
Biggest mistake you've ever made at work?
When I was 17 or 18 I was putting a big tub of gravy into the fridge at 10.30pm - and dropped it!
Most memorable moment at work?
I am very team-based. I like building a team. My team at Toff's was small but we were like a little family, I really enjoyed that.
You’re tired, starving and impatient: what do you cook for dinner?
I cook fancy food at work all day. Definitely BBQ - with my wife and kids. I love a good roast spatchcock chicken.
What would you cook to impress your wife, Alison?
She loves a BBQ too. I'd cook her favourite pork belly
Favourite chef?
Glyn Purnell was always someone I have always looked up to, especially with him being local and having a couple of places in Birmingham.
Favourite cookbooks?
Gordon Ramsay's Three Star Chef is the first 'fancy' chef book I read which made me want to go onto a higher level of cooking.
Favourite kitchen gadget at work?
A little Japanese Konro charcoal grill BBQ. I love how you can grill veg like broccoli and asparagus on a BBQ and add flavour without adding anything.
Favourite ingredient and why?
Everything needs butter.
The dish you’re most proud of?
I've always enjoyed cooking fish and have received good comments. I can cook fish as good as anyone.
Favourite dining experience?
My wife and I had our wedding in New York. We wanted it to be small and low-key with close friends and family. The next day we went to Eleven Madison Park which had just been voted the best restaurant in the world - before it went vegan - and that was an amazing experience! It was really big and grand located on the ground floor of a high-rise. We had the 18-course taster menu.
Is there anywhere else on your bucket list you'd love to eat?
The French Laundry in the Napa Valley, California owned by Thomas Keller. I've read a lot of his books and would like to explore the wine region.
Who would you invite to your dream dinner party?
Villa manager Unai Emery, Liam Gallagher and John Lennon, as I'm a big Beatles fan.
How do you relax off-duty?
Golf when I can, going to see Villa when I can and spending time with our two girls, who are nine and four.
As a chef, do you rate US TV show The Bear?
I love it. It's really good. You don't tend to hear of any chefs who don't like it. They've succeeded in making a drama about chefs that's appealing for a wider audience. I've not worked like anywhere quite like any of the restaurants on the TV show but you'd hear stories back in the day of London restaurants which were intense - but obviously it's an exaggerated version.
What might be a typical menu for the Wine Dinner?
Snacks:
- Old Winchester cracker, burnt onion, pickled shallot;
- Crab Tart, sweet curry, coriander
- Lamb shoulder sausage with homemade brown sauce
Menu:
- Isle of Wight Tomato, Kidderton ash goats cheese, sourdough, nasturtiums - We keep this really simple with freshly squeezed tomato juice, squeezing the tomatoes in a muslim cloth.
- Chalk stream trout, Jersey royals, wild garlic, Ajo Blanco - we use English freshwater trout as it's more sustainable. In the kitchen we've picked lots of wild garlic from the hotel grounds and made our own garlic oil. The Jerseys are cooked in a wild garlic sauce made from our garlic oil; while the Ajo Blanco is a like an almond gazpacho.
- Cod, mussels, leeks, gem lettuce, butter - the cod in this dish is cooked in a rich white wine butter sauce.
- Roast beef mushroom, duck liver, brioche, watercress - we use British fillet and cheek for this dish, and served with a mushroom chutney - a blend of mushroom, truffle and seaweed cooked down into what we call 'tasty paste'.
- Baked yogurt, strawberry, sable, long pepper - the baked yoghurt is more like a brulee with sweetest British strawberries in season.
Includes:
- Coffee or tea with Petit Fours
Dine at Ansty Hall in Coventry
Just minutes from Coventry, Ansty Hall invites visitors from near and far to relax, indulge, and discover something truly special.
Whether you’re seeking a countryside escape, a touch of history, or an unforgettable dining experience, Ansty Hall offers it all.
With elegant surroundings, warm hospitality, and a brand-new menu experience crafted by a Michelin-starred Head Chef, it’s the perfect destination for food lovers and weekend explorers alike.
There are three more Discovery Wine Dinners coming up at Twine, including: a South American showcase, on Thursday 2 October, the Rhône Valley with Martin Champagne from Maison M. Chapoutier on Thursday 20 November and English sparkling wine with Ridgeview on Friday 5 December.
So come and see for yourself why Ansty Hall is fast becoming one of Warwickshire’s must-visit destinations.
Credit: With thanks to Muddy Stilettos for original Q&A article with Rob Palmer.