Chef Stuart Deeley, former MasterChef: The Professionals winner, has introduced a brand new concept at his Solihull restaurant, Smoke.

Located on the Hampton Manor estate, a luxury culinary destination in the West Midlands which houses both the Michelin starred Grace & Savour and it’s cosier counterpart Smoke, Stu’s new concept will build on the laid back atmosphere the open fire-cooking restaurant is already known for.

Whilst Stu will continue to serve comfort food cooked over flames, Smoke 2.0 will see the introduction of new dishes rooted in longevity. A revamped terroir-led wine list and innovative cocktail menu will also be available from the re-designed bar. Those looking to immerse themselves in the theatrics of the kitchen can now opt for counter dining, creating an intimate dining experience and dialogue between the chefs and diners.

Offering a rustic dining experience, Stu’s new menu celebrates wood fired feasts that can withstand the test of time. Kick things off with canapés including a Berkswell tart or XO Crab taco. Guests can opt for a three or five course menu with Chalk stream trout, golden beetroot, sour cream with elderflower or Aged striploin tartare, red pepper and orange pine nut to start.

For mains, expect Hereford côte de boeuf for two with bearnaise sauce, oak leaf & Lollo Rosso salad or the BBQ artichoke, king oyster mushroom and cep sauce. Dessert includes Coffee and manjeri delice, macadamia, coffee liqueur and a Miso and brown sugar brûlée, mandarin and gingerbread.

On to the drinks. The team including Head Sommelier, Harry Grinonneau, have curated a wine list featuring interesting low-intervention wines and lesser-known finds from Santorini to Slovenia. Of course no visit to Smoke would be complete without sampling one of the signature cocktails made by Bar Manager, Ellis Backhaus. Highlights include a Garden Martini with dry gin vermouth and fresh basil from the garden; a Smoked Paloma featuring Burning Barn Rum sourced from the estate’s neighbouring village, lapsang souchong tea infused in a sugar syrup and cajun spiced rum; and a Orkney Old Fashioned with 12 year-old Highland Park, Smoked Tea Syrup and Cola Bitters.

For more information, and to book, visit: hamptonmanor.com