Rob has grown up on the door step of Hampton Manor and never imagined he would land his dream Head Chef job so close to home. He honed his craft as Sous Chef to award winning, Martyn Pearn. Pearn held a Michelin star for over 12 years, including three of those on French soil. This relationship instilled a strong appreciation of classical cooking that has taking a lighter and more creative touch as Rob has found his own voice. Rob has found inspiration with placements in some of the country’s finest kitchens including Andrew Fairlee, Nathan Outlaw and the 20015 Good Food Guide, Chef to Watch – Gareth Ward. Rob was appointed to his role at the tender age of 27 and within 3 months led the restaurant to its third AA rosette in January 2015 as well as scoring 10/10 in the Sunday Telegraph where travel critic Fiona Duncan hailed the restaurant as “sensational”. Peel’s is also recommend in the 2016 Michelin Guide, noted for its “refined, original combinations” and “perfectly pitched” service.
On 3rd October 2016 Rob Palmer picked up a Michelin Star for Peel’s. This accolade was the icing on the cake in a year in which Peel’s was named Best Fine Dining Restaurant in Birmingham at the Birmingham Food, Drink and Hospitality awards, was awarded its fourth AA Rosette, won the Michelin Welcome and Service Award.
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