Lympstone Manor joins The Stafford Collection

Following the recent appointment of Michael Caines MBE as culinary strategist at The Stafford London, the Stafford Collection has announced that Lympstone Manor will join the group as an associate member.

Lympstone Manor – Caines’ acclaimed hotel, restaurant and vineyard in Devon, and a member of Relais & Châteaux – now sits alongside The Stafford London and Norma

“We are delighted to welcome Lympstone Manor to the collection," says John McLean, MD of the Stafford Collection. "Michael and his exceptional team embody the same commitment to excellence, individuality and warm hospitality that defines our collection, especially The Stafford London. This partnership marks an exciting chapter, and I look forward to future collaborations built on shared expertise and a mutual passion for exceptional hospitality.”

Caines' new venture

Caines' position as culinary strategist sees him head up all food and beverage across The Stafford London, marking his very first role in the capital. The hotel's Game Bird restaurant is set to adopt a new name and identity that will reflect Caines' culinary style. Launching this autumn, the menu will champion seasonality, sustainability and biodiversity. 

The collaboration will also see the launch of a new City to Coast accommodation package, where guests can stay at both The Stafford London and Lympstone Manor. The offer invites guests to travel from London St James's to the Devon coastline, with food exploration at the heart of the experience. 

Caines comments: "Joining the Stafford Collection as an associate member is an exciting new chapter for Lympstone Manor. This partnership opens the door for our guests to enjoy a journey from coast to city, discovering exceptional dining and hospitality along the way.

"I'm particularly excited about the new direction for the restaurant at The Stafford, which will embrace a refreshed concept inspired by London's dynamic culinary scene. Expect a more defined dining experience that reflects the terroir-driven philosophy at the heart of all my cooking."


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