Whatley Manor to launch new menu concept in March

Whatley Manor in the Cotswolds has announced that its executive chef, Ricki Weston, will launch a new menu concept at the hotel’s casual dining restaurant – Grey’s – from 12 March.

Inspired by Weston’s love for sharing-style menus, the new dishes at Grey’s will fall into four categories: Earth, Land, Sea, and Little Delights. 

Earth will offer an Asian-inspired grilled hen-of-the-wood mushroom steamed bun, and hearty butternut squash with harissa and yoghurt dressing; Land will centre on top quality British meat with dishes such as crispy beef with raw vegetable salad, and chicken liver parfait with green bean and granola. 

Meanwhile, Sea will be a collection of fish and seafood dishes, including spider crab croquettes with garlic aioli, and blue fin tuna tataki with ginger and garlic. To finish, Little Delights include chocolate cremeux and cocoa tuilles and spiced rum trifle and honeycomb.

The five-star hotel’s new menu has been designed to offer flexibility for diners, and promises to evolve seasonally to “showcase the best of British produce”. 

Weston said: “It’s so exciting to be launching a new concept not just for Whatley Manor, but for Malmesbury and this wonderful corner of Wiltshire. 

“Following the introduction of an a la carte menu at our Michelin-starred restaurant, The Dining Room, last year, this menu will offer even more diversity in our culinary offering, which I’m sure will be welcomed by our guests and neighbours.”

Having been in charge of Whatley Manor’s culinary offering since 2022, Weston’s sustainable approach involves adopting new methods and processes to ensure the hotel stays on track on the journey to net zero. 

Weston’s experimental style and attention to detail have enabled The Dining Room to retain a Michelin Star throughout his tenure, while Grey’s offers a casual “yet refined” experience.