Whatley Manor appoints new executive chef

Whatley Manor has appointed Ricki Weston as the executive chef of the Cotswold hotel, effective 10 January 2022. In his new role, Weston replaces Niall Keating who left the hotel at the end of December 2021. Weston will now oversee the full food offering at Whatley Manor, including The Dining Room, Grey’s Brasserie, room service, afternoon tea, and private and events dining. Previously, Weston was head chef at Whatley Manor, having joined the hotel as a sous chef in 2018. He started his career as a commis chef at White’s Bar and Kitchen which is now closed, and progressed to demi chef de partie. He then moved to Wabi, a contemporary Japanese restaurant in Horsham, as chef de partie, followed by chef de partie at The Camellia, the South Lodge Hotel’s brasserie, before moving to the hotel’s Michelin-starred restaurant Matt Gillan at The Pass. In late 2015, Ricki was appointed chef de partie, then junior sous chef, at Michelin two-starred restaurant Sat Bains in Nottingham, where he spent three years before joining Whatley Manor. Additionally, a new menu for The Dining Room at Whatley Manor will be launched on 4 February when the hotel reopens after a short closure from 27 January to 4 February. Whatley Manor is a 23-bedroom, Grade II-listed luxury manor house in the Cotswolds, featuring two restaurants, expansive gardens, spa, cinema and private events spaces. Sue Williams, general manager, said: "We feel very lucky to be moving into Whatley's next culinary chapter with Ricki at the helm. He brings to the role a fresh focus on the finest British ingredients and some interesting traditional cooking techniques, all of which perfectly complement our sustainability goals." Weston added: "I feel honoured to have been given this opportunity to head up such a quality and committed team, and in such a fabulous kitchen, all in the beautiful setting of Whatley. “The hotel has had a long history of being one of the best UK foodie destinations, so I have a lot to live up to, and I cannot wait to start developing my recipes and to evolving a whole new dining offering.”