Whatley Manor Appoints New Executive Chef | Item


Whatley Manor has appointed Ricki Weston Executive Chef of The Cotswold Hotel, effective January 10, 2022.

In his new role, Weston replaces Niall Keating who left the hotel at the end of December 2021. Weston will now oversee the entire food offering at Whatley Manor, including the dining room, Grey’s Brewery, room service, tea afternoon and private events and dining.

Previously, Weston was a chef at Whatley Manor, having joined the hotel as a sous chef in 2018. He started his career as a kitchen attendant at White’s Bar and Kitchen, which is now closed, and has grown into chef de partie.

He then moved to Wabi, a contemporary Japanese restaurant in Horsham, as chef de partie, then chef de partie at The Camellia, the South Lodge Hotel’s brasserie, before joining the Michelin-starred restaurant at the Matt Gillan hotel in The Pass.

At the end of 2015, Ricki was appointed chef de partie, then junior sous-chef, at the two Michelin star 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 launch on February 4 when the hotel reopens after a short closure from January 27 to February 4.

Whatley Manor is a 23 bedroom Grade II listed luxury mansion in the Cotswolds, featuring two restaurants, expansive gardens, spa, cinema and private event spaces.

Sue Williams, Managing Director, said: “We feel very fortunate to enter Whatley’s next culinary chapter with Ricki at the helm. He brings to the role a new emphasis on the best British ingredients and some interesting traditional cooking techniques, which perfectly complement our sustainability goals.

Weston added, “I feel honored to have had this opportunity to lead such a committed and quality team, and such fabulous cuisine, all in the beautiful surroundings of Whatley.

“The hotel has long been one of the UK’s top dining destinations so I have a lot to do and look forward to starting to develop my recipes and develop a whole new dining offering.”


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