Ricki Weston is the executive chef at Whatley Manor Hotel and Spa, overseeing the luxury Cotswolds hotel’s full culinary offering including the esteemed Michelin-starred restaurant, The Dining Room. His culinary experience spans some of the UK’s finest restaurants such as Matt Gillian at The Pass and the two Michelin-starred Restaurant Sat Bains in Nottingham.
Born and raised in West Sussex, Ricki describes his cooking style as influenced by classic British cooking and a commitment to sustainable dining – an approach which led to The Dining Room securing one of the UK’s first green Michelin stars.
Ricki was appointed Whatley Manor’s executive chef in 2022, having been part of the team at the hotel for more than three years prior to that. We sat down with the highly talented chef to find out a little more.
Can you tell us a little bit about yourself, including where you are today, professionally, and what got you here?
I had originally wanted to become a lawyer rather than a chef, however, fate had me land in a kitchen for some work experience and I fell in love with it. I made the bold move to quit school before my exams and work under some of the finest chefs in the area. I made it my mission to soak up as much knowledge as possible, and my career grew from there.
What or who inspired you to become a chef?
The environment of a professional kitchen inspired me alongside some great mentors, including Steven Edwards at Camelia Restaurant at South Lodge, Matt Gillian of The Pass, which was its own restaurant segregated from Camelia Restaurant, and Sat Bains of Restaurant Sat Bains where I was chef de partie.
Who has been your biggest influence to get you to where you are today?
Sat Bains was my biggest influence. The intensity and understanding of flavours and ethos in that restaurant is a massive part of the chef I am today. Its forward thinking and uniqueness makes it one of the best restaurants in the country.
How would you describe the food you create at Whatley Manor to someone who’s never experienced it?
Flavours, textures and tempo all play integral parts of my cooking. Quite a few of the dishes are inspired by nostalgic memories of my childhood and favourite dishes. I love food that evokes memories, for example the mussel tart. A big part of my childhood was going to the coast and walking past the fish markets and smelling the produce and sitting on the seafront tasting cockles, mussels, and having those salty sea days. I think this dish imparts those memories in diners too.
What’s your signature dish?
Definitely the plum, custard, honey vinaigrette. For me, this dish is the perfect way to end the experience, combining sweet, salty and acidity all in one. We preserve the plums throughout the year to avoid waste and keep it on the menu year on year. Reduction of waste is key in the kitchen at Whatley Manor. Whether that’s through fermentation or vinegars using the stones of the plum – everything is looked at as a possible product that we can use in one form or another.
What are the most important considerations when crafting your menu?
One of the most important considerations is celebrating British gastronomy and in keeping with Whatley Manor’s sustainability and net zero pledges. The the only real imports into the kitchen are chocolate and caviar. For chocolate we work with Valrhona and for our caviar we work with Sturia, after seeing the whole process, the system and how it’s harvested.
Do your personal preferences influence the menu at all?
Definitely, I think every dish is a chef’s own personal creation based on their inspirations and perception of food over their career. Every time a new menu is launched you are really putting yourself out there to paying guests. A self-proclaimed lover of art, the presentation of each dish is important to me.
How would you describe your cooking style?
British influenced with classical cooking techniques. We try to source as much as we can from the UK, utilising the seasons as a benchmark for the menu. We are lucky enough to have a state-of-the-art kitchen that runs completely on electric power situated just outside of the restaurant, and we source as much as we can from our garden.
Do you have a favourite time of year or set of ingredients that you look forward to working with?
Autumn and game season.
What is your favourite ingredient to create with?
Plum.
What would you be doing if you weren’t a chef?
I can’t imagine doing anything else.
What is your favourite dish to cook at home?
Ratatouille.
When are you happiest?
I am happiest when I am with my family, happiest in the kitchen, on the golf course and when enjoying a glass of The Taoscán, Craft Irish Whiskey.
What is your favourite piece of kitchen equipment?
A spoon.
When you’re not in the kitchen where can you be found?
Taking my son or collecting him from school.
What’s your favourite takeaway or comfort food?
A kebab from the Tetbury Kebab Van.
Where is your favourite place to dine?
At home with the family or at Restaurant Sat Bains. I would also love to dine at Poul Andrias Ziska’s restaurant in the Faroe Islands.
What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour?
Local suppliers are very engaged and I love to invite them into the kitchen for demonstrations so we can all really connect with the produce. I am so lucky to work with local suppliers including Whatley’s neighbour Tom Wakefield who provides us with superb organic beef.
How do you go about menu planning? What’s the process from picking the ingredients to getting them fresh into the kitchen and into dishes?
I involve the whole team in menu creation and there’s a lot to the process, so it takes time. I always try to incorporate ingredients that are in season and also consider what ingredients we can get at the right price.
What’s your favourite flavour combination?
Sweet, salty with a level of acidity.
What is the USP of your restaurant?
We offer an immersive experience as guests get the chance to come into the kitchen to taste dishes such as Choux, which is cheese and onion, and aged beef tartar, to see the chefs and ask questions about the food and the concept of the menu. I think it is a memorable start as it adds the occasion and helps to deliver an unforgettable evening.
What do your future plans entail?
I have lots of exciting events coming up including a press dinner in January for PoB Hotels, collaborations with Douglas Baglish from The Grove at Narbeth and Ollie Bridgewater from Gilpin Lodge, and numerous events in partnership with The Craft Irish Whiskey Co.
Factbox
Address: Easton Grey, Malmesbury SN16 0RB
Phone: 01666 822888
Website: whatleymanor.com
All imagery credit: Whatley Manor Hotel and Spa
