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Whatley Manor Hotel and Spa

Easton Grey, MALMESBURY, SN16 0RB

4 rosettes

There's a genuine feeling of expectation as the gated entrance swings open into Whatley Manor's cobbled courtyards of honeystone Cotswold buildings - but that's as it should be, since Whatley Manor has long sat in the top flight of the UK's country-house hotels. Insulated from the real world by 12 acres of meadows, woodland, and fabulous gardens, Whatley is one of those places where absolute attention to detail drives every aspect of its operation. Built in the 18th century, the place was called Twatley Manor until the 1980s, when a judicious name change came with its conversion to a hotel and serious money was lavished on ensuring its rambling wood-panelled lounges sit seamlessly alongside a more contemporary aesthetic. A top-class spa takes care of the pampering side of things, while gastronomes will be getting all lathered up by the prospect of chef Martin Burge's astounding cooking in the Dining Room, a quietly refined, understated space of pale bamboo wood floors, buttermilk walls, and subtle lighting. Having honed his craft in the legendary kitchens of Pied ? Terre, L'Ortolan and Raymond Blanc's Le Manoir aux Quat' Saisons, it should come as no surprise that the cooking is French-focused, contemporary, and looks jaw-droppingly beautiful on the plate. Delivered via a trio of seven-course tasting menus, including a vegetarian version, phenomenal precision and luxury are there from the off in a composition involving caramelised foie gras dressed with compressed pear and ginger, and sticky Sauternes sauce. Produce is, naturally, as good as you can get, and flavours and textures come razor-sharp - perhaps Cornish turbot steamed and served with oyster and lime cannelloni, compressed cucumber and champagne-caviar sauce. Meat-based courses could focus on intensely flavoured, poached and roasted veal, partnered by slow-braised cheek, hazelnut textures, caramelised sweetbread and Madeira sauce - a bravura performance of technical fireworks. There's real finesse, too, in a dish marking the transition from savoury to sweet - black truffle ice cream dressed with creamed Roquefort, deep-fried Crottin goats' cheese and candied walnuts. A palate-cleansing play on clementine served with mandarin sorbet and juniper foam comes before a finale of tropical fruit with banana pannacotta, coconut ice cream and passionfruit curd. The wine list brims with interesting options, with a top-class sommelier to help you pinpoint the one for you. The Swiss chalet-style Le Mazot brasserie, meanwhile, offers everything from duck terrine with foie gras butter to a classic Swiss cheese fondue, or a steak cooked on a hot stone at the table.

Further information

Tel: 01666 822888
Please quote 'The AA'.
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Open all year.
Days closed: Mon-Tue
Days closed for lunch: all week

Restaurant information

Cooking type: Modern French
Chef: Martin Burge
Number of seats: 40
Accessible for wheelchairs.
Steps for wheelchair: 5
Disabled toilets.
Vegetarian meals available.
No children under 12 yrs.
Parking available.

Whatley Manor Hotel and Spa, Malmesbury
  • Whatley Manor Hotel and Spa, Malmesbury
  • Whatley Manor Hotel and Spa, Malmesbury


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Use the route planner for your trip

M4 junct 17, follow signs to Malmesbury, continue over 2 rdbts. Follow B4040 & signs for Sherston, hotel 2m on left
Nearest station: Chippenham

Local information for SN16 0RB

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