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Whatley Manor Hotel and Spa

Easton Grey, MALMESBURY, SN16 0RB

4 rosettes

It doesn't matter if you arrive under grey skies or in brilliant sunshine, whether it is snowing, drizzling, or if mist has descended over this part of Wiltshire: whatever the British weather can throw at you, Whatley Manor will look majestic, guaranteed. Once through the electric gates and into the cobbled courtyard, the honey-stone Cotswold manor awaits and there's every reason to feel content with the world. It's the kind of five-star country-house hotel that is comfortable in its own skin. Sure, it's posh and very luxurious, but Whatley Manor is the kind of place you could spend the rest of your life (if they'd let you, and if you could afford it). It stands in 12 acres of meadows, woodland and gardens, where you could take a different stroll every day of the year if you wished, and it has a luxurious spa, and even a cinema, to while away a few more hours in between meals. And to the food. The kitchen is run by Martin Burge, a chef with a mightily impressive CV and the man who has made Whatley a culinary force to be reckoned with. He overseas Le Mazot brasserie, with its Swiss chalet vibe, where you can tuck into a wonderful blade of beef with buttered cabbage and a red wine jus infused with thyme, and The Dining Room, where the culinary activity is taken to another level (a very high level indeed in fact). The Dining Room is a quietly refined, understated space with an unusual pale bamboo floor, buttermilk walls, and subtle lighting. The cooking is French-focused, contemporary and beautifully judged, with every flavour and texture on the plate there for a reason, nothing out of place. A first course dish of foie gras - poached and roasted - is dressed with compressed pear and ginger and served with a sticky Sauternes sauce, or go for the braised snails set in a garlic cream and topped with a red wine sauce infused with veal kidney. Fabulous stuff. Main-course fillet of veal is roasted and poached and comes in the company of slow-braised cheek, textures of hazelnuts, caramelised sweetbreads and a Madeira sauce. The razor sharp technical skills and thorough good sense of the kitchen is further revealed at dessert stage: prune and orange soufflé, for example, with prune and Armagnac ice cream, or warm chocolate fondant with textures of caramel and banana ice cream. A class act from top to bottom.

Further information

Tel: 01666 822888
Please quote 'The AA'.
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Open/closed

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.
No children under 12 yrs.
Parking available.

 
 
Whatley Manor Hotel and Spa, Malmesbury

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Directions

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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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