Whatley Manor

A wonderfully restored Cotswolds manor house set in 12 acres of magnificent grounds is home to the luxurious Dining Room. Cream walls, floral fabrics and comfortable, upholstered armchairs create a relaxing ambience in which to enjoy chef Martin Burge’s modern cooking. Trained under the likes of John Burton Race and Raymond Blanc there’s a firm classical basis to inventive dishes such as confit salmon served with scallop canelloni and smoked cockles or pan fried loin of Balmoral Estate venison, with époisse and potato gratin, chocolate gel and port reduction. Simpler dishes including steamed fillet of black sea bream with mussels and a light curry and coriander infusion are on offer in the more casual Le Mazot brasserie.

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