The Dining Room
Malmesbury, United Kingdom
⭐1 Star
The Experience
From Michelin Guide
There’s a serene, romantic feel to this restaurant inside the charming Whatley Manor country house, which dates back to 1802 and sports 12 acres of formal grounds. The evening starts with snacks in the kitchen, before moving through to the dining room for the main event. Terse menu descriptions belie the detail and creativity in the artfully presented dishes, which come with some intriguing contrasts of texture and flavour. Extend your visit with an overnight stay in one of the luxurious modern bedrooms.
Unique Things
From Visitor Experiences
Sustainable luxury with on-site beehives and orchard: The Dining Room at Whatley Manor holds a Green Michelin Star for its strong commitment to sustainability. It features 4 beehives and an on-site orchard that provide honey, fruit, and wildflowers. The restaurant sources from local, ethical producers and converts all food waste into methane gas for fuel, showcasing an eco-conscious approach rarely seen at Michelin-starred establishments.
Interactive dining journey starting in a Swiss-cabin-inspired Drawing Room: Guests begin their experience in a uniquely styled Drawing Room enjoying cocktails and amuse-bouches before moving to a chef’s table in the kitchen itself. Here, diners can watch the kitchen team in action, including candid moments, while sampling canapés such as mussel tart and choux bun with pancetta ragu, blending theatricality with fine dining.
A menu with nostalgic elements reflecting the chef’s personal culinary journey: Executive Chef Ricki Weston crafts menus that combine daring innovation with a touch of nostalgia. The experience is designed to be interactive and refined, with subtle theatrical touches that make the evening feel like a curated culinary story rather than a conventional meal.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at The Dining Room, Malmesbury, reflect a blend of local sourcing and Asian-inspired flavors, used in innovative and refined ways:
Mackerel: Served with preserved raspberry, greens, and edible flowers, paired with an intense pickled soy broth and bocama seaweed, highlighting a balance of sharpness and sweetness in a seafood dish.
Squab pigeon: Presented with spiced date purée, fermented kohlrabi, and a pigeon glaze with hoi sin qualities, showcasing a modern take on rich, gamey flavors with subtle heat.
Chorizo and black radish: Featured in a risotto that balances spice and texture, demonstrating a fusion of robust and fresh elements.
King crab custard: A signature dish noted by Michelin inspectors, emphasizing delicate seafood flavors with a creative custard preparation.
Wagyu beef: Combined with kohlrabi, date, and ssamjang, illustrating the restaurant's skill in marrying premium meats with Asian condiments and seasonal produce.
These ingredients are significant for their local provenance from trusted farms and fishermen in Devon and the West Country, while the dishes incorporate Asian influences, particularly Korean and Japanese, inspired by the chef's travels. This approach results in dishes that balance classic and contemporary techniques with complex flavor profiles.