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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Whatley Manor.

Restaurant of a Grand Chef Relais & Châteaux and hotel in the country. United Kingdom,Malmesbury

Martin Burge

Chef
Whatley Manor Malmesbury SN16 ORB

‘Shellfish, hare, pheasant, duck... These were the ingredients that I knew as a young person growing up on the coast in North West England. They were at the core of my mother's cuisine, as they were of that of my grandfather, who had been an Army chef. Anything else is the product of chance encounters…

First of all working with Michael Croft. This chef of the Royal Crescent Hotel in Bath where I had gone to train moved to London and took me with him. To the Mirabelle.
Then with John Burton-Race. He and I worked together at Raymond Blanc’s Manoir aux Quat’Saisons. I followed him to L’Ortolan in Shinfield, and then to The Landmark Hotel in London.
And then, at last, Whatley Manor. The opportunity to get back to the ‘countryside’ and head up a gourmet restaurant and a brasserie, where I can create a finely-crafted classic cuisine which is French inspired but with a modern twist.’


What was your most moving culinary experience?
A four-hour lunch at Per Se in New York, or how to ensure you have a truly memorable experience using top-quality ingredients with a minimum of preparation.


The most amusing kitchen incident you ever witnessed?
The pastry chef in a restaurant where I was working was absent, and my best friend at the time decided to take over his job. There had just been an order for twenty soufflés. He mixed together the puréed bananas, the egg whites…, but failed to remember the cream. The minute they left the oven, his desserts started to collapse. I can still hear my shrieks of laughter today.


Your best piece of advice for amateur chefs?
Educate your palate with salt, sugar and water!


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