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About Relais & Châteaux
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Relais & Châteaux Chef

Martin Burge

Relais & Châteaux Chef

Martin Burge
Le Mazot
Member Relais & Châteaux from 2005
Easton Grey
SN16 0RB Malmesbury
United Kingdom
The Dining Room
Member Relais & Châteaux from 2005
Easton Grey
SN16 0RB Malmesbury
United Kingdom

HOTEL

Whatley Manor Hotel & Spa

15 rooms: 325-545 GBP s. 10%
8 suites: 675-895 GBP s. 10%



RESTAURANT

Le Mazot

19.50-40 GBP

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RESTAURANT

The Dining Room

3 Tasting Menus at 116 GBP

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Terminology : t. = tax - s.n.i = services excluded - s.i = services included


STORY OF A CHEF

‘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 is your Chef’s secret to preparing your star ingredient?

I love to roast “black foot” chicken and then serve the breast with morels and asparagus, which I enhance with a Sauterne gelée and Morteau sausage.

How do you go about selecting your ingredients?

I try to source my chickens from local farmers as much as possible. The goal is to find the right balance between the best product and its sustainability.

Tell us about the ingredient that inspires you the most.

Like Raymond, I take a great deal of pleasure in cooking chicken.

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