The Dining Room
“Luxury spa hotel cooking at Whatley Manor” - AA Inspector
- Social distancing and safety measures in place
- Follows government and industry guidelines for COVID-19
- Signed up to the AA COVID Confident Charter
All staff will have a re-onboarding day (before opening) where risk assessments, guidelines and COSSCH training will take place.
Our Inspector's view
A feeling of anticipation builds as the gated entrance opens into Whatley Manor’s cobbled courtyards of honeystone Cotswold buildings – and that’s as it should be because the Victorian manor house has long sat in the top flight of the UK’s country house hotels. Sustainability is close to it's heart. For example the kitchen runs entirely on renewable electricity, lighting & equipment upgraded which reduced consumption by 75%. Chef Niall Keating is CPD certified waste management trained & food waste is either composted & used in the gardens or sent to an Anaerobic digestion plant to produce Bio-Gas & liquid fertiliser for the farming industry. Ongoing supply chain review & collaborations to further decarbonise the restaurant continues. Hyper local is key, the neighbours farm is organic and supplies their beef. A local beekeeper farms 4 hives located in the garden. An orchard was planted in 2019. There is also a kitchen garden, where as much produce as feasible is harvested for the menus. The Dining Room is rightly at the heart of the Whatley experience, an understated modern space, with cream walls, bare floors and a generously spaced tables. Niall Keating leads the kitchen team here and his refined contemporary cooking draws inspiration from Asia and his travels – this is serious food, realised with ambition, confidence and panache. Delivered via a Chefs menu, including a vegetarian & vegan version, phenomenal precision and flavours are there from the off in red mullet, nashi pear, squid ink guernsey abalone, whipped vinegar 'tendon and tongue.' Produce is, naturally, as good as you can get, and flavours and textures come pin sharp, whether it’s a impactful composition of risotto chorizo, or the locally sourced, beef from the manor, dill pickles horseradish. A barrage of desserts offers ideas such as chocolate, buttermilk, passionfruit, and wine flights of revelatory pairings line up to enhance the whole experience further.
Awards, accolades and Welcome Schemes
Facilities – at a glance
- Seats: 46
- Private dining available
- On-site parking available
- Wheelchair accessible
- Steps for wheelchair: 5
- Accessible toilets
- Assist dogs welcome
- Open all year
- Days Closed: Monday to Wednesday
- Dinner served from: 6
- Dinner served until: 9.15 last table
- Wines under £30: 3
- Wines over £30:
- Wines by the glass: 31
- Cuisine style: Modern British, Asian influences
- Vegetarian menu
Also in the area
About The area
A land shrouded in mystery, myth and legend, Wiltshire evokes images of ancient stone circles, white chalk horses carved into hillsides, crop circles and the forbidden, empty landscape of Salisbury Plain. To many M4 and A303 drivers heading out of London through the clutter of the Thames Valley, Wiltshire is where the landscape opens out and rural England begins.
Wiltshire’s charm lies in the beauty of its countryside. The expansive chalk landscapes of the Marlborough and Pewsey downs and Cranborne Chase inspire a sense of space and freedom, offering miles of uninterrupted views deep into Dorset, Somerset and the Cotswolds. Wiltshire’s thriving market towns and picturesque villages provide worthwhile visits and welcome diversions. Stroll through quaint timbered and thatched villages in the southern Woodford and Avon valleys and explore the historic streets of the stone villages of Lacock, Castle Combe and Sherston. Walk around Salisbury and discover architectural styles from the 13th century to the present and take time to visit the city’s elegant cathedral and fascinating museums. And if all of that isn’t enough, the county is also richly endowed with manor houses, mansions and beautiful gardens.
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