The Dining Room at Whatley Manor

The Dining Room at Whatley Manor Michelin Starred Dining at Whatley Manor
Seasonal & Sustainable Tasting Menus by Chef Ricki Weston

One of our favourite dishes this year and a true celebration of brilliant ingredients…Carabineros prawns gently poached ...
18/09/2026

One of our favourite dishes this year and a true celebration of brilliant ingredients…

Carabineros prawns gently poached in crustacean butter, and brushed in a tomato boshi syrup.

Seasoned datterini tomatoes that are super rich, with a concentrated flavour they need nothing more that a pinch of salt.

Compressed watermelon in lime and rice vinegar syrup.

Fresh green almonds and a lime leaf emulsion, finished with a prawn head stock sabayon that is up there when it comes to Rick Weston’s sauces!

13/09/2026

Remember the 75kg of Mirabelle plums the team patiently prepared a few weeks ago? We couldn’t let the stones go to waste, so sous chef turned them into a delicious ice cream for our sister restaurant here

A nutty, vanilla flavour - could it be a new favourite? We found our some of the teams go to flavours, let us know yours in the comments 👇

Just two chefs inspecting how straight a knife is. That is all.
10/09/2026

Just two chefs inspecting how straight a knife is. That is all.

06/09/2026

Do you know how many interactions a dish goes through before it reaches the menu? In the latest episode of our development series, and experiment with garnishes, crockery and portion size for a new dish celebrating Iberico pork.

To see how they evolved the sauce and tuille, check out our other videos.

30/08/2026

Mayonnaise, but different. Flavoured with a lime leaf oil made in our kitchen, applies the same simple technique to something new for the prawn dish currently on the menu.

We are here for the unusual colour, and don’t worry we won’t tag or so they will never know… 🙄

Iberico cheeks, salted with coriander seed and then braised overnight in stock till they go super soft and fall apart. G...
27/08/2026

Iberico cheeks, salted with coriander seed and then braised overnight in stock till they go super soft and fall apart. Glazed in a burnt onion boshi and rolled in toasted grains…

They sit on a daikon relish with fresh corn from the garden Whatley Manor Hotel & Spa then garnished with date puree and an Asian salad of radishes compressed in maple vinegar, a smoked soy sauce and sesame oil - with each one brining a raw freshness to the dish.

The sauce is made from charcuterie off cuts that are caramelised in butter, then cooked in chicken stock and blended together before being mixed into a classic white white sauce - with you can see being made in one of our videos 💚

📸 David Scholes Food & Drink


MICHELIN Guide (official) AA Hospitality

24/08/2026

Our annual Mirabelle Plum puree marathon continues…

Now that the 6,000 plums have been de-stoned, the remaining ingredients are gathered before cooking can commence. Thankfully, the kitchen is equipped with a brat pan big enough to hold it all! But only just…

The recipe contains;

150 vanilla pods
10.2kg sugar
8.5L sake
8.5L shiso juice
14.5L water
150 star anise
8.5kg fermented plums

Slowly boiled over several hours, the only task that remains is to puree it one at a time, and drew the short straw.

Take a look to see how the chefs go on 👀


23/08/2026

Once a year, a very special delivery arrives in the kitchen for what can only be described as a marathon purée making session…

Mirabelle plums have a very short season, but form the base of our Plum dessert so and the team take advantage of when they are at their best to make a huge batch of purée from which they make the ice cream all year round.

The only problem is, the first task is de-stoning 6,000 individual tiny plums…

Part 2 follows tomorrow, along with the full recipe - because it’s so bonkers we have to share it 👀



16/08/2026

Freshly promoted Sous Chef has been testing a brand new bread soon to be live on the menu in the coming weeks.

Inspired by a classic Parker House roll, this soft and buttery yeasted loaf is flavoured with mushroom XO and a few other secret ingredients. The technique of adding a tangzhong - a Japanese white roux - is what makes this bread amazingly fluffy.

A few more final tweaks and sign off from then it’s on the menu…👀

Congratulations on your promotion Euan! 🙌

09/08/2026

What happens when you make a crispy tuille from pork crackling?

All it takes is an idea to completely transform a dish, and during new menu development chef wanted to try a technique he had used before with chicken skin, but this time using pork instead.

The result? A perfect crispy pork-crackling type tuille to sit on top of the new Iberico dish.

always says the best part about being a chef is getting to be creative, trying new things and experimenting to see if they work. This is a perfect example of exactly that! And we love to see the evolution of these dishes in the kitchen…

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Northcote Road, Langho, Blackburn BB6 8BE
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