Ricki Weston, Executive Chef at Whatley Manor in the Cotswolds, will bring his take on social dining to a new menu concept at casual dining restaurant, Grey’s.

Inspired by Weston’s love for sharing-style menus and their ability to ignite a sense of adventure in diners, the new dishes at Grey’s fall into four categories.

Earth is a celebration of nature’s bounty, with an Asian-inspired grilled hen-of-the-wood mushroom steamed bun; and hearty butternut squash with harissa and yoghurt dressing, while Land centres top quality British meat with dishes such as crispy beef with raw vegetable salad; and chicken liver parfait with green bean and granola.

Sea is a collection of fish and seafood dishes, with highlights including spider crab croquettes with garlic aioli; and blue fin tuna tataki with ginger and garlic. To finish, Little Delights include chocolate cremeux and cocoa tuilles; and spiced rum trifle and honeycomb.

The casual, family style menu has been designed to offer flexibility for diners and will evolve seasonally to showcase British produce.

“It’s so exciting to be launching a new concept not just for Whatley Manor, but for Malmesbury and this wonderful corner of Wiltshire,” says Weston. “Following the introduction of an a la carte menu at our Michelin-starred restaurant, The Dining Room, last year, this menu will offer even more diversity in our culinary offering, which I’m sure will be welcomed by our guests and neighbours.”

At the helm of Whatley Manor’s culinary offering since 2022, Weston’s sustainable approach to gastronomy involves scrutinising every ingredient’s locality and adopting new methods and processes to ensure the hotel reaches sustainability goals on the journey to Net Zero. His experimental style and attention to detail has enabled The Dining Room to retain a Michelin Star.