In the rolling Cotswolds countryside, Executive Chef Ricki Weston leads the culinary vision at The Dining Room, Whatley Manor. With roots shaped in the kitchens of some of Britain’s most acclaimed restaurants, from formative years under Matt Gillan to a chapter at the two-Michelin-starred Restaurant Sat Bains, Weston has forged a philosophy that balances technical precision with bold, ingredient-led creativity.

At the heart of his cooking is a deep respect for produce and the people who grow it. Guided by the belief that ingredients cultivated over years deserve to be celebrated in their entirety, his menus champion seasonality, sustainability and a zero-waste ethos that extends from the hotel’s own bees to the kitchen garden.

Each dish is also laced with nostalgia, from seaside childhood memories reimagined as delicate mussel tartlets to playful desserts inspired by the joy of a bowl of Coco Pops.

We sit down with Weston to talk about his journey, his favourite dishes and how sustainability and a sense of place shape the future of The Dining Room.

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When did you first fall in love with cooking?

I always enjoyed food growing up, but it wasn’t until I did a bit of work experience in a professional kitchen that something clicked. The atmosphere, the energy, the buzz – it was electric. I was hooked from that moment and never looked back.

How would you describe your culinary style?

It’s modern British at heart – rooted in classical techniques but with creative freedom. I try to honour the ingredient by using every part of it, combining traditional methods with thoughtful innovation.

What is your culinary vision for the menu at The Dining Room?

I want to create something that evokes feeling – dishes that connect guests to memories or spark joy. From the first flavour to the final sip of tea, the menu is designed to take you on a journey that’s both comforting and exciting.

Do you have a favourite dish on the menu?

The plum dish. It’s been there since the beginning and still brings me back to childhood. It’s nostalgic, playful, and packed with flavour, think the joy of a drumstick lolly, reimagined in a grown-up way.

What is the most important lesson you’ve learned during your career?

Taste, taste, and then taste again.

What are the biggest challenges faced by the hospitality sector at the moment, and how are you tackling them?

Finding a balance between delivering exceptional food and maintaining a sustainable business model is huge. We’re constantly adapting, refining our offering to be thoughtful, impactful, and realistic for both our guests and our team.

Which chefs have inspired you during your career?

Sat Bains has had a massive influence – his precision and philosophy stuck with me. Poul Andrias Ziska and Hugo Roellinger also stand out for their deep respect for nature and sense of place in their cooking.

Which new sustainability initiatives are working well for you at the moment?

It’s central to everything we do. Whether its fermenting root veg to preserve seasonal flavour, creating condiments from kitchen trimmings, or turning yesterday’s bread into something new – we aim for zero waste. We grow our own produce, use local suppliers, and even serve honey from our own bees.

What’s next on your project wish list?

For now, it’s about evolving and pushing the food further and developing the team. Growth doesn’t always mean something new; it can be deepening what you already have.

What is your favourite dish, and who cooks it? 

My wife makes this chicken, chorizo, pearl barley and fennel hot pot. It’s warming, honest food and hands down one of the best things I’ve ever eaten.