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Whatley Manor Review

Twelve acres of lavender-scented gardens and woodland (tended by a team of five horticulturists) surround this sumptuously renovated Cotswold manor, which now boasts state-of-the-art spa, leisure and health facilities.

The interior is the last word in opulence, with woodwork of every description, handmade wallpapers and specially commissioned Venetian chandeliers. Whatley Manor also has two separate restaurants with different kitchens and different brigades at the stoves, although chef Martin Burge oversees both operations.

Pride of place goes to the richly appointed Dining Room (now elevated to two Michelin stars), where Burge shows off his culinary prowess with impeccable dishes such as langoustine cannelloni with caramelised langoustine tails, Jerusalem artichoke purée and a fricassee of fennel and tomato, Dutch breast and fillet of veal prepared in different ways, and roast loin of Balmoral Estate venison with cauliflower purée and poached pear.

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