Ricki Weston has been appointed executive chef of Whatley Manor, near Malmesbury.

He took up the role this month following the departure of Niall Keating at the end of December.

Ricki will now oversee the full food offering at the hotel, including The Dining Room, Grey’s Brasserie, room service, afternoon tea, and private/events dining.

A new menu for The Dining Room, which has held two Michelin stars through most of the past two decades, will be launched on February 4 when the hotel reopens after a short closure.

General manager Sue Williams said: "We feel very lucky to be moving into Whatley's next culinary chapter with Ricki at the helm. He brings to the role a fresh focus on the finest British ingredients and some interesting traditional cooking techniques, all of which perfectly complement our sustainability goals.

"I feel very excited to watch Ricki lead the team to deliver more exceptional eating experiences for our guests."

Born and raised in Storrington, West Sussex, Ricki’s career kicked off in 2010 as a Commis Chef at White’s Bar & Kitchen (now closed) in nearby Steyning, progressing to Demi Chef de Partie. He then moved to Wabi, a contemporary Japanese restaurant in Horsham, as Chef de Partie (2011-12). Staying in Horsham, Ricki joined the South Lodge Hotel’s brasserie - The Camellia - as Chef de Partie (2012-14), before moving to the hotel’s Michelin-starred restaurant Matt Gillan at The Pass (2014-15).

In late 2015, Ricki was appointed Chef de Partie, then Junior Sous Chef, at Michelin two-starred Restaurant Sat Bains in Nottingham, where he spent three years, before joining Whatley Manor as Sous Chef in August 2018. He was promoted to Head Chef in October 2020.

"I feel honoured to have been given this opportunity to head up such a quality and committed team, and in such a fabulous kitchen, all in the beautiful setting of Whatley,” said Ricki.

“The hotel has had a long history of being one of the best UK foodie destinations, so I have a lot to live up to, and I cannot wait to start developing my recipes and to evolving a whole new dining offering.”