Michelin Green Star Chefs: Sat Bains, Chef Proprietor, Restaurant Sat Bains
1 Michelin Star Chefs: Ricki Weston, Executive Chef, The Dining Room at Whatley Manor
1 Michelin Star Chefs: Ben Wilkinson, Head Chef, The Pass at South Lodge
2 Michelin Star Chefs: Sat Bains, chef proprietor, Restaurant Sat Bains
Ricki Weston is the executive chef at The Dining Room at Whatley Manor, a celebrated Michelin-starred restaurant nestled in the heart of the English countryside in Wiltshire.
Known for his culinary precision and commitment to showcasing the finest British produce, Ricki has established himself as a leading figure in modern British fine dining. His approach combines classic French techniques with innovative twists on British cuisine, all presented with an emphasis on seasonality, locality, and sustainability.
BIOGRAPHY
Born and raised in Storrington, West Sussex, Ricki’s career kicked off in 2010 at Whites Kitchen in nearby Steyning as commis chef, 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, with former Masterchef: The Professionals winner Steven Edwards at the helm (2012-14), before moving to the hotel’s Michelin-starred restaurant Matt Gillan at The Pass as chef de partie (2014-15).
In November 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. Shortly after joining the team, Ricki took part in the 2019 Roux Scholarship where he was one of 18 young chefs who reached the regional finals of the competition.
In February 2022 after only a few weeks in his role as Executive Chef Ricki gained one Michelin Star for The Dining Room, an impressive attainment at the start of his journey, Whatley also retained their Green Michelin star, an award given in recognition of Sustainable Gastronomy.
Upon receiving a Michelin Green Star, Ricki commented: "Our kitchen is designed to be as efficient as possible, and we have four beehives and our own orchard. We use local, ethical producers in our supply chain and have negotiated with suppliers to reduce packaging. Our food waste is turned into methane gas."
Under Ricki's leadership, The Dining Room at Whatley Manor has maintained its Michelin star, earning praise for its dedication to quality, sustainability, and the chef's distinctive culinary voice. His commitment to sustainability extends beyond the plate: he prioritises ethical sourcing, minimises waste, and supports regenerative farming practices. This alignment with environmental responsibility reflects a broader movement within the fine dining industry toward more sustainable, conscious cooking.
Other Michelin Star Chefs
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1 Michelin Star Chefs: Ricki Weston, Executive Chef, The Dining Room at Whatley Manor
