Ricki Weston named head chef at Whatley Manor

The  Staff Canteen

The Staff Canteen

Editor 28th October 2020

Ricki Weston named head chef at Whatley Manor

Ricki Weston has been appointed Head Chef at Whatley Manor near Malmesbury, Wiltshire. 


Working directly under Executive Chef
Niall Keating, Ricki has been part of the team at Whatley Manor for over two years, having previously worked at Restaurant Sat
Bains. 

In his new role, he will help oversee all food and beverage offerings at the hotel, including Michelin two-starred The
Dining Room, Grey’s Brasserie, room service, afternoon tea, and private dining.
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 as Chef de Partie, then Junior Sous Chef, of the hotel’s
brasserie The Camellia (2012-14), before moving to the hotel’s Michelin-starred restaurant Matt Gillan at The Pass as Chef de
Partie under Head Chef Stephen Edwards (2014-15). 

In November 2015, Ricki was appointed 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. 

Speaking about Ricki’s promotion to Head Chef, Whatley Manor’s General Manager Sue Williams said: “Ricki is a real asset to us
– not just as a support to Niall, but in his commitment to sustainability which is at the heart of everything we do at Whatley
Manor. It was the right time to recognize Ricki’s dedication and craftsmanship and promote him to his first head chef role.”

Ricki enjoys table tennis (and is a former national champion), photography, and growing vegetables on his own allotment. He
and his fiancée live nearby with their young son.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.