At Whatley Manor Hotel & Spa, dining is not simply an experience, it is a carefully considered journey shaped by seasonality, sustainability and a deep respect for provenance. At the heart of this philosophy sits The Dining Room, the hotel’s Michelin-starred restaurant, where modern British cuisine is elevated through precision, creativity and a strong connection to the land that surrounds it.

Set within the elegant surroundings of the manor, The Dining Room offers a calm, refined space where the focus remains firmly on the food. The atmosphere is understated yet luxurious, allowing each course to take centre stage, while attentive, knowledgeable service ensures the experience feels both seamless and deeply personal.

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A menu rooted in seasonality and sustainability

Sustainability is not a passing trend at Whatley Manor, it is embedded in every aspect of the kitchen’s approach. Much of the produce is sourced locally, with ingredients often grown in the hotel’s own kitchen garden or foraged from the surrounding countryside. This close relationship with nature allows the menus to evolve constantly, reflecting what is at its very best at any given moment.

The result is a style of cooking that feels both contemporary and grounded, where flavour, texture and origin are given equal importance. It is an approach that not only reduces environmental impact, but also creates a more meaningful and connected dining experience.

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The new tasting menus

The latest menus at The Dining Room continue this philosophy, offering a choice of beautifully curated tasting experiences. The nine-course menu is a journey through both land and sea, beginning with delicate combinations such as cheese & onion and Sturia caviar, before moving through dishes including Brixham crab, foraged mushroom and Orkney scallop, and culminating in “beef from the manor”, a clear nod to the estate’s own produce

From there, the experience transitions into a thoughtful finish, with truffled Tunworth cheese, followed by desserts such as honey with preserved plum, and a light, elegant conclusion of sheep’s yoghurt & tulip, ice cream sandwich and citrus tea

A shorter six-course menu offers a more concise version of this journey, retaining the same focus on quality and seasonality while allowing for a slightly lighter experience

In addition, alternative menus ensure inclusivity without compromise. The pescatarian menu introduces dishes such as Cornish lobster alongside the signature elements of the main menu, while the vegetarian and plant-based menus showcase the kitchen’s creativity with ingredients like salt baked celeriac, Jerusalem artichoke and BBQ cauliflower, demonstrating that plant-led dining can be just as complex, indulgent and satisfying

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Dining with purpose

What truly sets The Dining Room apart is the sense of purpose behind every plate. The emphasis on sustainable sourcing, reduced waste and thoughtful ingredient selection is not just about responsibility, it enhances the dining experience itself. Each dish tells a story, not only of flavour, but of place, season and careful stewardship.

At Whatley Manor, luxury and sustainability exist in perfect balance. The Dining Room is a reflection of this ethos, a space where exceptional cuisine, environmental awareness and genuine hospitality come together to create something quietly remarkable.

For those looking for a dining experience that feels both refined and forward-thinking, The Dining Room offers a compelling and memorable destination in the heart of the Wiltshire countryside.

In the ever-evolving world of fine wine, Siren’s Amphora is making waves , quite literally. As the exclusive UK importer and distributor of ElixSea Wine, this pioneering company is introducing British wine lovers to a rare, award-winning experience: wines aged beneath the Mediterranean Sea.

Siren’s Amphora in the Cotswolds has carved out a distinct niche by championing wines that push the boundaries of traditional winemaking. At the core of their offering is a limited selection of DOCa Priorat red wines, sourced from Scala Dei, a historic village within one of Spain’s most revered wine regions. These wines are then submerged in the Balearic Sea, where they mature in a truly otherworldly environment. Learn more about Siren’s Amphora and buy a bottle here: sirensamphora.com.

The Science and Soul of Underwater Ageing

Unlike conventional cellar ageing, underwater maturation harnesses the natural elements of the ocean, stable, cool temperatures, gentle pressure, and complete darkness — to allow the wines to evolve in a calm, controlled, and completely unique environment. The result is a smoother texture, more integrated tannins, and a deeper, more expressive aromatic profile.

But what truly sets this process apart is its deliberate environmental purpose. In collaboration with marine biologists, ElixSea has developed ageing capsules that not only preserve the wine but also serve as temporary artificial reefs.

These structures are purposefully placed on flat, sandy seabeds, where biodiversity is typically low, to encourage marine life to flourish. Over the course of submersion, the cages provide surfaces and shelter, supporting the regeneration of local marine ecosystems.

Following two years of scientific research, ElixSea became the only company licensed by the Spanish government to carry out underwater ageing in this way, a testament to the project’s ecological value and long-term vision. This pioneering effort blends craftsmanship with conservation, demonstrating that winemaking can be both innovative and environmentally mindful.

This synergy between sustainability and tradition not only reduces environmental impact but deepens the story behind every bottle, a wine that matures in harmony with the sea.

From Ancient Soils to Ocean Depths

The Priorat region is famed for its steep slate-rich llicorella soils, which give rise to intensely mineral wines. Here, old-vine Garnacha and Cariñena grapes yield bold, structured reds, already rich with character. When coupled with underwater ageing, these wines are transformed, softened, refined, and elevated into something truly extraordinary.

Beyond the Bottle: ElixSea’s Award-Winning Sparkle

ElixSea is not only making waves with their reds. Their traditional-method Cava, born in the “Cava Capital” of Sant Sadurní d’Anoia,  has garnered international recognition, most recently winning Silver at the International Sparkling Wine Competition in the UK, judged by Masters of Wine in a blind tasting. This Cava undergoes its final transformation underwater, echoing the same commitment to innovation and quality. The result? A golden-yellow fizz with persistent bubbles, toasted brioche and ripe fruit aromas, and a long, elegant finish.

A Gateway to the Depths

For restaurants, boutique wine shops, hotels, and connoisseurs across the UK, Siren’s Amphora offers exclusive access to this unique story and product. More than just a distributor, they are storytellers and curators of rare finds, wines with soul, provenance, and purpose.

As the market leans increasingly toward artisanal and sustainable luxury, Siren’s Amphora delivers on both fronts: a premium product with a pioneering spirit and an eco-conscious edge.

Whether served at weddings, gifted to collectors, or featured on forward-thinking wine lists, ElixSea wines invite customers to uncork a bottle of the deep, and discover a whole new world beneath the surface.

Learn more about Siren’s Amphora and buy a bottle here: sirensamphora.com.

April 2026 ∙ The Feathered Nest in Nether Westcote introduces a fresh highlight in its culinary calendar, launching its first chef collaboration of the year with a special one-night-only dining experience. Taking place on Tuesday 14 April at 7pm, the evening brings together two exceptional chefs for a truly memorable occasion.

Head Chef James will be joined in the kitchen by Michelin-starred chef Tom Aikens of Muse in London, a restaurant celebrated for its elegant, contemporary approach to modern cuisine.

A meeting of creativity and skill
For this exclusive event, the two chefs will work side by side to create a menu that reflects their shared commitment to quality ingredients, creativity and refined technique. The result is set to be a carefully composed dining experience, where two individual styles come together seamlessly on one menu.

Guests can look forward to dishes that balance innovation with precision, offering a rare opportunity to experience the work of both chefs in an intimate and thoughtfully curated setting.

A seasonal, ingredient-led menu
The evening begins with a selection of bread and snacks, including roosterkoek with chicken and cèpe butter, celeriac chawanmushi with pine and Oscietra caviar, and chicken liver parfait paired with a hazelnut hobnob. The menu then moves through a series of seasonal dishes, from ricotta with blood orange and bitter leaves to a Cornish crab muffin with Cape Malay butter, fermented fennel and sea herbs.

Further courses celebrate the best of the season, including white asparagus with morel and horseradish, followed by monkfish with elderflower and lemon. A standout main features Welsh hogget served as roast loin, crisp belly and glazed faggot with wild garlic, artichokes and sunflower seeds. To finish, a Westcote honey tart is served with chamomile and crème fraîche.

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