Quintessentially British
Whatley Manor is a grown-up getaway in the heart of the Cotswolds. Set in 12 acres of gardens with 26 distinctly different areas. Come on in and discover a whole new relaxed and very enjoyable experience.
Try the innovative tasting menu with specially selected wines The Dining Room, our One Michelin Starred Restaurant headed up by Ricki Weston. Alternatively enjoy a relaxing evening in Grey’s.
Immerse yourself in tranquillity at Aquarias Spa enjoy relaxing treatments and the soothing ambience of the salt rooms and tepidarium.
Watch your favourite movie in our private cinema with a delicious snack selection.
Explore our 26 individual garden rooms, escape to the Bird Hide or find a quiet spot on the river bank
Whatever you decide to do.
Discover more at Whatley.
Book direct for the best rates
History
Originally named Twatley Manor; an abbreviation of “To the wet lea”, Whatley Manor was originally a farmhouse on a farm estate called Twatley Farm which was rebuilt in the 18th century. The estate was bought in 1857 by Mr T G Smith who from 1871 became the lord of Easton Grey Manor. It is believed that during this time the building was enlarged and several out buildings to the North-West were incorporated or replaced, extending the property. Ownership of the farm was passed onto his sister Honora Wilder and her husband Reverend George Wilder who owned the farm in 1910. Rear Admiral Reginald Neeld, his wife Beatrix and daughter lived in the manor house in the period of 1899-1924. During the First World War, the hall at Twatley became a packing station for boxes of leggings, galoshes and Red-Cross parcels destined for the Front.
The estate was bought from Honora & George Wilders heir, Graham Wilder in 1925 by H.C. Cox, a Canadian; Deputy Master of the Beaufort Hunt who used the estate to hunt and added more land to it. Cox altered the inside farmhouse, added a west wing now called the Tudor wing and greatly extended the stable courtyard and built the coach house. He also laid out ornamental gardens and a small park.
Around 1947 it was sold to Priscilla Coriat, a debutant of her time and her second husband, Harold Isaac Coriat, who owned it until 1957. In 1961 the estate was divided by R.J. Rennie. It was around this time that the estate was renamed to Whatley Manor.
During this time Marco and Alix Landolt stayed at Whatley Manor whilst visiting their son Christian who was competing at The Badminton Horse Trials. The beauty of the place inspired them and when Whatley Manor came up for sale in 2000 they acquired it, restored it painstakingly and brought it back to its former glory. The manor house is a Grade 2 listed building. 12 acres of land has been transformed into 26 distinctive gardens, many of them based on the original 1920’s plans.
Whatley opened its doors on 1st July 2003 and has since been recognised by guests as a peaceful, perhaps even magical place; that continues to develop, its award-worthy appeal.
Natalie Baxter
Events Manager
Natalie rejoins the team at Whatley as Events Manager after spending time in traveling and working in Australia.
Natalie is passionate about Whatley and her extensive knowledge of the property makes her the perfect person to assist you in the planning of your special event or wedding.
Meet the team
Natalie Baxter
Events Manager
Natalie returns to Whatley as Events Manager after time spent traveling and working in Australia.
Natalie is passionate about Whatley Manor and after working here previously as events co-ordinator she has taken on her new role with lots of knowledge to ensure your special event or wedding is perfect.
Eloise Gordon
Sales & Marketing Manager
Eloise studied leisure and tourism and later went on to qualify with a Postgraduate Diploma in marketing. She began her marketing career in the IT industry where she stayed for five years. With the desire to gain further experience in marketing she moved to work for a marketing agency. It was her interest in the hospitality and wellness industry that led her to Whatley Manor. She joined Whatley Manor in December 2003 as marketing co-ordinator reporting to the marketing director and later became Marketing Manager. Eloise combined this role with duty management which gave her direct insight into the guest experience. Eloise now oversees the marketing and PR of the business.
Oliver Harris
Assistant Operations Manager
Oliver Harris
Assistant Operations Manager
Starting his hospitality career in 2009 he quickly developed a passion for the which took him to University of Essex where he studied a Hotel Management Degree at the renowned Edge Hotel School.
After graduation Oliver worked with the Exclusive Collection at South Lodge Hotel where he stayed for 2 years, training in the fundamentals of 5 red-star luxury country house hotels. Oliver was a successful applicant of the Master Innholders Aspiring Leaders Diploma (MIALD) and graduated from this career in July 2021.
In September 2021 Oliver joined Whatley Manor Hotel and Spa as Guest Services Manager with a view to gain more experience in the Front of House ready for the next stage in his successful career path.
Ricki Weston
Executive Head Chef
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 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.
Whatley Manor’s General Manager, Sue Williams, commented: “Ricki is a real asset to the hotel – not just as a leader in the kitchen, but in his commitment to sustainability, which is at the heart of everything we do at Whatley Manor.”
Lance Keirle
Commercial Manager
With a keen interest in cooking from a young age driven by his grandparents love of the kitchen and growing ingredients, Lance served his apprenticeship as a Chef under the guidance of 2 Michelin starred Chef Martin Blunos from the age of 16. From here he embarked on a series of culinary & hospitality adventures
After 8 years in the Kitchen Lance made a career change, moving from the Kitchen to hotel operations. Lance joined the industry’s leading independent management programme ‘Ten out of Ten’. Over two years he worked across five of the top hotels in the UK including; Cliveden House, Pennyhill Park & Belmond Le Manoir aux Quat’Saisons.
It was while completing his Sales & Events placements at Belmond Le Manoir he was introduced to the practise of Revenue Management, leading him to complete his degree in Revenue Management a couple years later.
In May 2018 Lance joined the team at Whatley Manor as Commercial Manager.
Kim Cangar
Human Resources
Florence Yu
Sustainability Officer
Florence moved to Malmesbury from Hong Kong less than a year ago. Prior to relocating Florence led the public affairs, communications and sustainability function at the Coca-Cola Company for Hong Kong, Taiwan, Macau & Mongolia for over 14 years. Her roles were to build corporate and product reputation, initiate integrated marketing communications campaigns and work with diverse groups of stakeholders to lead the global sustainability journey ‘World Without Waste’. Being the chairperson of the communication committee for the cross-industry coalition ‘Drink Without Waste’, Florence strategised campaigns to raise awareness of how to reduce, redesign, recover and recycle aiming to reduce waste from beverage consumption. Her team was awarded with ‘Best PR Campaign’ on the launch of Bonaqua Water Station (alternative to single-use plastic packaging) by ‘Campaign Asia’.
As Whatley Manor places sustainability at the heart of the business, Florence’s key role is to drive the hotel & spa to net zero emission for energy use by 2028, and the same for supply chain by 2035. Working with the team, suppliers, guests, environmental expertise and hoteliers, Florence will fully integrate environmental best practices into the day to day operations and help drive Whatley Manor's journey to be an environmentally responsible hotel, spa and restaurants.
Chris Smith
General Manager
Leading the overall operations, performance and strategic direction for Whatley Manor and driving the Landolt family’s ambitious plans and commitments forward, Chris Smith has a hotel career spanning two decades, having worked in key F&B and general management roles. He joined Whatley Manor from The Vineyard, a five-star hotel and spa in Berkshire, where he held a nearly 10-year tenure and was promoted to General Manager in 2022. Prior to this, he was director of food and beverage at Foxhills Country Club & Resort, and food and beverage manager at Stoke Park Country Club, Spa & Hotel.
Ricki Weston
Executive Head Chef
Ricki Weston
Executive Head Chef
Ricki has been Executive Chef since January 2022, having joined Whatley Manor as Sous Chef in 2018. Ricki and his team achieved a Michelin star in the same year for The Dining Room, and a Green Michelin star for sustainable practices, as well as two AA rosettes in Grey’s restaurant.
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 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.
KimCangar
Human Resources
Eloise Gordon
Sales & Marketing Manager
Eloise studied leisure and tourism and later went on to qualify with a Postgraduate Diploma in marketing. She began her marketing career in the IT industry where she stayed for five years. With the desire to gain further experience in marketing she moved to work for a marketing agency. It was her interest in the hospitality and wellness industry that led her to Whatley Manor. She joined Whatley Manor in December 2003 as marketing co-ordinator reporting to the marketing director and later became Marketing Manager. Eloise combined this role with duty management which gave her direct insight into the guest experience. Eloise now oversees the marketing and PR of the business.
Natalie Baxter
Events Manager
Natalie Baxter returns to Whatley as Events Manager after spending time traveling and working in hospitality in Australia.
Passionate about Whatley and with incredible product knowledge from her time with us as Events Coordinator, Natalie is the perfect person to help you plan your special event or wedding day. She will be there to guide you every step of the way and has some great ideas to make your event extra special.
Magaly Etter
ESG Manager
Magaly joined Whatley Manor as Guest Services Manager from Henrietta House in Bath. Prior to that she managed the Queensbury Hotel with its Michelin one-starred ‘Olive Tree’ restaurant as Hotel Manager. Further to her becoming a mother for the first time, Magaly returned from maternity to take up the role of Supply Chain Officer working in partnership with each department to achieve a sustainable and luxury approach to Whatley Manor’s supply chain. In 2023 Magaly was promoted to Environmental Social Governance (ESG) Manager to support the hotel’s ambition of transitioning to Net Zero emissions.
Vicki Roberts
Reception Manager
Having studied Hospitality Management at University Vicki worked in several country hotels finishing at The Old Bell in Malmesbury as Front Office Manager. Vicki moved out of hotel operations and became Office Manager for the Head Office of Luxury Family Hotels and Alias Hotels. The next move took Vicki to Office Manager for Meriski, a luxury ski chalet company based in Cirencester. In May 2021, Vicky made the move back to hotels, joining Whatley Manor as Reception Manager.
Michael Adams
Head Gardener
Michael has brought his passion for fine, regenerative horticulture and the beautiful presentation of gardens to develop the gardens at Whatley.
Michael is a highly accomplished horticulturalist with 30 years of practical and managerial experience. An enduring empathy for nature and a substantial plant knowledge with comprehensive understanding of organic principles and garden design. Michael has also been the proud recipient of an RHS Gold medal award.
His most recent accolade was the honour of working for His Majesty King Charles III at Highgrove.
Sue Williams
Sustainability Advisor
One of the most distinguished hoteliers in the UK, having managed some of the most iconic hotels across the country.
Under Sue’s leadership as General Manager of Whatley Manor the hotel made significant strides towards NET ZERO, arriving at a point, where today they hold Silver certification from Earthcheck.
Sue continues to support Whatley in a consultancy role via"Positive Hospitality" the business she heads up to support the industry to reduce the negative impact of a hospitality business on the environment.
Canine residents
With beautiful rooms, a superb location and a waggy welcome, Whatley Manor is the perfect base for you and your furry friend to enjoy all that the Cotswold’s has to offer.
If you wish to travel with your dog please let us know at the time of booking and we can make sure that an appropriate room is reserved. Our dog friendly rooms are subject to availability and we do ask that a supplement of £30 per night is charged to your booking.
In return, useful information about the local area, a luxury dog basket, food, treats and a toy for your companion will await you in your room on arrival.
Please note, we welcome dogs that are trained and out of the puppy stage, over 6 months and request that you advise in advance if you have a very large breed, over the standard Labrador size.
Photo credit: Spaniel Life
Gardens
The Whatley Manor gardens have been developed to create a pleasurable environment with a sense of fun, adventure and understated theatre. The gardens combine classic style with more contemporary touches, recreating an English Country house garden, complete with rose and herbaceous gardens and beautifully manicured lawns. The gardens are divided into 26 distinct ‘rooms’. Natural elements of the garden itself and its surroundings, such as wonderful vistas, the river and woodland, have been sensitively incorporated into the more formal elements of the gardens for maximum effect.
The Kitchen Garden
Surrounded by borders filled with fragrant herbs and vegetables that are used in the kitchens to add finishing touches to freshly prepared dishes. The Kitchen Garden Terrace is the perfect setting for alfresco summer dining.
The Stable Courtyard
The Stable Courtyard has a neatly mown lawn proudly displaying three bronze donkey sculptures by renowned European sculptor Edouard-Marcel Sandoz – Christian Landolt’s (the owner) Great-Grandfather.
The Herbaceous Garden
The Herbaceous Garden has manicured lawns flanked by stone paved pathways drawing guests past a fountain and pool to a Cotswold stone gazebo.
The Rose Garden
Enclosed within stone walls featuring an elegant central fountain providing movement and two corner arbours, this garden provides an ideal hideaway for a quiet moment during a warm spring or summers day.
The Loggia Garden
Simon Allison, sculptor and pool designer, was commissioned to create a contemporary sculpture for the centre of the Loggia Garden pond making this the ideal spot to take in the stunning vistas of the surrounding Wiltshire countryside. The Loggia Garden is also licensed for weddings.
The Hot Garden
Inspired by more tropical climates and sun-seared landscapes, in the Hot Garden you will find vibrant colour combinations including hot reds, burnt oranges and dark chocolate.
The Hot Garden
Inspired by more tropical climates and sun-seared landscapes, in the Hot Garden you will find vibrant colour combinations including hot reds, burnt oranges and dark chocolate.
The Hot Garden
Inspired by more tropical climates and sun-seared landscapes, in the Hot Garden you will find vibrant colour combinations including hot reds, burnt oranges and dark chocolate.
The Hot Garden
Inspired by more tropical climates and sun-seared landscapes, in the Hot Garden you will find vibrant colour combinations including hot reds, burnt oranges and dark chocolate.
The Hot Garden
Inspired by more tropical climates and sun-seared landscapes, in the Hot Garden you will find vibrant colour combinations including hot reds, burnt oranges and dark chocolate.
FAQs
We look forward to welcoming you from 3.00pm on the day of your arrival and ask you to vacate your room by 11am on the day of your departure. You are welcome to make use of the spa facilities from 1pm on the day of arrival and until 12 noon on the day of your departure. We can store your luggage whilst your room is being prepared.
Yes we most certainly can and we endeavour to meet all reasonable special requirements. Where possible, advanced notice is greatly appreciated. We cannot take responsibility for the presence of ingredient traces that may affect guests with dangerous allergies.
We welcome children from the age of 12 in the hotel and The Dining Room. For health and safety reasons the minimum age for the use of the spa and gym facilities is 16. Whatley Manor welcomes children in the hotel and in The Dining Room from the age of 12. Children of all ages are welcome in Grey’s Brasserie and The Sitting Room for afternoon tea.
We have seven rooms and suites that are dog friendly and we ask that you inform us at the time of booking that you will be travelling with your well behaved dog. This is so we can get everything ready for you in advance. A supplement of £30 per dog per night will be charged in order to cover additional cleaning requirements. Useful information about the local area, a luxury dog basket, poo bags and a toy for your companion will await you in your room on arrival.
Helicopters cannot land at Whatley Manor. We ask that you contact Cotswold Airport who caters for the landing of private jets and helicopters.
Our nearest train station is Chippenham train station (18.5km) and Kemble (19 km).
We have two charging points available to our guests, Porsche and Tesla.
Both charging stations can work with adaptors to enable other vehicles to be charged.
Please note that to use the chargers you will need to speak to a member of our team and there is a small charge to use this facility.
Porsche destination charging points located in the guest car park. Porsche is investing in establishing a global charging network: The “Porsche Destination Charging” programme includes a total of 1,035 AC charging stations of which Whatley Manor is one of them. Porsche charging points are located in 20 countries.
Tesla’s destination charging programme provides convenient charging at premium destinations around the world exclusively for Tesla owners. Their charging technology can add up to 68 miles/100 km range pre-hour of charge for visiting Tesla owners. We are a proud partner with Tesla and contribute to sustainable transportation.
Partnerships
Whatley Manor are proud to be a member of the Pride of Britain hotels.
Pride of Britain Hotels
Whatley Manor is proud to be a member of PoB Hotels, a collection of carefully curated rooms, the finest restaurants and spas, and the most authentic regional experiences across the British Isles.
PoB Hotels only invite the very best independent hotels to join their collection – but there’s much more to it than that. Think of PoB Hotels as the key and each hotel as a door to new experiences. Each completely unique. Each hand-picked. Each the Pride of Britain.
Established in 1982 by a group of 12 passionate hoteliers, PoB Hotels today has grown to over 50 city-based, countryside and coastal locations. The essence of PoB Hotels is built on its British heritage, honouring provenance and sincere, authentic service. They love the independent nature and unique culture at each property. What ties the hotels together is not being the same but celebrating individuality with a common vision- offering guests the best experiences.
They’re all about pairing each guest with an experience that’s extraordinary and unique, so all members are inspected annually to ensure they live up to the PoB standard. Plus, admission of new members is subject to successfully passing an anonymous overnight inspection and a ballot of the membership.
It Must Be Now
We are very proud to be members of NOW Force for Good Alliance. An affiliation of extraordinary places to stay around the world all with a commitment to care for people and the planet.
Awards
We are delighted with our most recent achievements. These recognition’s undoubtedly inspire and motivate the whole team.
During 2022 we gained our EarthCheck Silver accreditation which is incredible recognition of our team efforts across every part of the business to deliver a sustainable business model and work towards our business goals and achieve carbon neutrality. Subsequently, after our annual EarthCheck audits, we are delighted to retain our silver accreditation.
In 2021 we were amongst the first UK properties to be awarded a Green Michelin Star in recognition of our sustainable practices and we have now retained this each year since. The Green Star recognises restaurants offering dining experiences that combine culinary excellence with outstanding eco-friendly commitments and are a source of inspiration for the hospitality industry as a whole.
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