The news was revealed in an announcement at the IET* in London on Monday 3 October.
The 2017 Michelin Guide is the benchmark for the finest food in the UK and the award recognises his acclaimed cuisine in the hotel’s fine dining restaurant The Dining Room, making it one of only 21 establishments in the UK to have attained two Michelin stars.
In April 2015 Burge took the step to remove the à la carte menu in favour of a choice of three seven-course tasting menus. These comprise the ’Signature Menu’, featuring the classical dishes that have appeared on the menu from the beginning; the ‘Seasonal Menu’ featuring the very best ingredients that are in season from the UK and abroad; and the ‘Vegetarian Menu’ which expresses dishes that are in season and are suited to guests that do not eat meat or fish.
Over the last 18 months the move has proved to be very rewarding for the hotel with positive feedback from guests who enjoy the flexibility to choose dishes off all three menus.
This year Burge has strengthened the brigade of 19 with the appointment of Sam Bowser as Head Chef. Head Pastry Chef, Lee Bamforth has worked with Martin for 10 years and Kris Biggs returns to the hotel this month as Sous Pastry Chef.
Commenting on the news Executive Head Chef Martin Burge said: "I am delighted to retain our two Michelin stars. I would like to pay tribute to my dedicated brigade who have worked tirelessly this year to maintain a menu worthy of this status. For us it’s about a steady progression in creating modern dishes whilst keeping their classic roots. It’s very important we give our guests the depth of flavours in each dish”.
“Over the last year we have developed a number of new dishes. One recent addition to the Vegetarian menu comprises Heritage Beetroot and Horseradish Snow served over dry ice. Whilst popular dishes, such as my Chicory Mousse have featured for a number of years and can be found on my Signature menu, I like the flexibility of the Seasonal menu as this enables me to showcase particular ingredients when at their seasonal best”.
General Manager, Sue Williams said: ”This is excellent news. I congratulate Martin, the brigade and all restaurant staff for another outstanding year’s work. It is testament to their dedication that Whatley Manor is able to achieve such a prestigious accolade”.
Burge joined Whatley Manor Hotel and Spa when the 23 bedroom Wiltshire hotel first opened in July 2003. He went on to achieve his first Michelin star in January 2005, 18 months after the hotel opened, followed by a second star in 2009.
The Dining Room has 40 covers and is open for dinner Wednesday – Sunday. The seven course tasting menu is £116 per person. Wine matching alongside the tasting menu is an additional £70. Le Mazot has 70 covers and is open daily for lunch and dinner. A three-course lunch in Le Mazot costs from £35 excluding wine.
A one-night stay at Whatley Manor costs from £325 for a standard room (and from £350 on a Saturday) including bed and breakfast, full use of the award winning spa Aquarias, inclusive of vat.
Whatley Manor on 01666 822 888 or visit the website at www.whatleymanor.com @Whatley_Manor @Whatley Manor @whatleymanor
Whatley Manor is a member of Relais & Châteaux
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For further information, please call Anthea Yabsley at IDeal Public Relations 020 8578 6777
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*IET – Institute of Engineering and Technology, Savoy Place, London
Notes to editors:
Whatley Manor Hotel and Spa opened in July 2003 following three and a half years of extensive restoration and is independently owned by Mrs Alix Landolt and Mr Christian Landolt. On 1st July 2016 Whatley Manor celebrated its 13th Anniversary. Set in the beautiful Wiltshire countryside on the footsteps to the Cotswolds it offers 23 rooms including 8 suites, an informal Brasserie Le Mazot, a two Michelin starred restaurant The Dining Room, Aquarias Spa, a 40 seat private cinema as well as 26 distinctive gardens within the 12 acres of private land.
Recent Accolades include:
AA Inspectors Choice Hotel – Five Red Stars – Four Rosettes 2016
Good Food Guide 2016 8/10. 21st place in top 50 restaurants in the UK
Number 21 in Caterer and Hotelkeeper ‘Hoteliers’ Hotel Top 100’ 2016
Biography: Martin Burge
Martin began his career at the Royal Crescent Hotel in Bath with Michael Croft, who was Head Chef at the time, having graduated with distinctions from Brunel Technology College in Bristol. He followed Croft to London working at the renowned Mirabelle restaurant. His first taste of a Michelin star establishment was at Pied a Terre under the watchful eye of Richard Neat and the proprietor, David Moore. The opportunity to work with Raymond Blanc at ‘Le Manoir aux Quat’ Saisons’ beckoned and Martin worked his way up to the position of Sous Chef. Martin then met John Burton Race whilst working at ‘Le Manoir aux Quat’ Saisons’ and eventually he went to work with Burton-Race at L’Ortolan as Senior Sous Chef where he was soon promoted to Head Chef at the age of 27. Burton Race decided to uproot and move his restaurant to ‘The Landmark Hotel’, Marylebone, London. They successfully retained the accolades and achieved two Michelin stars in just one year.
In 2003 Martin left London to return to his west country roots where he became Head Chef for the opening of Whatley Manor in Wiltshire. Here he oversees both the fine dining restaurant – ‘The Dining Room’ and the brasserie style restaurant, ‘Le Mazot’. Since then Martin has achieved numerous accolades, attaining his first Michelin star in January 2005. In September 2008 the AA awarded ‘The Dining Room’ four AA rosettes and in January 2009 Michelin awarded Burge a second star for his acclaimed cuisine. This was swiftly followed in June 2009 with the BMW Square Meal award for ‘Best Out of Town UK Restaurant 2009’ and in November of the same year The Independent voted Burge ‘Chef of the Year’. In August 2010 The Good Food Guide listed ‘The Dining Room’ in the top 20 restaurants in the UK with a score rating of 8 out of 10.
In April 2013 Martin took part in the prestigious Relais & Châteaux ’Dîner des Grands Chefs’ hosted in London alongside 45 Grands Chefs from around the world. In 2015 Martin took part in the ‘British Edition’ of the St Moritz Gourmet Food festival.
TV Credits; Martin has participated in the semi-finals of ‘MasterChef; The Professionals’ 2010 and has appeared as a judge in the finals since 2008.