Whatley Manor to close for over a month for kitchen and bedroom revamp next year

Whatley Manor

Whatley Manor is to close for just over a month early next year to undertake a full refurbishment of its kitchens and a ‘light refresh’ of 23 of its bedrooms.

The hotel will close from January 6 until February 13, with the spa will remaining open throughout, for a complete kitchen redesign spearheaded by executive chef Niall Keating.

23 bedrooms and suites will be given a light refresh, with new solid wood floors installed and re-upholstered and or / new furnishings.

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The kitchen is being designed by Keating to ensure a more efficient and effective working environment.

A bespoke Athanor stove will consist of four induction hobs, two Plancha cook plates, an integrated water boiler, and a ‘quick therm’ salamander grill, which uses infra-red technology.

Gas appliances will no longer feature in the kitchen, making a huge saving on energy bills as well as reducing the hotel’s carbon footprint. Athanor will host Niall and Sue Williams (General Manager of the hotel) in France on 9 January, where the stove is being manufactured by Grand Cuisine to make final adjustments. The stove and other features of the kitchen will be finished in white enamel. There will also be a Rational ‘Vario Cooking Centre’ to maximise the overall kitchen space and produce higher quality stocks and sauces.

The kitchen layout is being designed to be flexible to the hotel’s changing needs. Modular units will be able to move, recognising that each F & B outlet, whether The Dining Room, Grey’s Brasserie or event outlet has its own special requirements met on any given day.

Commenting on the kitchen plans, Executive Chef Niall Keating said “I am incredibly proud of what we have achieved over the past two years since I joined Whatley Manor. Refitting the kitchen is a crucial part of developing our food outlets, increasing efficiency and creating a more memorable guest experience.”

“It is timely that we have this opportunity to completely renew Whatley Manor’s kitchens, as they are the hard-working hub of the house,” states Sue Williams. “The owners recognise that Niall and his team have great skills and passion, and feel that it is imperative to support and motivate them with the latest equipment to develop the hotel’s food offering. Since this work on the kitchens requires the hotel to close for a period of time, it is the perfect opportunity to carry out light refurbishments on the bedrooms.”

Alex Douglas

The author Alex Douglas

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