Martin Burge
Executive Chef
Whatley Manor

Martin Burge was brought up in Bristol and originally trained at Brunel Technical College.

Having graduated with distinction, his first job was under Michael Croft at the Royal Crescent Hotel in Bath. When Croft moved to London to run the kitchen at Mirabelle, 21 year old Burge went with him, before moving on to Pied à Terre under Richard Neat. From there he went to work with Raymond Blanc at Le Manoir aux Quat’ Saisons and worked his way up to junior Sous Chef.

After three years he had the opportunity to go to Raffles in Singapore to assist John Burton Race. On returning to the UK he went to work with Burton Race at L’Ortolan, as senior Sous Chef. Soon after joining, at the age of 27, he became Head Chef and moved with Burton Race to the Landmark in London. For the last year they worked together, Burge ran the restaurant whilst Burton Race was filming in France.

In 2003 Martin moved to Wiltshire to set up the two restaurants at Whatley Manor. In January 2005, 18 months after the exclusive 23 bedroomed hotel opened he was awarded his first Michelin star. In January 2009 Michelin awarded a second star for his acclaimed cuisine in ‘The Dining Room’.

In June 2009, the BMW Square Meal award for ‘Best Out Of Town Restaurant’ was awarded to Martin for the cuisine served in ‘The Dining Room’.