Tapas concept at Weston manor Hotel
Western Manor Hotel — Refined Dining with a Global Soul
At Western Manor Hotel, I led a unique food concept that brought together the elegance of fine dining with the warmth and spontaneity of a global tapas-style experience. The menu was designed to offer the best of both worlds: beautifully crafted small plates for sharing, alongside refined à la carte options for a more traditional dining experience.
The cuisine was rooted in classical technique, but inspired by flavours from around the world — creating a fusion style that felt both familiar and exciting. Whether guests were enjoying a relaxed evening of shared plates or a full-course meal, the focus was always on flavour, presentation, and a welcoming atmosphere that made everyone feel at home.
This concept was all about bringing people together over thoughtful, flavourful food — in a setting that balanced sophistication with genuine hospitality.
Our story At weston Manor hotel
Nestled in a beautiful, tranquil part of Oxford, Western Manor Hotel was once a quiet and traditional country stay — charming but outdated, and serving only a handful of guests each day. When I joined, the vision was clear: to breathe new life into the restaurant by creating a modern, flavour-driven dining experience that still respected the hotel’s rustic character and serene surroundings.
We introduced a refined fusion concept combining small sharing plates with a fresh à la carte menu. The food was bold, creative, and inspired by global flavours — yet rooted in classical technique. This new direction brought energy and excitement back into the space, and soon, the dining room was alive again, welcoming a much broader and more enthusiastic crowd.
As Head Chef, I built and led a kitchen team from the ground up — focusing on training, teamwork, and creating a positive work environment where everyone could grow. I took pride in teaching chefs new skills, refining their understanding of flavour, and encouraging a standard of excellence in every dish that left the pass.
What began as a quiet, traditional space quickly evolved into a vibrant, modern dining destination, and it’s been a privilege to be a part of that journey. The potential here continues to grow, and the foundation we’ve built — through food, leadership, and genuine hospitality — is what drives its success.
Executive chef at Weston manor hotel
At the heart of my cooking is a commitment to flavour-forward food — bold, memorable dishes that bring comfort, excitement, and something unexpected to every bite. I believe in striking the perfect balance between creativity and consistency, ensuring every plate that leaves the kitchen delivers both unique character and reliability.
Menus are designed to evolve with the seasons, with a fresh rotation every six weeks, allowing the food to stay dynamic, relevant, and inspired by what’s truly in its prime. This approach keeps the experience exciting for returning guests while giving the kitchen constant room to grow and innovate.
My goal has always been simple: to make people feel something through food. That’s why I take pride in the consistently positive feedback from guests — not just for the flavours, but for the atmosphere, service, and the care that goes into every detail of the dining experience.
