Whatley Manor adds à la carte menu for the first time

The Michelin-starred restaurant, which is led by executive chef Ricki Weston, will position the £120 à la carte menu as an alternative to its £175 tasting option that offers guests ‘more flexibility’.

“It’s exciting for me and the team to launch this new format to give more diners an opportunity to experience our dishes in The Dining Room,” says Weston.

“We’ve designed the a la carte menu with both first-time and returning diners in mind, to offer more flexibility and a more tailored experience.”

The Dining Room’s à la carte menu will begin with an ‘in-kitchen’ experience followed by three courses.

Dishes set to feature include Orkney scallop, and Herdwick lamb.

The Dining Room is the latest in a growing number of fine dining restaurants to add an à la carte menu to its offering in a bid to attract diners with a more accessible price point.

Other recent examples include Dave Mothersill’s Furna in Brighton, and Dean Banks at The Pompadour in Edinburgh.

Discussing his own reasons for launching an à la carte offering, Banks said: “We’ve made the choice to embrace à la carte to answer a growing call from our guests who seek more flexibility.

“The new structure of our a la carte menu will accommodate diners who may not be able to invest in a full tasting experience, while providing the same excellent service and quality they would expect from a meal at The Pompadour.  

“Embracing change as an industry is paramount as consumer needs shift, and we see a la carte as an opportunity for fine dining, allowing venues add an additional revenue stream and increase foot traffic with an experience that can entice guests to come back for more.”