Martin Burge was voted ‘Chef of the Year’ by The Independent and retains two Michelin stars for the cuisine served in ‘The Dining Room’ at Whatley Manor.
Martin has worked with a host of highly acclaimed chefs including Richard Neat, Raymond Blanc and John Burton Race.
In 2003 Martin moved to Wiltshire to set up the two restaurants at Whatley Manor; the award winning ‘The Dining Room’ dubbed ‘Best UK restaurant 2009’ by BMW Square Meal and the more informal, brasserie style Le Mazot.
Here Martin shares his recipe for roasted scallop glazed with smoke and served with pickled cockles