Guest Chef – Matt Gillan

Our new season of Guest Chef events began with Ricki Weston and Chef Matt Gillan teaming up to create an impressive menu.

Ricki and Matt worked together for two and a half years at The Pass, where Matt received his first Michelin star in 2011. The two chefs remained good friends and were thrilled to be back in the kitchen together for one night.

At the event, they showcased their signature style and delivered a menu of complex yet expertly executed flavours.


Ricki Weston x Matt Gillan 14th June 2023

Pork belly, dashi, kimchi, coriander

Cheese Doughnut, truffle

Potato, lobster, lime salt

Mussel tart, lemon, sturia caviar

Roasted scallop, matcha mooli, banana jelly, XO sauce

Highland wagyu, wild jasmine, beef consommé

BBQ monkfish, tomato fondue, squid fricassee, lime pickle

Spring Lamb, wild garlic, lamb fat potato, confit lemon

Sweet woodruff, E.V.O.O, honey

Chocolate cremeux, celeriac ice cream, malt


The evening was captured by Daniel James Media Р click here to watch the video

Matt Gillan started his career as a teenage potwasher in a professional kitchen in the mid 90s. He has since worked at prestigious restaurants including Restaurant Gordon Ramsay and Midsummer House, before becoming the head chef at The Pass in South Lodge Hotel, which earned its first Michelin star in 2011 under his leadership. After leaving The Pass in 2016, Matt worked on his own projects before opening Heritage in Slaugham, a restaurant with rooms, bar and lounge, and stunning views of Sussex countryside. Heritage’s menus combine classical techniques with Matt’s unique twists and offer multi-course tasting menus ranging from 3 to 9 courses, paired with captivating drinks menu featuring creative cocktails and exceptional wines. The menus change seasonally and are largely influenced by the produce available from the surrounding Sussex countryside.

Find out more – Heritage


From 24th - 26th December the Whatley Manor will be closed to non residents. If you need to contact us please send an email to and one of the team will respond. Thank you