15269/2Whatley Manor chef Martin Burge is ecstatic at being awarded a Michelin star for the quality of his cuisine.

Mr Burge, 33, learnt his craft under top chefs Raymond Blanc and John Burton-Race in Oxfordshire, Reading and London.

And it has been his ambition to achieve a Michelin star since joining the private hotel in Easton Grey in February 2003.

He said: "I did not know I was going to get one and only found out after checking the Michelin website with the list of winners.

"I was over the moon because I was finally achieving a Michelin star for myself and not for others. Until now we had achieved nothing and so there was a lot of relief by the staff all round.

"It takes a lot of commitment and dedication to get a Michelin star and you need a good team behind you."

The award-winning chef began his career by going to catering college in Bristol.

But at just 26, he was appointed head chef by Mr Burton-Race, and admits the pressure was intense.

He said: "I was not mature enough to handle the pressure of being head chef and tended to vent out a lot more. But since having a family I am more mellow. Time and experience change you as a person. When you are older you think about the consequences and realise that shouting and screaming jeopardise what you are doing. I prefer to have a calm kitchen."

Mr Burge said he was now working towards a second Michelin star.