Belmond Le Manoir aux Quat'Saisons
Belmond Le Manoir aux Quat'Saisons is the realisation of Raymond's dream: quite simply, to create wonderful food in beautiful surroundings.
The story of its creation begins three decades ago, following the success of his first restaurant Les Quat' Saisons (in the Summertown area of Oxford). The next logical step, he thought, was a restaurant with bedrooms.
"I had in mind a small house in the country," Raymond recalls. "But in September 1983 I fell in love with a much grander house - Great Milton Manor, set in 30 acres. With the help of a few friends - and what friends! - it was transformed into the magnificent Le Manoir aux Quat' Saisons."
Even before it opened, Michelin gave the restaurant two stars on the strength of Raymond's cooking. Belmond Le Manoir has now held two Michelin stars for 30 years.
'Le Manoir aux Quat' Saisons is inspired by places I have been, people I have met, dishes I have tasted and dreams that I have had.'Raymond Blanc OBE Chef Patron
The modern French menu at Raymond Blanc's two-Michelin starred Belmond Le Manoir aux Quat'Saisons restaurant has been described as “a twist of imaginative genius” and the cuisine is undoubtedly the focus of every guest's visit.
The quality of the food stems from the freshness and purity of its ingredients. The two-acre kitchen garden, which supplies the kitchen, produces 90 types of vegetable and over 70 varieties of herbs.
Raymond, who has been a champion of the organic movement for the last three decades, says: “Flavour alone would be a reason to buy organic food, quite apart from its freedom from additives.”
His Executive Head Chef since 1999 is Gary Jones. Raymond describes Gary as “the most gifted chef I know”.
The menus are complemented by a superb range of wines. Le Manoir’s wine cellar, which nestles beneath the conservatory, is home to around 1,000 different wines from around the world. Some six hundred of them are of French provenance.
Rooms & Suites
'Creating a room is as challenging as creating a beautiful dish. It takes the same creativity, love and attention to detail.'Raymond Blanc OBE Chef Patron
Each room and suite is different and provides a unique experience. Indulge in oriental opulence. Step inside the calm of pure white on white. Lounge on antique four-poster beds or curl up in contemporary chic. Be transported into another world, beyond the everyday.
The impressive gardens of Belmond Le Manoir bring an enchanting experience to the culinary adventure.
The two-acre vegetable and herb garden and vast young orchard make our grounds an experience in their own right. Planted with over 90 varieties of vegetable and 70 types of herb, they supply the restaurant's kitchen with the freshest produce during the late spring, summer and autumn months.
Stroll through the grounds and you’ll also find an English water garden, fed by natural springs, which was created by the monks who occupied the site in the 16th century.
After falling in love with Japan during his travels, Raymond Blanc worked with landscape designer Robert Ketchell to create a tranquil Japanese tea garden. Within it, a beautiful tea house enables guests to contemplate the beauty and simplicity of their surroundings.
The Raymond Blanc Cookery School
The word used most often by our cookery school students to describe their experience is “fun”. No, it's not a word used to describes most schools. But fun is what this particular school is all about.
We offer "students" the skills to prepare fantastic dishes, and have a great time in the process.
Courses are for one day, two days or four days. Anyone from a complete novice to an accomplished enthusiast can learn the secrets of producing fine food.
Tuition by our expert cookery school chefs is led by Head Tutor Mark Peregrine, who brings over 30 years’ experience to the role.
Calendar of Events
Enjoy a feast of daytime and evening events. From wild mushroom hunts and themed tastings to black-tie dinners with illustrious speakers, all events include a sumptuous lunch or evening menu created by Raymond Blanc and Executive Head Chef Gary Jones with accompanying wines selected from our extensive cellar, as well as coffee and petit fours.