Le Manoir aux Quat’Saisons, A Belmond Hotel, Oxfordshire celebrates its two Michelin Star status, retained for 39 years, in addition to the Michelin Green Star for the third consecutive year which recognises the restaurant’s cutting-edge sustainable practices.
Commenting at the awards, Chef Patron Raymond Blanc was delighted and added “I am truly honoured that we have maintained our two Michelin Stars. I am so lucky to work with a wonderful, creative and reliable team at Le Manoir, in the kitchens and beyond. My Chef Patissier Benoit Blin has been with me for over 22 years, and in January we welcomed back Luke Selby as our Executive Head Chef. I regard him as one of the most talented and creative chefs in the UK and he is a natural leader. Together with my team, we will continue to give our guests the most exceptional cuisine rooted in the best seasonal produce.”
Michelin describe Le Manoir as somewhere ‘you cannot help but fall in love with’ and note that the menus are ‘exquisitely balanced; flavours are intense, combinations are sophisticated, and the presentation shows an eye for detail.’
A NEW ERA OF GASTRONOMIC EXCELLENCE
With Raymond Blanc OBE continuing his legacy as Chef Patron and Benoit Blin MCA remaining as Chef Patissier, Luke Selby has returned to the kitchens at Le Manoir aux Quat’Saisons for the first time since starting his highly successful career at Le Manoir in 2009. Following on from the success at his own Michelin ranked restaurant, Evelyn’s Table, Luke returns to work with his mentor to bring a new modernity into the cuisine. Together, Raymond and Luke will redefine Le Manoir’s classic dishes with a fresh outlook. Alongside his brothers Theodore and Nathaniel, Luke will create an inspiring, inclusive training ground for young chefs keen to develop their skills in one of the world’s most prestigious kitchens.
An incredible reflection of the dedication, passion and commitment from the entire team led by Raymond Blanc, Chef Patron in the kitchens at Le Manoir, two Michelin Stars are awarded when the personality and talent of the chef are evident in their expertly crafted dishes alongside the quality of the ingredients, the harmony of the flavours, the mastery of techniques and the consistency across the entire menu. Since opening in 1984, Le Manoir aux Quat’Saisons has achieved the highest awards and accolades of any restaurant and country house hotel in Great Britain and is regarded as one of the very best in Europe.
Le Manoir is also home to The Raymond Blanc Gardening School and The Raymond Blanc Cookery School, guided by the values of provenance and sustainability, imparting insider tips and expert advice in a relaxed and creative environment. The experiences offered provide guests with an opportunity to learn about Le Manoir’ philosophy and techniques, including its commitment to sustainable practices.
The Michelin Green Star is a relatively new category introduced by the Michelin Guide in 2021, aimed at recognizing restaurants that demonstrate outstanding sustainability practices. Le Manoir, has been honoured with the Michelin Green Star award for the third consecutive year in recognition of its cutting-edge sustainable practices. Le Manoir has a strong focus on sustainable practices, including a commitment to sourcing local and seasonal ingredients, reducing food waste, and using renewable energy sources. The restaurant also has an impressive kitchen garden, which supplies many of the fresh vegetables, fruits, and herbs used in its dishes.
The Michelin Green Star award is a significant achievement for Le Manoir and reflects its dedication to environmental sustainability. It highlights the growing importance of sustainable practices in the hospitality industry and the need for luxury hotels to be more mindful of their impact on the environment.
Lunch is available from Thursday to Sunday inclusive and dinner is served daily. Overnight stays cost from £860 this spring. For further information and reservations visit belmond.com or call 01844 278881.
