A lavender scented footpath paves the way for a spectacular culinary fairy tale. Described as ‘a twist of imaginative genius’, Raymond Blanc’s vision for Le Manoir aux Quat’Saisons has always been one of world-class gastronomic flair and outstanding organic produce. Having retained 2 Michelin stars upon opening, Le Manoir has a long history of excellence, spanning over 40 years. Take your seat for a feast like no other ……………..

A site of gastronomic excellence and a stunning array of dishes await you. Using only the finest ingredients, grown in the grounds, this special lunch in this special restaurant, will live in your memory forever.

The Belmond Le Manoir aux Quat’ Saisons (‘Four Seasons Manor’) is a luxury hotel-restaurant in the village of Great Milton near Oxford. It is situated in a 15th-century manor house and in March 2014 the company owning the restaurant introduced a new brand name, Belmond, therefore changing its name to ‘Belmond Le Manoir aux Quat’Saisons’. In December 2018 Belmond was acquired by LVMH (Moët Hennessy Louis Vuitton SE) but still retains its commitment to seasonal, sustainable cuisine.

The restaurant has two Michelin stars, as well as scoring 9/10 in the Good Food Guide. Run by the leading French chef, Raymond Blanc, it is capable of serving 260 guests per day. The executive chef is Luke Selby, having replaced Gary Jones who, after over 20 years, left the role in November 2022. The head pastry chef is Benoit Blin. The gardens are used to grow fresh food for the restaurant and a helipad is available for clients – sorry, but we’re going by luxury coach!

The restaurant was used as a filming location in the BBC 2 television programme, The Restaurant’. It has been used for challenges as well as Raymond Blanc’s ‘room of truth’.

The Le Manoir kitchen has so far trained 34 Michelin starred chefs. Its basic training programs last approximately 2.1/2 years, with each chef spending 6 months in each ‘section’ of the kitchen. Chefs who stay longer than the initial 2.1/2 years of training go on to learn the management side of the business.

The waiting staff at Le Manoir aux Quat’Saisons are renowned for their high standards, professionalism, attentiveness and genuine warmth, creating a welcoming, luxurious dining experience. They are highly skilled, knowledgeable about the menu, wine list and overall customer dining experience. Their overall service is described as impeccable, with attention to detail and a focus on guest needs. 

Many notable chefs and restaurateurs were mentored by, or worked for Raymond Blanc at Le Manoir, including:
John Burton-Race; Heston Blumenthal; Michael Caines; Elisha Carter; Éric Chavot; William Curley; David Goodridge; Paul Heathcote; Paul Liebrandt; David Moore; Marco Pierre White & James Knight-Pacheco 

Restaurant critic Jay Rayner visited Le Manoir for the first time in 2013. Whilst he described it as possibly the most expensive restaurant in Britain, he praised the set up including the kitchen garden. Regarding the food, he praised a ‘pitch-perfect’ beetroot terrine, which was served with a horseradish sorbet quenelle.
He wondered at the skill involved in creating a dessert of poached meringue and fried apricots inside a globe of nougatine!

Gratuities are at your discretion.  The 12.1/2% discretionary gratuity has not been included. For this exquisite venue, I suggest leaving a cash gratuity of £20-£25pp (or if you prefer, by card with a drinks purchase). As it is such a wonderful experience with impeccable service, it’s a good idea to have some ‘notes’ handy in your purse!

DRESS CODE:
The Le Manoir dress code is smart/casual. No sportswear, trainers or denim please.
A jacket and tie is not required, but most men wear a collared shirt with a blazer or light jacket and smart shoes.
Most ladies will opt for a knee-mid-long length dress, pantsuit or stylish blouse, paired with a smart skirt or  trousers.