In many ways, Le Manoir was always destined for gastronomic greatness. The hotel is found in Great Milton, a small town about 10 miles east of Oxford with a truly favoured location. Hidden among low hills overlooking the water meadows of the Thames Valley and rich with reliable springs, it’s an agricultural dream. The site has been populated since the time of the Saxons , but was always somewhat of a secluded secret; of the two Roman roads that led from London to Oxford, both avoided Great Milton.

Ownership of the estate that would eventually become home to Le Manoir can be traced back to 1225. A house was built by William Radmylde, and would be expanded upon and rebuilt in the 17th century by Sir Martyn Grene and the Copin family, who were meticulous in maintaining the beautiful orchards, fishponds and dovecote. The house passed between Lords and government ministers, becoming a place of respite and refuge. The last owner was Lady Cromwell, who put the house up for sale in 1986. 

Enter the scene a bright-eyed Raymond Blanc, who saw the potential of the house in realising his vision: the perfect combination of restaurant and hotel in harmony. With the help of architectural specialists and Lady Cromwell herself, Raymond sympathetically extended the manor and the grounds to create Le Manoir: a retreat that’s in tune with the seasons, and a living tribute to his love of cuisine and the art of travel.

Today, the gardens are the beating heart of the hotel—something the Copin family would be eminently proud of. Every guest is encouraged to explore the grounds, whatever the time of year, with the promise of finding something magical. Maybe it’ll be the manicured lawns, the Instagram-worthy lavender path, the serenity of the classic English water garden or the Japanese-inspired Fugetsu-An tea house. But equally enchanting are the working spaces: the kitchen gardens, the greenhouses and cloche tunnels blooming with micro-herbs, the valley of varied mushrooms, and the endless heritage varietals of fruit found in the orchard.

The wonders of the outside spaces can be found in every dish on the menu. Raymond was one of the pioneers of a garden-to-plate philosophy. His holistic approach to the restaurant meant that seasonality, foraging and zero waste were at the heart of Le Manoir from the very beginning. His personal ethos earned the restaurant two Michelin stars shortly after opening, and they have held onto them for over 40 years. This deep-rooted passion for locality and sustainability was further lauded in 2021 when the hotel received one of the Michelin guide’s first Green Stars.

Everything here is rooted in exceptional taste. Between the bountiful gardens and the exceptional cuisine, the guest spaces here radiate rustic elegance. It’s an idyllic country home where you are welcomed back as a friend, invited to rest and relax in elevated comfort. Each room and suite is uniquely designed, drawing inspiration from Raymond’s life and travels. Opening a door could lead you into a realm of Asian-inspired bamboo and emerald green silks, or maybe into a slice of ageless Provençal living, complete with oak finishes and a wood-burning stove.

Building on the pioneering passion of Raymond Blanc, Le Manoir is continually working to shape the future for in-the-know travellers. The Raymond Blanc Cookery and Gardening schools are on a mission to share the hotel’s well-honed knowledge with the public, while Raymond himself is working with local producers and growers to safeguard Britain’s sustainable culinary future, including the blossoming of English viticulture. Recently, his former protégé Luke Selby returned to Le Manoir to take up the position of executive head chef, joining his brothers Nathaniel and Theodore in the kitchen to work with Raymond and write the hotel’s next gastronomic chapter.

The only thing the tale is missing are the protagonists: the guests. This is your invitation to join us, and shape the narrative into something unforgettable. 

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