Sip the signature cocktail from Le Manoir aux Quat’Saisons, inspired by the fragrant roses that adorn its gardens in early summer, for a floral take on a classic martini.

Discover the best mince pie recipe from celebrated pastry chef and Bake Off: The Professionals judge Benoit Blin. With traditional festive spices and buttery pastry, it’s the perfect recipe for Christmas, where nights are long and the cosiness of the kitchen calls.

For the past forty years, Chef Raymond Blanc OBE has been serving dishes plated like paintings at Le Manoir aux Quat’Saisons – alongside amassing a collection of artistic commissions for the hotel. Inspired by the stories that make this hotel feel like a home, discover some of Le Manoir’s most prized artistic pieces.

For 164 seasons spanning over 41 years, Chef Raymond Blanc OBE has pioneered garden-to-table gastronomy at Le Manoir aux Quat'Saisons in Oxfordshire. As we honour his legacy with his transition from Chef Patron to Founder and Lifetime Ambassador, we take a moment with him to look back at the last four decades of excellence, passion and joy.