Belmond Le Manoir aux Quat'Saisons
Oxfordshire heritage meets French flair
Tucked away in the picturesque countryside, this 15th-century manor sets the standard for haute cuisine
I like to wander among the dewy orchards first thing in the morning; it often inspires the day’s menu.
Since opening in 1984, the manor has earned itself a global reputation for fine gastronomy. But its prominence is more than just about what’s on the plate. Rooms are imagined by prestigious UK interior designers. Fragrant orchards and a mushroom valley elicit awe. An annual Festival of Music promises a feast for ears and appetite.
Wining and Dining
Described as “a twist of imaginative genius”, Raymond Blanc’s menu celebrates some 90 different herbs and vegetables from the two-acre kitchen garden. Have our sommeliers pair each dish with wines from the extensive cellar. Then wait for the culinary alchemy to unfurl.
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The hotel’s wine cellar is home to around 600 carefully selected wines from around the world. Committed to sourcing wines from smaller, independent producers and new modes of viticulture, many of those featured are from Raymond’s home soil.
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