Savour world-class indulgence in the Oxfordshire countryside
Created by celebrated chef Raymond Blanc OBE, Le Manoir aux Quat'Saisons is one of the country's most cherished manor house hotels. We received two Michelin stars in 1984, the first year of our opening, and, remarkably, have held them ever since.
Surrounded by lawns, flower borders and orchards, our setting is postcard-perfect. But beyond the eye-catching displays are vegetable and herb gardens that provide the kitchen—and the acclaimed Raymond Blanc Cookery School—with ultra-fresh, organic produce. They guarantee our restaurant remains at the cutting edge of culinary excellence.
Sustainability at Le Manoir
From the moment you arrive at our countryside manor, you'll feel the spirit of our gardens and our core mindset of sustainability come to life. This approach is born out of our Chef Patron Raymond Blanc OBE’s personal ethos, where seasonality, foraging and no waste are part and parcel of the holistic approach to dining and beyond.
Nurturing a potager kitchen garden, the menu is inspired only by what is fresh and what is locally grown. From this, we have earned a Green Michelin Star that joins our existing two Michelin stars for culinary excellence.
During your time at Le Manoir, discover some of the initiatives we have adopted to help drive us towards delivering a perfectly integrated eco-system.
Track our sustainability journey with Zellar
The Raymond Blanc Cookery School
Michelin Star Masterclasses
Hone your culinary craft in our award-winning kitchens, offering different courses each day.
La Belle Époque
This elegant, wood-panelled room provides a flexible space for events accommodating up to 50 guests.
A Zest for Life
This delightful conservatory is a wonderful place to dine for an added alfresco ambiance.
Great British Grandeur
Feel closer to the great outdoors with a stroll through our enchanting gardens. You can also join us on one of our daily tours.
An Aromatic Arrival
Twin pathways of lavender line the entry to our storied manor house.
Branches in Bloom
Our heritage orchard is bursting with British fruit, including numerous types of apple and pear.
For Every Season
Follow your nose to our herb garden, where we grow more than 70 varieties for use in our kitchens.
The Raymond Blanc Gardening School
Green Finger Guidance
Broaden your botanical knowledge and garden skills on a day course with our expert gardening team.
Crops for the Kitchen
Wander through our 2-acre potager and you will likely find one of our chefs harvesting crops for the hotel's kitchen.
Japanese Tea Garden
A Moment of Zen
Let the sound of a babbling brook guide you to our peaceful Tea Garden. Here you'll find a traditional Japanese teahouse.
The abundant floral blooms in our natural wildflower meadow offer the perfect space to feel at one with nature.
Local monks designed these ancient, natural spring ponds.They date back to the 16th century.
St Mary's Church
With elements dating back to 1066, this historic church is a magical setting for carol concerts and music performances.
Occasions and Events
At Le Manoir aux Quat'Saisons, we have several options for small- to mid-size events ranging from 15 to 50 guests. From double Michelin-star dining in a private dining room to our airy conservatory overlooking the manicured gardens, explore our events options for the wedding, honeymoon, meeting or celebration of your dreams.O
The 100% organic garden is certified by the Soil Association. It supplies 90 types of fresh salads and vegetables to the restaurant during the late spring, summer and autumn. These include vegetable indigenous to South-East Asia to achieve Raymond’s distinct, exotic flavours.
Two acres are overseen by a bronze scarecrow, modelled on Raymond Blanc himself.
At Le Manoir, hundreds of courgettes are grown in cloche tunnels for their flowers. The variety grown is Milano di Nero, which produces abundant, large blooms. Just as well, as the kitchen can use up to 200 flowers a day throughout the summer.
Here you’ll also find aubergines, peppers and watercress.
For the last 20 years, Raymond has aimed to create orchards full of unusual British species of fruit. This project is now in full swing, with some 800 apple and pear trees being planted in 2011.
There is also a fruit hedge containing varieties of sloes and plums. The garden uses traditional British methods to maintain sustainability.