The Hotel
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.
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Oxford
At a glance
- ACCOMMODATION 32 rooms and suites
- DINING Celebrated two Michelin-star restaurant by Raymond Blanc OBE
- FEATURES Resplendent grounds with organic kitchen garden, Japanese garden, mushroom valley, orchard and more
- ACTIVITIES Raymond Blanc Cookery School and Raymond Blanc Gardening School
- EVENTS Private dining for up to 50 guests
- LOCATION 8 miles from Oxford, 32 miles from London Heathrow Airport
Gardens
From the mushroom valley and orchards to the serene English water garden, a stroll through our verdant grounds is sure to be one of many highlights to your stay. Join us on one of our daily tours. You’ll be treated to a rare insight into the many unique flowers, trees, fruits and vegetables we grow, and even pick up a few tips and secrets from our expert gardeners.
English Water Garden
Fed by natural springs, the gardens were originally dug by the monks who occupied the site in the 16th century. Now visitors can enjoy strolling round verdant ponds and water features, home to a variety of plants and fauna.
Vegetable Garden
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.
Fugetsu-An Tea House
Cross the oak bridge and find sanctuary at the Japanese Tea Garden. It perfectly blends Taoist, Buddhist and Shinto traditions. Stepping stone paths lead to a water basin where guests can clean their hands in ritual ablution.
Herb Garden
The hotel's vast patchwork of herbs is particularly strong on micro-herbs. These are harvested still young and tender to obtain optimum flavour. Both the familiar and the exotic can be seen in the outside beds and greenhouses.
Cloche Tunnels
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.
Mushroom Valley
Find delicious edible fungi, including shiitake, maitake and parasol, in an earthy ravine. The valley is also lined with silver birch and oak. Mushrooms are cultivated in a laboratory. It requires much time and patience to produce enough to satisfy the restaurant’s menu.
Orchard
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.
Vegetable Garden
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.
Cloche Tunnels
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.
Orchard
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.