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.
In-room Spa | Gardens | Gardening School | Cookery School | Activities
Every step brings a new discovery
Staying with us turns a trip to Oxfordshire into an unforgettably unique escape. Here are just some of the features that make us stand out from the crowd.
Try your hand at hawk handling in our picturesque grounds. Learn about these magnificent birds of prey with expert handlers, admiring the Harris's hawks as they soar through the sky.
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Prefer to talk? You can call us on +44 (0) 1844 278 881
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.
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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.
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.
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.
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.
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.
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.
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.
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.