Excellence in Oxfordshire

Words by Belmond Editors

Excellence in Oxfordshire

Stone path lined with lavender leading to a vast rural mansion

The marriage of Oxfordshire heritage and French sublime, Le Manoir Aux Quat’Saisons conjures up culinary excellence – the secret behind Raymond Blanc’s two Michelin stars, retained for 40 years.

Nestled in the picturesque Oxfordshire countryside, Le Manoir aux Quat’Saisons, A Belmond Hotel, Oxfordshire has been the touchstone of haute cuisine for over three decades. Yet its prestige is not limited to the dining room. This 15th-century former manor champions what our maître de maison, Raymond Blanc OBE, would call l’art de vivre. “The good does not interest us,” he says, “only the sublime.”

Raymond Blanc's passion permeates through our hotel, from the individually designed suites to the restaurant’s seven-course tasting menus. Just a year after he created Le Manoir aux Quat’Saisons in 1984, it was awarded two Michelin stars. Today, it is Britain’s only country house hotel to have held this badge of honour for over 30 years.

Here you’ll find a happy marriage of stately Oxfordshire heritage and French fancy. The honey-hued Cotswold stone manor and its 16th-century ponds are framed by Provençal lavender and sprawling vines. Our gardener will show you around. When the sun makes an appearance, they might even challenge you to a game of croquet, too. It is truly a house for all seasons; an abundance of colour in the summer, and cosy open fires throughout winter.

The design of each of our 32 bespoke rooms was overseen by Raymond. Try Jade, our Asian boudoir, the exuberant Vettriano or Blanc de Blanc, an oasis of white. Many have their own private terraces, offering more space to unwind in. Relax in the privacy of your own suite with our in-room spa treatments and revel in contentment. Look out for our annual Festival of Music and talks from visiting designers, florists, wine experts and sports personalities. That’s before you’ve even started on the sensational dining experience.

The restaurant is our crown jewel. Our kitchens have trained 28 Michelin-starred chefs including Ollie Dabbous, Michael Caines and Marco Pierre White. Executive chef Luke Selby orchestrates a seasonal, modern French menu. Dishes are honed with a light touch and utmost respect for ingredients. All produce is local, much of it coming from our two-acre kitchen garden. It boasts over 90 varieties of vegetables, 70 herbs, a mushroom valley and heritage orchards. For the perfect accompaniment, our wine cellar stocks a stunning choice of carefully-selected labels, many from small producers.

Add another dimension to your culinary adventure at The Raymond Blanc Gardening School. The expert team will show you the secrets of garden to plate, and give you top tips on how to make a success of your gardens at home. Keen to share his expertise with kitchen novices and budding chefs alike, Raymond opened his eponymous cookery school at the hotel in 1991. Courses range from half-day to four days and fill up fast—book ahead and get ready to cook up your own slice of l’art de vivre.

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