A quintessential English country house restaurant with a French heart
With Le Manoir aux Quat’ Saisons Raymond Blanc turned a dilapidated country manor house in Great Milton, just outside Oxford, into one of the country’s most respected and beloved country house hotels, with a restaurant that befits its grand location.
Within the first year of opening Le Manoir was awarded two Michelin stars and, under the stewardship of Blanc and long-time executive chef Gary Jones, has retained them ever since – no mean feat given the scale of the operation.
The secret to Le Manoir’s enduring success is in the quality of its ingredients – many of which come from its beautiful kitchen gardens – and the exceptional talent behind the stove. Jones is a master at breathing new life into classic French preparations as well as creating stunning modern dishes while Frenchman Benoit Blin, the restaurant’s chef pâtissier as well as head judge on Bake Off: The Professionals, ensures a meal finishes with panache. Together, the pair have created a restaurant that combines French flair and finesse with a stately English accent.
And then there’s Blanc himself. The indefatigable, famous Frenchman’s passion for brilliant ingredients, respect for the seasons and for championing British cuisine can be felt throughout the restaurant.
Le Manoir is much more than just a place to eat, it is somewhere to be beguiled by food and to fall in love with the surroundings. As destination restaurants go, few can beat this beauty spot.