Executive Head Chef Gary Jones has led the kitchen at Le Manoir aux Quat'Saisons since 1999. Noted for his exceptional leadership and organisation skills, he has also overseen the training and inspiration of a 45-strong kitchen brigade of talented young chefs: this has led to him being recognised by Raymond Blanc, the critics, and his peers as a truly gifted craftsman.

Jones trained in some of the best kitchens in the country, spending two years working under Michel Roux at the Waterside Inn, before joining Le Manoir as chef de partie in 1990 and progressing to sous chef after a year. He then took the opportunity to spend two years as resident chef at Richard Branson’s Necker Island before returning to England to earn his first Michelin star at Homewood Park, Bath.

At Cliveden, Berkshire, as Head Chef in Waldo’s, he was awarded 8/10 in the Good Food Guide, a Michelin star and four AA rosettes.

Jones’s passion for and knowledge of seasonal and sustainable produce is reflected in Le Manoir’s menus; he works closely with the resident garden team, and values being able to harvest fresh organic produce ‘at the kitchen door’.

With this in mind, he visits the restaurant’s suppliers at their boat, farm or premises, checking their credentials and fostering strong relationships to ensure that the ingredients used are always as good as they can be in terms of quality, seasonality, sustainability and animal welfare.

Jones contributed an amazing menu for the Great British Chefs Feastive app - the menu included hare with baby leeks and quince and the memorable Magnum liquorice petit four.

Awards

The Michelin Guide
Two Michelin Stars

Press

Restaurants
Le Manoir aux Quat’Saisons
Le Manoir aux Quat’Saisons Jewel in the crown of the Blanc enterprise, restaurant, hotel, cookery school and TV location - Le Manoir aux Quat’Saisons, colloquially abbreviated to Le Manoir, is a picturesquely-located paradise in Oxfordshire and one of the country’s most renowned restaurants. Under the auspices of Raymond Blanc and head chef Gary Jones, Le Manoir has secured a reputation as one of the best places to eat in the UK – it’s one of the possible stops on the Orient Express route, is unabashedly luxurious, and offers courses for visiting food lovers of an enquiring mindset.

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Spring

Though the weather may not always be as ideal as we hope during spring, there are some great ingredients that reach their peak during this season. This includes oysters, rhubarb, asparagus and artichokes, to name just a few. Here, we give you a...


Gary Jones Recipes - See All


Gary Jones on Twitter

Chef Gary Jones

@ChefGaryJones

5 hrs

@paul_heathcote not forgetting all in Lancashire happy St GEORGES DAY 'hot pot for tea' @_LisaAllen @NigelHaworth http://t.co/Zgm7s2GLl9

Chef Gary Jones

@ChefGaryJones

5 hrs

Get them Yorkshire pudding's and roast beef on the go Happy St GEORGES DAY one and all x http://t.co/BzKms4FX0w

Chef Gary Jones

@ChefGaryJones

5 hrs

RT @JoCsAleNorfolk: Happy #StGeorgesDay everyone! http://t.co/mrMQNn6Lde

Chef Gary Jones

@ChefGaryJones

4 days

RT @1iverpoolFC: Can we get 96,000 #RT's for the #JFT96.....Show your support #LFC #YNWA http://t.co/lQRr8TKlmU