Le Manoir aux Quat’Saisons

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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.

Given its accolades, visitors can expect formality - and quality of food and service to match. The restaurant is popular but retains an intimate air, with attentive staff and elegant, uncontroversial decor. Le Manoir is, as you might expect, situated in a grand and elegant country house in the middle of grounds busy with manicured vegetation. Herb gardens are open for exploration by the stream of visitors; jogging routes are suggested for guests. And from the conservatory dining room, fine views of the bucolic surroundings provide a backdrop to the dining experience. A stay in the hotel provides the kind of levels of indulgence that have led Le Manoir to be described as more than a restaurant and a place to stay – it’s been compared to a ruritania in the heart of Oxfordshire.

Dining is fundamental to this. Jones’s style follows the classic philosophy of bringing every single element of the ingredient to the fore – ensuring that the full flavour of whatever deceptively simple-sounding component of the dish is captured. So, ravioli of wild lobster is served with lemon verbena; confit of duck liver will arrive complemented by spiced cherries and almonds. Complemented by a cellar of more than 1,000 wines – which, like the food menu, focus on French provenance but which nod to the New World - the technique and flair with which the dishes are served puts them head and shoulders above the competition – and it’s this which has led to it being awarded two Michelin stars, five AA rosettes, and a clutch of other awards.

Gary Jones

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.

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Ceviche of scallop and tuna, Seville orange and fennel Gary Jones Magnum liquorice Gary Jones Mulled winter fruits with cinnamon ice cream Gary Jones