Michelin star chefs trained at Belmond Le Manoir

Michelin star chefs trained at Belmond Le Manoir

by Great British Chefs 21 September 2015

Raymond Blanc's restaurant Le Manoir aux Quat'Saisons has a habit of producing world-class chefs. Here we look at all thirty that have gone on to Michelin star success of their own, both in the UK and further afield.

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

Le Manoir aux Quat'Saisons has been a remarkable training ground for some of the top chefs in this country, and indeed, in the world. Many of the chefs that have graduated through the ranks of training under the watchful eye of Raymond Blanc and Head Chef Gary Jones have gone on to achieve Michelin star success around the world, and all recognise this institute as a culinary finishing school.

We also spoke to Gary Jones and young commis chef Theo Selby about their experiences at Le Manoir, which you can read in the full interview here.

All thirty of the below Michelin-starred chefs trained at Le Manior:

Gary Jones

2* Michelin at Le Manoir aux Quat’ Saisons, Oxfordshire, Relais & Chateaux 1* Michelin at Homewood Park, 1* Michelin at Waldo’s Restaurant

Marco Pierre White

2* Michelin at Harveys Restaurant, 3* Michelin at Marco Pierre White, London

John Burton Race

2* Michelin at The Landmark, London, 2* Michelin at L’Ortolan, Berkshire, 1* Michelin at New Angel, Dartmouth

Michael Caines

2* Michelin at Gidleigh Park, Devon, Relais & Chateaux

Paul Heathcote

2* Michelin at Heathcote’s, Longridge, Lancashire

Martin Burge

2* Michelin, Whatley Manor

Eric Chavot

2* Michelin at The Capital, London,1* Michelin at Chavot Restaurant, London

Richard Neat

2* Michelin at Pied á Terre, 2* Michelin at Richard Neat Restaurant, Cannes

Aaron Patterson

1* Michelin at Hambleton Hall, Rutland, Relais & Chateaux

They also taught me about flavours, about technique. I absorbed a lot – it was a brilliant place to work.

Adam Simmonds

Andy Hamer

1* Michelin at Homewood Park, Bath

Eric Barbe

1* Michelin at Auberge de la Galupe, Pyrénées-Atlantiques, France

Fabio Baldassarre

1* Michelin at L’Altro Mastai, Rome, Italy

Simon Haigh

1* Michelin at Mallory Court, Warwick, 1* Michelin at Inverlochy Castle, Fort William, Scotland

Stewart Eddy

1* Michelin, Huntstreet House, Bristol (now at Victoria Inn, Perranuthnoe, Cornwall)

Chris Horridge

1* Michelin, Bath Priory, Bath

Mike Womersley

1* Michelin, Lucknam Park

Alan Murchison

1* Michelin, L’Ortolan, Shinfield, Berkshire, 1* Michelin, Becasse, Ludlow, 1* Michelin, Paris House, Woburn, Bedfordshire

Peter Eaton

2* Michelin, Vineyard at Stockcross

Pino Lavarra

2* Michelin at Palazzo Sasso, Italy

Agnar Sverrisson

1* Michelin, Texture

Bruno Loubet

1* Michelin, Four Seasons Restaurant, London

Alejandro Cancino

1* Restaurant, Bulgari Hotels, Tokyo

An education like no other. I owe Raymond Blanc and his head chef Gary Jones an amount of knowledge I could never repay.

Chris Horridge

Michael Bedford

1* Michelin, Trouble House, Gloucestershire

Adam Simmonds

1* Michelin, Danesfield House, Marlow, 1* Michelin, Ynyshir Hall, Aberystwyth

Ollie Dabbous

1* Restaurant Dabbous, London

Danny Gill

1* Restaurant Roussillon, London

Nurdin Topham

1* Restaurant NUR, Hong Kong

Tatti Alexandro

1* Ubane, Australia

Andy Bennet

1* Rouge Tomato, NY

Samuel Gicqueau

1* La Terrasse at The Sandgate Hotel, Sandgate, Folkestone, Kent ­