"A twist of imaginative genius"

Raymond Blanc, Gary Jones and the team at Le Manoir strive to make food a holistic experience which satisfies the appetite, tantalises the tastebuds but also fulfills its nutritional duties.

Raymond Blanc is today acknowledged as one of the finest chefs in the world. His cuisine has been described as intelligent, daring, imaginative and adventurous and he has received tributes from every national and international guide to culinary excellence. 

Raymond explains "To me, cooking is a pure expression of art: it involves all the senses of a craftsman taking the elements of earth, sea and fire and transforming them into a palette of flavours and textures. It is momentary and short lived, but the memories are everlasting."

The quality of the food stems from the freshness and purity of its ingredients. The two-acre kitchen garden at Le Manoir produces 90 types of vegetable and over 70 varieties of herb, all of which are used in Le Manoir’s kitchen. 

Raymond has been a champion of the organic movement for the last 20 years and comments ‘flavour alone would be a reason to buy organic food, quite apart from its freedom from additives’. 

Gary Jones, a Blanc protégé and Michelin starred chef himself, rejoined forces with Raymond as Head Chef in August 1999. "Gary is a brilliant leader and the most gifted chef I know. He has added another layer of strength to the team. So the adventure goes on." Raymond commented.

Le Manoir’s kitchen brigade of over fifty dedicated professionals ensures consistency and excellence. Commitment and dedication to guests is Blanc’s utmost priority. He strives to meet their demands in every way.

The combination of Raymond Blanc’s cuisine, the elegance of the surroundings and the warmth of the hospitality makes Le Manoir aux Quat’Saisons one of the most beautiful places to eat out and stay in Britain.

(Tatler)