Located in Great Milton, Oxfordshire, Le Manoir aux Quat’Saisons, earned their Michelin accolades shortly after their doors opened in 1984. For 41 years, the restaurant has managed to uphold their standards with Chef Patron Raymond Blanc at the helm. The hotel is part of the Belmond group, but still very much Blanc’s establishment and his influence is evident throughout the grounds.
Blanc was one of the pioneers of the garden-to-plate philosophy, which means that seasonality, foraging and zero waste have always been at the heart of the restaurant from the very beginning. The latter has also been accredited by Michelin, as Le Manoir aux Quat’ Saisons also holds a Green Michelin star for dedication to sustainable gardening gastronomy.
The hotel and restaurant sits in approximately 27 acres of impeccably maintained grounds. The restaurant employs 40 of the world’s finest chefs, whom all use the produce, grown with utter devotion by 12 the full-time gardeners in the vast organic kitchen garden, herb garden, heritage garden and orchard.
The impressive vegetable garden, is Soil Association organic accredited and the orchard is planted with 136 different varieties of French and British apples, chosen specifically for their taste and texture.