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RAYMOND BLANC’S ENTHUSIASM FOR FOOD AND FINE LIVING IS EVIDENT IN EVERY DETAIL OF HIS OXFORDSHIRE HOTEL

Belmond Le Manoir aux Quat’Saisons is a honey coloured 15th century Chiltern manor house that has been sensitively and passionately transformed into a 32-room hotel and restaurant.

Its creation fulfilled the personal vision of Raymond Blanc, who set out to provide the absolute best in service, comfort and cuisine. Acknowledged as one of the finest chefs in the world, his exquisite cooking has been a major force in Britain’s food revolution over the last 20 years.

Indeed, since opening in 1984, Le Manoir has achieved the highest awards and accolades of any restaurant and country house hotel in the UK and is regarded as one of the very best in the world. One of the few restaurants to retain two Michelin stars for 30 years, it remains a mecca for gourmets the world over.

The menus at this beautiful hotel have been described as ‘a twist of imaginative genius’ and constantly evolve through reflection, desire and curiosity as Raymond and his team search for the finest ingredients and combinations.

Lavender Path

freshness and purity of the ingredients. The two-acre kitchen garden produces 90 types of vegetable and over 70 varieties of herbs, which are used in the kitchen.

Committed to offering unrivalled service, unremitting attention to detail and exceeding all expectations of guests, Le Manoir works alongside suppliers with the same ethos.

Fastidious attention to detail is not limited to the kitchen. Other services include in-room beauty treatments, a personal trainer, masseurs and yoga teachers. And new for 2017, Clements and Church’s travelling tailor service will be available to all hotel guests.

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