The Restaurant

Since Raymond Blanc opened Le Manoir almost 25 years ago, his idea of a 'restaurant with rooms' has gone on to become one of the finest restaurant and country house hotels in Great Britain and is regarded as one of the very best in Europe.

The quality of the food stems from the freshness and purity of its ingredients. The two-acre kitchen garden produces 90 types of vegetable and over 70 varieties of herb, which are used in Le Manoir's kitchen. Monsieur Blanc 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, who trained with Raymond, became Executive 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." RB commented.

"The food at Le Manoir constantly evolves through reflection, desire, curiosity - always in search of the purest ingredients. At all times imagination and creativity are checked by rigour and honesty.

Gary Jones and I are a close team and we have shared these values for a long time. This year many ideas have turned into exciting dishes and many more will follow."

Le Manoir's kitchen brigade of over 50 dedicated professionals ensures consistency and excellence. Commitment and dedication to guests are Raymond's utmost priority. He strives to meet their demands in every way.

Restaurant Director Mourad Ben Tefka, leads a team of over 45 staff, including Chef Sommelier, Arnaud .

At Le Manoir our ultimate goal is to achieve full traceability for all the ingredients we use, and we are now the only Michelin-starred restaurant to have Marine Stewardship Council full certification.

To discover more about the food, the ambience and the menus at Le Manoir aux Quat' Saisons, click here