It is with a heavy heart that due to the current regulations in the United Kingdom, we have had to close our doors at Le Manoir aux Quat’Saisons. This is only temporary and we cannot wait to welcome you back to our beautiful home as soon as we’re able. My team and I thank you sincerely for all your support over the past months. It means so much.
And in the meantime, as always, you can find recipe inspiration and cooking tips and tricks in my recipes section. You’ll find lovely hearty dishes for winter, just what we need as the temperatures drop and the nights are long.
Finally, I am excited to announce that I’ll have a new TV series – ‘Simply Raymond Blanc’ – coming to ITV in the UK from Saturday 30th January. A new book will be out soon too. I’ll share more news shortly.
Wishing you all good health and peace. Here’s to brighter days ahead.
Welcome to winter.
The flavours of this season are warm and decadent, like a glass of fine Cognac by the fireplace. It’s the time for winter warmers… and one of my favourite is a gorgeous bread and butter pudding.
My mother taught me “you shall waste not” and this recipe is a great means of using up any leftover bread that’s going a little stale. It is such a classic dessert that almost every nation in Europe claims to have invented it! In France it is called pain perdu; in Switzerland it is brotauflauf; in Germany it is ofenschlupfer… Regardless of whoever got there first, we all agree that it is comfort food at its best.
Here are some of the exciting things coming up in my world
Raymond will be back on TV screens from Saturday 30th January for this 10-part series for ITV.
A new collection of over 100 simple, rustic and accessible dishes that deliver amazing results.
With a range of experiences to choose from, the highlight of each day will be the festive menus inspired by French Noël and seasonal English traditions.
Whether it's an overnight stay or a Near Year's Eve lunch or dinner, we look forward to welcoming you soon.
Our gift cards allow you to wrap up the charm of Belmond Le Manoir and present it as a Christmas treat that will be remembered for years to come.
Follow Raymond Blanc