'Le Manoir aux Quat' Saisons is inspired by places I have been, people I have met, dishes I have tasted and dreams that I have had.' Raymond Blanc OBE Chef Patron
The modern French menu at Raymond Blanc's two-Michelin starred Belmond Le Manoir aux Quat'Saisons restaurant has been described as "a twist of imaginative genius" and the cuisine is undoubtedly the focus of every guest's visit.
The quality of the food stems from the freshness and purity of its ingredients. The two-acre kitchen garden, which supplies the kitchen, produces 90 types of vegetable and over 70 varieties of herbs.
Raymond, who has been a champion of the organic movement for the last three decades, says: "Flavour alone would be a reason to buy organic food, quite apart from its freedom from additives."
His Executive Head Chef since 1999 is Gary Jones. Raymond describes Gary as "the most gifted chef I know".
The menus are complemented by a superb range of wines. Our wine cellar, which nestles beneath the conservatory, is home to around 1,000 different wines from around the world. Some six hundred of them are of French provenance.