LE MANOIR AUX QUAT SAISONS

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. Raymond 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.

Rooms & Suites

Perfect for a romantic break or a luxurious retreat after a sumptuous dinner, each room and suite at Le Manoir has been individually designed to suit every taste and ambience.

Explore each of our individual rooms and suites in detail from within the categories below, or browse our rooms and suites at a glance with our quick photo tours.

An event or wedding at Le Manoir is a unique experience and one to remember. Raymond Blanc has created a haven where food, comfort and service, combined with attention to detail, provide an environment that is warm, friendly and informal - the perfect treat for your family, friends or colleagues.

Together with delicious cuisine and superb service where no request is too much trouble, our private dining room La Belle Epoque can cater for up to 50 guests for lunch or dinner in beautiful surroundings.