Our Commitment to Sustainable Luxury

            


A 15th-century manor turned 32-bedroomed hotel in exceptional rural surroundings, this two-Michelin-starred restaurant, cookery school, and gardening school, has been providing heart-felt nature-loving hospitality since 1984, pioneering positive impact without even realising. 

With almost 200 in our team, Le Manoir is a place of passion, training, and mentorship, where great hospitality professions are shaped continually, and where our mindset has always modelled sustainability as a complement to culinary excellence. Led by Chef-Patron, Raymond Blanc OBE, Le Manoir has always been grounded in a more eco way of being. Born out of a personal ethos, seasonality, foraging and avoiding waste has always been part of a greener holistic approach.

Le Manoir launched the creative culinary concept of exquisite purity: the complexity of Michelin cuisine made simple. Garden Gastronomy is the name of our signature, seasonal low-food-mile style of cooking. We champion the union of innovation, circularity, culture and seasonality of home-grown ingredients, to showcase cooking that involves plants and proteins in a way that is constantly evolving but always linked to the most local flora.

We pride ourselves as being caring custodians of history, our community and the health of our ecosystem.






For further information and reservations visit belmond.com/le-manoir-aux-quat-saisons or call 01844 278881.

For press information, contact:
Sara Norman, Miriam Johnson Four Travel on +44(0) 203 697 4200 or e-mail LeManoir@fourcommunicatons.com

Notes to editors:
Le Manoir aux Quat’Saisons, A Belmond Hotel, is the perfect place to celebrate a special birthday, wedding anniversary or any occasion to remember. Every room has been designed with a particular theme from Raymond’s travels around the world, from Provencal, France to the Far East.
Surrounding the house, the 11 gardens include the two-acre organic kitchen gardens, growing over 90 types of vegetables and herbs. The produce provides the kitchen for many months of the year - the envy of gardeners and chefs worldwide. Not to mention the mushroom valley, the Japanese Tea Garden, the English water garden and the orchards.