Le Manoir Aux Quat’ Saisons
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Le Manoir Aux Quat’ Saisons
Belmond Le Manoir aux Quat' Saisons ("Four Seasons Manor", a.k.a. Le Manoir) is a luxury hotel-restaurant in the village of Great Milton near Oxford, in Oxfordshire, England. It is situated in a 15th-century manor house, near a church that was visited by Oliver Cromwell, In March 2014 the Belmond (Travel), company owning the restaurant introduced a new brand name, Belmond and the hotel changed its name to "Belmond Le Manoir aux Quat'Saisons". In December 2018 Belmond was acquired by LVMH. Description The restaurant has two Michelin stars, as well as scoring 9/10 in the ''Good Food Guide.'' It is capable of serving 260 guests per day. It is owned by LVMH (since acquiring Belmond Ltd in December 2018) and run by the leading French chef Raymond Blanc. The executive chef is Luke Selby, having replaced Gary Jones who left the role in November 2022, after over 20 years. The head pastry chef is Benoit Blin. The gardens are used to grow fresh food for the restaurant. A helipad is avail ...
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Belmond (Travel)
Belmond Ltd. (formerly Orient-Express Hotels Ltd.) is a hospitality and leisure company that operates hotels, train services and river cruises and safaris worldwide. In 2024, the company has 47 properties in 28 countries and territories, with 32 hotels, six tourist trains, seven river cruise boats and two safaris. History The company was founded in 1976 by the American entrepreneur James Sherwood with the acquisition of the Hotel Cipriani in Venice, Italy, from the Guinness family for £900,000. Sherwood then bought a number of carriages from the original Orient Express train, which he restored and used to offer rides from Paris and London to his hotel in Venice, thus the former name of the company. Much of the history of the company is documented in Sherwood's memoir ''Orient Express: A Personal Journey''. On 10 March 2014, Orient-Express Hotels Ltd was renamed Belmond, and on 1 July 2014, Belmond's holding company was also renamed Belmond Ltd. In April 2015, Belmond partn ...
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Helipad
A helipad is the landing area of a heliport, in use by helicopters, powered lift, and vertical lift aircraft to land on surface. While helicopters and powered lift aircraft are able to operate on a variety of relatively flat surfaces, a fabricated helipad provides a clearly marked hard surface away from obstacles where such aircraft can land safely. Larger helipads, intended for use by helicopters and other vertical take-off and landing (VTOL) aircraft, may be called ''vertiports.'' An example is Vertiport Chicago, which opened in 2015. Usage Helipads may be located at a heliport or airport where fuel, air traffic control and service facilities for aircraft are available. Most helipads are located away from populated areas due to sounds, winds, space and cost constraints. Some skyscrapers have one on their roofs to accommodate air taxi services. Some basic helipads are built on top of highrise buildings for evacuation in case of a major fire outbreak. Major police de ...
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Marco Pierre White
Marco Pierre White (born 11 December 1961) is an English chef, restaurateur and television personality. In 1995 he became the youngest chef to earn three Michelin stars. He has trained chefs including Mario Batali, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard (chef), Phil Howard and Stephen Terry. He has been dubbed "the first celebrity chef" and the ''wikt:enfant terrible, enfant terrible'' of the British restaurant scene. Early life Marco Pierre White was born in Leeds, West Riding of Yorkshire on 11 December 1961, the third of four sons to Maria-Rosa Gallina, an Italian immigrant from Veneto, and Frank White, a chef. When Marco was six his mother died from a cerebral haemorrhage caused by complications from the birth of his younger brother. He left Allerton High School in Leeds without any qualifications and decided to train as a chef like his father. Career White first trained at Hotel St George in Harrogate and then at the Box Tree in Ilkley. In 1981 he moved ...
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David Moore (restaurateur)
David Moore (born 4 August 1964) is a restaurateur based in the United Kingdom. Biography Moore was born in County Monaghan, Ireland. He is the owner of Michelin starred restaurant Pied à Terre, situated on London's Charlotte Street in Fitzrovia. After achieving his Higher National Diploma in Hotel, Catering and Institutional Management (HCIMA), Moore worked in the highly regarded The Box Tree, Ilkley in 1985 when the restaurant was of two Michelin Star status. In 1986, he took a position in Le Manoir aux Quat' Saisons, Great Milton, Oxon working alongside world-renowned chef Raymond Blanc. Moore also worked for a stint in Le Louis XV restaurant in Monte Carlo's Hotel de Paris. In 1991, Moore opened his first French fine-dining restaurant, Pied à Terre on Charlotte Street in London's West End. Pied à Terre was an instant success, gaining Michelin star status just thirteen months after opening, and a second Michelin star in January 1996. In November 2004, a fire forc ...
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Paul Liebrandt
Paul Liebrandt is a British chef and restaurateur. He was the co-owner of Corton restaurant in New York City and the subject of the documentary film, '' A Matter of Taste: Serving Up Paul Liebrandt''. Liebrandt is known for his daring cuisine, creativity and eccentric style, and has been awarded two Michelin stars. He previously worked at Atlas, Gilt and Papillon restaurants in New York, and in 2008 opened Corton. Liebrandt was born in Salisbury, Rhodesia (now Harare, Zimbabwe) on 26 August 1976 and was raised in London, England. After accumulating experience in upscale restaurants in London and Paris, he moved to New York in 1999. Career At age 15, Liebrandt considered becoming an officer in the British Army as his father had done. After his parents divorced when he was eleven, he boarded at St. George's School in Harpenden, England. He moved out of his house in 1992 and began work as a commis chef at L'Escargot in London. In 1995 he was a commis chef at The Restaurant M ...
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Paul Heathcote
Paul Heathcote MBE (born 3 October 1960) is a chef, restaurateur and food consultant who spent two years under the guidance of Raymond Blanc at Le Manoir aux Quat' Saisons. He has appeared on many UK food television shows. Heathcote is one of only two chefs in the North West of England ever to hold two Michelin stars, which he held at his Longridge restaurant, founded in 1990. He sold the last of his restaurant group in 2015 and at one period owned 15 restaurants as well as an events and contract catering business. Heathcote is a triple Catey winner and previous winner of the Egon Ronay Chef of the Year. Heathcotes Outside catered for contracts at a number of sporting stadia including Liverpool F.C., Preston North End, Warrington Rugby League, Sale Sharks, Chester Racecourse, and concerts at the Liverpool Arena. The business was sold to Lindley in 2007 and he remained with the main board until its sale to Centerplate in 2013. Heathcote has returned into event catering wit ...
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David Goodridge
David Goodridge, is the Chef de Cuisine of the venerable Gaddi's restaurant at the Peninsula Hong Kong hotel. He joined Le Manoir aux Quat' Saisons, a two-Michelin-starred restaurant in Oxfordshire, England, owned by one of the world's finest chefs Raymond Blanc Raymond Blanc OBE (born 19 November 1949) is a French chef. Blanc is the chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. The restaurant has two Michelin stars and scored 9/10 in the ''Good Food Guid ..., as a commis pâtissier at the age of 18. He was promoted to the position of Senior Sous Chef after five-year time and became the Senior Sous Chef at the age of just 25. Goodridge also spent time in the kitchen at Le Maison Troisgros, Restaurant Pierre Gagnaire and La Côte D'Or, all three-star Michelin restaurants. In 1999, Goodridge was honoured with the 1999 Acorn High Achievers Award by Caterer and Hotel Magazine, the award acknowledging young achievers aged under 30. ...
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William Curley
William Curley (born 29 October 1971) is a Scottish patissier and chocolatier. Curley is the owner of the London chocolate company William Curley Ltd., and has won the Academy of Chocolate's 'Britain's Best Chocolatier' Award four times. In 2012 William became a member of the prestigious pastry association Relais Desserts. Early life and career William Curley, the son of a dock-worker, was born and raised in Methil, a small town in Fife. He began his career on the advice of Moysie, with an apprenticeship at Gleneagles Hotel, before moving on to train at numerous Michelin-starred establishments. He has worked amongst many chefs and patissiers in the business, including: Pierre Koffmann at La Tante Claire, Raymond Blanc at Le Manoir aux Quat' Saisons, Marco Pierre White at The Restaurant Hyde Park Hotel (now the Mandarin Oriental Hyde Park, London, Marc Meneau at in Burgundy and Pierre Romeyer at Maison Du Bouche, just outside Brussels. At the age of 27, William then moved to ...
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Éric Chavot
Éric Chavot (born 1967) is a French Michelin starred chef. He was working the head chef at the Bob Bob Cité and Bob Bob Ricard restaurants in London until January 2020, as well as the consultant chef at the Royal Albert Hall's Coda restaurant. Born in Arcachon, Gironde, Chavot was trained at the Boucanier, then at the Patio. In Britain Chavot trained in France before moving to London to continue his culinary pursuits. He worked as sous chef under Raymond Blanc Raymond Blanc OBE (born 19 November 1949) is a French chef. Blanc is the chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. The restaurant has two Michelin stars and scored 9/10 in the ''Good Food Guid ... at Le Manoir aux Quat' Saisons in Great Milton, Oxfordshire; and then London's La Tante Claire and Harvey's (restaurant), Harvey's. He then worked as Head Chef at Marco Pierre White's "The Restaurant", the Hyde Park Hotel and Chez Nico at Ninety, Park Lane, London, Park Lan ...
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Elisha Carter
Elisha Carter (born 6 October 1969) is a British chef who appeared in the BBC television series Great British Menu in 2008. He is Head Chef at ''The Landau'' restaurant located in The Langham, London. Biography Carter was born in North London, and got his love of food from his mother. He went to Pimlico School where he studied Home Economics at General Certificate of Education O-Level and for a Certificate of Pre-Vocational Education in Hospitality. As part of his studies, he went on a work experience placement for two weeks to Shell House to work in the directors' private dining room, which prompted him to decide to be a chef. Carter started his career with a two-year apprenticeship at the Ritz Hotel. He then became a commis chef at the Gleneagles Hotel in Scotland where he stayed for over a year, and in 1992, he went to work at John Burton Race's two-Michelin-starred restaurant ''L'Ortolan'' in Reading, Berkshire. Burton Race sent him to train with Raymond Blanc at his t ...
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Michael Caines
Michael Andrew Caines (born 3 January 1969) is an English chef born in Exeter, Devon. He was head chef of Gidleigh Park in Devon until January 2016. He is currently the chef owner of the Lympstone Manor hotel between Exeter and Exmouth, which holds one Michelin star. Biography Caines was born in Exeter in 1969 and was adopted by Patricia and Peter Caines, one of six offspring. He studied catering at Exeter College. From 1987 to 1989 he worked at the Grosvenor House Hotel, Park Lane in London, followed by three years working under his mentor Raymond Blanc at Le Manoir aux Quat' Saisons in Oxfordshire. He then moved to France to study under Bernard Loiseau in Saulieu and Joël Robuchon in Paris. He became the Head Chef at the one Michelin starred Gidleigh Park in 1994 but lost his right arm in a car accident soon afterwards. In 1999, Gidleigh Park was awarded a second Michelin Star, and in 2001 Caines won ''Chef of the Year'' at The Catey Awards. Caines departed Gidleigh P ...
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Heston Blumenthal
Heston Marc Blumenthal (; born 27 May 1966) is an English celebrity chef, TV personality and food writer. His restaurants include the Fat Duck in Bray, Berkshire, a three- Michelin-star restaurant that was named the world's best by the World's 50 Best Restaurants in 2005. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with unusual recipes, such as bacon-and-egg ice cream and snail porridge. His recipes for triple-cooked chips and soft-centred Scotch eggs have been widely imitated. He has advocated a scientific approach to cooking, for which he has been awarded honorary degrees from the universities of Reading, Bristol and London and made an honorary fellow of the Royal Society of Chemistry. Blumenthal's public profile was boosted by a number of television series, most notably for Channel 4, as well as a product range for the Waitrose supermarket chain introduced in 2010. Blumenthal also o ...
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