Le Manoir aux Quat’Saisons, A Belmond Hotel, Oxfordshire
Hotel · Great Milton ·
Two-star Michelin restaurant with French country-style rooms and gardens
Two-star Michelin restaurant with French country-style rooms and gardens
"Situated in the English countryside, we count this among the MICHELIN Three Key hotels." - The MICHELIN Guide
"Long the UK’s defining restaurant with rooms, this Raymond Blanc landmark opened in 1984 and has held two Michelin stars ever since, serving French cooking built on British ingredients—think Lake District lamb with sheep’s curd and basil, or Scottish salmon with apples from the on-site orchard—many of them grown just yards from the kitchen in the exquisite potager garden, which also hosts hands-on planting and growing workshops. Bedrooms sit upstairs in the main house and are scattered through the formal gardens that envelop the property; they’re good looking and, above all, supremely comfortable, designed as places to flop after a long meal. This is bucket-list eating that people plan trips around, and there’s a clock ticking: from January 2026 the property will close for an 18-month renovation, with a grand reopening slated for summer 2027, so if you don’t want to wait, make a booking in the next few months. Amenities include a restaurant, garden, gardening school, and cooking school." - Jo Rodgers
"You cannot help but fall in love with this iconic country house restaurant. As its name suggests, the seasons lead the way: wander the grounds and you’ll discover an amazing array of plants, as well as a 2,500 strong orchard. Raymond Blanc's protégé, Luke Selby, now heads up the kitchen and, while the skilfully executed cooking has a classic French base, it also comes with a light, modern touch. The multi-course set menus are exquisitely balanced; flavours are intense, combinations are sophisticated, and the presentation shows an eye for detail." - Michelin Inspector
"A Three-Key Hotel with a Two-Star restaurant, located in Great Milton, England." - The MICHELIN Guide
"A prestigious hotel and restaurant where Luke Selby works with Raymond Blanc." - Andrew Young