SEE: an unsurpassed setting
In the quaint town of Great Milton, about 20 minutes' drive from Oxford, lies Le Manoir aux Quat’'Saisons in the pastoral charm of Oxfordshire. Opened in 1984, Le Manoir celebrates its 25th birthday in 2009 and is the culmination of French-born chef Raymond Blanc’s vision of immaculate gastronomy in a charming and accessible setting.

As a member of the Orient Express hotel group, as well as Relais & Chateaux, this immaculate destination is set in a Grade 2 listed property. It’s ideally located for a break from London and as a base for a trip to Oxford’s rich cultural heritage. But once you’ve arrived, it’ll be very difficult to tear yourself away.

HEAR: philosophy of Raymond Blanc
In 1984 chef Raymond Blanc's vision of creating a restaurant and hotel in harmony came together at Le Manoir. It has since been the only country house hotel which has achieved the accolade of two Michelin stars for the past 22 years. What makes Le Manoir such a special destination, however, is the seamless blending of the quality of experiences of the restaurant, the food, the garden and the rooms — and that is what sets it apart.

TOUCH: the hotel rooms
The care and attention to detail that is so meticulous at Le Manoir carries through to the rooms and suites in the hotel. With evocative names, the rooms in the main house and garden wing are the epitome of comfort without being stuffy. Lavande has touches of deep purple elements; Opium, with its touches of Asian sensuality, or Lemongrass with light and fresh ambience. Fabulous bedlinen and comfy couches beg to be lazed in, but a walk in the garden is a must before the gourmet experience of a lifetime.

SMELL: the garden
A walk through the garden with head gardener, Anne-Marie Owen (who’s been at Le Manoir for 24 years) is a special experience. The estate lies in a conservation area green belt, and there are over five acres of ornamental gardens filled with white, blue and purple flowers.

But it’s the 1.5 acres of organic herb and vegetable gardens that’s the real drawcard. Her passion is tangible and she says that the garden is like a living larder for the restaurant kitchen. Everything is grown sustainably, and every season’s planting is done in consultation with the chefs. The gardeners will let the chefs know what’s about to be harvested in the coming weeks, and menus are adapted accordingly.

Fruit, vegetables and herbs are picked on the day, for impossibly fresh flavour. A favourite visit is to the nursery filled with microleaves: trays upon trays of the tiniest leaves are planted for the kitchen to add the finishing touch to dishes: the most intense, pure flavours come from these little shoots and are integral to the essence of each dish.

Some new projects underway in the garden are a mushroom valley and a new orchard — so even more fruit and vegetables will be available for the kitchen to transform into exquisite fare. The garden is a constant evolution, a playground for new tastes and flavours which come together in the kitchen.

Finally... discover the dining experience on page two.

To find out more…
• Visit Le Manoir aux Quat' Saisons on the web at www.manoir.com or call +44 (0)1844 278847.

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