The back story Raymond Blanc first laid eyes on the 15th-century manor house that would become Le Manoir aux Quat’Saisons in 1983, while perusing a copy of Country Life. Having recently won a second Michelin star for his Oxford restaurant, Les Quat’Saisons, the self-trained French chef was on the lookout for a new project and this period home, advertised for sale in the nearby village of Great Milton, fired up his imagination. His vision? A restaurant with rooms where guests could enjoy an elevated dining experience, enhanced by ingredients grown in the surrounding gardens, before staying the night.
Four decades on, Le Manoir has surpassed that initial ambition to become one of the finest country house hotels in the land, with 32 suites laid out across a sprawling, bucolic 27-acre estate that includes 11 different gardens. Look and feel The caramel-coloured, ivy-clad Oxford stone lends a decidedly trad vibe to the manor’s exterior, surrounded as it is by manicured, lavender-fringed lawns, but don’t be fooled: Le Manoir is no fusty, dusty country house. Inside, contemporary furnishings and modern art on the walls combine with more traditional rural trappings to create a refined yet comfortable feel to the various lounges.
The 32 suites follow suit with rustic chic notes – four poster beds, fireplaces, exposed beams – offset by a variety of different and fanciful design touches, be it a Far Eastern twist or a French flourish. Sustainability credentials Blanc thanks .