Condé Nast Traveller and Le Manoir aux Quat’Saisons are giving away the ultimate Oxfordshire staycation. The prize includes a two-night stay for a winner and one guest, breakfast on both mornings and supper on one evening, a glass of Champagne before dinner, a garden tour, and a contribution towards return UK rail travel.
Raymond Blanc OBE’s Le Manoir aux Quat'Saisons, a Belmond Hotel, has been a bucket list destination for discerning foodies since opening in 1984. The hotel’s restaurant received two Michelin stars in its first year and, in February 2024, celebrated 40 years of retaining the coveted accolade.
Food is a central part of any stay. Chef patron Blanc oversees the restaurant’s kitchen, along with executive chef Luke Selby, who first trained with Blanc in 2009 before achieving enormous success with the Michelin-starred restaurant Evelyn’s Table.
Explore the sprawling estate through the senses, as multi-course menus see hyper-local produce at the heart of every dish. Thanks to culinary genius, homegrown ingredients and a strict no-waste policy, the restaurant holds a Green Michelin Star in addition to the two Michelin stars it has held for four decades. Menus change with the seasons, but seven-course dinners may include duck liver terrine with English rhubarb, roasted veal sweetbread, and palate-cleansing blood orange sorbets.
After long days of exploring and leisurely feasting, retire to one of the manor house’s 32 unique bedrooms. Each one draws inspiration from Raymond Blanc’s travels, from the cosy deluxe rooms to the vast one-bedroom garden suites, with doors that open up to a private terrace and garden.
Roam the gardens of Le Manoir aux Quat'Saisons in anticipation of the next opulent meal, pacing around the peaceful ponds and soaking up the zen of the Japanese Tea Garden. Come spring, the wildflower meadows bloom in anticipation of long summer afternoons as staff pick ripe fruit in the orchard beyond.
A day in The Raymond Blanc Cookery School is the ultimate activity for any gastronome. From half-day introductions to residential programmes, dinner party masterclasses to children’s courses, each cookery class has been designed by Raymond to showcase dishes that inspired him to become the acclaimed chef he is today. Alternatively, learn the secret to keeping an immaculate garden and growing for the plate at The Raymond Gardening School.
To be in with a chance of winning this prize, answer the question below and enter your details.
Question: What year did Le Manoir aux Quat’Saisons open?