"The good does not interest us. The sublime does." - Raymond Blanc

Born in Besançon, France in 1949, Raymond Blanc is acknowledged as one of the finest chefs in the world. His exquisite cooking has received tributes from every national and international guide to culinary excellence. 

Raymond arrived in England in 1972 to work as a waiter at the Rose Revived Restaurant near Witney. When the chef became ill, he took over and two years later, the restaurant gained entry into the Michelin Guide.

At the age of 28, Raymond Blanc opened his first restaurant which, 'Les Quat' Saisons' in Summertown, Oxford. After just one year, the restaurant was named Egon Ronay Restaurant of the Year and a host of other accolades including Michelin Stars and Pestle & Mortar awards followed. 

It was in 1984, however, that he fulfilled a personal vision, creating an hotel and restaurant in harmony when he opened Le Manoir aux Quat' Saisons in Great Milton, Oxford. Le Manoir is the only country house hotel in the UK which has achieved two Michelin Stars for a total of 19 years. "His house is as beautiful as a tale of Lewis Carroll" commented Gilles Pudlowski.

In 1991, Raymond Blanc established The Raymond Blanc Cookery School, welcoming both enthusiastic amateurs and professional cooks to the kitchen.  The school provides the opportunity to develop their skills whilst learning some of Raymond Blanc's kitchen secrets.

In 1996, Raymond Blanc opened his first Le Petit Blanc brasserie in Oxford. His aim was to be the best within the brasserie scene in England - serving good quality, freshly prepared food at a price that was accessible and represented excellent value.

Another three brasseries were opened in the subsequent years and achieved the perfection which RB had set out to achieve by becoming the only brasseries in the United Kingdom to achieve the Michelin Bib Gourmand.

Over the past few years, RB has written a selection of best sellers, including 'Cooking For Friends', 'A Blanc Christmas', the Sunday Times bestseller 'Recipes from Le Manoir aux Quat' Saisons', 'Blanc Vite' and his most recent book, 'Foolproof French Cookery'.

In 1998 Raymond Blanc worked alongside top interior designer Emily Todhunter to complete a major development project at Le Manoir. Together, their visions and creativity prepared the 15th Century Manor for the demands and expectations of the new Millennium.

Sir Terence Conran commented that "Raymond Blanc has transformed his Manoir aux Quat' Saisons into a hymn of contemporary style. Gone are the heavy chintzes, billowing swags and over-gilded ornamentation and in their place is light and comfortable modernity".

Raymond Blanc comments "as well as refurbishing seven bedrooms we spent £300,000 updating the kitchens with new ranges and our ultimate goal is to achieve a third Michelin star. It is through the dedication and commitment of the whole team at Le Manoir that we strive to meet the guests' demands in every way. We aim to touch excellence in all we do here, whoever we are and whatever our role".