Le Manoir aux Quat' Saisons

French born chef Raymond Blanc helped transform dining out in Britain when he opened this luxurious shrine to fine cuisine in 1984 and it remains one of the country's leading establishments. The commitment to fresh produce extends to a two acre garden that supplies many of the herbs and vegetables used in the kitchen. They appear in a risotto of spring vegetables and herbs with grilled Sicilian tomatoes on the set lunch menu, a relatively affordable way of experiencing the Manoir. For the full effect you'll need to go all out on dinner in the glamorous conservatory dining room and order the Menu Découverte that includes dishes like roasted 'Anjou' squab and celeriac choucroute with juniper sauce.

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Places to Stay & Visit in or near Great Milton

Places to Stay & Visit in Oxfordshire

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