French chef Raymond Blanc opened Le Manoir aux Quat’ Saisons, now a Belmond Hotel, in Oxfordshire in 1984. Four decades later, its manicured gardens and cosseting rooms are as alluring as ever. Some things do change, however; Roux Scholar Luke Selby, who actually started at Le Manoir as a commis, returned in 2023 as executive chef, replacing longtime chef Gary Jones. The multi-course menus are guided by the seasons, with much produce coming from the kitchen garden. Wine-wise, an exceptional by-the-glass range and outstanding Jura wines.