Le Manoir aux Quat’Saisons, the world-renowned restaurant and hotel in Great Milton, is preparing for one of the most significant transitions in its 40-year history.
The Belmond-owned property, founded by Raymond Blanc OBE in 1984, will temporarily close its doors in January 2026 for a landmark redevelopment, with plans to reopen in summer 2027. During the 18-month closure, around 150 staff roles are expected to be cut, according to sources.
Read more: Le Manoir aux Quat’Saisons announces landmark redevelopment and temporary closure
Among the most notable departures is executive head chef Luke Selby, who has announced he will leave the two Michelin-starred kitchen after leading it for nearly three years. Selby, 34, returned to Le Manoir in 2022 with his brothers Theo and Nathaniel, having begun his culinary career at the Oxfordshire institution.
Confirming his exit on Instagram, Selby described his time back at Le Manoir as “one of the greatest honours” of his career.
“Chef Raymond Blanc has been a mentor, an inspiration, and a true friend – and I couldn’t be prouder to have led such an incredible team. As this chapter closes, a new one for me and my brothers begins. I can’t wait to share what’s next. Watch this space.”
Raymond Blanc, who has steered Le Manoir to 41 consecutive years of Michelin recognition, including the 2025 guide, has also decided to step back from the day-to-day running of the restaurant. He will, however, remain closely tied to its legacy as Founder and Lifetime Ambassador.
In a statement posted to his official account on X, Blanc reflected on the closure and the new chapter ahead:
“For over four decades, Le Manoir has been more than just a hotel; it’s been the canvas of my life’s work. Every detail embodies my vision; creating a sanctuary where dreams become reality, thanks to the dedication of an extraordinary team. As I move into the role of Founder and Lifetime Ambassador, my heart is full of gratitude and pride for all that we have achieved.”
He described the redevelopment not merely as a refurbishment but as “a reinvestment in excellence and sustainability for a future for Le Manoir to thrive for another 40 years.”
Acknowledging the emotional weight of the temporary closure, Blanc said it was “a necessary pause, so that we can offer something even more meaningful and beautiful upon our reopening. Le Manoir has and always will evolve with love and purpose.”
Looking ahead, he expressed optimism: “I am truly excited for what lies ahead and preparing the new Manoir to welcome you again.” He also thanked supporters, noting that he, general manager Niall Kingston, and the team were “grateful for having supported us for so long and for being part of our incredible journey.”
Le Manoir has long been celebrated for its garden-led gastronomy, exquisite hospitality, and role as a training ground for some of the industry’s leading chefs. The closure and ensuing leadership changes mark a turning point not just for the Oxfordshire landmark, but for the wider British dining scene.
