As one of the coldest months of the year, it can be hard to be good in February, but we are taking the worry off your plate this month with a set menu full of delicious, wholesome dishes made with love by our wonderful chefs. Join us chez nous to try our silky smooth roast parsnip soup with a drizzle of honey and lemon dressing for added depth of flavour or our grilled goat’s cheese which is accompanied by roast… read more
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Earlier this week, we had the pleasure of filming Raymond Blanc in the luscious grounds that surround his renowned two Michelin star restaurant – Belmond Le Manoir aux Quat’Saisons in Oxfordshire. We were welcomed by the team who walked us through the wonderful gardens and grounds of the hotel. Their kitchen relies heavily on the fresh produce grown on site: fruit, vegetables, herbs – everything you could possibly imagine and all perfectly tended by the dedicated garden team. All the… read more
Warming, flavoursome and filling dishes are at the heart of our new set menu which you can enjoy in one of our gorgeous brasseries as the days get shorter and cooler. Roast celeriac soup with a wonderfully smoky paprika dressing and red pepper dressing is a delicious way to start your meal. Follow it with our pan-fried sea bream with bouillabaisse sauce and olive oil mash to transport you to the warmer climes of the Med. Our fabulously zingy baked… read more
Last night saw our very own Executive Chef Clive Fretwell helping to celebrate 35 years of Belmond Le Manoir aux Quat’Saisons. Clive was a contributor to the delectable seven-course menu created by Raymond Blanc’s most talented protégés. Last night Clive was in excellent company with the likes of Michael Caines, Ollie Dabbous, Robin Gill, Agnar Sverisson, Gary Jones and Benoit Blin all collaborating for this very special event. Clive is our Executive Chef at Brasserie Bar Co and works closely… read more
We are excited to launch our new autumn a la carte menu. A colourful collaboration between Raymond, Clive (our Exec Chef) and our head chef team who have brought the bounty of the season to our brasseries. Look out for native wild mushrooms in the new fricassee, British pheasant, Barbary duck and smoked pork as well as a traditional Valencian paella based on area chef Ismael’s family recipe – served in a skillet with red mullet fillet and king prawns…. read more
Our October set menu is all about robust autumn flavours. Earthy wild mushrooms are paired with haricot beans and smoked Ancho chilli oil for a hearty soup. For a lighter bite our crisp and flavoursome pear and Jervaulx blue cheese salad hits the spot. Spice up your main course with lamb brochettes with Moroccan vegetables and cous cous whilst our vegan pumpkin risotto with sweet potato wedges is autumn on a plate. To round off your meal steamed treacle pudding… read more