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We hope you are all well during this difficult time that we are experiencing. We are thinking of you all, miss you very much and hope that you are all safe. It’s been a week since we closed our doors to our lovely guests for the time being and today marks what would have been the launch of our new spring menu. We are disappointed to not be able to share with you just yet a menu that is packed… read more
During these strange and challenging times, we wanted to take the time to tell you about some of the wonderful people that are part of the BB family. First up is our Executive Chef, Clive Fretwell… Yorkshire born and bred, Clive has always been a passionate cook, having cooked his first full Sunday roast with all the trimmings at the age of five. It was only when he realised that he didn’t know how to make Yorkshire puddings that he… read more
Dear Guests, It is with great sadness that we let you know we are now closed until further notice. Taking the advice from the government and the wellbeing of our guests and our teams into consideration, we feel it is our only option at this moment in time. Apologies to all of you who had bookings with us, especially those looking forward to celebrating Mother’s Day at one of our brasseries. We will miss you and your families a great… read more
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
