Food is quite simply the greatest creation in the world, frankly because if it didn’t exist, neither would we. But food is much more than that, it brings a variation of emotions, for some, a certain dish or flavour can be sentimental, to others it can create new memories, it can be shared in loss and love. For the OBE award winner and Michelin Star restaurant owner Raymond Blanc, being able to cook a meal and have people share these feelings over a passionately created dish was his dream and he made it come true.

The Belmond Le Manoir aux Quat’Saisons is the Michelin star restaurant and hotel in Oxfordshire, England founded by one of the most famous chefs in the world, Raymond Blanc. He designed and converted a broken-down manor house into the pristine building it is today, that is surrounded by inspirational gardens to be savored.

At The Belmond Le Manoir aux Quat’Saisons individuals can attended Blanc’s cookery school, where they are able to experience cooking in the renowned Belmond house that is famous for upholding it’s two Michelin stars for more than 30 years. The Cookery School is an opportunity to experience, learn and create some exceptional dishes and lasting memories. There is a large variety of courses fit for all levels of cooking.

Raymond Blanc is a self-taught French Chef who moved to Oxfordshire to peruse his dream. Not only did Blanc manage to achieve this, he became a global household name. In 1983 he bought The Belmond Le Manoir aux Quat’Saisons after seeing it being advertised in a local magazine. The manor house was needing serious attention so with the assistance of friends and family they converted it into the magnificent building it is today, with over 30 bedrooms in the hotel, the Michelin star restaurant and the surrounding grounds.

Le Petit Blanc Brasserie was the next venture that Raymond Blanc decided to establish in 1996. They were a small chain of restaurants inspired by his French roots and devotion of creating dishes made with seasonal produce. In 2006 the chain of restaurants was retitled to what it is now more famously known as The Brasserie Blanc, which are spread across England.In 1991 after years of success at The Belmond Le Manoir aux Quat’Saisons Blanc decided to share some of his Michelin knowledge and love for cooking by starting ‘The Raymond Blanc Cookery School’.

There are a variety of cookery classes to choose from such as, patisseries, shellfish, there is even a course dedicated to the dishes Raymond Blanc’s mother used to make and many many more. The course themes are season dependent as Blanc is a strong believer in sustainable cooking, as most of the organic produce is sourced from the kitchen gardens, quince to spears of fresh asparagus.

Each of the cookery classes includes tuition by a professional chef, each individual will receive a certificate of completion, the full day course has the added experience of lunch in the cookery school. The class will be taught by many renowned chefs, one of these being Mark Peregrine who Raymond Blanc assigned as the Head Tutor, prior to teaching at the Cookery School he taught in London at The Cordon Bleu for over 30 years. Therefore, students are in incredibly safe hands with Mark Penegrine.

The country house is worth a visit in itself, the lavender that sways either side of the pathway releasing its delicate scent to passers-by guides visitors towards the entrance. The Belmond Le Manoir aux Quat’Saisons’ continues to serve delicate and detailed dishes in the restaurant. Visitors that want to experience dining in the acclaimed restaurant can sample many delights such as Langoustine tortellini with ginger and scallop and wild mushrooms with truffle risotto to name but a few on the lunch menu. There is also a 7-course dinner menu which features monkfish, mussels, venison and an abundance of home grown and organic fruit and vegetables.

The connection between the garden and restaurant is a joy to behold, being able to witness first-hand the process from garden to plate is a luxury itself. The grounds are made up of separate gardens, eleven of them to be exact which include the Japanese Tea Garden and the Mushroom Valley. Each of them features outstanding greenery but the most spectacular of them all is the kitchen gardens, it is full of home-grown organic produce which is used both in the restaurant and in the cookery class.

Raymond Blanc’s enthusiasm for sharing his knowledge and love of creating a beautiful environment for educating each and everybody is as fresh as his produce. From a tantalizing walk through the gardens into the truly capable hands of Mark Penegrine to the array of dining to please each and every pallet. This is certainly an experience not to be missed.