‘I’m a lucky man’: Raymond Blanc reflects as Le Manoir closes for major redevelopment

“Over the years, we have been able to create something beautiful with a fantastic team and pass it on to someone who is going to make it even better. This starts with Niall who has been with me for seven years. He’s an outstanding leader and people person and he loves gardens.”

Le Manoir staff departures

Around 40 key personnel will remain at Le Manoir after it closes in January, ahead of an 18-month redevelopment which is expected to herald major changes at the 32-bedroom hotel.

The business has grown considerably since Blanc served the first guests in 1984 and awarded two Michelin stars just months after opening. He has overseen the continued development of the celebrated kitchen garden along with the expansion of the hotel business and its cookery and gardening schools. The new project is expected to herald further changes to the gardens and orchard, along with major improvements to the hotel and restaurant.

As the business closes to facilitate those changes one area of disappointment for Blanc has been not being able to redeploy staff in other Belmond properties due to the restrictions imposed by Brexit, though he says that he is now more comfortable that the business has done all it can to help them.

“Belmond in Europe would love to welcome some of our colleagues, but because of Brexit, our options have been limited. That said, many of our colleagues have found jobs as each employee is highly skilled. Now, I feel much more comfortable than I did at the beginning of this process.

“I know that Le Manoir will be in the best possible hands and we are working hard to support those who will not stay with us,” he adds. “We have a reputation for caring for each of our team members. Everyone is being looked after.

“We took our time with this process and met everyone multiple times to truly find solutions. And most of the time we have. They are all talented people and there’s a huge interest in their skills.”

One notable departure is that of executive chef Luke Selby who, along with his brothers Nathaniel and Theodore will join Palé Hall in North Wales next month. Selby will be chef partner at the five-AA-red-star property taking on a broader position in the business, overseeing the entire guest experience with a focus on elevating the hospitality . He will also take other members of Le Manoir’s kitchen, front of house and restaurant teams with him, with Blanc’s blessing.

“Luke worked with us previously for six years from young commis to senior sous chef,” Blanc explains. “We chose him to return three years ago, along with his brothers Nathaniel and Theodore, who are also true craftsmen, because of their talent, hard work ethic and knowledge of managing a brigade.

“He also understood my values and the garden gastronomy ethos – as well as my desire to touch the heart of simplicity.  Resulting in exciting modern food and the kitchen working four days a week with three days off. I thank him for the way he embraced my philosophy.  Luke is one of the most gifted chefs and no doubt I am sure he will go on to delivery culinary excellence at Palé Hall.”

Blanc adds that the closure of Le Manoir came at a good time for Selby to consider other opportunities to advance his career further.

“It was time for him to move on and we were all in agreement with the next step,” he says. “He is going to Palé Hall as a partner and a director on the board. I feel so proud for him. For me, that’s what it’s all about.”

Chef alumni of Le Manoir

Of course, Selby is one of a long list of chefs that have passed through Le Manoir’s kitchen. The list of alumni is as impressive as it is long, including the likes of Ollie Dabbous, Michael Caines, Heston Blumenthal, Marco Pierre White, Agnar Sverrisson and Paul Heathcote.

Many have pursued their careers with the support of Blanc, who takes great personal pride in his continued involvement in their careers.

“When someone has been so loyal to you, you want to give back. That’s normal,” Blanc says. “The greatest moment for any mentor or teacher is that it enriches me too. By teaching I learn more. Then you empower someone who has the duty to pass it on to someone else.”

He adds that most people who have passed through Le Manoir have embraced its values of responsible luxury deep rooted in sustainability and absolute care for produce.

It is a legacy that is unmatched in UK hospitality. And though Blanc will be taking a step back from day-to-day operations, he will still be involved in the business. He will also go on to continue his involvement with Brasserie Blanc as chef patron which next year celebrates its 30th anniversary.

“Belmond and LVMH the owners have a deep respect for what we have created here at Le Manoir,” he says.

“On both the F&B and hotel side, I know that Niall will continue to run the business. He has learnt so much through this process and has become even stronger manager. He will continue to be a custodian of Le Manoir and further embrace the spirit of Le Manoir.

“What person is lucky enough when you’ve created something truly beautiful to be able to pass it on to someone with caring hands who will make it even more beautiful? I’m a lucky man.”