Raymond Blanc

News

Cateys 2023: Raymond Blanc, Bill Toner and Clare Smyth win top accolades

04 July 2023 by

Esteemed chef and restaurateur Raymond Blanc and foodservice giant Bill Toner carried off the top gongs at the 2023 Cateys.

News

Heartwood Collection secures £100m for ‘ambitious’ growth plans

03 July 2023 by

Heartwood Collection has secured £100m of additional funding as it prepares to grow its portfolio to over 60 pubs and nearly 500 rooms by June 2027.

Raymond Blanc asks parents to see ‘extraordinary’ value of hospitality industry News

Raymond Blanc asks parents to see ‘extraordinary’ value of hospitality industry

23 November 2022 by

Chef Raymond Blanc has urged parents to see the “extraordinary” value that a career in hospitality[...]

Plans for spa, bistro and additional accommodation at Le Manoir Aux Quat’Saisons approved News

Plans for spa, bistro and additional accommodation at Le Manoir Aux Quat’Saisons approved

30 June 2022 by

A wellness spa, bistro, academy and additional guest accommodation are set to enhance Raymond Blanc’s Belmond[...]

Niall Kingston to step up as Le Manoir GM following departure of Eveline Noort News

Niall Kingston to step up as Le Manoir GM following departure of Eveline Noort

08 February 2022 by

Niall Kingston, currently hotel manager at Le Manoir aux Quat’Saisons in Great Milton, is to become[...]

Brasserie Bar Co acquired by Alchemy Partners News

Brasserie Bar Co acquired by Alchemy Partners

08 February 2022 by

Brasserie Bar Co, behind the Brasserie Blanc and the White Brasserie Co brands, has been acquired[...]

Book review: Simply Raymond: Recipes from Home, by Raymond Blanc Chef

Book review: Simply Raymond: Recipes from Home, by Raymond Blanc

27 May 2021

Raymond Blanc’s beaming smile adorned a cookery book for the very first time back in 1988 with the publication of Recipes from Le Manoir aux Quat’ Saisons. Thirty-three years later, Blanc is still smiling on the cover of his 13th[...]

Recipe of the week: Raymond Blanc's mussel and saffron risotto Recipes

Recipe of the week: Raymond Blanc's mussel and saffron risotto

27 May 2021

Mussels and saffron are united harmoniously in this classic risotto. There’s no need for that constant stirring. Instead, the rice is stirred towards the end of the cooking time to activate the starches – a trick you can use with[...]

Reviews: Giles Coren loves beef tartare at Sollip, while Grace Dent enjoys the ‘modern spin’ at Chuku's News

Reviews: Giles Coren loves beef tartare at Sollip, while Grace Dent enjoys the ‘modern spin’ at Chuku's

21 September 2020 by

The Times’ Giles Coren loves the spicy beef tartare at Sollip in Southwark, London

One-metre distancing guidelines could save businesses and jobs, operators say News

One-metre distancing guidelines could save businesses and jobs, operators say

27 May 2020 by

Leading operators including chef Raymond Blanc, Wagamama chief Andy Hornby and Hospitality Union’s Jonathan Downey have[...]

CH&Co launches initiative to improve food education in schools News

CH&Co launches initiative to improve food education in schools

02 March 2020 by

Contract caterer CH&Co has unveiled an initiative to challenge the role of food in schools and[...]

Service superstar: Karen Cross, 2019 Gold Service Scholar from Le Manoir on always challenging herself People

Service superstar: Karen Cross, 2019 Gold Service Scholar from Le Manoir on always challenging herself

05 February 2020 by

Karen Cross has worked her way up to an assistant restaurant manager role at one of[...]

Book review: The Lost Orchard by Raymond Blanc Chef

Book review: The Lost Orchard by Raymond Blanc

23 January 2020

Every project Raymond Blanc has been involved in during the 36 years he has spent turning Belmond Le Manoir aux Quat’Saisons into one of the UK’s leading hotel and restaurants has been imbued with creativity and passion.

Brasserie Bar Co hails ‘watershed year’ as losses slashed by £3m News

Brasserie Bar Co hails ‘watershed year’ as losses slashed by £3m

17 January 2020

Raymond Blanc's Brasserie Bar Co has described 2019 as “a watershed” year that saw it shift emphasis from casual dining to food-led pubs, cutting losses by more than £3m.

Jacobs Media is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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