Raymond Blanc
Jonathan Parker explains how 1711 caters to thousands of racegoers at Ascot
The managing director of catering arm 1711 by Ascot talks about this year’s chef line-up, from Lisa Goodwin-Allen to Raymond Blanc, to Maria Mellor
Cateys 2023: Raymond Blanc, Bill Toner and Clare Smyth win top accolades
Esteemed chef and restaurateur Raymond Blanc and foodservice giant Bill Toner carried off the top gongs at the 2023 Cateys.
Luke Selby to take over as executive head chef at Le Manoir
Luke Selby has been appointed executive head chef at Belmond Le Manoir aux Quat'Saisons in Oxfordshire.
Raymond Blanc asks parents to see ‘extraordinary’ value of hospitality industry
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
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
Niall Kingston, currently hotel manager at Le Manoir aux Quat’Saisons in Great Milton, is to become[...]
Brasserie Bar Co acquired by Alchemy Partners
Brasserie Bar Co, behind the Brasserie Blanc and the White Brasserie Co brands, has been acquired by Alchemy Partners for an undisclosed sum. "
Raymond Blanc: 'We need to reinvent hospitality'
Raymond Blanc has spent lockdown considering how and why to reinvent Belmond Le Manoir aux Quat’Saisons, and he has found his mantras: keep it local, with both people and produce; kindness will save the industry; and overall, keep it simple.[...]
Book review: Simply Raymond: Recipes from Home, by Raymond Blanc
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
Mussels and saffron are united harmoniously in this classic risotto. There’s no need for that constant[...]
Reviews: Giles Coren loves beef tartare at Sollip, while Grace Dent enjoys the ‘modern spin’ at Chuku's
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
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
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
Karen Cross has worked her way up to an assistant restaurant manager role at one of the country’s most respected establishments, all while overcoming language barriers and winning the Gold Service Scholarship 2019. Katherine Price meets her "
Recipe of the week: tarte Maman Blanc
You know by now that, for me, Maman Blanc makes the best apple tart in the world.
Book review: The Lost Orchard by Raymond Blanc
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.
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