Le Manoir aux Quat’Saisons, A Belmond Hotel, Oxfordshire proudly announces the appointment of visionary French chef Arnaud Donckele as its new Culinary Director, ushering in a bold new chapter at one of Britain’s most iconic gastronomic destinations. 

INTRODUCING ARNAUD DONCKELE  

An alchemist of flavours, Donckele brings his acclaimed culinary artistry to the United Kingdom for the first time. He currently leads two of France’s most decorated restaurants: La Vague d’Or in Saint-Tropez and Plénitude at Cheval Blanc Paris, both awarded three Michelin stars and esteemed for their excellence. 

At the heart of Donckele’s philosophy lies a poetic, expressive approach to cuisine – one that honours the land, celebrates the seasons, and reveals the soul of every ingredient. His visionary use of layering techniques and ingredients to create complex sauces which define the basis of his dishes and his reverence for terroir has redefined contemporary French gastronomy.  

Now, he brings his vision to Le Manoir, a property long synonymous with sustainability and culinary innovation through its garden-to-table ethos. In close collaboration with the estate’s extensive gardens, Donckele will craft a cuisine that is deeply rooted in British soil while retaining the signature elegance of French tradition.   

“To bring my cuisine to the UK for the first time, at a place as magical and meaningful as Le Manoir aux Quat’Saisons, is a profound honour.” said Donckele. “I have long admired Raymond Blanc’s ethos of respect for nature and commitment to sustainability. I look forward to working closely with the garden team, local farmers, and producers on land and water to create a cuisine that celebrates the beauty of the British countryside. Entrusted by Belmond, I am thrilled to craft the next chapter of Le Manoir’s illustrious story, all while meticulously preserving its cherished spirit.”  

Founder of Le Manoir, Raymond Blanc OBE and Chevalier de la Légion d’Honneur, is proud to pass on the reins to Arnaud Donckele, “Arnaud is an artist, an alchemist, and a deeply thoughtful chef whose values align perfectly with the spirit of Le Manoir. I could not imagine a more fitting person to continue this journey.” 

EVOLVING THE EXCEPTIONAL  

Le Manoir’s transformative next chapter will see the introduction of new culinary concepts across the estate. Each experience will reflect Donckele’s commitment to nature, craftsmanship, and emotional storytelling through food. Guests can expect a renewed expression of Le Manoir’s heritage – featuring bold creativity, immersive artistry, and a deep connection to the Oxfordshire landscape.  Under the culinary direction of Arnaud Donckele, Le Manoir enters an exciting new era; where British terroir meets French artistry in the most elegant of unions.  

Raymond Blanc: A lifetime ambassador

For many people, Le Manoir and Raymond Blanc have been inseparable for more than 40 years. Raymond will remain an important presence, with his new position as lifetime ambassador allowing him to concentrate on the areas he enjoys most, including the gardens, charitable activities and protecting the spirit of Le Manoir.

Raymond will no longer lead the kitchen or be responsible for the food and beverage operation, with that responsibility now resting with Arnaud. However, the relationship between the two chefs is exceptionally close. They speak regularly, discussing dishes, ideas and the principles that have made Le Manoir special. Raymond also remains an invaluable source of knowledge for the wider team, with his understanding of the property’s history and character helping to guide the redevelopment.

The intention is to honour Raymond’s extraordinary contribution while allowing the next generation to establish its own identity. The ambition is for Le Manoir to become an icon in its own right, rather than being defined exclusively by one individual.