Raymond Blanc’s Le Manoir aux Quat’Saisons in Oxfordshire will close temporarily this week as part of a significant renovation programme, with the restaurant and hotel expected to reopen in summer 2027.
The two Michelin-starred property, which has held its stars continuously for more than four decades, will begin its closure following New Year’s Day. While reports suggest around 150 roles may be affected, the business has not confirmed specific redundancy figures.
Founded by Raymond Blanc in 1984 and now part of the Belmond portfolio, Le Manoir remains one of the UK’s most influential culinary institutions. Its decision to pause operations reflects the scale of the planned investment rather than a loss of standing or relevance.
Why this matters for the industry ⤵️
Closures like this can easily be framed as negative headlines, but context matters. A long-term renovation of this magnitude signals reinvestment, future ambition and a commitment to maintaining standards at the very top end of hospitality.
For chefs and operators, Le Manoir’s legacy also serves as a reminder of what sustained excellence looks like: four decades of consistency, evolution and discipline in an industry where very few achieve that level of longevity.
Periods of transition are never easy, particularly for teams affected in the short term. But in this case, the story is less about decline and more about reset, renewal and long-term intent.
When Le Manoir returns, expectations will be high – and history suggests it will meet them.