Le Manoir aux Quat’Saisons appoints Arnaud Donckele as Culinary Director

Le Manoir aux Quat’Saisons, A Belmond Hotel, has announced the appointment of French chef Arnaud Donckele as Culinary Director.

An alchemist of flavours, Donckele brings his culinary artistry to the UK for the first time, having led 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.

At the heart of his philosophy lies a poetic approach to cuisine that honours the land, celebrates the seasons and reveals the depth of every ingredient. His use of layering techniques and ingredients to create complex sauces, which define the basis of his dishes, and his reverence for terroir, have been particularly pivotal.

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

Le Manoir’s next chapter will see the introduction of new culinary concepts across the estate. Each experience will reflect Donckele’s commitment to nature, craftsmanship and storytelling through food. Guests can expect a renewed expression of Le Manoir’s heritage, featuring bold creativity and a deep connection to the Oxfordshire landscape.

The redevelopment reflects Belmond’s continued dedication to preserving cultural icons while infusing them with new life. This project joins a series of transformations across the Belmond portfolio, including Villa San Michele in Florence, Splendido in Portofino and Maroma in Riviera Maya.

“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,” says 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.”

“Arnaud is an artist, an alchemist, and a deeply thoughtful chef whose values align perfectly with the spirit of Le Manoir,” notes Blanc. “I could not imagine a more fitting person to continue this journey.”