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Environmental Responsibility & Purchasing Policies

“I passionately believe that it is up to each of us, be it consumer, chef or hotelier, to make a responsible choice. By working with like-minded key organisations, we will ensure that we place ethical responsibility, knowledge and education in the mind of each member of our team. Our aim is to reconnect gastronomy with all the aspects of our food production; be it soil, ecosystems, sustainability, our own farming land and producers. Every choice we make must be responsible, so we can create a sustainable food chain.”



Le Manoir aux Quat’Saisons is committed to improving its environmental impact on the local and global community through its ethical and sustainable policies. By engaging locally, nationally and internationally with people, we aim to create a more responsible society. We encourage our staff, suppliers and guests to help us achieve more and create a better future.


Community & Charity
We work closely with our chosen charities and local schools and encourage staff to get involved in education initiatives, mostly by volunteering in careers-based activities.

Purchasing Policies
“We choose our suppliers carefully and visit producers whenever possible. This means we are satisfied that acceptable standards of stocking densities, medication and feed are met (allowing us to assure our guests’ safety). We rely on reputable assurance schemes and government-regulated standards. We take pride in these high standards and our guests should expect nothing less.”

Fish
Raymond Blanc and Le Manoir were among the first to use MSC (Marine Stewardship Council) suppliers and have been doing so for many years.
  • To aim for all our suppliers to be accountable and responsible
  • To not utilise fish during their spawning season
  • To ensure we know the minimum size for all species we use
  • To use fish caught by sustainable, ethical methods for each species, as advised by MSC (ie, line caught, hand dived, etc)
  • When sustainable fisheries are unavailable, we will use fish from the best quality, organically farmed fisheries
  • For more information download our Menu Specifications 
Dairy
  • Our eggs must be free-range or organic
  • 30% of our cheese is from British artisan producers and the remainder of all our cheese comes from within Europe
  • Specification data sheets are kept for all produce
  • We ensure all suppliers/produce fall/s under at least one of our chosen assurance schemes
  • We carry out periodical tasting sessions on all produce to include local, recommended, past, present and new suppliers to find the best quality product
Vegetables
  • To respect the rules of seasonality
  • To use as much Le Manoir organic garden produce as possible
  • To supplement with produce from local farms and growers as much as possible
  • To endeavour not to use any genetically modified (GM) produce
  • To use organic where possible—if not we use a quality assurance scheme such as LEAF
  • To carry out periodical tasting sessions on all produce
  • To use our experience and knowledge so we can choose food which is traceable, ethical and from a sustainable source. Specification sheets must be kept on all produce
Meat
  • All meat products must be free-range as a minimum standard and organic as the norm
  • Specification data sheets to be kept for all produce
  • To ensure all suppliers/produce falls under at least one of our chosen assurance schemes
  • To carry out periodical tasting sessions on all produce
  • Game suppliers to have current licenses and periodic audits by law 
  • To source as much as possible from farms and producers local to Le Manoir
View a list of our preferred Suppliers.


Culture & Communication - Custodians of Responsible Luxury
Le Manoir has a committed eco-brigade (Custodians of Responsible Luxury). The brigade is made up of employees with a passion for all things green. There are 17 internal members and one honouree guest, and all departments are involved. The brigade meets monthly and minutes are written, recorded and distributed to all employees. 
Initiatives
  • Can crushing scheme  
  • Fat waste recycling
  • Soap bag initiative  
  • Using Belu water as our primary supplier 
  • Eco information booklet for guests  
  • Introducing a new IPTV system, which helps cut down on the printing of in-house brochures
Visit our awards section for a list of our latest Green Awards.

 

Features & Offers

Calendar of Events

Calendar of Events

Champagne dinners, audiences with famous personalities—there’s something for everyone at Le Manoir. More »
Cookery Courses

Cookery Courses

Learn the art of superb, nutritious cuisine at the world-renowned Raymond Blanc Cookery School. More »
Midweek Break

Midweek Break

Enjoy an evening of indulgence with dinner and an overnight stay at Le Manoir. More »