Raymond Blanc, Chef Patron of Le Manoir aux Quat' Saisons, was recently presented with an honorary OBE (Officer of the British Empire) in recognition of his services to the British food industry.
Raymond Blanc is totally self-taught. He started his career in England as a waiter and is today one of the country's most respected chefs. Born in Besancon, the capital of the Franche Comte region in eastern France, between Burgundy and the Jura mountains, Raymond was inspired by the local terroir, and most of all by his mother, the formidable Maman Blanc who used fresh, local and seasonal produce to produce meals for her family full of goodness and full of love.
In 1977 Raymond and his wife Jenny opened their first restaurant in Oxford by putting together all their savings. The restaurant, called Les Quat' Saisons was an overnight success. It was in 1984, however, that he fulfilled a personal vision, creating an hotel and restaurant in harmony when he opened Le Manoir aux Quat' Saisons in Great Milton, Oxfordshire.
The UK Culture Secretary, Andy Burnham, said, “I am delighted to present Raymond Blanc with this honorary OBE. His restaurant and country house hotel are by-words for excellence and quality. Raymond has done an outstanding job in promoting culinary excellence not only to the British public, but for Britain itself, and has helped to raise awareness of the importance of healthy, nutritious food. By basing his superb restaurant and hotel in Oxford, Raymond has helped to build the reputation that this country as a whole has as a place for fantastic food, with not only the most diverse varieties, but the best quality food in the world.”
Raymond Blanc replied, “I am both proud and delighted to be awarded this honour by Her Majesty the Queen for my contributions to the food industry in Britain. Being French, I have an almost innate love of the best cuisine and produce. I am thrilled that building my successful career in cooking has grown alongside building an awareness and appreciation of good food, healthy dishes and quality produce for British palates. I am proud to have my contribution to the British food industry recognized in such a privileged way and I look forward to contributing so much more in the future. ”
Click her to visit Le Manoir aux Quat' Saisons website.
October 2008
