Aerial imagery has revealed significant alterations underway at Le Manoir aux Quat’Saisons in Oxfordshire as a major restoration project proceeds at the celebrated establishment.
The venue, which was founded by renowned chef Raymond Blanc in 1984, has been under Belmond ownership and has long been considered among Britain’s most treasured dining destinations.
Throughout its 40-year operational history, the property has maintained its dual Michelin star status continuously, a distinction extending through 2025 and representing 41 consecutive years of recognition.
Operations have currently ceased following closure on New Year’s Day, which fell on Thursday, January 1, 2026, with the premises shut for an 18-month period of extensive improvements and structural work.
As a consequence of this temporary shutdown, the establishment has seen both of its Michelin stars removed for the first time across its 42-year lifespan.
This development leaves The Nut Tree Inn in Murcott, near Kidlington, as the sole Oxfordshire venue bearing Michelin recognition, having held a single star since 2008.
Drone footage captured on Saturday, August 22, has documented the progress of construction activities at the property.
Eight months into the closure, notable alterations have already materialised, with decorative sculptures cleared from the grounds, including the prominent artichoke figure that once stood in the car parking area.
With the renovation programme having reached approximately one-third completion, earth-moving equipment was also visible at the location during the weekend imaging.
The employee parking area appears to have been eliminated while additional sections of the grounds present a markedly altered appearance compared to their configuration earlier in the calendar year.
The establishment’s management anticipates reclaiming its two-star designation upon the hotel and dining facility’s revival in summer 2027.
During the interim period, former kitchen apparatus from the beloved venue was offered through public sale earlier in the year.
Numerous articles, encompassing baking sheets, timber planks, moulds, tableware, platters, metal domes, a food processor and supplementary equipment, remain available for purchase.
The collection has been consigned to MST Auctioneers, a company established 35 years ago and located in Honiton, East Devon, with a collective value in the hundreds of pounds.
The venue now intends to preserve its existing pair of Michelin stars while pursuing the award of a third, with both the physical upgrades and the recent appointment of a new Culinary Director forming key components of this ambition.
Arnaud Donckele, who was appointed to the position, stated that bringing his culinary style to the United Kingdom for the initial time, at an establishment as enchanting and significant as Le Manoir aux Quat’Saisons, represented a profound privilege.
He noted that he had long held admiration for Raymond Blanc’s philosophy of reverence for nature and dedication to environmental responsibility.
He expressed anticipation for productive collaboration with the horticultural team, regional agricultural producers, and suppliers working the land and waterways to develop a culinary approach that showcases the splendour of the British outdoors.
He stated that, having been entrusted by Belmond, he felt excitement at the prospect of writing the subsequent chapter in the establishment’s distinguished narrative while carefully safeguarding its beloved character.
Celebrated for his mastery of flavour combinations, Mr Donckele is introducing his acclaimed cooking expertise to Britain for the first occasion.