Twelve months have passed since confirmation emerged that a celebrated culinary establishment in Oxfordshire would suspend operations, with approximately 150 positions understood to have been eliminated as a result.
Last September brought the announcement that the Belmond property would temporarily cease trading for an eighteen-month period.
The shutdown began the following January, with the venue undergoing extensive refurbishment ahead of a planned reopening in summer 2027.
Raymond Blanc established the establishment in the rural area near Great Milton village four decades ago in 1984.
Internationally recognised as a training ground for kitchen professionals, the venue has served as the foundation for numerous distinguished cooks, among them Marco Pierre White and Paul Liebrandt.
Throughout its forty-year history, the restaurant has maintained its two Michelin stars, with this rating confirmed for 2025, marking forty-one consecutive years at that level.
However, the closure has placed this achievement in limbo, alongside the reported loss of around 150 positions, with staffing reductions occurring following the announcement.
Blanc has also chosen to withdraw from day-to-day involvement at the site after forty years, accepting the position of lifetime ambassador instead.
An announcement issued via the chef’s official social media account stated that for more than four decades, the establishment had represented far more than accommodation, describing it as the embodiment of a life’s work.
It noted that every element reflected the founder’s vision, establishing a retreat where aspirations became reality, made possible through the commitment of an exceptional team.
The statement indicated that as the founder transitioned to the role of lifetime ambassador, feelings of gratitude and pride accompanied reflections on accomplishments.
The announcement explained that to address future requirements whilst preserving core principles, the venue would undertake significant redevelopment.
According to the statement, this extended beyond simple refurbishment, constituting an investment in excellence and environmental responsibility to ensure continued success for another forty years.
The temporary closure, whilst emotionally difficult, was described as essential to enable the delivery of something more significant and refined upon reopening.
A gathering convened last September formally apprised employees of the proposals and indicated that job losses would result.
Belmond declined to specify the precise redundancy figure, though a source with knowledge of the situation indicated to this publication that the total stood at approximately 150.
A representative for the venue stated that the property would undergo significant redevelopment throughout 2026.
The spokesperson indicated this represented investment demonstrating Belmond’s dedication to preserving and strengthening the Oxfordshire establishment’s worldwide standing for luxury hospitality, service standards and fine dining.
The spokesperson confirmed the venue would begin its transformation in January 2026 with a planned reopening during summer 2027.
The temporary closure would unfortunately result in some staff positions being impacted and would necessitate redundancies during the construction phase.
The spokesperson added that as an employer committed to valuing staff enthusiasm, dedication and welfare, Belmond would collaborate directly with affected individuals to offer assistance and direction throughout the transition.