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Luke Selby BTP 40 YEARS FULL VIDEO

Behind the Pass with Luke Selby – Part 1: Modernising the Classics at Le Manoir

We travel to Raymond Blanc's legendary two-Michelin-starred restaurant Le Manoir Aux Quat'Saisons to meet executive chef Luke Selby. In this episode of Behind the Pass, Luke explains how, in honour of the restaurant's forty year anniversary, he's been working closely with chef Raymond to modernise and reinvent dishes that first were conceptualised for the menu back in the eighties. A classic scallop dish is a given an Asian spin by Luke, whilst liquid nitrogen is at the ready for a memorable plate of venison.

Gold knife

Related recipes and features

‘Like coming home’: a new chapter at Le Manoir

Learn more about Luke's journey back to the kitchen at Le Manoir aux Quat'Saisons and how him and Raymond Blanc work together to constantly ensure the menu is as good as it possibly can be. 

Michelin Star Recipes

Inspired by the style of food being created by Luke at Le Manoir? Why not try some Michelin star cooking of your own and tackle some of the more complex recipes on Great British Chefs.

Gold knife

About Behind the Pass

Behind the Pass is a brand-new bi-monthly video series from Great British Chefs. Every month over the course of two episodes, we'll be taking you behind the scenes of some of the most celebrated and exciting restaurants in the country, as their masterful chefs provide a glimpse into the secrets of their kitchens. From innovative techniques and next-level sustainable practices to never-seen-before ingredients and flavour enhancers, prepare to be wowed by the work that goes on behind the scenes in the UK's best restaurants.

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