Under the watchful gaze of Raymond Blanc and executive head chef Luke Selby, Le Manoir has been one of the best places to eat in the UK since it opened in 1983. Unabashedly luxurious and completely dedicated to the essence of hospitality, the beauty of its grounds and gardens is matched by the incredible food served in its dining rooms.

Given its accolades, visitors can expect food, service and surroundings of the very highest calibre. The restaurant is popular but retains an intimate air, with attentive staff and elegant, uncontroversial decor. Le Manoir is, as you might expect, situated in a grand and elegant country house in the middle of grounds busy with manicured vegetation. Herb gardens and wild mushroom valleys are open for exploration by visitors; jogging routes are suggested for guests. And from the conservatory dining room, fine views of the bucolic surroundings provide a backdrop to the dining experience.

A stay in the hotel provides the kind of levels of indulgence that have led Le Manoir to be described as more than a restaurant and a place to stay – it’s a little oasis of France in the heart of Oxfordshire.

Dining is fundamental to this. Raymond and Luke's cooking style follows the classic philosophy of bringing every single element of the ingredient to the fore, ensuring that the full flavour of whatever's on the dish is captured. The vast gardens provide the kitchen with unbeatable produce, encapsulating Raymond's love of ingredients and gardening in the most perfect way.

The 1,000 strong wine list – which, like the food menus, focuses on French provenance but with nods to the New World – is indicative of a restaurant that likes to keep ahead of the competition. It is little wonder Le Manoir has two Michelin stars, five AA rosettes and a clutch of other awards.