Zellar visited Le Manoir to interview and film Chef Patron, Raymond Blanc and the hotel’s sustainability champions about how Zellar is helping to support its net zero ambitions. We discussed how Le Manoir is creating a garden to plate experience, using seasonal ingredients, engaging guests in gardening classes and creating a closed loop composting system to ensure kitchen and garden work in unison.

Our film, set in the glorious surroundings of the hotel gardens in Oxfordshire, brings this amazing story to life. We can’t wait to share their sustainability blueprint and inspire others in the hospitality sector and beyond to start their journey.  

Meanwhile check out Le Manoir aux Quat’Saisons Zellar profile, to read all about their sustainability journey.