Sustainable hospitality: Le Manoir aux Quat’Saisons, A Belmond Hotel

We caught up with our amazing customer Le Manoir aux Quat’Saisons to lift the lid on sustainability.

From reducing waste, supporting biodiversity to cultivating garden-to-plate menus and optimising energy consumption. Sustainability is quite literally baked into the Le Manoir experience - from the moment you step through the doors, to the afterglow of an unforgettable stay.

By making a conscious decision to put sustainability at the heart of everything they do, Le Manoir is a powerful testament to how any business can take climate action and thrive from it both ethically and financially. So join us on this captivating journey and discover how Le Manoir aux Quat’Saisons is leading the way towards a sustainable future.

Watch our series of 5 short films to hear world renowned Chef Raymond Blanc OBE and Zellar founder and CEO Gary Styles, discuss their journeys and mutually held passion for sustainability.

Our short films also document how Zellar has been instrumental in helping Le Manoir to plan, track and share its sustainability programme. It's a powerful testament to how organisations can thrive by placing the environment at the heart of everything they do. From garden-to-plate-to-pillow.

It's little wonder Le Manoir has established itself as a multi-award-winning, sustainability exemplar within the hospitality sector.

We hope you enjoy watching.

Chef Raymond Blanc OBE, a pioneer in sustainable gastronomy, shares his insights on the importance of aligning culinary excellence with environmental responsibility at Le Manoir aux Quat’Saisons.