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INTERVIEW
Luke Selby’s culinary journey began in the kitchens of his childhood, where foraging and cooking with his family in West Sussex sparked a lifelong passion. Entirely self-taught, Luke’s talent quickly caught the eye of top chefs, leading him from local competitions to a six-year tenure at Le Manoir aux Quat’Saisons under Raymond Blanc. After gaining experience in London’s top restaurants and a transformative stint in Japan, Luke returned to the UK, winning accolades and opening the Michelin-starred Evelyn’s Table with his brothers. Now, as Executive Head Chef at Le Manoir, Luke merges his roots with a global perspective, bringing fresh energy to this iconic institution.
1) How have your cultural background and experiences shaped your approach to cooking?
I was born to a Filipino mother and English father, and we grew up foraging and fishing in the South Downs near my childhood home. Because of these experiences growing up, nature and seasonality have always encouraged me to keep that connection to the land when cooking.
My time in Japan has definitely had a huge impact on me, in terms of quality of produce, the hypomicro seasonality, techniques and fish prep. The ethos of simplicity and drawing out natural flavours from ingredients really pushes me completely out of my comfort zone.
2) What is the philosophy of Le Manoir aux Quat'Saisons’ cuisine?
I’d probably say it’s all ingredient-driven and led, with a focus on flavour and simplicity. The gardens and Raymond’s original garden gastronomy are a huge part of Le Manoir’s philosophy.
3) What drew you to Oxford, and Le Manoir aux Quat'Saisons, a Belmond Hotel?
Funnily enough, it was Le Manoir that drew me to Oxford and to this area to work! Mostly, I love being in the countryside, working with the local produce and learning from Raymond’s passion and drive for the area.
4) If you could give a piece of advice to yourself at the start of your culinary journey, what would it be?
I would tell myself that it's important to find a really good kitchen that will motivate and inspire you and be kind to take the time to teach you. Be inquisitive and always ask questions – this is something that Raymond has always taught me.
6) What do you hope the guests will take away from their time at Le Manoir aux Quat'Saisons?
We want guests to understand that Le Manoir is more than just a restaurant, it’s the hotel, it’s the setting, it’s the gardens, and we want our guests to enjoy the experience as a whole. We want to champion the garden-to-table ethos, so the guests can feel the connection to the garden. Championing local suppliers is also important, so we want guests to feel this through the dishes they eat.
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Location: Le Manoir aux Quat’Saisons, A Belmond Hotel, Oxfordshire, Church Rd, Great Milton, Oxford OX44 7PD, United Kingdom | Phone: +44 1844 278881 | Instagram: @belmondlemanoir
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