Luke Selby’s deep friendship with Raymond Blanc serves as a remarkable example of how traditional food beautifully coexists with contemporary cuisine. At just 33 years old, Selby was born in Saudi Arabia to a Filipino mother and has grown up surrounded by food culture in London, inspired by his two brothers, who also excel in the culinary field. Contrary to his 74-year-old counterpart, Blanc is an early pioneer of garden-to-table dining, having led the iconic Le Manoir aux Quat’Saisons for four decades.
Despite their varied backgrounds and age difference, Selby and Blanc share a close bond. Selby began working for Blanc in his early twenties before launching Evelyn’s Table, a cozy restaurant in Chinatown alongside his brothers. Eventually, Blanc invited him back to Le Manoir, an opportunity Selby was thrilled to accept. His career accolades, including Young National Chef of the Year in 2014 and National Chef of the Year in 2018, signify his rising star in the culinary world.
In discussing the evolution of dishes at Le Manoir, Selby emphasizes the respect he holds for Blanc’s legacy: “Everything we do is with respect and consideration for Raymond’s history. He’s keen on modernizing and reinventing the menu while maintaining the essence of tradition.” The synergy between the chef and his mentor fosters a collaborative environment that allows for creative exploration.
Selby appreciates the work-life balance that Blanc champions for his team, striving to reshape industry standards notorious for long hours and low pay. “It’s inspiring to witness Raymond’s commitment to employee wellbeing,” he states, highlighting a shift toward healthier work conditions within the culinary sector.
While conversing, Selby, despite being jetlagged from a recent trip to California, shares anecdotes of his family’s connection to food. His mother, the youngest of ten, instilled a profound respect for nature in him and his brothers, a value that resonates closely with iBestTravel’s ethos.
Top 5 Restaurants Recommended by Luke Selby
The Lamb, Little Milton
This quaint pub just a short distance from iBestTravel serves classic British fare crafted by head chef Nat Berney, an alumnus of Le Manoir. Known for its simple yet delicious dishes, The Lamb has an inviting atmosphere in a charming 16th-century thatched building.
- Best table: By the window near the fire on chilly days.
- Best time to visit: For a lively Sunday lunch.
- Dish to try: The pork belly with miso.
The Mariners, Rock
When in Cornwall, Selby’s go-to is Paul Ainsworth’s eatery. The Mariners offers a laid-back vibe along with an impressive menu featuring elevated takes on British classics.
- Best table: Outdoor seats on the upper terrace during summer.
- Best time to visit: In summer, particularly during bass season.
- Dish to try: The prawn sandwich and “The Dogs Pollock” hotdog.
L’Enclume, Cartmel
Selby recalls a memorable dining experience at L’Enclume, highlighting Simon Rogan’s commitment to farm-to-table dining that is both local and seasonal. The meal exemplified creativity and simplicity.
- Best table: A corner spot near the kitchen.
- Best time to visit: Anytime, as the menu evolves with seasonal ingredients.
- Dish to try: The tasting menu, especially the scallop potato dish.
Outlaw’s New Road, Port Isaac
Nathan Outlaw’s restaurant focuses on the natural quality of ingredients. Selby appreciates the minimalist approach to flavor, indicating it takes confidence to keep dishes uncomplicated yet impactful.
- Best time to visit: For dinner with a seafood tasting menu, ideally schedule a three and a half-hour dining experience.
- Dish to try: The signature crab tart and red mullet with Porthilly sauce.
Restaurant Interlude, Horsham
At this intimate restaurant set within the beautiful Leonardslee Estate, Jean Delport utilizes local produce and foraged ingredients, reflecting his culinary influences. His recent collaboration with Selby showcased exceptional talent.
- Best table: Under the bay windows for a cozy experience.
- Best time to visit: Any time is delightful, especially with an overnight stay.
- Dish to try: The homemade bread served with dips and butter.
