Photo by: Courtesy The Upper House

It stands to reason that gastronomes around the world make pilgrimages to Le Manoir aux Quat’ Saisons near Oxford, England, to dine at the hotel’s two-Michelin-starred French restaurant. But because all of the organically cultivated produce that’s grown on the premises is prepared in chef-patron Raymond Blanc’s kitchen and cooking school, foodies also queue up for guided tours of the seven-acre garden. Since 1984, when Blanc turned a 15th-century stone manor house into his luxury hotel and restaurant, the outdoor highlight has been the two-acre vegetable and herb patch.