ADULT Event
In Conversation with Raymond Blanc – Simply Raymond Kitchen Garden
Guildford College
“An irresistible new book inspired by his mother’s cooking. . . Simple but delicious dishes”
A celebration of seasonal ingredients, grown and cooked by Raymond Blanc.
A celebration of seasonal ingredients, grown and cooked by Raymond Blanc at Le Manoir aux Quat'Saisons in the beautiful Oxfordshire countryside. The book mirrors the connection - the ethos, principles, heart and soul - between kitchen and garden. With Raymond at our side, we visit his expansive kitchen garden, a homage to the seasons; the medicinal herb garden; the dark but tempting Mushroom Valley; the Japanese Tea Garden; the vast orchard, and the bee hives. Each garden yields precious produce that Raymond uses in all his recipes. There are just as many tips for the keen or ambitious gardeners among us, as there are for the curious cooks. Full of wise words about sowing and planting, prepping and cooking.
about the author
Raymond Blanc OBE is acknowledged as one of the finest chefs in the world. Completely self-taught, his influence on gastronomy is so great that he is the only chef to have been honoured with both an OBE from Britain and the Légion d'honneur from France. His beautiful hotel restaurant, Le Manoir aux Quat'Saisons, has retained two Michelin stars for thirty-five years and was voted Best Hotel and Best Food Hotel of the Year by the Caterer's Hotelier Top 100 Awards. Raymond has written more than ten books and presented many television shows. He is honorary President of The Sustainable Restaurant Association and Vice President of Garden Organic.
© Chris Terry
