Raymond Blanc in Conversation with Andrew Turvil

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.

ABOUT THE HOST

Described by The Independent as one of the UK’s ‘arbiters of taste’, Andrew Turvil is the former editor of The Good Food Guide, AA Restaurant Guide and Which? Pub Guide. As a freelance restaurant critic, writer, and editor, he has spent his career writing about pubs and restaurants, and, undeterred, bought a pub in 2015 and ran it for 10 years. Blood, Sweat and Asparagus Spears is his first book.

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