Bonjour!
Welcome to my brand new website!
Just like my food, my website revolves around the four seasons.
Currently it’s summer, when the flavours are abundant and strong. For me, it’s the season of turbot with fennel, guinea fowl with a lime jus, delicious sharp sorbets and sweet, juicy fruits. Delicious!
We had a wonderful time at Jardin Blanc and Royal Ascot but we still have so many other exciting projects lined up for the summer months. For example, I’ll be at The Big Feastival on Sunday 26 August. I’ll be doing a Table Session, a book signing and cooking some delicious summer recipes for you so come along and say hello!
I have a culinary challenge for you!
Here is my recipe for Tomato Essence – a delicious dish that celebrates summer. It is a restaurant-level recipe which takes skill and determination – but the sense of accomplishment will be worth it.
Post your version on social media and tag me to have it #RAYted!
If you’re looking for something a little simpler but just as special, I have also hand-picked my five seasonal star ingredients for this summer. I’ve created a recipe showcasing each ingredient that I hope you will enjoy cooking for your loved ones at home.
Tomato essence
This dish is inspired by my mother’s tomato salad that I loved so much as a boy
My Five Seasonal Stars
The spring pea
The spring pea
The spring pea
The spring pea
The spring pea
The spring pea
What's going on this summer?
Here are some of the exciting things happening in my world
The Raymond Blanc Festival of Music 2018
featuring special guests Bryn Terfel and Imelda May
Hale Barns joins the Brasserie Blanc family
New restaurant opening 16 July.
Summer Garden Party
Join me and my team at Belmond Le Manoir for our end of the season garden party.
Join me for dinner on the Belmond British Pullman
A train trip to remember this August.
For more videos and clips, check out our channel on 
Social Media
Follow Raymond Blanc