At The Raymond Blanc Consultancy, my team and I are honoured to work with wonderful partners across the globe.
From private and corporate events, to food, beverage and service consultancy, fine dining concepts, product innovation and licensing… we like to keep busy!
Each partnership is a true collaboration, working together to create unforgettable experiences for our guests and clients.
I am proud to work with Belmond, a true leader in global travel. Their portfolio of hotels, trains and river cruises encompass some of the world's most sensational journeys and destinations. The choice is yours.
I have been using the fantastic Kenwood kitchen machines in my kitchens and cookery school for many years, right back to my very first restaurant – Les Quat’Saisons – over 40 years ago. As Brand Ambassador for Kenwood, I work with this truly innovative brand to reach home cooks looking for inspiration and the best tools.
As Chef Director of the Diamond Club at Emirates Stadium, I work closely with the Arsenal management team to bring my passion for seasonal menus, quality ingredients and seamless service to life at this acclaimed private members club. This partnership brings together two of my greatest passions - food and football!
As Culinary Director for Eurostar Business Premier, I work hand-in-hand with the Eurostar team to develop the on-board Business Premier menus served across all major routes. My team and I collaborate closely with the kitchens in the UK and Europe, developing new and innovative dishes with provenance, seasonality and sustainability of ingredients at their heart.
I have long admired Mercedes-Benz, with the luxury vehicle brand sharing many of my same values of craftsmanship, excellence in service and utmost attention to detail. When the opportunity came to become an official Brand Friend, I was elated. Indeed, a true meeting of minds.
London Cocktail Club is a business born from childhood friends JJ Goodman and James Hopkins. The duo were winners of my BBC series 'The Restaurant’. Now, with multiple venues across London, the cocktail bars have been described as ‘a genius drinks den', each with their own unique theme, serving exciting cocktails made by some of the world’s most skilled bartenders. My personal favourite is the Rose Petal Martini.
Jardin Blanc is our private gastronomic haven set within the world famous RHS Chelsea Flower Show. As Culinary Director of Jardin Blanc, my team and I work closely with Sodexo Prestige and The RHS on the delivery of this truly special event each year.
As Fine Dining Consultant to Ascot Racecourse, I have been delighted to work with the Ascot team for over five years now. In addition to my residency in one of the most coveted restaurants at Royal Ascot – The Panoramic – I am also a proud contributor to the Ascot Service Academy.
I am very pleased to be working with Savencia UK on a special collaboration for their Saint Agur blue cheese brand. Together we create fantastic recipe content for home cooks demonstrating the many exciting culinary uses of Saint Agur.
I am truly looking forward to collaborating with MSC Cruises on some exciting projects, including the development of one of my signature dishes for a very special dinner on board. Together we will create some truly memorable moments for diners while at sea.
The SRA is a not-for-profit membership organisation helping restaurants become more sustainable, and helping diners to make more sustainable choices. In my role as President since 2012, I champion the causes that the SRA that I hold so dear, helping chefs, restaurateurs and consumers embrace sustainable values – and creating better businesses along the way.
Created by my son Olivier Blanc and his business partner Charlotte Salt (and loosely based on myself as Henri!), Henri Le Worm aims to encourage children to engage with food and nature in a positive way – educating through entertainment.
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