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Raymond Blanc OBE is recognised as one of the world’s finest chefs. Completely self-taught, his passion for cooking was inspired by the local terroir and his mother’s seasonal, wholesome family meals.
His hotel and restaurant, Le Manoir aux Quat’Saisons in Great Milton, boasts 11 different gardens and a heritage orchard with 2,500 trees. The Raymond Blanc Gardening School teaches budding home gardeners and allotment owners how to grow their own food and cook with the seasons.
An acknowledged champion of sustainability, Raymond is the President of the Sustainable Restaurant Association (SRA), a not-for-profit organisation leading the industry in becoming more sustainable.
Oxford Botanic Garden & Arboretum has worked with Raymond Blanc for a number of years and is delighted to welcome him back as part of our Winter Lecture Series.
