Kew on a Plate with Raymond Blanc
The best dish on Raymond's menu, according to Raymond, is the 'one that's in season'.
In this unique TV series and book, Raymond Blanc and Royal Botanic Gardens, Kew have created a stunning Kitchen Garden at Kew to showcase the heritage and botany of our favourite plants as well as uncover their growing and cooking secrets.
We'll explore how these plants arrived in the UK, brought back by intrepid plant hunters, how they flourished and how they spread to become part of our everyday meals.
The Kew gardeners offer their tips and expertise in growing this produce, from carrots to potatoes, rhubarb and gooseberries, apples and peas.
And interwoven with these stories will be Raymond's Blanc's detailed tasting notes and 40 mouth-watering recipes. Raymond's unparalleled expertise is drawn from three decades of experience in his own restaurant kitchen garden. He brings with him a lifetime's passion about fruit and veg, knowing exactly which apple is the perfect variety for his Tarte Tartin and which potato makes the perfect Sunday roast.
With a wealth of stunning historical illustrations, woodcuts and images as well as beautiful recipe photography, this will be a book to treasure for life.
Royal Botanic Gardens, Kew (Author)
THE ROYAL BOTANIC GARDENS, KEW is a world-famous scientific organisation, holding an unrivalled position for its outstanding collections of plants and fungi, artefacts and art, world-class Herbarium as well as its expertise in plant diversity, conservation and sustainable development. From its beginnings as a small physic garden in 1759 it has grown to become a top international visitor attraction and UNESCO World Heritage Site. Kew's 132 hectares of stunning landscaped gardens and iconic glasshouses make it one of the world's best-loved gardens, a paradise for plant lovers, offering a wealth of ideas and inspiration to all.
Raymond Blanc (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, Belmond 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.