Raymond Blanc is totally self-taught. Today he is one of the country's most respected chefs. Born in Besancon, the capital of the Franche Comté region in eastern France, between Burgundy and the Jura mountains. Raymond was inspired by the local terroir, and most of all by his mother, the formidable Maman Blanc who uses fresh, local and seasonal produce to produce meals for her family full of goodness and full of love.

Raymond started his career in England as a waiter at the Rose Revived Restaurant, and when the chef was taken ill one day he took over.

In 1977 Raymond and his wife Jenny opened their first restaurant, Les Quat' Saisons in Oxford. They put together all their meagre savings and mortgaged their house to raise the cash. Les Quat' Saisons was an overnight success, winning him Egon Ronay Restaurant of the Year, prestigious Michelin stars and a host of other distinctions.

Maison Blanc, Raymond and Jenny's bakery and patisserie opened in Oxford in 1981 and was soon supplying Harrods and many top London restaurants with authentic French bread and patisseries.

It was in 1984, however, that he fulfilled a personal vision, creating a hotel and restaurant in harmony when he opened Le Manoir aux Quat' Saisons in Great Milton, Oxford. Le Manoir is the only country house hotel in the UK which has achieved two Michelin Stars for a total of 25 years. "His house is as beautiful as a tale of Lewis Carroll" commented Gilles Pudlowski.

In 1991, Raymond Blanc established The Raymond Blanc Cookery School, welcoming both enthusiastic amateurs and professional cooks to the kitchen.  The school provides the opportunity to develop their skills whilst learning some of Raymond Blanc's kitchen secrets.

Next page >