RAYMOND Blanc OBE is acknowledged as one of the finest chefs in the world. Completely self-taught, his significant influence on Britain’s culinary landscape has been vast. Raymond is Chef Patron of Belmond Le Manoir aux Quat’Saisons, the renowned restaurant and hotel in Oxfordshire, having retained two Michelin stars for an astounding 34 years. It is also home to the acclaimed Raymond Blanc Cookery School. Raymond is a best-selling cookbook author. His latest book - Le Manoir Aux Quat’Saisons: The Story of a Modern Classic - published in 2017 by Bloomsbury, is Raymond’s personal tour of Le Manoir through the four seasons. He has two more exciting books forthcoming in 2019 and 2020, to be published by Headline.
Born and raised near Besançon, France, Raymond’s passion for cooking was inspired by the local terroir and his mother – the formidable Maman Blanc - whose unwavering dedication to the seasons formed the basis of Raymond’s food philosophy from the start. Today, he is Britain’s favourite Frenchman. Raymond has championed and nurtured some of the country’s most respected chefs in his kitchens, some 33 of whom have gone on to gain Michelin stars for themselves. These protégés include Marco Pierre White, Michael Caines MBE and Ollie Dabbous to name a few.
Raymond was the founder of Brasserie Blanc, which is today a group of 19 brasseries across England, serving great-quality French cuisine in a relaxed atmosphere and at affordable prices.
An acknowledged champion of sustainability, he is also the President of the Sustainable Restaurant Association, a not-for-profit organisation leading the industry in becoming more sustainable. In 2007, Raymond was appointed an honorary OBE by Her Majesty the Queen in recognition of his services to the British food industry. In 2013, he was awarded the Ordre national de la Légion d'honneur, the highest French order of merit for military and civil merits, in recognition of his achievements promoting French gastronomy in the UK.