Few have soared the heights of culinary magnitude enjoyed by Raymond Blanc OBE. He’s a foodie force to be reckoned with, having held on to his two Michelin stars at Le Manoir aux Quat’ Saisons hotel in Oxfordshire for a staggering 41 years. With his thick French accent, infectious passion for gastronomy, and megawatt smile, it’s little wonder he’s one of Britain’s favourite chefs. Don’t believe me? Sashay this way and see for yourself.

This year Raymond will be making an appearance at Tom Kerridge’s Pub in the Park in Marlow (15 – 18 May) hosting a fiery cooking demo and Q&A. Meanwhile the likes of Pixie Lott, Dizzee Rascal, and Sophie Ellis-Bextor are taking to the main stage. So, without further ado, we grabbed Raymond on a rare moment away from the kitchen to find out more about his craziest career moments and the cooking tips he swears by.

Have you partied at many festivals before?

Of course, but too many to say! You’ve probably seen me at PITP before, as well as Big Feastival, Wilderness, and Blenheim Food Festival. Need I say more!

What kind of music do you like?

Depends on the time of day and my mood… I love jazz, classical music, opera, and of course a few French artistes. But that doesn’t say I don’t love some British icons like Stormzy.

You celebrated 40 years of Le Manoir aux Quat’ Saisons last year! What’s been the key to your success?

To never stand still, to reinvent oneself and always strive for excellence.

How important is it to grow your own vegetables for the food you create?

I am an advocate for fresh local produce and there is nothing better than growing your own and being able select the varieties required for the best taste. Even if you don’t have a huge garden, you can always grow fresh herbs etc on your windowsill. 

Why is sustainability so crucial to you?

Sustainability is always at the forefront of my choices – I am president of the Sustainable Restaurant Association, which champions my values and ethics.

Proudest moment of your career?

Retaining two Michelin stars for 41 years and being a mentor to so many chefs who run or own their own restaurants, achieving Michelin stars themselves.

I read a chef once broke your jaw when you said his sauces were too rich! Is that the worst thing that’s ever happened to you in the kitchen?

Broken jaw, say no more. C’est tout.

Since the start of your career, how has the food industry changed? What’s the biggest difference you’ve noticed?

The guest wants to know where their food comes from and a wider choice of menus, eg vegan/vegetarian.

Biggest food hate?

White sliced bread – full of nasties.

Favourite restaurant?

Mine ha ha! This is hard as I love so many tastes and textures from elsewhere, be it Japanese, Italian, French, Spanish. But if you insist, I am a frequent return customer at Racine.

Favourite ingredient and why?

Beetroot. It is such a vibrant and versatile vegetable. Beetroot is known for its earthy flavour and aroma. Many people call it a superfood because of the rich nutritional profile.

When you’re not cooking, what do you do to switch off?

Football – come on the Gunners!

If you could only have one meal for the rest of your life, what would it be – starter, main, and dessert?

Escargots or big fat oysters. Venison. Apple Tarte Maman Blanc, and of course a glass or two of Pinot Noir.

What’s your best cooking tip?

Buy yourself a good set of knives – you only need three. One for chopping, one for vegetables, and a small all-purpose knife.

You’ll be making a VIP appearance at Pub in the Park in Marlow this year! What can we expect?

Yes, I will! I’m there on Friday 16 May. I will be doing a 30-minute demo and Q&A, so please do come and say hello. Of course, Adam will be with me, my trusted lieutenant. It’s a great local event and I am pleased to support my friend Tom on a fun summer weekend.

Hear more from Raymond Blanc at Pub in Park Marlow (15 – 18 May) by grabbing your VIP Foodie Weekender tickets here.

Words by Ellie Ball