Raymond Blanc OBE
Raymond Blanc OBE is acknowledged as one of the finest chefs in the world. Completely self-taught, his 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, which has held two Michelin stars for an astounding 35 years. It’s also home to the acclaimed Raymond Blanc Cookery School.
Raymond is also a bestselling author. His latest book, Le Manoir Aux Quat’Saisons: The Story of a Modern Classic, is Raymond’s personal tour of Le Manoir through the four seasons.
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.
During the course of his career, Raymond has nurtured some of the UK’s most respected chefs in his kitchens. Some 33 of these protégés have gone on to attain Michelin stars for themselves, including Marco Pierre White, Michael Caines MBE and Ollie Dabbous.
In 1996, Raymond founded Brasserie Blanc, now a group of 19 brasseries across England, serving first-class French cuisine at affordable prices in a relaxed atmosphere. An acknowledged champion of sustainability, he’s also president of the Sustainable Restaurant Association, a not-for-profit organisation helping food service businesses becoming more sustainable.
In 2007, Raymond was awarded an honorary OBE by the Queen in recognition of his services to the British food industry. Then, 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.