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Times
16 hours ago
- Entertainment
- Times
What Tom Kerridge and Raymond Blanc take on a picnic
Tartan blanket? Tick. Plastic cups for Pimm's? Tick. Cool box crammed with an exhaustive selection of picky bits? Tick, tick, tick. It's officially picnic season, and if you find yourself wondering what to pack for your alfresco feast this weekend then you're halfway there — having a reliably sunny day is most of the battle. Which only leaves you with the job of deciding what kind of spread to lay out on that blanket. There are some rules about what does and doesn't do well à la mat, however. Raymond Blanc, who hosts an annual Bastille Day picnic at Le Manoir aux Quat'Saisons, his Oxfordshire manor, always makes sure he has pork pies and scotch eggs, which he buys from a deli in a nearby village. Lasse Petersen, the executive chef at the buzzing southeast London wine bar and deli Lulu's, stresses it's important to consider what temperature different foods taste their best at. He always packs an ice cooler in his basket, or a bag of ice wrapped in a tea towel. 'Go for things that are nice at room temperature so you don't have to worry about keeping them super cold: cold roast chicken; cooked and cooled salmon,' he says. As for salads, he prefers to take them to the picnic undressed and bring the dressings in an old jam jar. 'Soggy, wilted salads are a big no-no.' The Spanish maestro José Pizarro avoids mayonnaise dressings for this reason, as well as stinky cheeses that don't look or smell good when left out in the warm sun. What does he always buy rather than make himself? 'You just can't go wrong picking up some good quality bread and charcuterie.' Here are the sandwiches, dips and salads that top chefs whip up at home to take on a great British picnic. When I host picnics, like the ones I do every July at Le Manoir to celebrate Bastille Day, I am always inspired by the Wild Pig ( a lovely little farm shop not far from us. They have a great deli that sells scotch eggs and pork pies — two picnic essentials. If I have time, there are some things that I will also make to snack on: crudités with a chive and yoghurt dip; strawberries; a baguette with some cheese — and I will often make this Comté cheese and chard tart. Serves 8 • Ready-made shortcrust pastry, rolled out into a sheet• 30g unsalted butter• 2 medium Swiss chard stalks (200g), cut into 2cm batons• 60ml water• Sea salt and freshly ground black pepper• 2 free-range medium eggs• 100ml whole milk• 100ml whipping cream• 200g Comté, grated 1. Place a round tart ring on a flat tray lined with greaseproof paper. Ease the pastry into the ring with your fingers and then tuck the dough into the edges, ensuring it is neatly moulded into the shape of the ring. Trim the edges of the tart by rolling a rolling pin over the top of the ring. Push the pastry edge gently up by pressing between your index finger and thumb all around the side of the tart ring, to raise the edge 2mm above the ring. With a fork, lightly prick the bottom of the pastry case. Place the tart case in the fridge for 30 min to firm up the pastry. 2. Preheat the oven to 170C/gas 3. Place a baking tray on the middle shelf of the oven. 3. Melt the butter in a medium saucepan over a medium low heat, then add the chard batons, water and some salt and pepper. Stir, then cover and cook gently for 10 min until the chard pieces are soft and melting but still holding their shape. Drain and set to one side. 4. In a large bowl, mix together the eggs, milk and cream and season with salt and pepper. 5. Scatter the chard evenly over the base of the tart case, then slide the tart directly onto the hot baking tray in the oven. Gently pour in the creamy egg mixture and sprinkle the grated cheese over the top. 6. Bake for 30 min until lightly souffléd and golden brown. Leave to rest and cool slightly for 10 min before serving. Le Manoir's summer picnic costs £195 for two and includes a bottle of Veuve Clicquot Vintage and a picnic of charcuterie, sandwiches, scones and macaroons (available Mon-Wed, • Raymond Blanc: 'A chef once hit me in the face with a frying pan' Couscous is not always loved by everyone, and I fear that's mostly because many people don't know how to cook it and impart real flavour to it. This flavour combination is an explosion in the mouth, and it's a great dish for a picnic because it's super quick to make and works just as well served hot or cold. Serves 4 • 100g couscous• 2 tbsp dried chives (or dried parsley, oregano or marjoram)• 2 tbsp tomato puree• 1 tsp sweet smoked paprika• ½ tsp chilli flakes (optional)• 1 tbsp good quality olive oil• Maldon sea salt flakes and freshly ground black pepper• 150ml boiling water• 150g semi-dried tomatoes in oil, drained and each cut in half• Generous squeeze of lemon juice 1. Put the couscous, chives, tomato puree, paprika, chilli flakes (if using), olive oil and a generous amount of salt and pepper in a mixing bowl and, using a fork, mix together until evenly combined. 2. Pour over the boiling water and stir quickly. Cover the bowl with clingfilm and leave to stand for 5 min. 3. Remove the clingfilm and use a fork to fluff up the couscous. Add the tomatoes and lemon juice and stir in carefully. Allow to cool then refrigerate until you're ready to eat. • Read more restaurant reviews and recipes from our food experts A load of good-quality bread and some charcuterie are my picnic non-negotiables. But the thing you'll find on my blanket every time is my tortilla de patatas. It's great for picnics because it transfers well and is just as delicious hot or cold, so you don't need to worry about keeping it cool. Serves 4 • 300ml olive oil• 1 large Spanish onion (or white onion), finely sliced• 2 thyme sprigs• 500g semi-waxy potatoes, thinly sliced using a mandoline• 6 free-range eggs• 3 tbsp extra virgin olive oil 1. Heat the olive oil in a deep non-stick pan, ensuring it is no more than a third full, over a medium heat. Add the sliced onions along with the thyme sprigs, and fry gently for 15-20 min until golden. 2. Tip in the potatoes and cook gently for 10 min until tender but not falling apart. Drain well (reserving the oil to chill and keep to make your next tortilla). 3. Beat the eggs in a bowl and season well, then add the hot cooked onions and potatoes, mixing well to coat. 4. Heat the 3 tbsp extra virgin olive oil in a 20cm cast iron or non-stick frying pan over a high heat. Pour in the tortilla mixture and swirl until the outside starts to set. Reduce the heat to medium-low and cook for 4-5 min until starting to set; the bottom and sides should be golden and the centre loose. 5. Put a board wider than the pan over the top and invert the tortilla onto it. Carefully slide the tortilla back into the pan and set over a low heat. 6. Cook for another 2-3 min (the centre should still be a bit runny), then turn out onto a board and leave to stand for 5 min before serving. • José Pizarro: easy Spanish recipes that he cooks at home Serves 6 • For the hummus:• 240g dried chickpeas, soaked overnight and then cooked, or two 400g tins chickpeas• Pinch of bicarbonate of soda• 2 cloves of garlic, peeled• 1 tsp table salt• ½ tsp cumin seeds• 2⅓ tbsp lemon juice• 55g tahini • For the chickpea topping:• 1 tbsp lemon juice• Drizzle of olive oil• Small bunch of parsley leaves, chopped• Small handful of pine nuts 1. Drain the chickpeas and make sure to keep the cooking liquid, or aquafaba. You will need about 110ml for this recipe. Reserve 4 tbsp of chickpeas for the topping. 2. Put the remaining chickpeas, bicarbonate of soda, garlic, lemon juice, cumin seeds, aquafaba and salt in a blender and blitz until completely smooth, scraping down the sides of the jug a few times. This could take 5–10 min. 3. Add the tahini and blend for a few more minutes, then taste and check for seasoning, adjusting as needed. The hummus should have a silky-smooth texture. It will thicken in the fridge. 4. For the dressed chickpeas, take the reserved chickpeas and pine nuts and coat with the lemon juice, olive oil and parsley. Mix well and set aside. 5. To serve, spread the hummus on a plate topped with the dressed chickpeas. Bubala's latest restaurant is in Kings Cross, London ( • The best Italian pasta recipes to serve when it's hot If you can make a cold potato salad, couscous or a simple chilled pasta with summer vegetables through it, it works really nicely at a picnic. And if you can make your own sausage roll, I would argue it is even better than a sandwich. Desserts are difficult eaten in the park on a blanket outside, so I always prefer to choose seasonal fruit like some fresh strawberries or a punnet of cherries. Serves 6 • 1.2kg Jersey royal potatoes, well washed• Bunch of rosemary, pre-soaked in water• 100g butter• 1 banana shallot, finely diced• 50ml extra virgin olive oil• 2 heaped tsp Dijon mustard• 2 tbsp sherry vinegar• Salt and freshly ground pepper• 20 cornichons, sliced• 3 tbsp baby capers• 8 pickled green chillies (from a jar), sliced• 2 tbsp finely chopped flat-leaf parsley• 3 tbsp finely chopped chives 1. Preheat the oven to 200C/gas 6. Add the Jersey royals to a pan of boiling salted water, bring to the boil and cook for about 10-12 min until just tender. Drain well. 2. Put the wet rosemary sprigs directly into a casserole dish, place the boiled potatoes on top, put the lid on the dish and place in the oven for 5 min. Remove, then leave to cool. 3. Put the butter into a small heavy-based saucepan over a medium heat. Once melted, add the shallot and cook until softened, and the butter has turned a nutty golden brown. Take the pan off the heat and add the extra virgin olive oil, Dijon mustard and sherry vinegar. Whisk well and season with salt and pepper to taste. Keep warm. 4. When the potatoes are cool enough to handle, halve them and tip into a bowl. Pour on the warm dressing and add the cornichons, capers, chillies and chopped herbs. Toss well and season with salt and pepper to taste. The BBQ Book by Tom Kerridge (Bloomsbury Absolute, £22) • Tom Kerridge's grab-and-go picnic recipes I'm always up for a cocktail, but the problem is keeping them sufficiently chilled. That's why my most treasured picnic accessory is a large, wide-mouthed Thermos flask. I fill it with ice and simply add my cocktail of choice. I'm a negroni drinker, but that's got too much of an alcoholic whack on a hot day, so on those occasions I switch to its summer cousin, the bicicletta, which is 3 parts white wine and 2 parts Campari, with a splash of sparkling water and a twist of orange to finish. Perfect. • The best picnic wines to drink alfresco 'Everything is always worth making yourself, but it's not realistic with time constraints,' says Petersen, who is also executive chef at Llewelyn's as well as Lulu's next door in Herne Hill, south London. 'Having said that, there are lots of nice spreads and dips available these days at supermarkets that are worth buying: taramasalata, muhammara, baba ganoush, labneh. Good crisps are always a must, and making a good sandwich filling for a baguette makes a huge difference.' Serves 4 • 4 bagels• 1 tbsp raisins, soaked in boiling water for 20 min• 2 tbsp good-quality mango chutney• 2 tsp tomato paste• 6 tbsp of good quality mayonnaise• 2 tbsp of crème fraîche• 1 tbsp of curry powder• 1 tbsp of toasted flaked almonds• ½ tsp of cayenne pepper• Pinch of dried chilli flakes• Salt and freshly ground pepper• 6 hard-boiled eggs, peeled and diced• Handful of coriander, leaves picked• Handful of watercress 1. Mix everything except the eggs and herbs, and season with salt and pepper. 2. Add the chopped egg into the mixture. Add the coronation mixture to the bagel, top with the coriander and watercress, and serve. Serves 4 • 1 large baguette• 10 slices of jamon or prosciutto • 10 slices of blue cheese • 10 good-quality anchovies, sliced lengthways• Generous serving of aioli (shop-bought is fine)• 100g rocket • For the salsa:• ½ red onion, finely diced • Jar of roasted peppers, drained and sliced • 4 pickled green chillis (shop-bought), thinly sliced • Good pinch of ground cumin• Good pinch of dried oregano• 2 tbsp of red wine vinegar• 8 tbsp of extra virgin olive oil• Salt and freshly ground pepper 1. Mix together the ingredients for the salsa and season with salt and pepper. 2. Slice the baguette open. Spread the aioli generously on the bottom half of the baguette, then assemble the sandwich ingredients in this order: blue cheese, anchovies, jamon/prosciutto, salsa, rocket. 3. Cut the baguette into four portions and serve. Serves 4 • 360g cream cheese• ½ shallot, finely chopped • 25g capers, chopped• 25g cornichons, chopped• 1½ tsp smoked paprika• 1 tsp ground caraway• ½ tsp garlic powder • Good turn of black pepper• ½ tsp English mustard powder• 2 tsp Dijon mustard• Good pinch of sea salt, to taste• Jarred pickles, to serve (optional) Mix all of the ingredients together aside from the pickles (if using) until well incorporated. This will keep for about five days in the fridge. When you're ready to assemble, strain the jarred pickles well before adding at the end on top of the cream cheese filling. Sausage rolls are pure nostalgic comfort food. Sage, onion and mace is a classic flavour combination, but the key to these tasting amazing is using fresh herbs rather than dried, and always the best meat you can afford. Makes 16 • 300g sausagemeat• 150g unsmoked streaky bacon, very finely chopped• 1 onion, finely diced• 1 tsp chopped fresh sage• 1 tsp chopped fresh thyme, leaves only• 1 tsp English mustard powder• ½ tsp ground mace• Salt and freshly ground pepper• 225g ready to roll puff pastry• 1 egg, beaten 1. Preheat the oven to 200C/gas 6. In a medium-sized bowl, mix the sausagemeat, bacon, onion, sage, thyme, mustard powder and mace. Season with salt and pepper. Set aside in the refrigerator. 2. On a floured surface, roll the pastry out into three 10cm wide strips, about 3mm thick. Mould the sausagemeat filling into three sausage shapes about 2.5cm thick. 3. Put each sausage on a pastry strip about 2cm from the edge of the pastry. Brush the other side of the pastry with some of the beaten egg and then fold the pastry over the meat while rolling it. 4. Leave a slight overlap of pastry so that the roll is sealed securely. Carefully turn the rolls so that the seal is on the base and cut them into 5cm rolls. Transfer the rolls to a greased baking tray, brush with more of the egg and bake for 25-30 min until golden and crispy. Serve Eggleton co-owns the Pony, Chew Valley, Somerset (
Daily Mail
5 days ago
- Entertainment
- Daily Mail
Top chefs' reveal bizarre homemade snacks they swear by - including a Marmite 'calzone' and bacon topped vanilla ice cream
Britain's top chefs have revealed their guilty pleasure snacks, ranging from the typical - biscuits - to the more unconventional, such as bacon topped vanilla ice cream. Cooks from the UK and beyond have shared what the reach for when they're peckish in a new interview with The Times; and some of the answers may have you questioning their culinary tastes. Legendary French-born restaurateur Raymond Blanc, of Le Manoir aux Quat' Saisons in Great Milton - which holds two Michelin stars - was first to dish the secret on his favourite between-meals munch. He may be one of the finest chefs in the world, but the self-taught 76-year-old loves nothing more than a simple spoonful of cottage cheese drizzled with maple syrup, telling the publication he didn't have 'many unusual favourite snacks'. Meanwhile, Michel Roux, once the owner of the two Michelin-starred restaurant, Le Gavroche in London, admitted to combining two peculiar food items in an unlikely sweet and savoury fusion. 'I have to say that a tangy cheese on a digestive is rather nice, and I could live on cheese for sure, but what I really love to snack on is saucisson sec... on good crusty bread with lots of salted butter,' he told the publication. Even royal-related tastebuds are partial to an unusual treat, as Tom Parker-Bowles, 50, revealed. The son of Queen Camila admitted he enjoys chowing down on 'cheap American-style cheese slices', insisting on corner shop versions only, topping it with cracked black pepper and Tabasco. Next, Emily English, an online nutritionist and now the author of a #1 Sunday Times bestseller cookbook, So Good, also shared her most unwonted treat. The 29-year-old loves nothing more than to tuck into a bowl of full-fat yoghurt topped with a salted rice cake, peanut butter, honey, and a handful of frozen raspberries - a treat that she insisted 'tastes like a popcorn ice-cream sundae'. Another chef revealed their unusual twist on a classic bowl of vanilla ice cream. Elliot Hashtroudi, head chef at London's Camille, a French restaurant serving up regional classics, confessed to stirring bits of cooked bacon into his ice cream. The chef said he became inspired to try the unlikely but 'amazing' combination after noting how well a burger and milkshake go when eaten in conjunction. Hannah Evans, deputy food editor at The Times, said hers was what she called a Marmite and cheese 'calzone', which involved microwaving the two ingredients smushed into a tortilla wrap. She professed that the snack would likely ruffle some feathers among Italian traditionalists, describing it as her 'particularly indulgent' treat reserved for days when 'nobody else is home'. Elsewhere, chef and restaurateur of Michelin star Pollen Street Social, Jason Atherton, also enjoys tucking into a simple sandwich. Brimming with British classics, the 53-year-old said his staple snack sarnie is filled with cocktail crisp sandwiches, grated cheddar and HP Sauce. And Theo Randall, who specialises in Italian cuisine and has previously earned a Michelin star working The River Cafe in London, said his favoured choice was a slice of buttered sourdough with salted anchovies and a squeeze of lemon. Elsewhere, José Pizarro, chef and restaurateur, who runs José Pizarro Group, which currently includes six restaurants in the UK and one in Abu Dhabi, added that he enjoys mussels on salt and vinegar crisps. It comes amid a delicious time for foodies, as Deliveroo has recently revealed the top takeaway restaurants in the UK, including a TikTok viral sandwich shop and high street bakery Gail's. The winners of the food delivery platform's annual awards were announced on Wednesday, based on 160,000 customer votes and the verdict of a panel of judges; Deliveroo founder Will Shu, food critic Jimi Famurewa and Tilly Ramsay. Winners were split across five different categories including independent businesses on both national and regional levels - and a new category sponsored by darts sensation Luke Littler who uncovered the nation's best kebab. The most prestigious accolade, the Independent Restaurant of the Year UK & Ireland, won by trendy London sandwich shop, Crunch, based in Spitalfields Market. Competing against Crunch for the crown, were restaurants who'd already picked up regional awards, including a Leeds cake shop and Bristolian fast-food chain. Each were judged by the panel on brand personality, food quality and value, packaging and presentation, customer reviews and loyalty, innovation, and going the extra mile. First place winner Crunch, a brioche bread sandwich pop-up shop, was awarded two prizes. After being crowned the International Restaurant of the Year for Greater London, it went on to battle against the other regional winners before winning the national category too. The self-described 'experimental' eatery, which opened in 2022, shone brightest with its 'Patty Melt', a sarnie containing truffle beef, red Leicester, and black truffle mayonnaise on golden brioche, which was the most popular dish on Deliveroo. Having amassed a cult following on social media, the trendy bap makers were praised for their string of five star reviews, and by judges 'for creating a new era of game-changing sandwiches and their fearless approach to cooking.' Regional categories were won by a mixture of pizza, cake and salad outlets. In Belfast, health food restaurant and burrito bar, Seed, won the Independent Restaurant of the Year for Ireland. Serving acai bowls, superfood salads, burritos and smoothies, health conscious Seed won the hearts of the Irish. Scotland preferred pizza over salad, with the nation nominating Big Manny's Pizza as their winner. The Aberdeen-based eatery serves a range of decadent cheesy pies and is famed for their unrivalled meat specials and 18-inch pizzas, available by collection only. Bristol won on burger and chips with the city's Oowee Diner located on North Street, winning the area for its burgers, tasty dips and loaded dirty fries. Get Baked, a cake shop and bakery located in Leeds, took home the crown for Manchester and Leeds. The eatery has amassed a cult following online, in particular for its Bertha cake, a huge layered chocolate cake that was inspired by the Roald Dahl tale Matilda. Leeds was also the destination for the winner of the Luke Littler x Deliveroo Best Kebab Award, with the city's Sqew Shawarma Bar nabbing the title. The darts prodigy shortlisted ten 'Litter-approved' venues, all of which went to a public vote with Sqew Shawarma Bar, coming out top. Sqew's Khobez kebab with chicken, salad and sauce, was a notable mention. Additional awards were granted in acknowledgment of other hospitality strengths, including Deliveroo's Above and Beyond awards. Divisive high-street bakery, Gail's, was also given a Heart of the Community award across the nation, a win that will no doubt come as a surprise to those who have accused the chain of 'gentrification'. The bakery was at the heart of fierce debate last year, as locals in a number of locations, including Worthing and Wandsworth, fought back against plans to build new outlets on their high-streets. Others in the category included the Environmentally Sustainability award, given to Bujo in Dublin, the Customer Obsession award, which went to Burger Me Up in Birmingham, and the Rider Love award given to Thunderbirds, a chicken restaurant with various outlets across London. The Icon awards also showcased the talents of UK restaurant owners, with Naeem Aslam, Director of Aagrah Leeds winning the Lifetime Achievement, and Rich Myers, Founder of Get Baked scoring the Changing the Game award. The Rising Star award went to Enrico Pinna, Co-Founder of Ad Maiora, in Manchester. The Role Model award was given to Tim Vasilakis, Founder of The Athenian, which boasts multiple locations across the UK, including in London, Bristol and Sheffield. Reflecting on the overall winner of this year's Deliveroo awards, Jimi Famurewa, food critic and Deliveroo restaurant awards judge, said: 'It's an honour to be a returning judge for Deliveroo's UK & Ireland restaurant awards, and I was blown away by the passion and talent on display at the Independent Restaurant of the Year cook-off. 'Each finalist brought something unique and delicious to the table, making the final decision incredibly tough for us. 'However, Crunch from London stood out amongst the fierce competition, showcasing immense creativity, fine dining-level technique and mindblowing flavour that impressed us all.' Michael Medovnikov, Co-founder of Crunch: 'From our humble beginnings in a Shoreditch pub to winning Independent Restaurant of the Year for UK & Ireland with Deliveroo in just a few years – it's an absolutely surreal and incredible feelinh. We poured our hearts into every single sandwich we've made for our customers, so this award is for our amazing team and all the customers who've supported us from the start of this wild journey. Thank you to Deliveroo and everyone who voted for us to receive this amazing recognition!'
Daily Record
11-06-2025
- Health
- Daily Record
Ayrshire revealed as contender for new Raymond Blanc cooking or gardening school
Raymond Blanc, an ambassador for The King's Foundation, is hopeful he can work with the charity to create new cooking and gardening schools. Ayrshire is a contender to host a new cooking and gardening school run by Michelin star chef Raymond Blanc. In an exclusive interview with Ayrshire Live, the celebrity chef confirmed that he was "looking at the idea" of founding the learning establishments. Raymond hopes that he can work with The King's Foundation, a charity for which he is an ambassador, to create the new schools and Dumfries House near Cumnock could become home to one of the schools. The French chef already runs cooking and gardening schools at his Le Manoir aux Quat'Saisons restaurant in Oxfordshire and he is looking to pass on his knowledge to the next generation. Speaking to Ayrshire Live, Raymond said: "I am looking at the idea of creating a Raymond Blanc Cooking School - and a gardening school as well - as part of The King's Foundation. "We don't know where it will be as there is still some way to go. I'm not promising anything. "I have had a gardening school for the last seven years and it is marvellous. My chefs go into it so they learn to respect the skills of the gardeners and you win all the way. "To me, training is everything. Passing on your knowledge is the most important thing that a human being can do. That is what my mum, my papa and my culture taught me and that is what I will do. "There is much more knowledge so we can grow things better but with less chemicals. We all know, it is very well proven, food is responsible for about 70 per cent of diabetes, heart attacks and strokes. "That is what it does if you don't exercise and you eat badly. I understand people because there is no money so we have to teach people how to cook. "For me, it is easy but not for them. I hope [we can open a school] but we will see how it goes." Raymond was in Ayrshire on Tuesday, June 10, speaking to school pupils at The King's Foundation's Hospitality Careers Fair at Dumfries House. He became an ambassador for the foundation in March 2025 as he shares many of the same values as King Charles III. Raymond added: "I know King Charles is doing exactly the same [passing on knowledge], not on a micro level but a macro level and that is why I am here as an ambassador. "The King, through his foundation, is teaching so many crafts whether it is carpentry, science, cooking, gardening or sustainability especially at Dumfries House which is the heart of it all. "It is marvellous as it has a huge impact on community and world wide. He has played a huge role of making people aware. "With global warming and all the issues it causes, it is going to become more and more important."
South Wales Guardian
11-06-2025
- Entertainment
- South Wales Guardian
Raymond Blanc hails work in hospitality during careers fair at Dumfries House
Blanc, 75, who became an ambassador for the foundation in March, spoke to 250 pupils from 16 schools at the event at Dumfries House, East Ayrshire, on Tuesday. The French chef, who has two Michelin stars at his Oxfordshire hotel and restaurant Le Manoir aux Quat'Saisons, shared stories about working his way up the ranks in kitchens, after starting as a pot-washer, and gave them an insight into the variety of jobs in the industry. Blanc has mentored notable chefs including Heston Blumenthal and Marco Pierre White, and also worked with aspiring chefs on BBC programme The Restaurant between 2007 and 2009 when couples competed to open a restaurant with his support. 10 pupils visited Dumfries House for The King's Foundation annual hospitality day. The pupils learned about all areas of the industry. World renowned chef Raymond Blanc was in attendance and pupils Noel and Phoebe chatted with him about becoming a chef. It was awe inspiring. — Doon Academy (@DoonAcad) June 11, 2025 Dumfries House hosts an introduction to hospitality course run by the foundation, which aims to provide students with the skills, experience and confidence to work in both front and back-of-house roles. The course is accredited by City and Guilds and includes a week-long industry placement. Blanc, a father-of-two, said he is using his new role to 'encourage excellence' in the next generation working in hospitality. He said: 'At their age, I had no idea what I wanted to do. I started off as a cleaner before becoming the best dishwasher and glass cleaner. 'It's so important that young people are encouraged and supported to work in the hospitality industry as there's an enormous opportunity there for those willing to work hard. 'Education is something that's very important to me so I was proud to be a part of The King's Foundation's hospitality careers fair. 'Young people need good mentors to reach their full potential. 'As an ambassador for The King's Foundation, I want to take what we've learnt at Le Manoir aux Quat'Saisons and pair it with the excellent work of The King's Foundation to encourage excellence amongst the next generation of culinary and horticulture professionals.' Livia Alexander, hospitality education manager at the foundation, said: 'The hospitality industry continues to face challenges in terms of recruitment and retention, and events like this are so important as they show young people what the industry is really like, and give them an insight into the careers available. 'Having Raymond Blanc OBE come and talk to the pupils was an amazing opportunity for them. 'His story is so incredible, and the pupils left feeling inspired and motivated.'
The Independent
11-06-2025
- Business
- The Independent
Raymond Blanc hails work in hospitality during careers fair at Dumfries House
Celebrated chef Raymond Blanc encouraged teenagers to consider working in the hospitality industry during a careers fair organised by The King's Foundation. Blanc, 75, who became an ambassador for the foundation in March, spoke to 250 pupils from 16 schools at the event at Dumfries House, East Ayrshire, on Tuesday. The French chef, who has two Michelin stars at his Oxfordshire hotel and restaurant Le Manoir aux Quat'Saisons, shared stories about working his way up the ranks in kitchens, after starting as a pot-washer, and gave them an insight into the variety of jobs in the industry. Blanc has mentored notable chefs including Heston Blumenthal and Marco Pierre White, and also worked with aspiring chefs on BBC programme The Restaurant between 2007 and 2009 when couples competed to open a restaurant with his support. Dumfries House hosts an introduction to hospitality course run by the foundation, which aims to provide students with the skills, experience and confidence to work in both front and back-of-house roles. The course is accredited by City and Guilds and includes a week-long industry placement. Blanc, a father-of-two, said he is using his new role to 'encourage excellence' in the next generation working in hospitality. He said: 'At their age, I had no idea what I wanted to do. I started off as a cleaner before becoming the best dishwasher and glass cleaner. 'It's so important that young people are encouraged and supported to work in the hospitality industry as there's an enormous opportunity there for those willing to work hard. 'Education is something that's very important to me so I was proud to be a part of The King's Foundation's hospitality careers fair. 'Young people need good mentors to reach their full potential. 'As an ambassador for The King's Foundation, I want to take what we've learnt at Le Manoir aux Quat'Saisons and pair it with the excellent work of The King's Foundation to encourage excellence amongst the next generation of culinary and horticulture professionals.' Livia Alexander, hospitality education manager at the foundation, said: 'The hospitality industry continues to face challenges in terms of recruitment and retention, and events like this are so important as they show young people what the industry is really like, and give them an insight into the careers available. 'Having Raymond Blanc OBE come and talk to the pupils was an amazing opportunity for them. 'His story is so incredible, and the pupils left feeling inspired and motivated.'
