Simply Raymond Kitchen Garden

‘A timeless cookbook you’ll use again and again.’ * BBC Good Food *‘The book celebrates the variety of fruit, herbs and veg we’re able to grow in the UK, and the beauty of it in all its simplicity; from kitchen garden omelette and courgette galette, to the Comte cheese and leek soufflé and roasted pork stuffed with prune and herb breadcrumbs, before rhubarb and custard tartlets.’ * The Independent *‘Raymond Blanc’s new book celebrates the longstanding connection between garden and kitchen in the French chef’s work. Drawing on his time at Le Manoir aux Quat’Saisons, his country house hotel and two-Michelin-starred restaurant in Oxfordshire, he shows how seasonal ingredients can be transformed into simple dishes.’ * Hello magazine *This celebratory tome invites you to enjoy [Raymond Blanc’s] expansive kitchen garden from the comfort of your own home, with highlights including the potager, the medicinal herb garden, mushroom garden, vast orchard and beehives which provide honey for the hotel guests. And, of course, there are his mouthwatering recipes, from an easy Garden Veg Omelette to Beetroot-Marinated Salmon Tartare, but also wise words about sowing and planting, prepping and cooking. * Selected by The Independent as one of the best books to buy for a keen gardener *’[Raymond’s] brand new book champions seasonal ingredients and offers a glimpse into how he created his famous Le Manoir gardens. Featuring over 90 inspiring recipes, it perfectly reflects his love of nature, flavour and seasonality.’ Good HousekeepingPRAISE FOR SIMPLY RAYMOND: ‘Full of wonderful recipes … An absolute joy.’ - Giles Coren, Times RadioPRAISE FOR SIMPLY RAYMOND: ‘An irresistible new book inspired by his mother’s cooking… Simple but delicious dishes’ - Daily MailPRAISE FOR SIMPLY RAYMOND: ‘Beautifully, movingly written … It’s beautiful, simple and delicious food … The book is outstanding - and I now love aubergines!’ - Claudia Winkleman, Radio 2

Raymond Blanc OBE is acknowledged as one of the finest chefs in the world. Completely self-taught, his influence on gastronomy is so great that he is the only chef to have been honoured with both an OBE from Britain and the Legion d’honneur from France.

His beautiful hotel restaurant, Le Manoir aux Quat’Saisons, has retained two Michelin stars for thirty-five years and was voted Best Hotel and Best Food Hotel of the Year by the Caterer’s Hotelier Top 100 Awards. Raymond has written more than ten books and presented many television shows. He is honorary President of The Sustainable Restaurant Association and Vice President of Garden Organic.