# Raymond Blanc
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raymond blanc OBE (born 19 November 1949) is a French chef. Blanc is the chef patron at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. The restaurant has two Michelin stars and scored 9/10 in the Good Food Guide.
Max Halley - The ‘King of Sandwiches’ on Starting The Sarnie Movement, Fame & His New Found Sausage Obsession & Cookbook!
Max Halley joins The Go To from Max’s Sandwich Shop in Finsbury Park — a place he describes as “a surprisingly serious restaurant masquerading as a silly sandwich shop.” From the ham, egg and chips sandwich Tesco tried to copy, to focaccia engineered for mayonnaise, juice and structural integrity,…
Slow Luxury: The Future of Hospitality & The Evolution of Le Manoir with Jamie Purcell
What if luxury wasn’t about more… but about less?
In this episode, we explore the rise of slow luxury and how it’s reshaping the future of high-end hospitality. I’m joined by Jamie Purcell to unpack what this shift really means, moving away from fast-paced, transactional experiences towards somethi…
#358 Justin North | The Angel of Malvern
There’s a lovely kind of magic when an old neighbourhood pub finds its heartbeat again, and that’s exactly what’s happened at the Angel of Malvern. After three quiet years, the doors are open, the locals are back, and the buzz is real. Downstairs it’s all about elevated pub classics done properly: …
Raymond Blanc on nurturing excellence, the sacrifices behind it, and passing on his vision
What does it mean to build something extraordinary over a lifetime - and then step back from running it?
In this episode of Six Degrees of Purpose, we’re joined by Raymond Blanc, as he reflects on his unexpected journey into entrepreneurship, and the creation of a world defined by excellence, craft…
David Ball Beverly Rooftop | HMPE38
From starting a two Michelin-star apprenticeship at just 15 years old, to surviving the intense 90-hour work weeks of 1990s hospitality 🧑🍳🎙️We sat down with David to talk about his incredible journey from a small UK pit town to the elite kitchens of Raymond Blanc.From the terrifying reality of ent…
Interview with Chef Paul Liebrandt of Crumpet Consulting
This Back to the Archives podcast episode features the legendary Chef Paul Liebrandt, who is now based in New York but was born in London, England.
Ever since he was a teenager, Chef Liebrandt was immersed in the art of cooking in various kitchens. From the Marco Pierre White, Raymond Blanc to …
Colin Fassnidge: Michelin Kitchens, MKR Fame, Mental Health & Finding His Way
Celebrity chef Colin Fassnidge shares his journey from Dublin to Australia, building award-winning restaurants, television, family, mental health and the future of hospitality.
People think they know Colin Fassnidge. The TV chef. The Irish larrikin. The straight-talker.
But behind the television …
sp#16 - stefan neumann MS: one of the world’s leading sommeliers
we catch up with master somm, stefan neumann this week, studying wines as soon as legally possible to find the perfect food and wine combinations, while serving raymond blanc trousseau for breakfast.
[00:00] intro
[01:02] wine trade news
[06:43] stefan neumann ms: from austria to le manoir
[14:15]…
20 Questions With Raymond Blanc
The man who helped teach Britain to cook! Of the thousands of people I've had the good fortune to interview, no one has seemed more passionate about what they do than Raymond Blanc. Here he takes us on the almost magical journey of his career: from having his jaw broken by his boss in France after …
Robert Reid & J-C Slowik: The Madness of Running Harveys, Winning 3 Stars for Marco at The Oak Room & Working for Raymond Blanc, Joël Robuchon & Roger Vergé
Between Robert Reid and Jean-Christophe “JC” Slowik, you have nearly 80 years of extraordinary restaurant history. From Roger Vergé and Raymond Blanc to Marco Pierre White, Harvey’s, The Oak Room and some of the defining restaurants of their generation, the pair have witnessed first-hand the madnes…
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