If anyone can be credited for popularising the idea of a restaurant “kitchen garden”, it’s Raymond Blanc. The French chef opened world-famous Le Manoir aux Quat’Saisons 41 years ago with expansive grounds – and the concept of “garden to plate” was born.
Now, with 250 different organic varieties of fruit and veg growing and 27 acres in total, the gardens aren’t just crucial for the two-Michelin star Oxfordshire restaurant and hotel, but for him personally too.
