Connecting the bounty of the vegetable patch with the delights created in the kitchen, Raymont Blanc has embraced the plot to plate principle for over 40 years, growing and cooking at his two-Michelin-starred Le Manoir aux Quat’Saisons in Oxfordshire. The grounds cover 27 acres, including a Japanese tea garden, the incredible potager and an orchard. Join Raymond for a walk around the gardens where he enthuses about his passion for organic growing and cooking with the seasons and shares some recipes too.

RB photo credit: Chris Terry and Imogen Cander

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