Raymond Blanc
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Ashley Palmer-Watts' deep fried mince pies have helped raise nearly £10,000 for the Mince Pie Project, in support of Action Against Hunger and the Jamie Oliver Foundation. The executive chef at Dinner by Heston Blumenthal was among a stellar cast of 36 chefs...
Posted: 19 December 2011 | 13:45
Caterer CH&Co recently took 40 chefs to an inspiring salt masterclass with Raymond Blanc at Le Manoir aux Quat'Saisons, as part of its commitment to the Public Health Responsibility Deal. Patricia McAleer reports
Posted: 11 November 2011 | 14:56
Raymond Blanc's high street restaurant group Brasserie Bar Co has raised £20m of investment and plans to grow to 40 sites in the next five years. The group, which includes the Brasserie Blanc restaurant chain...
Posted: 09 September 2011 | 10:56
Le Manoir aux Quat'Saisons is synonymous with gorgeous food, unparalleled luxury and, of course, its founder, uberchef Raymond Blanc, who created the hotel in 1984. Throughout the past 27 years the business has never rested on its laurels, reinventing itself while staying true to its classic core.
Posted: 15 July 2011 | 16:40
The impact of Philip Newman-Hall on the success of Le Manoir aux Quat'Saisons was cited as proof of the difference a truly amazing general manager can make. It wasn't a surprise, then, that the judges' decision to name him as Manager of the Year was unanimous.
Posted: 15 July 2011 | 10:37
Brasserie Blanc, Raymond Blanc's high-street restaurant chain, has pulled out of plans to launch an outlet in Cardiff, blaming the economic climate. The company had been granted planning permission last year to convert a chapel in the centre of the city into a restaurant.
Posted: 17 February 2011 | 11:09
Brasserie Blanc, Raymond Blanc's high-street restaurant chain, is set to open its first outlet in the North-west with the launch of a restaurant in Liverpool. The new restaurant, which is set to open next year, will be located at the city's Mann Island riverside development...
Posted: 14 December 2010 | 16:16
Rising food costs has caused Le Manoir aux Quat'Saisons to rethink its plans to increase the use of organic produce. Chef-patron Raymond Blanc explains.
Posted: 30 September 2010 | 11:40
Raymond Blanc's high street restaurant chain Brasserie Blanc is to target pub and bar sites throughout the country as part of a nationwide expansion programme. The...
Posted: 16 August 2010 | 10:50
At the beginning of July Caterersearch.com, in association with Bisto, revealed its list of the 100 most influential people in hospitality. In our third
article analysing the list, we look at the top five chefs.
Posted: 30 July 2010 | 10:58
As figures show that take-up of school lunches is on the rise, experts say it's more important than ever to maintain the momentum and sustain quality...
Posted: 15 July 2010 | 09:38
The BBC has decided not to commission another series of The Restaurant with Raymond Blanc, fearing the economic climate will not support such ventures, weeks...
Posted: 14 July 2010 | 14:31
Raymond Blanc is chef-patron of Le Manoir aux Quat’Saisons in Great Milton, Oxfordshire, an award-winning 32-bedroom country house hotel with a two-Michelin-starred restaurant and a cookery school for both amateurs and professionals. He is also a director of Blanc Brasseries and the star of BBC2's reality show The Restaurant.
Posted: 01 July 2010 | 00:01
A young chef from Ellesmere Port has been revealed as one of the top apprentices in Britain by the National Apprenticeship Service (NAS). Todd Lowndes, who has recently secured employment to progress on to full apprenticeship at the Grosvenor Pulford Hotel and Spa...
Posted: 30 June 2010 | 16:30
A gentleman with an air of class and quality about him who was full of integrity is how chef Brian Turner CBE described Hungarian gourmet and food guide editor Egon Ronay, who passed away at the weekend, aged 94.
Posted: 14 June 2010 | 14:13
A round-up of the weekend's news affecting the hospitality industry. News includes: veteran food critic Egon Ronay dies; shot Cumbrian landlord returns home after operations; hospitality wins awards in Queen’s Birthday Honours and more…
Posted: 14 June 2010 | 10:10
Celebrity chef and restaurateur Raymond Blanc has joined Caterersearch and will write a regular blog in which he intends to share his views on the industry...
Posted: 11 June 2010 | 17:12
This seasonal recipe for strawberry & rhubarb crumble comes courtesy of Raymond Blacn and will serve four people.
Posted: 11 June 2010 | 14:23
Raymond Blanc, chef-patron at Le Manoir aux Quat'Saisons, has appointed Jo Campbell head vegetable gardener at the hotel and restaurant.
Posted: 10 June 2010 | 12:17
National Vegetarian Week (24-29 May) is 10 this year. Is it a week to ignore, or do chefs do so at their peril? Some regard catering for vegetarians as a lot of unprofitable hassle; others see it as a catering opportunity. Olivia Greenway explains why the vegetarian option should now be firmly on the menu.
Posted: 21 May 2010 | 16:27
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