Learn how to create beautiful, seasonal dishes during this exclusive masterclass at the Raymond Blanc Cookery School at Belmond Le Manoir aux Quat’Saisons in Oxfordshire. On arrival, guests will be welcomed by Raymond Blanc, who will introduce you to the school and discuss his passion for food. You will then watch, learn and help create a three-course meal using the freshest, seasonal ingredients, under the guidance of head teacher Mark Peregrine, who worked with Raymond to win his first Michelin Star over thirty years ago.
Raymond is widely acknowledged as one of the finest chefs in the world, having held two Michelin Stars for over thirty years. This class is a once-in-a-lifetime opportunity to meet Raymond, and improve your cookery skills at his school at Belmond Le Manoir aux Quat’Saisons, voted No 1 hotel in the UK and No 6 in the world at this year’s Traveller’s Choice Awards.
What you’ll cook
- The three dishes you will learn to create will be based on fresh produce selected just a few days before the class
- Example dishes are cauliflower soup, mackerel and fennel salad, chicken with morels – but the exact meals will depend on what ingredients are available at the time
- If you have any dietary requirements or allergies, please inform us via email at masterclasses.support@theguardian.com after you have purchased your ticket
What to bring
- You’re encouraged to wear comfy shoes and clothes you don’t mind getting a bit messy. Aprons will be provided on the day
Food month
This class is part of a series of food-related Masterclasses, specially curated for the month of March. You may also be interested in these classes:
- Persiana: A Middle Eastern cookery masterclass with Sabrina Ghayour
- Food styling and photography with Rosie Reynolds and Jill Mead
Keep an eye on our website or sign up to the Guardian Masterclasses newsletter to be among the first to hear about more classes in this exclusive series, taught by some of the UK’s finest chefs and foodie entrepreneurs
About Raymond Blanc
Raymond Blanc is one of the world’s most respected and passionate chefs. He opened his own restaurant at the age of 28, Les Quat’Saisons in Oxford, and within just one year the restaurant had reached Michelin Star status.
In 1984, Raymond created the hotel and fine dining restaurant Belmond Le Manoir aux Quat’Saisons – the only hotel restaurant to have achieved and maintained two Michelin Status for 32 years, and the only property outside London to sustain five AA Rosettes for that period of time. This year, Raymond’s restaurant and hotel was voted No 1 hotel in the UK and No 6 in the world at the Traveller’s Choice Awards. Raymond’s bestselling books include Kew on a Plate and Kitchen Secrets, and his BBC television series have included The Very Hungry Frenchman and How to Cook Well. Find him on Twitter here.
About Mark Peregrine
Mark Peregrine is the director of the Raymond Blanc Cookery School, and worked with Raymond to win the first Michelin star over thirty years ago. He has more than thirty years’ experience and began his career working as an apprentice at Les Quat’Saisons, where Raymond tutored him for five years on all aspects of his haute cuisine. Mark then went on to work as a commis de cuisine in France, before returning to Le Manoir aux Quat’Saisons in 1987 to work as sous-chef tournant for two years. Before becoming head teacher at Raymond Blanc Cookery School, Mark was a chef lecturer at Le Cordon Bleu Culinary School. Find him on Twitter here.
Details
Date: Thursday 3 March 2016
Times: 9.30am–12.30pm or 2pm–5pm
Location: Belmond Le Manoir aux Quat’Saisons, Church Road, Great Milton,
Oxford, OX44 7PD
Price: £249 per session (includes VAT and booking fee)
Event capacity: 10 per session
To contact us, click here. Terms and conditions can be found here.
Returns policy
Tickets may be refunded if you contact us at least 14 days before the course start date. Please see our terms and conditions for more information on our refund policy.
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