Born in Besançon, France in 1949, Raymond Blanc is acknowledged as one of the finest chefs in the world. His exquisite cooking has received tributes from every national and international guide to culinary excellence. He arrived in England in 1972 to work as a waiter at the Rose Revived Restaurant near Witney. When the chef became ill, he took over and two years later, the restaurant gained entry into the Michelin Guide. At the age of 28, Raymond Blanc opened his first restaurant, 'Les Quat' Saisons' in Summertown, Oxford.

After just one year, the restaurant was named Egon Ronay Restaurant of the Year and a host of other accolades including Michelin Stars and Pestle & Mortar awards followed.

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