Raymond Blanc has been a familiar face on British TV screens for many years and is now one of the UK's wealthiest chefs - here's how he made his fortune.

Like all great home-cooking, this recipe doesn't use stock. Owner and chef at Le Manoir aux Quat' Saisons, a two Michelin starred restaurant in Oxfordshire, and of Brasserie Blanc, a chain of ...

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Jonny Marsh is a private chef to the stars, cooking for some of the biggest names in the Premier League - and he's now ...

Headline Home has acquired Simply Raymond Kitchen Garden, a new cookbook by Raymond Blanc. Publishing director Lindsey Evans bought world rights from Rosemary Scoular at United Agents, and the book ...

Listen now and immerse yourself in the wonderful world of gastronomy with Raymond Blanc. Stay up to date with Listen to more ...

At first glance, you might not think the King and French chef Raymond Blanc have much in common.They ... his belt – there’s ...

Raymond Blanc's recipe for chocolate éclairs is full ... Turn the heat down to medium, return the pan to the hob and cook for about one minute, beating all the time, or until the mixture comes ...

An average of 5.0 out of 5 stars from 3 ratings For Raymond Blanc, this dish is a perfect example of good home cooking. “A minimum investment of time and effort for a maximum lamb experience ...

Tarte tatin is one Raymond Blanc’s favourites ... minutes to allow the water to absorb the sugar. On a medium heat, cook the syrup until it turns to a pale blonde caramel (do not let it become ...