The Great British Farmers' Market at Le Manoir
23 April 2013
On Monday 22 April, Raymond Blanc and the whole team at Le Manoir aux Quat'Saisons opened their doors to welcome Relais & Châteaux chefs and other guests from the UK and around the world to a very special event. Le Manoir was host for the day to an extraordinary Farmers' Market, celebrating the very best of British produce.
Suppliers of meat, fish, poultry, cheese, fruit & vegetables as well as a vast selection of wines, beers and other beverages were presented in the grounds of Le Manoir, with their passionate producers on hand to explain what they were presenting.
Raymond Blanc and his executive head chef Gary Jones, and chef patissier Benoit Blin worked to produce an array of canapés and desserts interpreting traditional British dishes as canapés which were served to guests during the course of the day. The canapés included versions of Cullen Skink, pork pie, Lancashire hotpot and Cornish pasties, and desserts featured traditional English trifle, apple pie and Bakewell pudding among others.
Guests were served not only Pommery Champagne but also the very best English sparkling wine from Camel Valley.
Le Manoir welcomed some great British icons including a telephone box, and Routemaster double decker buses transported the guests to Le Manoir for this day of celebration. Guests were entertained by English Morris Dancers in the courtyard.
Following the conclusion of the day's events, the chefs were taken to London to begin their preparations for the grand Dîner des Grands Chefs, at Billingsgate Fish Market: 45 of the world’s finest chefs brought together to celebrate London and the exceptional produce of Great Britain.
For more information on the Farmers' Market and the suppliers who presented their produce, please click here:
For more information on the dishes served by Raymond Blanc and his team, please click on the links below for images and the history and provenance of the dishes:
British savoury dishes
Traditional British Desserts
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Contact Raymond via the Contact page of the website
To find out more about The Raymond Blanc Cookery School, click here