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Raymond Blanc heads to Hampton Court Palace for a Iced Cassis Parfait


Raymond Blanc heads to Hampton Court Palace for a Iced Cassis Parfait

Best on the Box choice for Sunday, February 18th…

Chef Raymond Blanc OBE invites viewers to take a glimpse behind the scenes at some of the gardens in the nation’s most spectacular royal palaces. In this brand-new ten-part series, chef and author Raymond will travel the length and breadth of the UK, and visit five of the nation’s most incredible kitchen gardens.

His Majesty King Charles III has long championed the kitchen garden and the importance of growing sustainable, seasonal food. His very personal interests in gardening, sustainability and delicious outdoor larders has led to the creation of breathtaking spaces in the grounds of the Royal households. Raymond will meet the dedicated people who care for these unique spaces and celebrate the extraordinary edible treasures they produce, with their chefs who use them every day.

Chef Raymond Blanc OBE / ITV/Rock Oyster Media

In today’s first edition Raymond’s journey takes him to the impressive Hampton Court Palace. In the shadows of the imposing palace, he finds the wonderful walled gardens and chats to Keeper of the Walled Garden, Hilary who tells him about the fascinating history and long heritage of the plots they’re standing in.

Using one of his favourite ingredients, Raymond makes a beautiful dessert, sure to impress, his Iced Cassis Parfait. Chef Neil is busy harvesting herbs before making Raymond a dish of Chalk Stream Trout, Courgette Ribbons and broad beans served with a fresh mint dressing.

In the Great Hall, Raymond meets Historian and Curator Tracy Borman to discuss the vast Tudor feasts once held there and the impressive number of meals turned out by the kitchens. Raymond has a feast of his own in mind, making his take on a Sunday Roast, Herb Stuffed Lamb Leg with Salsa Verde. A dish fit for a Royal Banquet.

Raymond Blanc’s Royal Kitchen Gardens, ITV1, STV, STV Player and ITVX at 11.30am

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