SIMPLY RAYMOND BLANC PRESS PACK

*SIMPLY RAYMOND BLANC STARTS SATURDAY JANUARY 30, 11.40AM ON ITV* In a brand new ten-part series for ITV, world-renowned Michelin-starred chef Raymond Blanc OBE invites viewers deep into the beautiful Oxfordshire countryside, where he shares a new collection of simple, delicious, achievable dishes for home cooks. Simply Raymond Blanc - which is filmed largely in the stunning gardens and cookery school of the famed Le Manoir aux Quat’Saisons, the only country house hotel in Britain to have retained two Michelin stars for an astounding 36 years - is a feast for the senses.

The 10 x 60’ daytime series showcases delicious home cooked recipes that the inimitable French chef hopes will reconnect us all with ‘the magic of cooking’. Here, Raymond explains why he loved making this series, how he believes the pandemic will change our relationship with food and reveals a secret obsession with brown sauce!

INTERVIEW WITH RAYMOND BLANC OBE Did you enjoy filming this ten-episode series, Raymond? Very much so. When you have a great team, it makes it all so much easier and the team at [production company] Rock Oyster was fabulous. We also recorded part of the series in the gardens at Le Manoir this past summer and I was so grateful to be outdoors. Yes we worked hard, but we also were able to do some fantastic cooking connected with the gardens and the produce around us. The weather did not always cooperate, but we adapted. For me, it was very special, especially considering the many challenges of 2020. What is the aim of the programme? This programme is aimed completely at the home cook. It’s all about simple, delicious dishes that can be prepared quickly and with minimal fuss. Dishes where the ingredients speak for themselves. It’s the type of food that I love to eat when I return home after a long day and I crave simplicity. And as I always say, some very basic skills will take you so far in the kitchen. For example, once you know how to pan-fry vegetables or meat or fish, you know how to pan-fry millions of dishes! I hope our audience will learn some of these skills with me on Saturday mornings and I promise they will not regret it. Will it be easy for viewers to replicate the recipes at home? Absolutely. That was always the goal. It’s simple cooking that everyone can try. I come from a very humble background and the food my mother prepared for our family was simple and made with love. The perfect combination. She let the ingredients shine. For example, she never used stock in soup, only water, and she let the vegetables speak for themselves. The food was so special. My mother has been my greatest inspiration and her approach helped form the very ethos of my cooking to this day. Do you hope it will make people who aren’t comfortable in the kitchen more confident cooks? Definitely! That would be the greatest accomplishment with this series, helping those who are a little nervous to feel more confident with trying new recipes at home. I have been privileged to be a teacher and mentor for the last 40 years and it is one of my greatest joys. If it wasn’t for teaching and passing on knowledge, I would get bored! Simply Raymond Blanc will empower, it will enrich, it will give you confidence and I hope it will make you want to get into the kitchen and get cooking.

The gardens at Le Manoir aux Quat’Saisons look stunning on the show... Thank you for your kind words. We have 12 gardens at Le Manoir, including the organic vegetable garden which helps supply our kitchens with beautiful, seasonal produce. In full season, we have 170 varieties of vegetables. We also have an orchard of two and a half thousand trees, an organic medicinal herb garden, a Japanese tree house garden, and more. I always say the garden is the canvas of my gastronomy – it all starts there. I am so proud to be able to share this garden with viewers at home during this TV series. And we hope they will one day come see us in Oxfordshire. Did you have some laughs during filming? Yes, the show has many fun stories that I share throughout - some of them provocative because I can be a bit of an agent provocateur! But we had a good laugh. Are there any foods that people would be surprised to know you like? It’s funny to say but I only discovered brown sauce at age 65. Bear in mind I had been in England for over 40 years at that point! I had never really tried it nor had an interest. Then one day a friend offered me a bacon butty with brown sauce and I can tell you now, it was a revelation. I cannot believe I waited so long! After that, I wanted to know everything about it and I was so surprised to look at the label and find it doesn’t contain a single artificial ingredient. Fantastic. Do you feel sad that it took you 65 years to try it? It taught me a great lesson, a lesson of humility, because I thought I was French and knew everything about food and that brown sauce just wasn’t for me. And then I fell in love with it. It’s so important that we are all open to trying new things. And I would hope that each viewer will look at this programme and try every dish because it is going to be an absolute feast for the senses. Is there any dish you have struggled to make over the years? For years, I was always mystified by the magic of making my own popcorn. I grew six rows of corn at Le Manoir for a season and then I excitedly harvested the corn, dried it and tried to pop them… and none would pop at all. I was in total despair. It turns out the variety of corn that we had grown was the wrong variety! I needed an American variety, and when I got my hands on that, I can say that never have I seen corn pop so beautifully. How do you think the lockdowns, and the pandemic in general, has changed our approach to food? It has been such a difficult and trying time for so many, so it is hard sometimes to look for the positives. But I suppose this pandemic has helped us grow closer family ties, to reconnect with each other and reach out to those we care about. It has also certainly

reconnected us with our homegrown produce. Throughout this time it has been so crucially important to support our local producers and suppliers, whether it be farmers, fruiterers, butchers, local food shops, and so on. It simply makes no sense to be importing food from across the world, creating so much pollution in the process, when instead we can get it locally and support our talented producers and our economy at the same time. In this series we are connecting the viewers with the treasures they can grow and cook right here in Britain. Do you have a very healthy approach when it comes to cooking? For me, it’s about balance. Food should be enjoyed and also give you the nutrients we all need to thrive. A simple organic or free-range egg, for example, has so many nutrients in it. It’s a beautiful thing. If you ask me what you should have for breakfast, I always say a poached egg and then also tomatoes because they have lycopene in them and they are anti-carcinogenic. Can you sum up in a few words what cooking means to you? I see cooking as magic, and an act of love. You take raw produce from the garden, the river, all around you, and then as a craftsperson, you transform this produce with heat. You put all of your love and knowledge into a beautiful dish to share with others around the table (or to happily enjoy on your own!). That is the magic of cooking. MUST CREDIT: Simply Raymond Blanc January 30 on ITV

EPISODE SYNOPSES:

Episode 1: ‘A LITTLE LE MANOIR MAGIC’

Join Raymond Blanc and enjoy some Le Manoir Magic, as he rustles up simple yet delicious dishes from the heart of his Oxfordshire kitchen. From a sumptuous Meringue with Blackcurrant Coulis, to a Heritage Salad with beetroot straight from his gardens, there’s something for every palette. Joining Raymond in the kitchen will be Angela Hartnett, who will be cooking Cep Tagliatelle for her old friend. Episode 2: ‘COOKING FOR FRIENDS’ What could be nicer than using the freshest and tastiest ingredients and creating something truly delicious for your nearest and dearest? With Cheese Fondue, Celeriac Rémoulade and a delicate but divine Martini on Raymond Blanc’s menu, it’s no wonder that his old friend Nathan Outlaw has also popped round for supper!

Episode 3: ‘BRITISH FOOD REVOLUTION’ Raymond Blanc has made his home in the heart of the English countryside, and over the last four decades has seen the British Food scene transformed. Blanc is celebrating this with an ingenious pea soup, a taste bud-tantalising stuffed pepper, and a new take on that old British classic, brown sauce. Raymond also gets to put his feet up as Paul Ainsworth presents an alternative cheese board. Episode 4: ‘FRENCH CLASSICS, WITH A TWIST’ French cuisine is the heart of Raymond Blanc’s repertoire, and his French classics have been on the menu at Le Manoir since the beginning. From his Oxfordshire kitchen, he shares his favourite French Classics, with a twist. From his Maman Blanc’s Steak and Red Wine Jus, to a heritage salad with tomatoes and mozzarella straight from his gardens. Jean-Christophe Novelli surprises Raymond with a visit and cooks him a delicious Mouclade des Boucholeurs. Episode 5: ‘ MAMAN BLANC’ Raymond Blanc pays culinary homage to his Maman Blanc by sharing nostalgic dishes from his childhood - Vegetable Soup Three Ways, and a special Assiette of Salads made with produce fresh from his gardens, a beautiful culinary centrepiece for any occasion. Nathan Outlaw visits and treats Raymond to his childhood favourite, Fish and Chips with Mushy Peas and Tartare Sauce. Episode 6: ‘HERBS & SPICES’ Herbs and Spices have the power to transform dishes to something truly brilliant. Raymond Blanc indulges the nation’s senses by transforming classic dishes with herbs and spices fresh from his garden. From Moules Three Ways, to a spicy slow roasted Harissa Lamb Shoulder with Chickpeas, there’s something for every palate. Joining Raymond in the kitchen will be Niall Keating, who will be cooking Poached Plaice with Kohlrabi. Episode 7: ‘RAYMOND’S TRAVELS’ Raymond Blanc shares his love of travel and embracing the influence of other cultures into his cuisine. An enrichment of his own French culture and cuisine, he cooks a sensationally fresh Flash-Fried Squid, with a Fennel and Rocket Salad, and later a Miso & Harissa Aubergine with Cous Cous. Chef and good friend José Pizarro visits and indulges Raymond with an alfresco worthy dish, Pan Fried Salted Cod with Chickpeas, White Beans and Spinach Stew. Episode 8: ‘SEASONS’ Raymond shares his love of new produce from the gardens and explains why seasonality is important and why we should all embrace it. From his Oxfordshire kitchen, he cooks Pan-Fried Salmon with Spinach and Chive Butter Sauce, to a walk in the woods, where he rustles up a Fricassée of Wild Mushrooms. Long-time friend Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent Tarte Tatin, baked apple with caramel.

Episode 9: ‘MY FAVOURITE BRASSERIE DISHES’ Raymond Blanc shares his archive of recipes and introduces the nation to his favourite dishes which have featured on the menus across his restaurants. He shares the secret to a sensational Morteau Sausage Salad, to an elegant culinary centrepiece, Gravadlax with Cucumber, Cauliflower & Horseradish Crème Fraîche. Executive Head Chef to Raymond’s Brasseries, Clive Fretwell, joins him in the kitchen and cooks a Double Baked Cheese Soufflé. Episode 10: ‘JUST THE TWO OF US’ Anniversaries, date nights, and romantic get-togethers. Raymond shares his favourite romantic meals to treat the nation's couples. He starts with a special dish cooked for him by his partner; Broad Beans with Parmesan and Pan-Fried Sole, and ends with a sumptuous dessert - an Exotic Fruit Panna cotta. Chef and good friend Paul Ainsworth cooks a special dish for Raymond - Lamb Hotpot for two!

GENERAL SERIES INFORMATION:

ITV has commissioned a brand new cookery series with world-renowned chef, Raymond

Blanc OBE.

The Michelin-starred chef will share the secrets of a new collection of simple, delicious,

achievable recipes, that can be put together easily and quickly whilst still delivering amazing

results.

Made by Rock Oyster Media, Raymond will also reveal the workings of the extensive

gardens at the world famous Le Manoir aux Quat’Saisons where he is Chef Patron, before

using some of his favourite fruits and vegetables in the featured recipes.

The series has been commissioned by ITV Head of Entertainment, Katie Rawcliffe and

Commissioning Executive, Leanne Clarke for a 10 x 60’ Daytime series, together with a 6 x

30’ version for peak.

Raymond Blanc said: “It is a pleasure to share this new collection of recipes, and my passion

for the very best produce, with ITV viewers. These are dishes that bring the best out of their

ingredients, simple cooking that everyone will want to try…and I hope they will!”

ITV Head of Entertainment Katie Rawcliffe said: “It’s a privilege to be making this new series

with Raymond Blanc OBE. His enthusiasm and creativity will inspire viewers with these

stunning, yet achievable, dishes. And what a rare treat to see behind the scenes at his

restaurant.”

Rock Oyster MD, David Nottage, said: “We are beyond excited to be working with Raymond

Blanc OBE on this wonderful series. He is a giant of the food world and a true master of his

craft. Despite decades at the top his passion for great food is as strong as ever. This

collection of simple and accessible Raymond Blanc recipes will open up the magic of his style

and philosophy to a whole new audience.” ENDS

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For more information contact: oliver.grady@itv.com