Raymond Blanc flies the flag for Great British Food

on 21 September 2016.

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Raymond Blanc at Belmond Le Manoir aux Quat'Saisons

Food is fast becoming the nation's number one obsession. A groundswell of public demand has seen the move away from inferior, cheap, mass-produced imported food to a celebration of the quality produce we grow right here at home.Celebrity chefs have been instrumental in leading the march for locally sourced ingredients and of the


One cannot think well, love well, sleep well, if one has not dined well.

Virginia Woolf


talented individuals who have championed the food revolution, leading French chef Raymond Blanc OBE, is at the head of the pack. Raymond said, 'There is so much we can grow. It's all about connecting with growing food, enjoying food, respecting food and celebrating food.'


Established in 1984, his hotel and restaurant, Belmond Le Manoir aux Quat'Saisons in Oxfordshire is the quintessence of culinary excellence and his kitchen has trained no less than 28 Michelin-starred chefs including Heston Blumenthal, John Burton-Race and Marco Pierre White. Le Manoir is set in its own extensive grounds which

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include an organic vegetable plot, orchards, a mushroom 'valley' and herb gardens which supply the restaurant.Blanc understands the importance of local produce and has now turned his considerable energies to promoting the British Food Fortnight,the biggest annual, national celebration of British food and drink. starting October 2nd, this is a festival not just for professional foodies, but individuals, children, charities, churches and local organisations. Of all the things that bring people together, nothing does it better than food.


British Food Fortnight Competition.

Established in 2002 in response to the Foot and Mouth crisis, British Food Fortnight sets a competition each year which encourages everyone to have a go. This year's competition is about rediscovering long-forgotten traditional

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Belmond Le Manoir aux Quat'Saison

recipes that were once unique to particular areas of Britain in the hope that different members of the community and the generations will get talking. The older generations are likely to have memories of foods and ingredients seldom seen or prepared today.


It is hoped that younger generations will enjoy discovering, making and adapting these long lost or regional dishes. Staffordshire oat cakes, Bakewell Tart, Bath Buns, Bosworth Jumbles and Chorley Cakes are all examples of regional favourites, plus there are savouries like Norfolk Lamb Parcel, Arbroath Smokies and Yorkshire Solomon Gundy.

The winners, will be presented with the Telegraph and Love British Food 2016 trophy, plus an invitation to a very special visit to Belmond Le Manoir aux Quat’Saisons in Oxfordshire, along with £250 in Co-op vouchers and a case of Co-op award winning 'Les Pionniers' champagne. Belmond Le Manoir holds two Michelin stars and the winners will learn how the food gets from plot to plate with a special behind-the-scenes tour of the gardens and a delicious breakfast (terms and conditions apply).

For more information go to www.lovebritishfood.co.uk/british-food-fortnight

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