Simply Raymond Kitchen Garden is a celebration of seasonal ingredients, grown and cooked by Raymond Blanc in the gardens of Le Manoir aux Quat'Saisons.

As we leave winter behind us, celebrate the longer days ahead with deliciously light recipes for spring and summer using your own freshly grown produce, or easily-available seasonal ingredients from the supermarket.

'I am still in awe,' says Raymond Blanc, 'of the magic of the garden and the miracles of the kitchen, and the
wondrous connection between them.' With simple and trusted recipes, this book mirrors that connection.
Within these pages, Raymond recounts a deeply inspiring story of creating his famous gardens at Le Manoir aux
Quat'Saisons, the Michelin-starred hotel and restaurant in Oxfordshire, renowned as one of Britain's finest retreats.

Over 90 recipes celebrate the year-round ingredients and flavours from Raymond's kitchen garden. You'll find
something quick and wholesome for a midweek supper as well as sensational dishes for special occasions. Recipes range from an easy Kitchen Garden Omelette to Salmon and Beetroot Tartare, and from Roast Butterflied Leg of Lamb with Salsa Verde to Baked Peach and Almond Crumble.

Whether you're in the kitchen wearing an apron dabbed with floury fingerprints, or longing to don your
gardening gloves, Raymond is with you sharing his unique wisdom, know-how and charm.

Bon Appétit!

'A timeless cookbook you'll use again and again.' * BBC Good Food *
'The book celebrates the variety of fruit, herbs and veg we're able to grow in the UK, and the beauty of it in all its simplicity; from kitchen garden omelette and courgette galette, to the Comte cheese and leek soufflé and roasted pork stuffed with prune and herb breadcrumbs, before rhubarb and custard tartlets.' * The Independent *
'Raymond Blanc's new book celebrates the longstanding connection between garden and kitchen in the French chef's work. Drawing on his time at Le Manoir aux Quat'Saisons, his country house hotel and two-Michelin-starred restaurant in Oxfordshire, he shows how seasonal ingredients can be transformed into simple dishes.' * Hello magazine *
This celebratory tome invites you to enjoy [Raymond Blanc's] expansive kitchen garden from the comfort of your own home, with highlights including the potager, the medicinal herb garden, mushroom garden, vast orchard and beehives which provide honey for the hotel guests. And, of course, there are his mouthwatering recipes, from an easy Garden Veg Omelette to Beetroot-Marinated Salmon Tartare, but also wise words about sowing and planting, prepping and cooking. * Selected by The Independent as one of the best books to buy for a keen gardener *
'[Raymond's] brand new book champions seasonal ingredients and offers a glimpse into how he created his famous Le Manoir gardens. Featuring over 90 inspiring recipes, it perfectly reflects his love of nature, flavour and seasonality.' Good Housekeeping
PRAISE FOR SIMPLY RAYMOND: 'Full of wonderful recipes ... An absolute joy.' - Giles Coren, Times Radio
PRAISE FOR SIMPLY RAYMOND: 'An irresistible new book inspired by his mother's cooking. . . Simple but delicious dishes' - Daily Mail
PRAISE FOR SIMPLY RAYMOND: 'Beautifully, movingly written . . . It's beautiful, simple and delicious food . . . The book is outstanding - and I now love aubergines!' - Claudia Winkleman, Radio 2

Raymond Blanc OBE is acknowledged as one of the finest chefs in the world. Completely self-taught, his influence on gastronomy is so great that he is the only chef to have been honoured with both an OBE from Britain and the Légion d'honneur from France.


His beautiful hotel restaurant, Le Manoir aux Quat'Saisons, has retained two Michelin stars for thirty-five years and was voted Best Hotel and Best Food Hotel of the Year by the Caterer's Hotelier Top 100 Awards. Raymond has written more than ten books and presented many television shows. He is honorary President of The Sustainable Restaurant Association and Vice President of Garden Organic.