Our fabulous Opera Terrace brasserie opens on Thursday - Raymond and Operations Manager, Harriet Walker, celebrate with a glass of Champagne on the terrace.....come and see us....
Ahead of the opening of our new Brasserie Blanc in Bath (24th May), Raymond Blanc spent the day in the area including a visit to Neston Park Farm to meet local producers of some of the region's finest organic produce. Sir James and Lady Venetia Fuller and their team were fabulous hosts and Raymond sampled everything from lamb and beef bred and reared on the Neston Estate, to cheese and milk as well as breads supplied by renowned French chef and baker Richard Bertinet. Once open,the brasserie in Queen Square, Bath....
Monday night saw the official opening of our fabulous new brasserie at Tower Hill - opposite the Tower of London. The evening started with Raymond joining the new team for a group photo then it was downstairs to the 'Little B' private dining room for the party. Guests of honour included the Chief Yeoman Warder and Jailer from the Tower plus senior invited guests from surrounding businesses. Raymond welcomed guests to the new venue and presented Clive Fretwell, Brasserie Blanc's Executive....
Work is well underway at Opera Terrace to turn it into our amazing new flagship restaurant with cocktail bar and private party room. The building is due to be finished in early May with an 'open for business' date of 18th May currently the target. Raymond Blanc will be on-site on Monday 23rd to check on progress - more pictures to come following that....
The new team were put through their paces with an intensive week of training last week - not for the faint-hearted when Raymond Blanc arrived to check on progress in his newest Brasserie. This week we open for 'friends and neighbours' trial openings with doors open to all from 2nd April. Raymond also spent some time at Berkhamsted School where he judged a cook-off for some aspiring young chefs. After tasting no fewer than12 Clafoutis (...straight after lunch in the canteen) he chose two proud winners. The....
Brasserie Blanc has responded swiftly to the latest stress studies to launch a new one course ‘Plat du Jour’ in four of its restaurants: Winchester, Bristol, Chichester and Portsmouth. Ideal for busy workers and shoppers harassed by time pressures, the one course speedy option (created by Raymond Blanc and his Michelin starred Executive Chef Clive Fretwell) is an affordable, delicious stress buster at just £8.95. A recent study of 60,000 workers* in six countries placed the UK work-force at the top of....
I despair! Every time we have a new dish or a new menu, all the waiters and waitresses in the Brasseries taste the food as the Head Chef takes them through the history, making and possible issues of each dish. Nothing strange there; many of our staff have tasted their first snails or soufflé during these sessions. Amongst the dishes we were tasting recently was Bœuf Bourguignon. Very politely, one of our staff’s hand went up. “Yes?” enquired the Head Chef (equally politely). I hesitate to continue this....
Pas de Calais and Picardie This part of France deserves more than being the arrival and departure lounge for your holidays. I understand that on a day trip, aimed at stocking up on food and wine, you may not have the time to explore further afield. But on I can assure you that by hitting the accelerator on the A26 you are missing some quite delightful sights. It is an area steeped in history, some of sadly quite bloody; Agincourt, the Hundred Year war, the Somme and the Marne and of course Dunkerque. The....
Don’t be fooled by the nasty things masquerading as nougat in cheap chocolate boxes mentioned in the song. Though sweet nougat is delicious, easy to make and could solve your little present problems at Christmas (too early?) Back to the song, anyone know what a Savoy Truffle is? know what a Savoy Truffle is? Not till Sep, so no rush Ingredients: Egg whites 210 g Caster sugar 360 g Glucose sugar 300g Water 100g Clear pure honey 440 g Nibbed almonds 400 g Whole peeled hazelnuts 150g Whole peeled....
Though neither the young Candide or Voltaire his creator were talking horticulture, the thought that we must tend our own gardens has not faded in over 200 years. When I first arrived in England, I did not expect to see Napoleon’s nation of shop keepers, what I expected was a nation of gardeners. To some extent the Brits lived up to my expectations, Britannia may have ruled the waves but it had a good go at nature. The results were gardens of great beauty and great order, manicured and military in their....
