Hungry for success

Hampshire Now meets top chef, restaurateur, businessman and television personality Raymond Blanc and finds out what Hampshire means to him.

How did you get into the restaurant business?

That is a long story! When I was young and starting out, I didn’t have a clue what I wanted to do. I tried being a draughtsman, but soon realised I couldn’t draw! One day I went into a local restaurant and fell in love. It was like stepping into another world. The waiters were all dressed in black, and they were all carving and flambéing at the table. I’d had a revelation and from then on all I wanted to do was work in a restaurant. I started as a pot washer but all the time I was working, I was going home and reading until four or five in the morning. I read all the French cookery classics. Then I got a break, and was made a waiter. It was the best day of my life as it got me a step closer to the kitchen. Unfortunately, I had a run in with the head chef and was ‘exiled’ to England! This turned out to be a blessing though, as I got work in a pub with a friendly chef who let me in to the kitchen. A few months later, my partner and I opened our first restaurant.

What would you describe as your greatest achievement?

I have two actually. Firstly, I am incredibly proud to have been able to pass my knowledge and passion on to so many young chefs. To see someone you have trained excel in their field is an amazing feeling. My other greatest achievement is to have had the Queen Mother sing the French national anthem, La Marseillaise, in my restaurant. She stood in the middle of Le Manoir, my restaurant and hotel in Great Milton, Oxford, and sang the whole of La Marseillaise in perfect French. And at the end of the day, she personally thanked every single member of staff – all 200 of them!

Who is your culinary hero?

My mother, without doubt. I learnt so much from her about cooking and about the philosophy of good food – about using seasonal food and creating simple dishes. My mother also taught me about the art of good hospitality, something that helped Le Manoir establish its reputation and is still central to all my businesses today.

Describe your perfect dish.

I love trout. It’s my favorite fish. I love it slow cooked for about six hours. Unfortunately, it does smell a bit while it’s cooking so my partner only allows me to have it occasionally! Other than that, I like simple things. One of my all-time favourite dishes is an omelette with a little bit of blue cheese melted in, served with a salad – delicious!

You have branches of Brasserie Blanc in Winchester and now Portsmouth, and Maison Blanc also in Winchester – what attracted you to Hampshire?

The people of Hampshire seem to understand and look for quality, and they are not afraid to tell you if they think your product isn’t high quality! I really like this. We strive for the best quality possible, so it is good to operate restaurants and shops where our efforts are appreciated.

What do you like most about Hampshire and what is special about the county for you?

I love Hampshire – it has so many contrasts, from little fishing villages to the beautiful New Forest, through to big cities like Portsmouth and Southampton. The county is typically English; just like every picture book I read as a child – it’s how you imagine England to be. I just love the fishing towns on the coast, especially Emsworth. It’s so beautiful and full of character.

Do you have a food guilty pleasure?

KitKats. I love KitKats! When you’re cooking all day, you don’t want to eat big dishes so I find a KitKat is perfect – it has just enough chocolate and I like the crispy wafer. I have two or three in the glove box of my car at all times!