Filmed from his Oxfordshire restaurant, hotel and kitchen gardens – and the inspiration for RHS Chelsea’s official hospitality Jardin Blanc – Raymond explores the explosion of tastes, textures and colours that will be featuring in menus come autumn.
For Raymond, as a chef who is passionate about gardens, September brings exciting prospects – whether that’s from spiced pumpkins, slow-cooked miso aubergines and fermented cabbage, or from Le Manoir aux Quat’Saisons’ orchard with beautifully ripe apples, pears, plums, Mirabelles and quinces.
