Chef talk: Raymond Blanc OBE
To celebrate 15th anniversary of the Hampshire Food Festival, Raymond Blanc OBE reflects on English cuisine and Hampshire’s role in its development.
“When I came to Great Britain in 1972 England was a very different place, food was of total irrelevance. Now there’s a true awakening of what represents good food. The consumer is much more knowledgeable and aware. They ask more questions: what’s in the food, where does it come from? Great Britain has moved on in the culinary world so much and it’s exciting. British chefs are now mature and have a true connection with gastronomy. They connect with their region, their heritage, their history.
I am passionate that our chefs at Brasserie Blanc work with and cook local, regional produce. The Hampshire Food Festival is a fantastic event and a great excuse for locals to experiment with new food and drink, try produce they’ve never tried before and most importantly have a fun family day out. Great Britain is changing, people are becoming more conscious about what they are putting in their bodies, and that is why I am such a great supporter of local events, championing small farmers and growers, like our Winchester brasserie’s Local Produce Week and the yearly Hampshire Fare.”