A Special Literary Lunch Event in Chelmsford
Join Us at Galvin Green Man on the 12th of February
Join Us at Galvin Green Man on the 12th of February
Widely acknowledged as one of the finest chefs in the world, Raymond Blanc is a completely self-taught culinary master. His profound influence on gastronomy has been recognised with an honorary OBE from Britain and the equivalent of a knighthood from France. Today, Raymond serves as Chef Patron at the renowned Belmond Le Manoir aux Quat’Saisons in Oxfordshire, where he has incredibly retained two Michelin stars for 35 consecutive years.
During this special afternoon at our beautiful countryside pub, Raymond will be in conversation with our very own Chris Galvin to discuss his latest book, The Lost Orchard. In his own words:
‘I began to dream about an orchard filled with thousands of fruit trees. Each one has its heritage in a village or a county that used to thrive on that particular variety. They tell the story not only of what we have lost in Britain but also what we could regain.’
Following an engaging Q&A session with Raymond, guests will be treated to an exceptional two-course lunch, featuring recipes meticulously prepared from his new cookbook. Your ticket also includes a personally signed copy of The Lost Orchard to take home.
Please note that this highly anticipated event is now fully booked.
Discovering The Lost Orchard
Over the past seven years, Raymond and his dedicated team have planted a magnificent orchard of 2,500 trees within the grounds of his Oxfordshire hotel and restaurant. Yielding approximately 30 tonnes of fresh produce for his kitchen annually, the orchard is brimming with ancient and forgotten varieties of British apples and pears, alongside vibrant quince, medlars, apricots, nectarines, peaches, plums, damsons, and cherries. To complete this horticultural masterpiece, a further 600 heritage fruit trees were carefully selected from Raymond’s home region of Franche-Comté in France.
The Lost Orchard serves as a beautiful love letter to the lesser-known varieties of fruit that Raymond holds so dear. The book features stunning illustrations, fascinating historical stories, and, of course, utterly delicious recipes that celebrate the very best seasonal ingredients.
