‏Raymond Blanc‏

He was born in a tiny rural village near Besançon, in eastern France. He states that his two greatest inspirations were the beauty of the Franche-Comté region, between Burgundy and the Jura mountains, and his mother, who lovingly created family meals bursting with fresh, local and seasonal flavours.

His culinary journey began in 1972, when he worked as a waitor at the Rose Revived Restaurant near Witney. After one of the chefs became ill, Raymond took over and within 2 years and the rest, as they say, is history. Under the guidance of Raymond it took just 2 years for the restaurant to gain entry into the Michelin Guide.

At the age of just 28, Raymond Blanc then opened his first restaurant, 'Les Quat' Saisons' in Summertown, Oxford, which he ran with his wife Jenny. After just one year, the restaurant was named Egon Ronay Restaurant of the Year and a host of other accolades including Michelin Stars and Pestle & Mortar awards followed.

Just 4 years later, in 1981, Blanc opened a chain of boulangeries and pâtisseries called Maison Blanc that also contain cafès. There are currently 14 branches of Maison Blanc across the country, including several in London and one in Oxford. Maison Blanc cakes are sold nationwide in Waitrose.

Raymond's biggest year came in 1984 when he fulfilled a personal dream of creating a hotel and restaurant that worked together in unison. He opened Le Manoir aux Quat' Saisons in Great Milton, Oxford, which is the only country house hotel in the UK which has achieved two Michelin Stars for a total of 16 years and sustained the Relais and Chateaux Purple Shield.

In 1996, the first Le Petit Blanc brasserie opened in Oxford. Raymond's aim was to be the best within the brasserie scene in England - serving good quality, freshly prepared food at a price that was accessible for all. Subsequently, a second Le Petit Blanc opened in Cheltenham in February 1998, and a third opened in Birmingham September 1999. The fourth brasserie opened in Manchester in November 2000. They are the only brasseries in the United Kingdom that have achieved the Michelin Bib Gourmand.

He is also one of the patrons on the Children's Food Festival, which was held on the Northmoor Trust Estate in south Oxfordshire in June 2009.

Raymond Blanc has advised supermarkets and airlines, written several books and is the driving force behind The Restaurant TV series. An established Anglophile, he has also contributed to public debate on British beef, organic farming and GM foods. He is a passionate, entertaining and inspiring speaker and is represented in London, England, by Useful Talent.